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In Association with
The effect of increase of NOx and CO2 on grain and fish production, protection of global warming and climate
Joint Event on 22nd Global Congress on Biotechnology & 5th International Conference on Enzymology and Protein Chemistry
Shoichiro Ozaki
The Institute of Physical and Chemical Research, Japan
Keynote: J Biotechnol Biomater
Abstract
In order, to study the reason why global warming is happening. Studies were conducted on amounts of CO2 emission, CO2 concentration NOx emission, grain production, fish production, population and CO2 fixed from 1900 to 2016. Since the industrial revolution, burning of fossil and production of CO2and NOx increased greatly. Increased CO2 and NOx promoted the CO2 assimilation. Production of grain and fish increased. About 360 billion tone CO2 is produced by burning of fossil fuels. About 14.4 billion tone NOx is produced in 2015. Most of emitted CO2 is fixed by CO2 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 CO2 is not fixed completely. Concentration of CO2increased about 2 ppm. In 2016, 142 billion tons CO2is remaining to give global warming. 142 billion tons of CO2 must be reduced. We must promote CO2 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 CO2 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.
E-mail: ozaki-0991@jcom.zaq.ne.jp
