Question

question 10 of 10 when food is exposed to air, it can lose electrons. this loss of electrons creates reactive molecules that work to destroy the chemical bonds in the food, causing it to spoil. what are these reactive molecules called? a. free radicals b. oxygen molecules c. spoiling molecules d. hydrogen molecules

Explanation:

Free radicals are unstable molecules that have unpaired electrons. When food is exposed to air and loses electrons, the resulting reactive molecules are free - radicals which can break chemical bonds in food and cause spoilage. Oxygen molecules, hydrogen molecules are stable in normal conditions and "spoiling molecules" is not a scientific term for this phenomenon.

Answer:

A. Free radicals