Okay, so the question I am working on has to do with BHT (butylated hydroxytoluene) and what effect it has on reaction rates.
-Since it is a preservative I figured it must decrease reaction rates in order to slow the decay of products such as fats and oils.
This is the only thing I can come up with (I came up with it on my own..) and I haven't had any luck with the web. I've been searching up BHT, BHT and reaction rates, and can only find general information on BHT but not on the topic at hand. I am probably on the right path but I need to write atleast 100 words for this and clearly need a few more ideas.