Question

1. The chemical used to slow down the browning action of cut fruits is --------
a) S03 b) S02c)H2S04 d) Na2CO3​

Answer 1

here is ur answer

b)SO2

Explanation:

Sulphiting agents including sulphur dioxide (SO2) and sulphite are very popular browning inhibitors used in the food industry. It is one of the most effective chemical inhibitors of browning and it is effective even in low concentration.

Answer 2

The chemical used to slow down the browning action of cut fruits is $Na_{2}CO_{3}$.

Explanation:

• It is known that to neutralize an acid we need to add base to it. This is because then hydrogen ions of the acid combine with the hydroxide ions of the base leading to the formation of salt and water.

• As we know that all fruits contain some amount of citrus acid or contain vitamin C. So, when we cut the fruits then they react with the oxygen present in air leading to oxidation reaction.

• This oxidation reaction leads to the formation of a brown layer on the surface of fruit. This shows that a chemical reaction has taken place but when we add a base like $Na_{2}CO_{3}$ then it will neutralize the effect of acid present.

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