State an important use of decomposition reactions.

5 Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time)? 6 What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity? 8 What are anti-oxidants? Why are they added to fat and oil containing foods? 9 Explain why, food products containing fats and oils (like potato chips) are packaged in nitrogen.