The widely used antioxidant and food preservative called BHA (butylated hydroxyanisole) is actually a mixture of 2-tert-butyl-4-methoxyphenol and 3-tert-butyl-4-methoxyphenol. BHA is synthesized from p-methoxyphenol and 2-methylpropene.
(a) Suggest how this is done.
(b) Another widely used antioxidant is BHT (butylated hydroxytoluene). BHT is actually 2, 6-di-tert-butyl-4-methylphenol, and the raw materials used in its production are p-cresol and 2-methylpropene. What reaction is used here?