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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.
Coupling reaction - Miscellaneous reactions Phenol couples along with benzene diazonium chloride in existence of an alkaline solution to make a red dye (p-hydroxy azobenzene).
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Explain Objectives of Product development and evaluationexplain why is it necessary to develop new products describe what are the factors responsible for development of
Physical Properties of Benzoic Acid (a) Benzoic Acid is a white crystalline solid. (b) Benzoic Acid has m.p. 394 K. (c) Benzoic Acid is sparingly soluble in cold water bu
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4Be9+2He4-6C12+0n1
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