Unsaturated fats in food react with oxygen to form alkylperoxy radicals.These radicals can then
react further with compounds in the food to degrade its taste.To prevent this process,
preservatives like BHT (butylated hydroxytoluene) that act as radical inhibitors are added to some
foods. 
Definitions:
Q8: Explain the difference between the two following
Q8: What is the electrophile in this reaction?<br><img
Q16: Draw a mechanism to illustrate the following
Q21: Draw a mechanism for the transformation shown
Q22: Which of the following statements is true
Q26: Dextromethorphan (D-meth) and its enantiomer, levomethorphan (L-meth),
Q42: Which of the following compounds will undergo
Q42: How many "lines" do you expect in
Q65: What type of compound corresponds to the
Q68: Which reagent set could not be used