Nitrogen oxide spoils the environment when it reacts with oxygen; however, the catalytic converter breaks it up, reducing the amount of nitrogen oxide being released. In the reaction 2CO + O2 → 2CO2, oxygen is added to carbon monoxide to create carbon dioxide, which is practically harmless. Oxygen is also added in the reaction CxH2x+2 + [(3x+1)/2]O2 → xCO2 + (x+1)H2O to unburnt hydrocarbons in order to create carbon dioxide and water, which are again harmless. Catalytic converters play a major role in assisting in the reactions in order to change the products by rearranging and breaking up the
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Despite the obvious benefits of more nutritious foods and crops that are hardier and more resistant to harsher climates, there are some concerns surrounding GM foods. Each new alteration can cause an unforeseen allergic reaction, negate the effects of antibiotics, or potentially cause some adverse effects to the environment (Falkner 101). Every newly developed GM food must be tested on a case by case basis as there is no universal method that determines the safety of all modified components. As a result, long term effects of ingesting food with altered material are unknown. You may not know it, but in the United States GM foods are quite prevalent.
Food Preservatives “A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes. In general preservation is implemented in two modes, chemical and physical.” The main function of preservation is to delay the spoiling of the food and to prevent any alterations in their taste or their appearance. There are different ways it could be done through preservation methods like canning, drying, smoking and freezing. However, the use of food additives such as antioxidants or other preservatives is what we will be focusing on.
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Oxygen can release more sought after flavours within the wine, therefore making it more palatable. This is is done by the sulfur being oxidised and then evaporated, making the sour taste of sulfur no longer present. All in all oxygen has a negative effect on wine, and contact should be kept to a