Carbon dioxide production in the oscillating Belousov—Zhabotinsky reaction with oxalic acid

2006 ◽  
Vol 60 (1) ◽  
pp. 1-4 ◽  
Author(s):  
P. Ševčík ◽  
D. Mišicák ◽  
L’. Adamčíková
Keyword(s):  
Carbon Dioxide ◽  
Oxalic Acid ◽  
Carbon Dioxide Production ◽  
Oscillatory Behavior ◽  
Volumetric Method ◽  
Inert Gas ◽  
Carbon Dioxide Evolution ◽  
Gas Bubbling ◽  
Belousov Zhabotinsky Reaction ◽  
Rapid Stirring

AbstractA new volumetric method for monitoring the oscillating Belousov—Zhabotinsky reaction with oxalic acid is described. While an oscillatory behavior in the potential of the Pt redox electrode at slow stirring without inert gas bubbling can be observed, a monotonous, nonoscillatory course was found both at the slow and rapid stirring rates for the carbon dioxide evolution. Possible reasons for such observations are discussed.

FURTHER EVIDENCE ON THE EFFECTS OF LIGHT ON RESPIRATION DURING PHOTOSYNTHESIS

1964 ◽  
Vol 42 (8) ◽  
pp. 989-997 ◽  
Author(s):  
E. B. Tregunna ◽  
G. Krotkov ◽  
C. D. Nelson
Keyword(s):  
Carbon Dioxide ◽  
Initial Rate ◽  
Dark Period ◽  
Photosynthetic Apparatus ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Tobacco Leaves ◽  
Close Relationship

Chlorophyll-rich and chlorophyll-deficient leaves of soybean, peperomia, and corn were compared for the effects of previous illumination on the rate of carbon dioxide evolution in the subsequent dark period. An infrared carbon dioxide analyzer was used to measure these rates. It was found that the initial rate of carbon dioxide production in the dark was affected by previous illumination in proportion to the capacity of the leaves for photosynthesis. Light accelerated carbon dioxide production in green soybean and perperomia leaves, but inhibited it in green corn leaves.Using a Geiger tube to follow changes in the concentration of C14O2 around detached tobacco leaves, it was concluded that some recent product of photosynthesis was the substrate for the initial postillumination production of carbon dioxide. All above results indicated that there was a close relationship between the photosynthetic apparatus of the leaves and the production of carbon dioxide both during and immediately following a period of illumination.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

scholarly journals The Effect of MethyI Jasmonate on Ethylene Production, ACC Oxidase Activity and Carbon Dioxide Evolution in the Yellowish-Tangerine Tomato Fruits (Lycopersicon esculentum Mill.)

2013 ◽  
Vol 49 (1-2) ◽  
pp. 67-72
Author(s):  
Janusz Czapski ◽  
Artur Miszczak ◽  
Marian Saniewski
Keyword(s):  
Carbon Dioxide ◽  
Ethylene Production ◽  
Oxidase Activity ◽  
Green Light ◽  
Acc Oxidase ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Light Yellow ◽  
Endogenous Ethylene ◽  
Advanced Stages

The yellowish-tangerine tomato (cv. Bursztyn) in the green, light yellow and yellow stages of ripening were treated with 0.1% and 1.0% of methyl jasmonate (JA-Me) in lanolin paste and kept for several days and then they were evaluated for production of ethylene, ACC oxidase activity and CO<sub>2</sub> evolution. Production of endogenous ethylene in mature green fruits was low and increased during ripening. JA-Me stimulated ethylene production and ACC oxidase activity in all investigated stages of fruit ripening. Slices excised from mature green fruits produced highest amount of carbon dioxide as compared to more advanced stages of ripening. JA-Me in O,1 % and 1,0% concentrations increased significantly CO<sub>2</sub> evolution in green fruits, while in light yellow and yellow fruits only higher concentration of JA-Me stimulated carbon dioxide production.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

ETHYLENE METABOLISM IN TOMATO FRUIT: I. RELATIONSHIP OF ETHYLENE EVOLUTION TO FRUIT RESPIRATION AND RIPENING

1956 ◽  
Vol 34 (6) ◽  
pp. 1261-1270 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution ◽  
Ripening Process ◽  
Green Fruit ◽  
Relationship Of ◽  
Fruit Respiration ◽  
Pronounced Peak

Ripening tomatoes were found to possess a climacteric peak in carbon dioxide production which was accompanied by evolution of ethylene. When the fruit was placed in oxygen, ripening and evolution of ethylene were accelerated in proportion to the increase in respiration. Peaks in carbon dioxide and ethylene evolution occurred not only when the fruit ripened, but also afterwards, during senescence. On the other hand, young, green fruit possessed a pronounced peak in carbon dioxide evolution without changes in color or texture or evolution of significant amounts of ethylene. Thus a series of waves in carbon dioxide production occurred as the tomato developed, ripened, and aged. Waves in ethylene evolution accompanied the carbon dioxide once the ripening process began. Evolution of large amounts of ethylene appeared to be associated with changes in the metabolic pathway that occurred with ripening, rather than being an accompaniment for increased respiration at any stage in the development of the fruit.

ETHYLENE METABOLISM IN TOMATO FRUIT: I. RELATIONSHIP OF ETHYLENE EVOLUTION TO FRUIT RESPIRATION AND RIPENING

1956 ◽  
Vol 34 (1) ◽  
pp. 1261-1270 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution ◽  
Ripening Process ◽  
Green Fruit ◽  
Relationship Of ◽  
Fruit Respiration ◽  
Pronounced Peak

Ripening tomatoes were found to possess a climacteric peak in carbon dioxide production which was accompanied by evolution of ethylene. When the fruit was placed in oxygen, ripening and evolution of ethylene were accelerated in proportion to the increase in respiration. Peaks in carbon dioxide and ethylene evolution occurred not only when the fruit ripened, but also afterwards, during senescence. On the other hand, young, green fruit possessed a pronounced peak in carbon dioxide evolution without changes in color or texture or evolution of significant amounts of ethylene. Thus a series of waves in carbon dioxide production occurred as the tomato developed, ripened, and aged. Waves in ethylene evolution accompanied the carbon dioxide once the ripening process began. Evolution of large amounts of ethylene appeared to be associated with changes in the metabolic pathway that occurred with ripening, rather than being an accompaniment for increased respiration at any stage in the development of the fruit.

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