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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.
Chain transfer agents In Vinylic polymerisation several other molecules react along with main growing chain to interrupt the additional growth of the original chain. This takes
LANTHANUM AND THE LANTHANIDES The lanthanides are 14 components following lanthanum in the periodic table, and associated with the filling of the seven orbitals of the
(i) Use valence shell electron pair repulsion theory (VSEPR) to predict the shape of the molecule comprising oxygen, nitrogen and fluorine atoms, which has the formula ONF, and whe
Iodide ion is a good nucleophiles Because iodide ion is a good nucleophiles and the trimethyloxonium ion is an good alkylating agent, alkylation of the iodide ion occu
The two or more chemical compounds with identical chemical formula but different structures are called isomers, and the phenomenon is known as isomerism. This phenomenon is not res
#question. CH3CH=CHCH +Br2 ___ .
Q. Describe Lime-soda method for softening of hard water. Discuss the advantages of the process and the chemistry involved in it.
two oxides of a metal contain 27.6% and 30% oxygen. if the formula for the first oxide is m3o4 then what is the formula for the next oxide?
what is the characteristics of water?
Analysis of oils and fats - Acid value It points out the amount of free acid present in the oil or fat. It is described as the number of milligrams of KOH needed to neutralize
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