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Chemistry
Chemistry
8 cards
Cards (12)
Antioxidants
are often added to fat containing foods to prevent
rancidity
due to
oxidation.
The substance which
loses hydrogen
is called
oxidising agent.
A substance is said to be oxidised if
oxygen
is
added
or
hydrogen
is
removed
is called oxidation.
Oxygen
is the most common
oxidizing
agent
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