Which of the following groups is mainly affected by putrefaction?

Putrefaction is the process of decay or rotting in organic matter, primarily due to the action of bacteria and other microorganisms. Among the options provided, proteins are the most significantly affected by putrefaction. This occurs because proteins are composed of amino acids that can be broken down by bacterial activity. As these proteins decompose, they release ammonia, hydrogen sulfide, and other nitrogenous compounds, contributing to the foul odors commonly associated with putrefaction.

While carbohydrates and fats can also undergo decomposition, the process of putrefaction is specifically linked to proteins and their breakdown. In the context of decomposition, proteins are more susceptible to rapid bacterial action, leading to the characteristic signs of putrefaction such as discoloration, odor, and structural change in tissues. Vitamins, being smaller organic compounds, do not play a significant role in the putrefactive process compared to proteins. Thus, proteins are identified as the primary group influenced by putrefaction.