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Biacetyl, the flavoring that makes margarine taste "just like butter," is extremely stable at room temperature, but at 200°C it undergoes a first-order breakdown with a half-life of 9.0 min. An industrial flavor-enhancing process requires that a butter-flavored food be heated briefly at 200°C. How long can the food be heated at this temperature and retain 77% of its buttery flavor?

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