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Hul-Gil comments on But Butter Goes Rancid In The Freezer - Less Wrong
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I'm an biochemistry major, so organic chemistry takes up a large part of my time. I'm still just a lowly undergrad, though, so Google will probably do as well as me. In any case, here are my thoughts:
Rancidity is caused by several mechanisms: mostly hydrolysis, various microorganisms about which I know nothing, and oxidation. I do not think butter will go rancid in liquid nitrogen, since it would need water, microorganisms, or oxygen to do so. I imagine rancidification is slowed at cryogenic temperatures, but I'm not sure if oxidation and hydrolysis would completely stop.
I don't see why they wouldn't be... but given the site we're on, I'm hesitant to come right out and say yes.
I would suspect this question is not answerable with any precision at this time.
The presence of oxygen is certainly relevant to randification normally, so I would guess so; but don't quote me on it.
You shouldn't (be hesitant), not for that reason.
Heh, a good point; I would actually have replied the same way on any forum, but I thought I'd include that comment as a nod to LessWrong's devotion to rationality. It probably helped that I had just read an article about knowing when not to venture a guess!