One of the mysteries of the English language finally explained.
A synthetic antioxidant used to preserve fats and oils in foods, medicinal drugs, and cosmetics.
Chemical formula: C₁₁H₁₆O₂
- ‘Phenolic antioxidants, butylated hydroxyanisole and chlorogenic acid and EDTA prevent mutagen formation in beef, while ferrous ion enhances formation.’
- ‘One of the commonest is butylated hydroxyanisole or BHA, added to potato snacks, biscuits, pastry, sauces, and fried foods.’
- ‘The administration of the antioxidant agents N-acetyl-L-cysteine and butylated hydroxyanisole after pulse-treatment with cisplatin or melphalan did not affect apoptosis, but attenuated necrosis.’
- ‘They may be naturally occurring food substances like vinegar (acetic acid) or chemical concoctions like BHA (butylated hydroxyanisole).’
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