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PCB warning label on a power transformer known to contain PCBs. Polychlorinated biphenyls (PCBs) are organochlorine compounds with the formula C 12 H 10−x Cl x; they were once widely used in the manufacture of carbonless copy paper, as heat transfer fluids, and as dielectric and coolant fluids for electrical equipment. [2]
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Exposure to the coplanar stereoisomer 3,3',4,4',5,5'-hexabromobiphenyl (but not the non-coplanar stereoisomer) in genetically susceptible mice is known to cause immunotoxicity and disorders related to the central nervous system, and even at doses as low as 2.5 mg/kg, excess neonatal fatalities are observed (LD 50 is from 5–10 mg/kg). [1]
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
PCB-compounds, always containing low concentrations of dioxin-like PCBs and PCDFs, were synthesized for various technical purposes (see Polychlorinated biphenyls). They have entered the environment through accidents such as fires or leaks from transformers or heat exchangers, or from PCB-containing products in landfills or during incineration.
[2] [3] For general population the most important source is food of animal origin like with other dioxin-like compounds. [ 4 ] [ 5 ] [ 6 ] The most relevant congener is 2,3,4,7,8-pentachlorodibenzofuran (2,3,4,7,8-PCDF) which is more toxic and based on relative toxicity more prevalent than other PCDFs.
Bioremediation of PCBs is the use of microorganisms to degrade PCBs from contaminated sites, relying on multiple microorganisms' co-metabolism. Anaerobic microorganisms dechlorinate PCBs first, and other microorganisms that are capable of doing BH pathway can break down the dechlorinated PCBs to usable intermediates like acyl-CoA or carbon ...
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.