What is reduced when food is kept in a cool place to prevent rancidity?
Answer and explanation
Correct answer: Rate of oxidation
Rancidity occurs when oxygen reacts with fats and oils in food. Cooling lowers the average kinetic energy of particles and generally slows the rate of chemical reactions, so oxidation proceeds more slowly. The food does not lose its mass or its fat merely because it is cooled, and the container volume is unchanged. Therefore the reduced quantity is the rate of oxidation, making option A correct.
Frequently asked questions
What is the correct answer to this question?
Rate of oxidation
Why is this the correct answer?
Rancidity occurs when oxygen reacts with fats and oils in food. Cooling lowers the average kinetic energy of particles and generally slows the rate of chemical reactions, so oxidation proceeds more slowly. The food does not lose its mass or its fat merely because it is cooled, and the container volume is unchanged. Therefore the reduced quantity is the rate of oxidation, making option A correct.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Chemical Reactions and Equations.
