Hi there, here is the current research work I am finished with. here I have shared data of nutritional componenets of wheat grain by the effect of elevated carbon dioxide and temperature. Please share your views and Input on how we can go more organic in farming. thank you :)

1. EFFECT OF ELEVATED CARBON
DIOXIDEAND TEMPERATURE ON
NUTRITIONAL COMPOSITION OF
WHEAT
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2. INTRODUCTION
 Agriculture is strongly influenced by weather and climate.
 Currently the amount of carbon dioxide in the atmosphere is
400 ppm. Which will increase upto 1200 ppm by year 2100.
 Rising carbon dioxide concentrations are likely to have
profound effects on the growth, physiology and chemistry of
plants.
 Increased Carbon dioxide is expected to have positive
physiological effects by increasing the rate of photosynthesis.
 Impact of climate change on crops production are majorly
studied and are related to yield, usually expressed in weight per
unit area.
 And second impact much less studied, is how the quality of
crop is affected by climate change. Quality is most frequently
expressed in terms of protein content or starch content.

3. OBJECTIVE
 Wheat is a major food crop globally and the second most important energy
source for the human population. Hence, experiment was conducted to assess
the effect of elevated carbon dioxide and elevated air temperature on nutritional
composition of wheat grain.
 The effect of climate change was studied through open top chambers (OTC).
OTC was erected with provision of elevated carbon dioxide and increased
temperature in the research farm of the Indian Institute of Soil Science (IISS),
Bhopal. Elevated carbon dioxide and temperature was maintained at 600ppm
and ambient +20 C, respectively.
 Wheat variety HI1544 was grown in OTC under elevated carbon dioxide,
elevated temperature separately and in combination along with ambient
condition at recommended nitrogen fertilizer level and agronomical practice
with an objective to investigate the effect of elevated CO2 and temperature on
nutritional attributes of grain.
 Wheat crop was harvested and Protein, Fat, Gluten, Ash, Carbohydrate was
determined in the grain.

4. OPEN TOP CHAMBER CONTROL ROOM
Flow Diagram Of CO2 & Temperature Input

5. TREATMENT PLAN
Treatment
variable
No. of treatment
levels
Details of the
treatment
variable
CO2 level 02 Ambient, 650ppmv
Air temperature 02 Ambient, + 2 oC
Nitrogen
application
04 0, 50% N, RDF,
150% N
RDF = Recommended dose of fertilizer

6. QUALITY PARAMETERS STUDIED
Parameters Studied Method of Parameter Standard Used
Protein Kjeldahl Method AOAC 2000
Fat Solvent Extraction
Method-Soxhlet Apparatus
AOAC 2000
Moisture Hot Air Oven Method AOAC 2000
Ash Dry Ashing Method AOAC 2000
Carbohydrate Measured by difference of
other Nutritional
Components and
Subtracting from total
weight
FAO, 1998
Gluten Hand washing Method AACC 38-10.1

7. RESULT &DISCUSSION
 Under elevated CO2 condition, protein , fat and ash content reduced. Increase in protein, fat
and ash content was observed under elevated CO2 and temperature. Carbohydrate content
reduced under elevated CO2 and temperature
2.1
2.2
2.3
2.4
2.5
2.6
Ambient Elevated
CO2
Elevated
Temp
Elevated
CO2 &
Temp
Fat %
Fat
1.3
1.35
1.4
1.45
1.5
1.55
1.6
1.65
Ambient Elevated
CO2
Elevated
Temp
Elevated
CO2 &
Temp
Ash %
Ash
11
11.5
12
12.5
13
Ambient Elevated
CO2
Elevated
Temp
Elevated
CO2 &
Temp
Protein %
Protein
78.5
79
79.5
80
80.5
Ambient Elevated
CO2
Elevated
Temp
Elevated
CO2 &
Temp
Carbohydrate %
Carbohydrate

8.  Protein content and Gluten content reduced under elevated CO2
Condition. Increase in protein and gluten was observed under elevated
temperature. However, under elevated CO2 and temperature protein
content remained same but Gluten content decreased.
7.6
7.8
8
8.2
8.4
8.6
8.8
9
9.2
9.4
9.6
9.8
Ambient Elevated
CO2
Elevated
Temp
Elevated
CO2 & Temp
Gluten % (dry)
Gluten (dry)
35
36
37
38
39
40
41
42
43
44
45
Ambient Elevated CO2 Elevated
Temp
Elevated CO2
& Temp
Gluten % (wet)
Gluten (w)

9. CONCLUSION
 Protein content under ambient condition was 12.96 percent that
reduced to 11.96 under elevated carbon dioxide condition.
 However, increase in protein content to 12.39 percent was
observed under elevated carbon dioxide and temperature.
 Similar trend was observed in fat and ash content. Reverse trend
was observed in carbohydrate content.
 Carbohydrate content increased under elevated carbon dioxide
but reduced at elevated carbon dioxide and temperature.
 An interesting finding was observed in gluten content.
 Though protein content increased under elevated carbon dioxide
and temperature, gluten content decreased. One possible reason
may be that some other types of protein is synthesized that is not
stored as gluten, the major wheat protein

10. THANK YOU!