9. Randicity

Question:

3 m.

Answer the following questions given below:

Sonia took two packets contain the same fried food.

Packet A contains a suitable antioxidant.
Packet B is flushed with nitrogen.

Both remain fresh for longer than an untreated sample.

1. What is common to the action of the antioxidant and nitrogen?

Both reduce the effects of oxidation responsible for rancidity
Both remove fats from food to prevent rancidity
Both increase the rate of oxidation
Both convert oils into proteins preventing from rancidity

2. Which statement correctly distinguishes the two methods?

Antioxidants help inhibit oxidation, while nitrogen reduces the availability of oxygen
Both methods work by increasing oxygen concentration
Nitrogen increases oxidation, while antioxidants decrease it
Both methods completely prevent every chemical change in food

3. If a nitrogen-filled packet develops rancidity after a long period, which conclusion is most appropriate?

Nitrogen itself must have oxidised the fats
Nitrogen always causes rancidity
Some oxygen may still be present, or other factors may contribute to deterioration
Oxidation can never occur in the presence of nitrogen

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