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 that catalyzes a reaction between oxygen and glucose which is often present in foods. (glucose + oxygen + water --> gluconic acid + hydrogen peroxide). Why this method may NOT be suitable to improve the shelf-life of all foods?

Chemistry for Engineering Students
4th Edition
ISBN:9781337398909
Author:Lawrence S. Brown, Tom Holme
Publisher:Lawrence S. Brown, Tom Holme
Chapter5: Gases
Section: Chapter Questions
Problem 5.92PAE
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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 that catalyzes a reaction between oxygen and glucose which is often present in foods. (glucose + oxygen + water --> gluconic acid + hydrogen peroxide). Why this method may NOT be suitable to improve the shelf-life of all foods?

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