Explain why, food products containing fats and oils (like potato chips) are packaged in nitrogen.

Give reasons for the following : (i) The blue colour of copper sulphate solution is rendered light green when a piece of iron is dropped into it. (ii) Fried potato chips are often packed with nitrogen gas. (iii) Cooked food emits a bad smell when left exposed to air for a day or two.

State the use of antioxidants in food containing fats and oils.

Name the food rich in fat and oil?

What happens when food materials containing fats and oils are left for a long time? List two observable changes and suggest three ways by which this phenomenon can be prevented.

Oil and fat containing food items are flushed with nitrogen. Why?