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Lead oxide Terms Links

Oxidative cleavage at double bonds, the process of rancidification, is undesirable in foods because of the bad taste of the oxidation products. Oxidation can also lead to polymerization or cross-linking of fatty acid chains. This exothermic process is useful in terms of setting a finish on paints and dangerous if it occurs with combustible materials in an enclosed space. [Pg.331]

See other pages where Lead oxide Terms Links is mentioned: [Pg.12]    [Pg.663]    [Pg.261]    [Pg.564]    [Pg.319]    [Pg.500]    [Pg.329]    [Pg.343]    [Pg.504]    [Pg.59]    [Pg.27]    [Pg.156]    [Pg.680]    [Pg.700]    [Pg.304]    [Pg.662]    [Pg.295]    [Pg.236]    [Pg.122]    [Pg.345]    [Pg.513]    [Pg.48]    [Pg.32]    [Pg.375]    [Pg.237]    [Pg.236]    [Pg.275]    [Pg.1322]    [Pg.343]    [Pg.5535]    [Pg.169]    [Pg.303]    [Pg.28]    [Pg.157]    [Pg.196]    [Pg.358]    [Pg.177]    [Pg.139]    [Pg.359]    [Pg.165]    [Pg.504]    [Pg.511]    [Pg.1358]    [Pg.511]    [Pg.87]    [Pg.1254]    [Pg.252]    [Pg.78]    [Pg.201]    [Pg.97]   


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Lead 92 Terms Links

Lead oxidation

Oxidation linked

Oxidation terms Links

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