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Effect of sulfur dioxide on proteins of the vegetable organism

Journal Article:

Abstract

Experiments were performed to determine the effects of sulfur dioxide on red clover in a controlled environment. An increase in the concentration of sulfur dioxide caused a significant decrease in the digestible protein. However, after the sulfur dioxide was discontinued, there was a decrease in the indigestible protein. The leaves showed an increase in spotting with an increase in sulfur dioxide concentration. Chemical analysis of the soil revealed a higher sulfur content in these experiments.
Publication Date:
Jan 01, 1931
Product Type:
Journal Article
Reference Number:
EDB-86-027439
Resource Relation:
Journal Name: Fortschr. Landwirt; (Switzerland); Journal Volume: 26
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; 54 ENVIRONMENTAL SCIENCES; LEAVES; CHLOROSIS; PROTEINS; SULFUR DIOXIDE; TOXICITY; AIR POLLUTION; CLOVER; CONTROLLED ATMOSPHERES; DOSE-RESPONSE RELATIONSHIPS; METABOLISM; SOILS; ATMOSPHERES; BACTERIA; CHALCOGENIDES; LEGUMINOSAE; MICROORGANISMS; ORGANIC COMPOUNDS; OXIDES; OXYGEN COMPOUNDS; PATHOLOGICAL CHANGES; PLANTS; POLLUTION; RHIZOBIUM; SULFUR COMPOUNDS; SULFUR OXIDES; 560303* - Chemicals Metabolism & Toxicology- Plants- (-1987); 500200 - Environment, Atmospheric- Chemicals Monitoring & Transport- (-1989)
OSTI ID:
6165702
Country of Origin:
Switzerland
Language:
German
Other Identifying Numbers:
Journal ID: CODEN: FTLWA
Submitting Site:
HEDB
Size:
Pages: 434-438
Announcement Date:

Journal Article:

Citation Formats

Reckendorfer, P, and Beran, F. Effect of sulfur dioxide on proteins of the vegetable organism. Switzerland: N. p., 1931. Web.
Reckendorfer, P, & Beran, F. Effect of sulfur dioxide on proteins of the vegetable organism. Switzerland.
Reckendorfer, P, and Beran, F. 1931. "Effect of sulfur dioxide on proteins of the vegetable organism." Switzerland.
@misc{etde_6165702,
title = {Effect of sulfur dioxide on proteins of the vegetable organism}
author = {Reckendorfer, P, and Beran, F}
abstractNote = {Experiments were performed to determine the effects of sulfur dioxide on red clover in a controlled environment. An increase in the concentration of sulfur dioxide caused a significant decrease in the digestible protein. However, after the sulfur dioxide was discontinued, there was a decrease in the indigestible protein. The leaves showed an increase in spotting with an increase in sulfur dioxide concentration. Chemical analysis of the soil revealed a higher sulfur content in these experiments.}
journal = {Fortschr. Landwirt; (Switzerland)}
volume = {26}
journal type = {AC}
place = {Switzerland}
year = {1931}
month = {Jan}
}