Definitions for "Preservatives"
substances added to foods to prevent or delay spoilage from fungal or bacterial action or chemical interactions; (eg potassium sorbate, a potassium salt of sorbic acid applied in a water spray on baked products)
Substances that kill detrimental bacteria, yeast and/or molds, thus prevent spoilage. Preservatives are not a bad thing.
Substances capable of slowing down or preventing the reactions of decay.
Preservatives stop decaying, all natural skincare products will eventually deteriorate and go rancid. Chemical preservatives are generally used because they are cheaper than and extend the shelf life of products more than natural alternatives. Storing natural products in the fridge will help to extend their life.
Much like pasteurization, preservatives are additives used to increase beer shelf life and freshness. Preservatives are a necessary evil for most beers that have to be transported over long distances or beer that does not remain refrigerated.
Substances which are added to cosmetic products for the primary purpose of inhibiting the development of micro-organisms.
All lumber species used for exterior architectural woodwork, except the heartwood of Redwood and Western Red Cedar (although it is desirable for those species) shall be treated to provide long-term protection.
McFarland Cascade treats utility poles with Pentachlorophenol, Creosote, or Chromated Copper Arsenate (CCA). ( See Details).
are added to food so that is does not spoil. They also may change the color and taste of the food
construction materials used to preserve wood and other materials that may be subject to weathering and decomposition