Which problem do antioxidants and airtight packing both reduce?
Answer and explanation
Correct answer: Rancidity
Rancidity is the development of an unpleasant smell and taste in fats or oils because they undergo oxidation. Antioxidants react preferentially with oxidising agents or interrupt oxidation chains, while airtight packaging limits the contact of food with oxygen. Thus both methods slow oxidation and reduce rancidity. Galvanisation, electrolytic decomposition and photolytic decomposition are different processes and do not describe this food-preservation effect.
Frequently asked questions
What is the correct answer to this question?
Rancidity
Why is this the correct answer?
Rancidity is the development of an unpleasant smell and taste in fats or oils because they undergo oxidation. Antioxidants react preferentially with oxidising agents or interrupt oxidation chains, while airtight packaging limits the contact of food with oxygen. Thus both methods slow oxidation and reduce rancidity. Galvanisation, electrolytic decomposition and photolytic decomposition are different processes and do not describe this food-preservation effect.
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.
