Which process do antioxidants slow down in food?
Answer and explanation
Correct answer: Oxidation
Antioxidants slow the oxidation of food, especially oils and fats. Oxidation of oils and fats causes rancidity, producing an unpleasant smell and taste. Reduction is the opposite of oxidation, so it is not correct. Exam tip: Associate the spoilage of oily and fatty foods with rancidity caused by oxidation.
Frequently asked questions
What is the correct answer to this question?
Oxidation
Why is this the correct answer?
Antioxidants slow the oxidation of food, especially oils and fats. Oxidation of oils and fats causes rancidity, producing an unpleasant smell and taste. Reduction is the opposite of oxidation, so it is not correct. Exam tip: Associate the spoilage of oily and fatty foods with rancidity caused by oxidation.
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.
