Chemistry
The Chemistry of Antioxidants in Preserving Food
Quick fact
The shelf life of cooking oil can be extended from months to years just by adding tiny amounts of antioxidants—sometimes less than 0.02% of the food's weight.
Why this is interesting
You've probably seen rusty iron and wondered why it happens—but did you know the same process is quietly ruining your favorite chips and oils? What if the key to stopping it was as simple as giving away an electron?