3 / 8
Volume 9
Journal of Biotechnology & Biomaterials
ISSN: 2155-952X
Biotechnology 2019
Enzymology 2019
February 28-March 02, 2019
&
Page 29
Notes:
conference
series
.com
JOINT EVENT
February 28-March 02, 2019 | Berlin, Germany
5
th
International Conference on
Enzymology and Protein Chemistry
&
22
nd
Global Congress on
Biotechnology
Shoichiro Ozaki, J Biotechnol Biomater 2019, Volume 9
DOI: 10.4172/2155-952X-C2-114
The effect of increase of NOx and CO
2
on grain and fish production, protection of global warming
and climate
I
n order, to study the reason why global warming is happening. Studies were conducted on amounts of CO
2
emission, CO
2
concentration NOx emission, grain production, fish production, population and CO
2
fixed from 1900 to 2016. Since the industrial
revolution, burning of fossil and production of CO
2
and NOx increased greatly. Increased CO
2
and NOx promoted the CO
2
assimilation. Production of grain and fish increased. About 360 billion tone CO
2
is produced by burning of fossil fuels. About 14.4
billion tone NOx is produced in 2015. Most of emitted CO
2
is fixed by CO
2
assimilation. But since developed country started NOx
elimination and NP elimination at around 1975, half of produced NOx is eliminated. Therefore, emitted 360 billion tons CO
2
is not
fixed completely. Concentration of CO
2
increased about 2 ppm. In 2016, 142 billion tons CO
2
is remaining to give global warming.
142 billion tons of CO
2
must be reduced. We must promote CO
2
assimilation by complete use of emitting NOx and NP in waste
water. Fossil fuel is burning out soon. We should not spend precious fossil fuel for the elimination of NOx and NP. We must increase
CO
2
assimilation as much as possible.
Biography
Shoichiro Ozaki has obtained his PhD in Nutrition and Food Science at Ehime University. He has extended his valuable service for many years and has been a recipient
of many award and grants. Currently, he is working as an Emeritus Professor at Ehime University. His international experience includes various programs, contributions
and participation in different countries for diverse fields of study. His research interests reflect his wide range of publications in various national and international journals.
He is also the Editor-in-chief of
Journal of Nutrition and Food Science
.
ozaki-0991@jcom.zaq.ne.jpShoichiro Ozaki
The Institute of Physical and Chemical Research, Japan