There's a bright shiny side and a dull side to aluminum paper, when roasting or baking, which side should be facing up towards the walls of the oven? Does the bright shiny side reflect heat and/or does the dull side help absorb more heat?
The shiny side is made that way to reflect heat and light betterKeep the shiny side on the inside, towards what you are cooking and the heat will be reflected back towards what you have wrapped.
Zinc oxide a compound But mercury, graphite(with palladium), zinc, lead, platinum, aluminium, and hydrogen are all phenomenal are great reducersCan't speak for tungstenBut the rest are all great for generating hydrogen which can either saturate a double/triple bonds, or reduce aldehydes, ketones, carboxylic acids, alcohols, amides, nitriles, and other compounds down to a alkanes, alcohols, amines and other simpler compounds.
