oxidative stability meaning in Hindi

Examples

1. Saturated phospholipids offer better oxidative stability and a higher phase transition temperature.
2. Because of its thermal and oxidative stability PBI was adopted by NASA in the 1960s for use in aerospace and defense applications.
3. LS9 diesel is above the competition in many varying facets including cetane number, sulphur content, aromatic compound content, cloud point and oxidative stability.
4. Its use in the commercial food industry in other parts of the world is widespread because of its lower cost and the high oxidative stability ( saturation ) of the refined product when used for frying.
5. The crop is grown for its seed oil, which contains long chain fatty acids ( greater than 20 carbons ), has high oxidative stability, does not have any odor and is highly emollient.
6. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing, the high oxidative stability of the refined product, and high levels of natural antioxidants.
7. Due to the low volatility and excellent high-temperature thermo-oxidative stability, PPEs have also found use as a lubricant for chains used in and around kilns, metal fabrication plants, and glass molding and manufacturing equipment.
8. The cusp point of the oxidation curve ( the point where a rapid rise in the conductivity starts ) gives the induction time of the rancidification reaction, and can be taken as an indication of the oxidative stability of the sample.
9. The Rancimat method, the oxidative stability instrument ( OSI ) and the oxidograph were all developed as automatic versions of the more complicated AOM ( active oxygen method ), which is based on measuring peroxide values, for determining the induction time of fats and oils.
10. Because partially hydrogenated vegetable oils are cheaper than animal fats, are available in a wide range of consistencies, and have other desirable characteristics ( such as increased oxidative stability and longer shelf life ), they are the predominant fats used as shortening in most commercial baked goods.