Antioxidants are used:
Tertiary Butylhydroquinone (TBHQ) is effective for a wide variety of lipids. It is often used directly in vegetable derived oils, and foods containing those vegetable oils. It is also used in the preparation of other food categories such as confections, non-dairy toppings, coffee whiteners and snack dips. TBHQ has been shown to be highly effective in extending shelf life for many products.
Propyl Gallate (PG) is a very effective antioxidant that can be used in various highly unsaturated fats and oils. It can be combined with other antioxidants such as Butylated Hydroxylanisole, Butylated Hydroxytoluene, and/or citric acid. It is sometimes substituted for vegetable oils in some countries where Tertiary Butylhydroquinone has not yet been approved. PG is relatively unstable during baking and frying, however.
anti-oxidents
A herbicide is any chemical substance used to destroy plants, often used as a weed killer or to prevent vegetation from growing between paving stones.
Tongs are used to hold test tubes and other objects in a chemical/physical/biological laboratory.
Chemical energy is used by any system that converts energy by combining or decomposing chemical bonds. Chemical energy was first used when the first molecule was formed, billions of years ago.
yes
any volatile or volatilizable chemical compound used as a disinfectant or pesticide.
To kill/prevent insects eating crops or doing any damage.
Any chemical can be hot. Any chemical can be cold.
Any characteristics you can determine by your 5 senses plus any chemical reactions it makes.
A butyllithium is any of three isomeric organolithium reagents used in chemical synthesis.
heat and oxygen
Elementary My Dear, the mixing tube is to prevent spills in the process of an experiment involving chemicals. It is also used to safely mix chemical when preforming a chemically involved experiment. You still have to wear safety goggles though if the chemicals were to make a chemical reaction or explosion your eyes can get damaged or any other body parts.
Keep water and oxygen out. Both of these contribute to rancidity reactions and microbial growth. Cereals typically have about 3% moisture, though most of this water is not available for any chemistry to occur. Even so, water within cereal will ultimately lead to rancidity. Sealing your cereal and freezing it is probably your best bet if you want to really make it last.