Why is rancidity slower in nitrogen-filled food packets?
Answer and explanation
Correct answer: Contact with oxygen decreases
Rancidity is the unpleasant smell and taste produced when fats and oils undergo oxidation. Filling a packet with nitrogen removes or greatly reduces the oxygen available around the food, so oxidation occurs more slowly and the food remains acceptable for longer. Nitrogen is not increasing oxygen, forming water, or producing a precipitate. Therefore, option A correctly explains the preservation method.
Frequently asked questions
What is the correct answer to this question?
Contact with oxygen decreases
Why is this the correct answer?
Rancidity is the unpleasant smell and taste produced when fats and oils undergo oxidation. Filling a packet with nitrogen removes or greatly reduces the oxygen available around the food, so oxidation occurs more slowly and the food remains acceptable for longer. Nitrogen is not increasing oxygen, forming water, or producing a precipitate. Therefore, option A correctly explains the preservation method.
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.
Student feedback
Was this question useful?
👍 0 Helpful 👎 0 Not helpful
Yes 0% No 0%
0 responsesStudent Reviews
No published reviews yet.
