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Related Concept Videos

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In ozonolysis, ozone is used to cleave a carbon–carbon double bond to form aldehydes and ketones, or carboxylic acids, depending on the work-up.
Ozone is a symmetrical bent molecule stabilized by a resonance structure.
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The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Ozone effects on wheat grain quality - a summary.

Malin C Broberg1, Zhaozhong Feng2, Yue Xin2

  • 1University of Gothenburg, Department of Biological and Environmental Sciences, P.O. Box 461, SE-40530 Göteborg, Sweden.

Environmental Pollution (Barking, Essex : 1987)
|January 12, 2015
PubMed
Summary
This summary is machine-generated.

Ozone exposure negatively impacts wheat yield and grain weight but increases protein and mineral content. These findings are crucial for understanding ozone

Keywords:
1000-Grain weightBaking qualityMineralOzoneProteinQualityStarchVolume weightWheat

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Area of Science:

  • Agricultural Science
  • Environmental Science
  • Food Science

Background:

  • Ozone is a significant air pollutant affecting agricultural productivity and crop quality.
  • Understanding ozone's impact on wheat is vital for global food security and safety assessments.

Purpose of the Study:

  • To synthesize and analyze the effects of ozone on wheat quality across diverse geographical regions.
  • To establish quantitative relationships between ozone concentration and observed impacts on wheat.

Main Methods:

  • Meta-analysis of 42 experiments conducted in Asia, Europe, and North America.
  • Derivation of response functions linking daytime ozone concentration to wheat quality parameters.

Main Results:

  • Significant negative effects of ozone on 1000-grain weight, starch, and volume weight.
  • Increased concentrations of protein and essential minerals (K, Mg, Ca, P, Zn, Mn, Cu) but decreased yields.
  • Reduced concentration and yield of cadmium; positive influence on baking properties (Zeleny value, Hagberg falling number).

Conclusions:

  • Ozone significantly alters wheat quality, with varied effects on nutritional content, yield, and processing characteristics.
  • Observed effects are consistent across different wheat types (spring and winter) and exposure systems.
  • Ozone's impact on wheat quality necessitates consideration in future food security and safety evaluations.