BHT

A

retards rancidity of oil

B

preserves colour, odour & flavour of food

C

retards hydrolysis

D

(a) and (b)

Text Solution

Verified by Experts

The correct Answer is:
D
It prevents oxidative deradation of food.
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Butylated hydroxytoluence (BHT) is used as an antioxidant in processed foods ( it prevent fats and oils from becoming rancid). A solution of 2.5 g of BHT in 100 g of benzene has a freezing point of 4.88 K . What is the molecular weight of BHT ? (k_(f)("benzene")=5.12 K mol^(-1)kg , freezing point of benzene = 5.45 K )