prevent rancidity????
if it so then the answer is -
1) BHA {Butylated Hydroxy-Anisole}
2) BHT {Butylated Hydroxy-Toluene}
Hope it helped!!!
There are two types of rancidity: oxidative rancidity and hydrolytic rancidity. Citric acid and phosphoric acid are added to prevent rancidity in fats. Other antioxidants include butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT).
nitrogen and something
sodium
This is a preservative.
antioxidants are chemicals added to some thing to prevent or slow down oxidation of that something. reducing agents are commonly used as antioxidant additives. they work because they will get oxidized easier then the compound their added to. there are other ways to prevent oxidation besides using reducers.
Antioxidants are added to food to stop oxygen reaching the food faster. Antioxidants is commonly found in fruits (When your fruit's inside turns yellow, this is a sign of the antioxidants wearing off)
it is added to prevent freezing of gasoline
Abelite is an explosive containing ammonium nitrate with hydrocarbons added.
Iodine is often added in traces to prevent this.
to prevent haemodialysis
3% of gypsum is added to cement to "prevent the rapid setting of cement"
to decrease ph