Food cans are coated with Tin and not with Zinc because:

Food cans are coated with tin rather than zinc primarily due to differences in their chemical reactivity. Zinc is more reactive than tin, meaning it oxidizes and corrodes easily when exposed to air or moisture.

If zinc were used as a coating, it would react with the acidic components often found in food, potentially contaminating the contents and causing spoilage.

Tin, being less reactive than zinc, forms a stable protective layer that resists corrosion and does not react with food substances. This ensures the safety and longevity of the canned goods.

While tin does have a lower melting point than zinc, this is not the primary reason for its selection in food packaging.

Similarly, tin is generally more expensive than zinc, so cost is not the deciding factor here.

The key advantage lies in tin's lower reactivity, which prevents harmful chemical interactions with food, making Option D the correct choice.