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.
Dried soybeans â the kind you have to soak before cooking â contain comparable amounts of potassium and calcium, but are otherwise low in vitamin C. Natto, a fermented soybean dish available at most health food stores, is particularly nutrient-rich â a 1-cup serving provides just over 35 percent of the daily value for potassium and nearly 40 percent each of the daily values for calcium and vitamin C.