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Butylated hydroxyanisole (BHA)
It is commercially available as a mixture of two isomers and has found wide commercial use in the food industry. It is highly soluble in oil and exhibits weak antioxidant activity in vegetable oils, particularly those rich in natural antioxidants. BHA is relatively effective when used in combination with other primary antioxidants. BHA has a typical phenolic odor that may become noticeable if the oil is subjected to high heat.
In yeast, a new mutation called suc was recently discovered. The suc mutant cannot use sucrose as a source of carbon, and will not grow if the culture medium contains only sucrose
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