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Subject - Organic Chemistry
Antioxidants are organic compounds that inhibit or slow down oxidation reactions in substances to be protected.
Effective antioxidants are, for example,with sterically hindering (bulky) substituents, such as 2,6-di-tert-butyl-4-methylphenol, hydroquinone, catechol, and aromatic amines. Tocopherol, 2,6-di-tert-butyl-4-methylphenol, , lactic-, tartaric-, and citric acid are used as antioxidants in food.
Subject - Macromolecular Chemistry
In macromolecular chemistry, antioxidants are mainly used for the protection against aging (degradation). They prevent oxidation reactions by capturing autoxidation with oxygen thereby inhibiting destruction of the material caused by chain degradation or further polymerization. There is a distinction between coloring and non-coloring antioxidants.generated during