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Antioxidants:
Antioxidants are the significant and essential food additives. These substances hold back the action of oxygen on the food and hence help in its preservation. These react as sacrificial a compound that is these are much more active towards oxygen as compared to be the materials they are protecting. They as well cut the rate of participation of free radicals in the aging procedure. The two most common antioxidants utilized are butylated hydroxy toluene abbreviated as BHT and butylated hydroxy anisole abbreviated as BHA. The addition of BHA to butter raises its storage life from months to years. The two comprises the subsequent structures.
Question 1: (i) What are the main physical properties of hydrogen sulphide? (ii) Which occupational group of workers is often exposed to hydrogen sulphide? (iii) O
The hydride ions H- are isoelectronic with: (1) Li (2) He + (3) He (4) Be Ans: He
The amount of energy needed to convert one mole of solid substance to vapor state is known as Sublimation energy
Chloride of metal is MCl 2 . The formula of its phosphate will be: (1) M 2 PO 4 (2) M 3 (Po 4 ) 2 (3) M 2 (
the diagnal relationship in periodic table
method of preparation and characteristics of ethane
what is chemical shift?
Hello. Do you know the rubric of what I need to know about chemistry because I am taking Chemistry this fall and I would like to know the basics
a fast simple test for honey adulterated with invert sugar
Tert-butylamine Tert-butylamine cannot be prepared by the Gabriel synthesis because it would require that the nitrogen of phthalimide be alkylated with tert-butyl bromide in an
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