6. Randicity of foods

Question:

4 m.

Give answer to the following questions:

Varsha took two samples of groundnuts. One sample was roasted and stored in an airtight container, while the other was roasted but kept in an open bowl. After a week, the open sample smelled unpleasant.

1. Explain why the airtight container slowed down this change.

The airtight container increases the amount of oxygen in the container
The airtight container limits contact with oxygen
The airtight container limits contact with nitrogen
The airtight container fastens rancidity

2. State two common methods used in the food industry to prevent rancidity.

Adding antioxidants and packing food with nitrogen
Adding oxidisers and packing food with nitrogen
Storing food in airtight container and adding water
Storing under sunlight and adding antioxiants

3. What is the process responsible for unpleasent smell?

The unpleasant smell is caused by rancidity
The unpleasant smell is caused by roasting
The unpleasant smell is caused by rusting
The unpleasant smell is caused by endothermic

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