BHT—See Butylated hydroxytoluene

BHA. see Butylated hydroxyanisole BHT. see Butylated hydroxytoluene Bicinchonic acid (BCA), in PGase activity assay, 337-339... 

The FCC is to food-additive chemicals what the USP—NF is to dmgs. In fact, many chemicals that are used in dmgs also are food additives (qv) and thus may have monographs in both the USP—NF and in the FCC. Examples of food-additive chemicals are ascorbic acid [50-81-7] (see Vitamins), butylated hydroxytoluene [128-37-0] (BHT) (see Antioxidants), calcium chloride [10043-52-4] (see Calcium compounds), ethyl vanillin [121-32-4] (see Vanillin), ferrous fumarate [7705-12-6] and ferrous sulfate [7720-78-7] (see Iron compounds), niacin [59-67-6] sodium chloride [7647-14-5] sodium hydroxide [1310-73-2] (see lkaliand cm ORiNE products), sodium phosphate dibasic [7558-79-4] (see Phosphoric acids and phosphates), spearmint oil [8008-79-5] (see Oils, essential), tartaric acid [133-37-9] (see Hydroxy dicarboxylic acids), tragacanth [9000-65-1] (see Gums), and vitamin A [11103-57-4]. 

Di-/ l -butyl-4-methylphenol /2j5 i77-2/-i72,6-Di-/ l -butyl-4-methylphenol (di-/ l -butyl-/)-cresolDi-/ l -butyl-j )-cresol or butylated hydroxytoluene (BHT)) is most commonly used as an antioxidant in plastics and mbber. Use in food is decreasing because of legislation and it is being replaced by butylated hydroxy anisole (BHA) (see Antioxidants Eood additives). 

ButylatedHydroxyAnisole (BHA). This material is an oxidation inhibitor and has been accepted for use in foods where the use of butylated hydroxytoluene (BHT) is restricted (see Food additives). It is manufactured by the alkylation of 4-hydroxyanisole [150-76-5] with isobutylene that yields a mixture of 2- and S-Z fZ-butyl isomers as products (124). 

Note THF = tetrahydrofuran BHT = butylated hydroxytoluene, an antioxidant Camptothecin (CM) = causes inhibition of the DNA enzyme topoisomerase (Top 1) which induces DNA damage and apoptosis DHT = dihydrotestosterone PrEC = normal prostate stromal cells LNCaP, PC-3, DU-145 = neoplastic prostate epithelial cells (See Table 21.1). 

Butylated hydroxyanisole (BYOO-til-ay-ted hi-DROK-see-ANN-i-sole) and butylated hydroxytoluene (BYOO-til-ay-ted hi-DROK-see-TOL-yoo-een) are very popular food additives used to preserve fats and oils. They both are antioxidants, which are compounds that prevent oxygen from reacting with substances and changing them into other materials. BHA and BHT prevent the oxidation of fats and oils that would convert them into rancid, foul-smelling, harmful products. 

Butylated hydroxyanisole. See BHA Butylated hydroxymethyl phenol. See4-Hydroxy methyl -2,6-d i-t-butyl phenol Butylated hydroxytoluene. See BHT Butylated melamine-formaldehyde resin. See Melamine-formaldehyde resin, butylated Butylated phenol-formaldehyde resin. See Butylphenol formaldehyde Butylated polyoxymethylene urea (INCI). See Urea-formaldehyde resin, butylated Butylated polyvinylpyrrolidone. See Butylated PVP... 

Solvents that are predisposed to form peroxides frequently have trace amounts of peroxide inhibitors added to them hy manufacturers. The two most common are hutylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)—BHA is a mixture of two isomers (see Figures 5.3.2.1 and 5.3.2.2). 

Di-teit-butyl-4-methylphenol, more commonly known as butylated hydroxytoluene, or BHT, is used as an antioxidant in foods to "retard spoilage." BHT is synthesized industrially from 4-methylphenol (p-cresol) by reaction with 2-methylpropene in the presence of phosphoric acid (See Example 9.6)... 

Using inhibitors. Inhibitors are chemicals that are added (by manufacturers) in very low concentration to peroxidizable chemicals to prevent or retard the formation of peroxides (see Chemical Connection 5.3.2.2 Inhibiting Peroxide Formation). If the potential peroxide-former that you need is available with an inhibitor, this should be your choice. There are various chemical inhibitors, such as 2,6-di-te/t-butyl-4-methylphenol, also known as BHT (butylated hydroxytoluene). Peroxide formation in diethyl ether can be inhibited by iron. Purchasing diethyl ether in steel cans is a good option... 

The standard approach to reducing scorch involves the addition of one or more antioxidants. Butylated hydroxytoluene (BFIT, see Appendix 1) has been the traditional foundation of the stabilization package. Phenolic antioxidants are used to protect the polyol firom oxidation during manufacture, minimize hydroperoxide formation during storage, and reduce scorch during PUR (poljoirethane) foam manufacture. The relatively high volatility of BHT can be a concern as it is easily volatilized out of... 

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