That's worse even per joule / BTU of raw combustion energy because there's no hydrogen in coal, unlike oil and gas — all the energy comes
from oxidization of carbon, resulting in greenhouse emissions.
Not exact matches
Not only does this mean that it can juice leafy greens a little more easily, but it also means that the juice will last much longer because less
oxidization occurs as a result of the heat
from a centrifugal juicer.
We stabilize the bran against
oxidization that would otherwise deteriorate immediately on removing
from the grain, giving it the stable shelf life of over a year.
Certain particle compounds may directly generate ROS in vivo because of their surface chemistry (eg, metals, organic compounds, and semiquinones) or after bioactivation by cytochrome P450 systems (eg, polycyclic aromatic hydrocarbon conversion to quinones).6, 290 a, 290 b A particle surface or anions present on otherwise more inert particles may disrupt iron homeostasis in the lung and thereby also generate ROS via Fenton reactions.291 Other PM constituents may do so indirectly by the upregulation of endogenous cellular sources (eg, nicotinamide adenine dinucleotide phosphate [NADPH]-RRB- oxidase) 292,293 or by perturbing organelle function (eg, mitochondria) by taken - up PM components.261 Particle stimulation of irritant and afferent ANS fibers may also play a role in local and systemic oxidative stress formation.294 Given the rich antioxidant defenses in the lung fluid, secondarily generated
oxidization products of endogenous molecules (eg, oxidized phospholipids, proteins) or a reduction in endogenous antioxidants per se may be responsible at least in part for the state of oxidative stress in the lungs (along with instigating the subsequent cellular responses) rather than ROS derived directly
from PM and its constituents.
In the late 18th century, botanist Carl Thunberg re-discovered it, but it wasn't until the early 20th century when Benjamin Ginsburg developed a method for fermenting the leaves similar to the traditional process for fermenting (or as we know
from the previous post «
oxidization») Keemun tea
from China.