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Oil and fat containing food items are fl...

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

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Nitrogen is an inert gas and does not easily react with these substances. On the other hand, oxygen reacts with food substances and makes them rancid. Thus, bags used in packing food items are flushed with nitrogen gas to remove oxygen inside the pack. When oxygen is not present inside the pack, rancidity of oil and fat containing food items is avoided.
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OSWAL PUBLICATION-CHEMICAL REACTIONS-NCERT CORNER (EXERCISE QUESTIONS)
  1. Write the balanced chemical equations for the following reactions : ...

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  2. Write the balanced chemical equations for the following reactions : ...

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  3. Write the balanced chemical equation for the following and identify th...

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  4. Write the balanced chemical equations for the following and identify t...

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  5. Write the balanced chemical equations for the following and identify t...

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  6. Write the balanced chemical equations for the following and identify t...

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  7. What does one mean by exothermic and endothermic reactions? Give examp...

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  8. Why is respiration considered an exothermic reaction? Explain.

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  9. Why are decomposition reactions called the opposite of combination rea...

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  10. Write one equation each for decomposition reactions where energy is su...

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  11. What is the difference between displacement and double displacement re...

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  12. In the refining of silver, the recovery of silver from silver nitrate ...

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  13. What do you mean by a precipitation reaction? Explain by giving exampl...

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  14. Explain the following in terms of gain or loss of oxygen with two exam...

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  15. Explain the following in terms of gain or loss of oxygen with two exam...

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  16. A shiny brown coloured element ‘X’ on heating in air becomes black in ...

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  17. Why do we apply paint on iron articles?

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

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  19. Explain the following terms with one example. Corrosion

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  20. Explain the following terms with one example. Rancidity

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