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Science X Case Study Question 49

The document discusses the effects of oxidation on metals and food, specifically focusing on corrosion and rancidity. It includes a case study with multiple-choice questions regarding the prevention of rancidity, the nature of oxidation, and the process of rusting in iron. The answers to the questions highlight methods to prevent oxidation and clarify misconceptions about rancidity and rusting.

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90 views5 pages

Science X Case Study Question 49

The document discusses the effects of oxidation on metals and food, specifically focusing on corrosion and rancidity. It includes a case study with multiple-choice questions regarding the prevention of rancidity, the nature of oxidation, and the process of rusting in iron. The answers to the questions highlight methods to prevent oxidation and clarify misconceptions about rancidity and rusting.

Uploaded by

rajm66570
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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KUMAR ONLINE CLASS

CBSE(NCERT): CLASS X SCIENCE


CASE STUDY
QUESTION 49
By
M. S. Kumar Swamy
TGT(Maths)
KV Gachibowli
CASE STUDY QUESTION 49
Read the following and answer any four questions from (i) to (v)
Oxidation has damaging effect on metals as well as
on food. The damaging effect of oxidation on metal
is studied as corrosion and that on food is studied
as rancidity. The phenomenon due to which metals
are slowly eaten away by the reaction of air, water
and chemicals present in atmosphere, is called
corrosion. For example, iron articles are shiny
when new, but get coated with a reddish brown
powder when left for sometime. This process is
known as rusting of iron. Rancidity is the process of
slow oxidation of oil and fat (which are volatile in
nature) present in the food materials resulting in the
change of smell and taste in them.
(i) Rancidity can be prevented by
(a) adding antioxidants (b) packaging oily food in nitrogen gas
(c) both (a) and (b) (d) none of these.

Antioxidants and nitrogen gas prevent oxidation of food.


Ans: (c) both (a) and (b)

(ii) Combination of phosphorus and oxygen is an example of


(a) oxidation (b) reduction (c) rancidity (d) none of these.

4P + 3O2 → 2P2O3,
4P + 5O2 → 2P2O5

Ans: (a) oxidation


(iii) A science teacher wrote the following statements about rancidity:
(I) When fats and oils are reduced, they become rancid.
(II) In chips packet, rancidity is prevented by oxygen.
(III)Rancidity is prevented by adding antioxidants.
Select the correct option.
(a) (I) only (b) (II) and (III) only
(c) (III) only (d) (I), (II) and (III)

The oils and fats are slowly oxidised to certain bad smelling compounds,
which release foul smell. This is known as rancidity. Rancidity is prevented
by filling nitrogen gas in chips packets.

Ans: (c) (III) only


(iv) Two statements are given below regarding rusting of iron.
(I) The rusting of iron is a redox reaction and reaction occurs as,
(II) 4Fe + 3O2 → 4Fe3+ + 6O2–
(II) The metallic iron is oxidised to Fe2+ and O2 is reduced to O2–.
Select the correct statement(s).
(a) I only (b) II only (c) Both I and II (d) None of these
Ans: (a) I only
(v) Which of the following measures can be adopted to prevent or slow down
rancidity?
(I) Food materials should be packed in air tight container.
(II) Food should be refrigerated.
(III)Food materials and cooked food should be kept away from direct sunlight.
(a) Only II and III (b) Only I and III (c) Only II and III (d) I, II and III

Ans; (d) I, II and III

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