Assertion A is true - adding butylated hydroxyanisole (BHA) to butter increases its shelf life by acting as an antioxidant.
Reason R is also true and explains why Assertion A is true - BHA is more reactive towards oxygen than food, and it acts as an antioxidant by preventing the oxidation of fats in the butter, which helps in extending its shelf life.
Butylated hydroxyl anisole is an antioxidant.
So, the correct answer is (D): Both A and R are correct and R is the correct explanation of A
Given below are two statements:
Statement I: D-(+)-glucose + D-(+)-fructose $\xrightarrow{H_2O}$ sucrose sucrose $\xrightarrow{\text{Hydrolysis}}$ D-(+)-glucose + D-(+)-fructose
Statement II: Invert sugar is formed during sucrose hydrolysis.
In the light of the above statements, choose the correct answer from the options given below -
If the system of equations \[ x + 2y - 3z = 2, \quad 2x + \lambda y + 5z = 5, \quad 14x + 3y + \mu z = 33 \] has infinitely many solutions, then \( \lambda + \mu \) is equal to:}
The equilibrium constant for decomposition of $ H_2O $ (g) $ H_2O(g) \rightleftharpoons H_2(g) + \frac{1}{2} O_2(g) \quad (\Delta G^\circ = 92.34 \, \text{kJ mol}^{-1}) $ is $ 8.0 \times 10^{-3} $ at 2300 K and total pressure at equilibrium is 1 bar. Under this condition, the degree of dissociation ($ \alpha $) of water is _____ $\times 10^{-2}$ (nearest integer value). [Assume $ \alpha $ is negligible with respect to 1]
The scientific study of matter’s properties and behaviour is known as chemistry. It is a natural science that studies the elements that makeup matter, as well as the compounds, made up of atoms, molecules, and ions: their composition, structure, qualities, and behaviour, as well as the changes that occur when they mix with other things.