Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
But the nutrients in. foods begin to decrease as soon as the fruit or vegetable is picked and continues to decline. until the food is eaten. The sooner you eat the food, the less chance of nutrient loss. The. water-soluble vitamins, especially thiamin, folic acid and vitamin C, can be destroyed during. improper storage and excessive cooking. Heat, light, exposure to air, cooking in water and. alkalinity are all factors that can destroy vitamins.