Preservatives and antioxidants may be incorporated into some food and drug products to extend their shelf life. Some companies use induction sealing and vacuum/oxygen-barrier pouches to assist in the extension of the shelf life of their products where oxygen causes the loss. The DoD Shelf-Life Program defines shelf-life as  The total period of time beginning with the date of manufacture, date of cure (for elastomeric and rubber products only), date of assembly, or date of pack (subsistence only), and terminated by the date by which an item must be used (expiration date) or subjected to inspection, test, restoration, or disposal action; or after inspection/laboratory test/restorative action that an item may remain in the combined wholesale (including manufacture's) and retail storage systems and still be suitable for issue or use by the end user. Shelf-life is not to be confused with service-life (defined as, A general term used to quantify the average or standard life expectancy of an item or equipment while in use. When a shelf-life item is unpacked and introduced to mission requirements, installed into intended application, or merely left in storage, placed in pre-expended bins, or held as bench stock, shelf-life management stops and service life begins.) Shelf life is often specified in conjunction with a specific product, package, and distribution system. For example, an MRE field ration is designed to have a shelf life of three years at and six months at . Nearly all chemical reactions can occur at normal temperatures (although different reactions proceed at different rates). However most reactions are accelerated by high temperatures, and the degradation of foods and pharmaceuticals is no exception. The same applies to the breakdown of many chemical explosives into more unstable compounds. Nitroglycerine is notorious. Old explosives are thus more dangerous (i.e. liable to be triggered to explode by very small disturbances, even trivial jiggling) than more recently manufactured explosives. Rubber products also degrade as sulphur bonds induced during vulcanization revert; this is why old rubber bands and other rubber products soften and get crispy, and lose their elasticity as they age. The usually quoted rule of thumb is that chemical reactions double their rate for each temperature increase of because activation energy barriers are more easily surmounted at higher temperatures. However, as with many rules of thumb, there are many caveats and exceptions. The rule works best for reactions with activation energy values around 50 kJ/mole; many of these are important at the usual temperatures we encounter.