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Week 2


Oxygen gas speeds up the rate at which food is spoiled.  To improve the shelf-life of foods, food manufacturers use several methods to remove oxygen from inside the food packaging.  In one method, an enzyme is added which catalyses a reaction between oxygen and glucose often present in foods.

  glucose   +   oxygen  +    water    →     gluconic acid  +  hydrogen peroxide

Using your knowledge of Chemistry, comment on why this method may not be suitable to improve the shelf-life of all foods.