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.
Irradiation preserves nutrients in food and kills microbes that destroys them. The preservation technique exposes food to electron beams or gamma radiation, a high-energy light stronger than the X-rays your doctor uses to make a picture of your insides. Gamma rays are ionizing radiation, the kind of radiation that kills living cells. Irradiation does not change the way food looks or tastes.