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प्रश्न
What are anti-oxidants? Why are they added to fat and oil containing foods?
उत्तर
Antioxidants are reducing agents that prevent oxidation of fats and oils. They are added to fatty and oily foods to prevent them from turning rancid (i.e., change in taste and smell of food) due to oxidation. Example: Butylated hydroxyanisole (BHA).
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संबंधित प्रश्न
Identify the substances that are oxidised and the substances that are reduced in the following reaction.
\[\ce{4Na(s) + O2(g) -> 2Na2O(s)}\]
Fill in the following blanks with suitable words:
The addition of oxygen to a substance is called ......... whereas removal of oxygen is called ........
Name the following:
The process in which oxygen is added or hydrogen is removed.
Identify from the following reaction the reactants that undergo oxidation and reduction.
2Ag2O → 4 Ag + O2 ↑
Divide the following reactions into oxidation and reduction half-reaction:
Zn + Cu2+ → Cu + Zn 2+
Reacting with water, an active metal produces
Name:
a substance that will reduce aqueous Iron(III)ions to iron(II)ions.
Oxidation is a process which involves ____________.
On adding a drop of barium chloride solution to an aqueous solution of sodium sulphite, white precipitate is obtained :
- Write a balanced chemical equation for the reaction involved.
- What other name can be given to this precipitation reaction?
- On adding dilute hydrochloric acid to the reaction mixture, white precipitate disappears. Why?
______ is a metal that has a high resistance to corrosion.
