Which gas is used to provide an inert atmosphere to retard oxidation in cod liver oil, olive oil, and multivitamin preparations?

• A. Nitrogen
• B. Oxygen
• C. Helium
• D. Carbon dioxide

Answer: (A)

The key idea is using an inert atmosphere to slow down oxidation. Nitrogen fits this job because it is very unreactive with fats and vitamins, and it can effectively replace the air inside packaging or processing lines so that oxygen levels stay low. This helps prevent rancidity in cod liver oil and olive oil and protects sensitive vitamins during storage.

Oxygen would promote oxidation, accelerating spoilage and rancidity. Helium is also inert, but it’s not commonly used for packaging due to cost and practicality. Carbon dioxide can displace oxygen, but it can interact with some components and isn’t as universally suitable for dry, oil-based products as nitrogen.