auto-oxidation

Unsaturated fatty acids undergo a chemical change known as auto-oxidation.

Alan A. Mills argued that the image was formed by the chemical reaction auto-oxidation.

Auto-oxidation is a process responsible for deterioration of paints and food and lab hazards such as diethyl ether peroxide.

Weathering of polymers is caused by absorption of UV lights, which results in, radical initiated auto-oxidation.

The conventional model for thermal degradation is that of an auto-oxidation process which involves the major steps of initiation, propagation, branching, and termination.

Vesicles normally protect dopamine from auto-oxidation and metabolism by monoamine oxidase and COMT.

Since superoxide is produced through the auto-oxidation of an electron acceptor in photosystem I during photosynthesis, one would expect a positive relationship between light levels and algal ROS production.

The exposure of the tea to microflora, humidity and oxygen in the air causes it to undergo further oxidation through auto-oxidation, fermentation, and possibly some reactivated oxidative enzymes in the tea.

VMAT2-KO mice also display significantly increased neurotoxicity in response to amphetamine, due to the unprotected metabolism and auto-oxidation of dopamine in the presynaptic cytoplasm of dopamine neurons.

Other authors have attributed the observed toxic effects of -DOPA in neural dopamine cell lines to enhanced formation of quinones through increased auto-oxidation and subsequent cell death in mesencephalic cell cultures.

In oxygenic photosynthetic organisms, specifically flora and cyanobacteria, the carotenoid β-carotene plays a vital role in the photosynthetic reaction centre where, due to quantum mechanical reasons arising from the symmetry of the molecule, it provides a mechanism for photoprotection against auto-oxidation.

The fragrant compounds consist of aldehydes, sulfur compounds such as methanethiol and dimethyl disulfide, and branched alkenes, which are derived from the breakdown and rearrangement of amino acids and fatty acids caused by auto-oxidation and fermentation.