Storage damage

Oils from field-, frost-, moisture-, and storage-damaged beans usually have higher levels of free fatty acids and iron, lower levels of phosphorous, darker colors, and poorer flavor and oxidative stability in the finished products than do oils from undamaged beans. Such beans are difficult to process, and standard processing methods usually do not produce finished oUs that can meet soybean oil specifications for trading or domestic consumption. 

Biodeterioration. For objects made out of organic materials, mold and insect attack are a principal cause of damage. Microbiological organisms can also be responsible for serious deterioration of outdoor stone. Museums, especially storage areas, are quite conducive to providing the conditions in which infestations can occur. Objects are stored in close proximity, and left untouched for prolonged periods, often with Htde if any ak movement. 

FiaaHy, the use of photoreversible change of the circular dichroism for optical data storage is of iaterest. This technique offers an advantage over photochromic materials ia that the data can be read ia a way that does not damage the stored information. These chirooptic data storage devices have been demonstrated with the example of chiral peptides with azobenzene side groups (155). 

I onsucrose Components from Storage or Damag e of Beets. Some nonsucrose components are associated with the conditions under which the beets have been stored prior to processing, as respiration products or products of microbial attack In either case they direcdy and indirectly reduce sucrose yield and may cause other processing problems. Glucose and fmctose have already been discussed and can derive from either source. 

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