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In chemistry, residue is whatever remains or acts as a contaminant after a given class of events. Residue may be the material remaining after a process of preparation, separation, or purification, such as distillation, evaporation, or filtration. It may also denote the undesired by-products of a chemical reaction.
Residues as an undesired by-product are a concern in agricultural and food industries.
Food safety
Toxic chemical residues, wastes or contamination from other processes, are a concern in food safety. The most common food residues originate from pesticides, veterinary drugs, and industrial chemicals. For example, the U.S. Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA) have guidelines for detecting chemical residues that are possibly dangerous to consume. In the U.S., the FDA is responsible for setting guidelines while other organizations enforce them.
Environmental concerns
Similar to the food industry, in environmental sciences residue also refers to chemical contaminants. Residues in the environment are often the result of industrial processes, such as escaped chemicals from mining processing, fuel leaks during industrial transportation, trace amounts of radioactive material, and excess pesticides that enter the soil.
Characteristic units within a molecule
Residue may refer to an atom or a group of atoms that form part of a molecule, such as a methyl group.
Biochemistry
In biochemistry and molecular biology, the term residue refers to a specific monomer within the polymeric chain of a polysaccharide, protein or nucleic acid.
In proteins, the carboxyl group of one amino acid links with the amino group of another amino acid to form a peptide. This results in the removal of water, and what remains is called the residue. In naming residues, the word acid is replaced with residue. A residue's properties will influence interactions with other residues and the overall chemical properties of the protein it resides in. One might say, "This protein consists of 118 amino acid residues" or "The histidine residue is considered to be basic because it contains an imidazole ring." Note that a residue is different from a moiety, which, in the above example would be constituted by the imidazole ring or the imidazole moiety.
A DNA or RNA residue is a single nucleotide in a nucleic acid. Examples of residues in DNA are the bases "A", "T", "G", and "C".
References
- "Chemical Residues and Contaminants". Food Safety and Inspection Service U.S. Department of Agriculture. July 28, 2023.
- "Drug & Chemical Residues Methods". U.S. Food and Drug Administration.
- "Chemical Residues / Microbiology - Food". Canadian Food Inspection Agency.
- Tudi, Muyesaier; Daniel Ruan, Huada; Wang, Li; Lyu, Jia; Sadler, Ross; Connell, Des; Chu, Cordia; Phung, Dung Tri (February 2021). "Agriculture Development, Pesticide Application and Its Impact on the Environment". International Journal of Environmental Research and Public Health. 18 (3): 1112. doi:10.3390/ijerph18031112. ISSN 1661-7827. PMC 7908628. PMID 33513796.
- "Nomenclature and symbolism for amino acids and peptides (Recommendations 1983)". Pure and Applied Chemistry. 56 (5): 595–624. 1984-01-01. doi:10.1351/pac198456050595. ISSN 1365-3075.
This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Residue chemistry news newspapers books scholar JSTOR December 2020 Learn how and when to remove this message In chemistry residue is whatever remains or acts as a contaminant after a given class of events Residue may be the material remaining after a process of preparation separation or purification such as distillation evaporation or filtration It may also denote the undesired by products of a chemical reaction Distillation apparatus Residues as an undesired by product are a concern in agricultural and food industries Food safetyToxic chemical residues wastes or contamination from other processes are a concern in food safety The most common food residues originate from pesticides veterinary drugs and industrial chemicals For example the U S Food and Drug Administration FDA and the Canadian Food Inspection Agency CFIA have guidelines for detecting chemical residues that are possibly dangerous to consume In the U S the FDA is responsible for setting guidelines while other organizations enforce them Environmental concernsSimilar to the food industry in environmental sciences residue also refers to chemical contaminants Residues in the environment are often the result of industrial processes such as escaped chemicals from mining processing fuel leaks during industrial transportation trace amounts of radioactive material and excess pesticides that enter the soil 3D image of AflatoxinCharacteristic units within a moleculeResidue may refer to an atom or a group of atoms that form part of a molecule such as a methyl group BiochemistryIn biochemistry and molecular biology the term residue refers to a specific monomer within the polymeric chain of a polysaccharide protein or nucleic acid In proteins the carboxyl group of one amino acid links with the amino group of another amino acid to form a peptide This results in the removal of water and what remains is called the residue In naming residues the word acid is replaced with residue A residue s properties will influence interactions with other residues and the overall chemical properties of the protein it resides in One might say This protein consists of 118 amino acid residues or The histidine residue is considered to be basic because it contains an imidazole ring Note that a residue is different from a moiety which in the above example would be constituted by the imidazole ring or the imidazole moiety A DNA or RNA residue is a single nucleotide in a nucleic acid Examples of residues in DNA are the bases A T G and C References Chemical Residues and Contaminants Food Safety and Inspection Service U S Department of Agriculture July 28 2023 Drug amp Chemical Residues Methods U S Food and Drug Administration Chemical Residues Microbiology Food Canadian Food Inspection Agency Tudi Muyesaier Daniel Ruan Huada Wang Li Lyu Jia Sadler Ross Connell Des Chu Cordia Phung Dung Tri February 2021 Agriculture Development Pesticide Application and Its Impact on the Environment International Journal of Environmental Research and Public Health 18 3 1112 doi 10 3390 ijerph18031112 ISSN 1661 7827 PMC 7908628 PMID 33513796 Nomenclature and symbolism for amino acids and peptides Recommendations 1983 Pure and Applied Chemistry 56 5 595 624 1984 01 01 doi 10 1351 pac198456050595 ISSN 1365 3075
