||||||||||||||||||||||||||||||||||||||||||||||||||||||||
SCIENTIFIC BLOGGING - As levels of carbon dioxide in the atmosphere rise
in the 21st century, the nutritional value of many major food crops
could decrease, according to a study conducted at Southwestern
University.
Max Taub, an associate professor of biology at Southwestern, did a
"meta-analysis" of previous research that had been done on the effect of
increased atmospheric carbon dioxide on the protein concentrations in
barley, rice, wheat, soybean and potato.
His study found that the crops had significantly lower protein
concentrations when grown in atmospheres containing elevated levels of
carbon dioxide. Potatoes showed a nearly 14 percent decrease in protein,
while the grain crops of barley, rice and wheat showed reductions of
15.3 percent, 9.9 percent and 9.8 percent respectively. The protein
decrease in soybeans was much lower, at 1.4 percent.
"This is just one more example of the impact global changes could have
on us," Taub says. He notes that the impact will be felt the most in
poorer countries, where people rely more on plant products for protein.
. .
As levels of carbon dioxide in the atmosphere rise, Taub explains, most
plants show increased concentrations of carbon in their tissues and
reduced concentrations of other elements including nitrogen, which is a
key component of proteins. A certain group of plants known as C3 plants
are most affected by changes in CO2 levels.
Taub estimates that 40 percent of human dietary protein worldwide comes
from these so-called C3 grains and root crops, both of which show
decreased protein concentration at higher levels of atmospheric carbon
dioxide.
http://www.scientificblogging.com/news_releases/study_rising_co2_
levels_could_decrease_the_nutritional_value_of_major_food_crops
||||||||||||||||||||||||||||||||||||||||||||||||||||||||
SCIENTIFIC BLOGGING - As levels of carbon dioxide in the atmosphere rise
in the 21st century, the nutritional value of many major food crops
could decrease, according to a study conducted at Southwestern
University.
Max Taub, an associate professor of biology at Southwestern, did a
"meta-analysis" of previous research that had been done on the effect of
increased atmospheric carbon dioxide on the protein concentrations in
barley, rice, wheat, soybean and potato.
His study found that the crops had significantly lower protein
concentrations when grown in atmospheres containing elevated levels of
carbon dioxide. Potatoes showed a nearly 14 percent decrease in protein,
while the grain crops of barley, rice and wheat showed reductions of
15.3 percent, 9.9 percent and 9.8 percent respectively. The protein
decrease in soybeans was much lower, at 1.4 percent.
"This is just one more example of the impact global changes could have
on us," Taub says. He notes that the impact will be felt the most in
poorer countries, where people rely more on plant products for protein.
. .
As levels of carbon dioxide in the atmosphere rise, Taub explains, most
plants show increased concentrations of carbon in their tissues and
reduced concentrations of other elements including nitrogen, which is a
key component of proteins. A certain group of plants known as C3 plants
are most affected by changes in CO2 levels.
Taub estimates that 40 percent of human dietary protein worldwide comes
from these so-called C3 grains and root crops, both of which show
decreased protein concentration at higher levels of atmospheric carbon
dioxide.
http://www.scientificblogging.com/news_releases/study_rising_co2_
levels_could_decrease_the_nutritional_value_of_major_food_crops
||||||||||||||||||||||||||||||||||||||||||||||||||||||||
No comments:
Post a Comment