Which chemical process do antioxidants slow down in food?
Answer and explanation
Correct answer: Oxidation
Antioxidants mainly slow oxidation reactions in foods, especially the oxidation of oils and fats. Oxidation can produce unpleasant tastes and smells called rancidity and may reduce food quality. By reacting preferentially with oxidising species or interrupting chain reactions, antioxidants delay this spoilage. Displacement, electrolysis and galvanisation are different processes and do not describe the usual preservation action here. Thus option A is correct.
Frequently asked questions
What is the correct answer to this question?
Oxidation
Why is this the correct answer?
Antioxidants mainly slow oxidation reactions in foods, especially the oxidation of oils and fats. Oxidation can produce unpleasant tastes and smells called rancidity and may reduce food quality. By reacting preferentially with oxidising species or interrupting chain reactions, antioxidants delay this spoilage. Displacement, electrolysis and galvanisation are different processes and do not describe the usual preservation action here. Thus option A is 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.
