Assertion A is true - adding butylated hydroxyanisole (BHA) to butter increases its shelf life by acting as an antioxidant.
Reason R is also true and explains why Assertion A is true - BHA is more reactive towards oxygen than food, and it acts as an antioxidant by preventing the oxidation of fats in the butter, which helps in extending its shelf life.
Butylated hydroxyl anisole is an antioxidant.
So, the correct answer is (D): Both A and R are correct and R is the correct explanation of A
A substance 'X' (1.5 g) dissolved in 150 g of a solvent 'Y' (molar mass = 300 g mol$^{-1}$) led to an elevation of the boiling point by 0.5 K. The relative lowering in the vapour pressure of the solvent 'Y' is $____________ \(\times 10^{-2}\). (nearest integer)
[Given : $K_{b}$ of the solvent = 5.0 K kg mol$^{-1}$]
Assume the solution to be dilute and no association or dissociation of X takes place in solution.
Inductance of a coil with \(10^4\) turns is \(10\,\text{mH}\) and it is connected to a DC source of \(10\,\text{V}\) with internal resistance \(10\,\Omega\). The energy density in the inductor when the current reaches \( \left(\frac{1}{e}\right) \) of its maximum value is \[ \alpha \pi \times \frac{1}{e^2}\ \text{J m}^{-3}. \] The value of \( \alpha \) is _________.
\[ (\mu_0 = 4\pi \times 10^{-7}\ \text{TmA}^{-1}) \]
The scientific study of matter’s properties and behaviour is known as chemistry. It is a natural science that studies the elements that makeup matter, as well as the compounds, made up of atoms, molecules, and ions: their composition, structure, qualities, and behaviour, as well as the changes that occur when they mix with other things.