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.
The process of preserving food with sulphur dioxide is intended to provide a longer shelf life, kill harmful bacteria that might grow on vegetation and foods, and help food products maintain a certain visual appearance; however, it's also considered one of the top six air pollutants.