Levels of ethene and propene, together with those of some other light hydrocarbons (propane, butane, isobutane and ethyne), have been measured under realistic conditions in environmental tobacco smoke (ETS) as a step towards the elucidation of the sources of 2-hydroxyethyl and 2-hydroxypropyl adducts of hemoglobin observed in non-smokers. These adducts may reflect in vivo doses of carcinogenic epoxides that are metabolites of the respective alkenes. The data show that 2.0 mg ethene, 1.4 mg propene, and 0.7 mg propane together with smaller amounts of butane, isobutane and ethyne are released per cigarette smoked (0.66 g tobacco) of a common Swedish brand. The alkenes in ETS should be considered as contributing factors to a risk of systemic cancer from passive smoking. With regard to alkene intake, even a relatively mild exposure to ETS (2 cigarettes per h for 5 h per day in a 33 m3 room with one air change per hour is estimated to correspond to the active smoking of about one cigarette per day.
Against the background of the world's urgent need for increased protein production and for an improved quality of vegetable proteins, the ability of plant breeding to contribute to this need is discussed. With examples especially from maize and wheat, existing variations in protein content and protein composition are surveyed, together with the interdependence of these characteristics and their co-variation with the yield. It is shown that plant breeding has a great potential for improving the world's food situation. It is also shown that more rapid achievements are possible than is generally considered to be characteristic of plant-breeding techniques. Special emphasis is stressed on: (a) The capacity of mutation breeding, alone and in conjunction with other methods, to contribute to an increased production of high quality protein; (b) The necessity for the success of programmes whereby fast, cheap, and if possible non-destructive analytical procedures are developed to determine protein and amino acids; (c) The importance of the close collaboration of plant breeders with specialists in related subjects such as soil fertilization, physiology and nutrition, food technology, and biochemistry; (d) The importance of international co-operation and co-ordination. (author)
