Abstract
DDT applied to wheat grains is slowly converted to DDE and DDD under aerobic and anaerobic conditions of storage respectively. It seems likely that iron-porphyrin compounds concerned in the peroxidation of unsaturated fatty acids are implicated in the (anaerobic) reductive dechlorination of DDT, which occurs primarily in the germ tissues.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
