Based on my even more limited high school chem knowledge, I would say that oxygen turning into a liquid would speed up the process (faster than it would have occurred at 77 Kelvin), as things dissolve in liquids more readily than gases. So, if oxygen is in the rate law for fats turning rancid, this would increase the rate that it happens at.
Of course, there’s a very good chance that due to the dependence on microbes this reaction wouldn’t occur at all.
Microbial interaction is only responsible for some instances/types of rancidification. Oxidation and hydrolysis reactions can occur without microbes, although again the question becomes one of how quickly these reactions would occur at cryogenic temperatures (very slowly, but we are looking at potentially very long timespans here) and availability of species.
Based on my even more limited high school chem knowledge, I would say that oxygen turning into a liquid would speed up the process (faster than it would have occurred at 77 Kelvin), as things dissolve in liquids more readily than gases. So, if oxygen is in the rate law for fats turning rancid, this would increase the rate that it happens at.
Of course, there’s a very good chance that due to the dependence on microbes this reaction wouldn’t occur at all.
Microbial interaction is only responsible for some instances/types of rancidification. Oxidation and hydrolysis reactions can occur without microbes, although again the question becomes one of how quickly these reactions would occur at cryogenic temperatures (very slowly, but we are looking at potentially very long timespans here) and availability of species.