Because vitamin E is often removed during the processing of foods, similar pheno

Question

Because vitamin E is often removed during the processing of foods, similar phenols such as BHT E is se, are often added to retard spoilage, and are referred to as preservatives. Upon hydrogen abstraction from BHT, a stable radical is created that does not react rogen -H further with more peroxy radicals, as does vitamin E. E. Why is the BHIT radical unreactive? 1. It is sterically hindered It has more contributing structures than does the radical from vitamin E. ical 2. 3. The O-H bond in BHT is expected to be in the stronger than the OH bond in vitamin E due to the inductive effect of the t-butyl groups. lo- struc er 4. All of the above. + ROOH BHT radical ical Addition of HBr to Alkenes of hydrogen halides to alkenes was first studied systematically in s observed that the addition of HBr sometimes gave Markovnikov

Explanation / Answer

ANSWER (E) :- (4) option i.e. all options are correct regarding with BHT radical unreactive.

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