Tending to preserve or capable of preserving.
n.Something used to preserve, especially a chemical added to foods to inhibit spoilage.
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Tending to preserve or capable of preserving.
n.Something used to preserve, especially a chemical added to foods to inhibit spoilage.
Substances capable of retarding or arresting the deterioration of food; examples are sulphur dioxide, benzoic acid, specified antibiotics, salt, acids, and essential oils.
Substances added to food and drink to retard spoilage. Some preservatives (such as nitrates and sulphites) inhibit the growth of moulds and bacteria, while others (such as ascorbic acid, BHA, and BHT) stop fats from going rancid too quickly. Due to public concern about the safety of some of the artificial preservatives (e.g. BHT), there is a trend among manufacturers to replace these synthetic preservatives with natural ones (e.g. vitamin E).
adjective
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1. A product, such as creosote, used to make wood waterproof or immune against attack by insects, etc.
2. A protective coating on a metal surface.
A substance added to a product to destroy or inhibit multiplication of microorganisms.
A preservative was added to the candy to make it last a long time without refrigeration.
A preservative is a natural or synthetic chemical that is added to products
such as foods, pharmaceuticals, paints, biological samples,wood, etc. to prevent spoilage,
whether from microbial growth or undesirable chemical changes.
Preservatives may be added to wood to prevent the growth of fungi as well as to repel insects and termites. Typically copper, borate, and petroleum based chemical compounds are used. For more information on wood preservatives see timber treatment, lumber and creosote.
Preservative food additives can be used alone or in conjunction with other methods of
Foods such as salt, sugar or vinegar are also used as traditional natural preservatives. There is also two different ways to preserve food, and those are freezing food, or smoking food. Another group of preservatives targets enzymes in fruits and vegetables that continue to metabolize after they are cut. For instance, citric and ascorbic acids inhibit the action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown.
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Dansk (Danish)
n. - konserveringsmiddel
adj. - bevarende
Nederlands (Dutch)
conserveermiddel, voorbehoedsmiddel, conserverend, behoudend
Français (French)
n. - agent de conservation, revêtement (protecteur)
adj. - de conservation
Deutsch (German)
n. - Konservierungsmittel
adj. - konservierend
Ελληνική (Greek)
n. - συντηρητική ουσία, συντηρητικό
adj. - συντηρητικός, διατηρητικός
Italiano (Italian)
conservante
Português (Portuguese)
n. - conservante (m), preservativo (m)
adj. - conservante
Русский (Russian)
консервант, сохраняющий, предохраняющий
Español (Spanish)
n. - producto de conservación, conservante, preservativo, defensa
adj. - producto de conservación, conservante, profiláctico
Svenska (Swedish)
n. - konserveringsmedel, skyddsmedel
adj. - bevarande, konserverande
中文(简体) (Chinese (Simplified))
预防法, 防腐剂, 预防药, 保存的, 防腐的, 有保存力的
中文(繁體) (Chinese (Traditional))
n. - 預防法, 防腐劑, 預防藥
adj. - 保存的, 防腐的, 有保存力的
한국어 (Korean)
n. - 예방법, 방부제
adj. - 보존하는, 보존력 있는
日本語 (Japanese)
n. - 予防法, 保存薬, 保存料, 防腐剤
adj. - 保存の, 保存力のある, 防腐的の
العربيه (Arabic)
(الاسم) مادة حافظ لحفظ الأطعمه من الفساد (صفه) والقي, حافظ
עברית (Hebrew)
n. - חומר-שימור
adj. - נוטה לשמר
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