Dictionary:
pre·ser·va·tive (prĭ-zûr'və-tĭv) ![]() |
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| Food and Nutrition: preservatives |
Substances capable of retarding or arresting the deterioration of food; examples are sulphur dioxide, benzoic acid, specified antibiotics, salt, acids, and essential oils.
| Food and Fitness: preservatives |
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).
| Thesaurus: preservative |
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For more information on preservative, visit Britannica.com.
| Architecture: preservative |
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.
| Veterinary Dictionary: preservative |
A substance added to a product to destroy or inhibit multiplication of microorganisms.
| Word Tutor: preservative |
A preservative was added to the candy to make it last a long time without refrigeration.
| Wikipedia: Preservative |
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A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.
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Preservatives may be added to wood to prevent the growth of fungi as well as to repel insects and termites. Typically arsenic, copper, chromium, borate, and petroleum based chemical compounds are used. For more information on wood preservatives, see timber treatment.
Preservative food additives can be used alone or in conjunction with other methods of food preservation. Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria and fungi, or antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA and BHT. Other preservatives include formaldehyde (usually in solution), glutaraldehyde (kills insects), ethanol and methylchloroisothiazolinone. The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics and regulators specializing in food science and toxicology, and of course biology.
Natural substances such as salt, sugar, vinegar, and diatomaceous earth are also used as traditional preservatives. Certain processes such as freezing, pickling, smoking and salting can also be used to preserve 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 from lemon or other citrus juice can inhibit the action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown. FDA standards do not currently require fruit and vegetable product labels to reflect the type of preservative used in the products[citation needed].
Some modern synthetic preservatives have become controversial because they have been shown to cause respiratory or other health problems. Some studies point to synthetic preservatives and artificial coloring agents aggravating ADD & ADHD symptoms in those affected.[1][2] Older studies were inconclusive, quite possibly due to inadequate clinical methods of measuring offending behavior. Parental reports were more accurate indicators of the presence of additives than clinical tests. [3] Several major studies show academic performance increased and disciplinary problems decreased in large non-ADD student populations when artificial ingredients, including preservatives were eliminated from school food programs. [4][5] Allergenic preservatives in food or medicine can cause anaphylactic shock in susceptible individuals, a condition which is often fatal within minutes without emergency treatment.
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| Translations: Preservative |
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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| sorbic acid | |
| chlorobutanol, chlorbutol | |
| dinitro-orthophenol |
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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