Copper fungicides have been used to protect crops after the 'accidental' discovery of the Bordeaux mixture by Pierre-Marie-Alexis Millardet in the late 1800s.

Disease control with the use of a copper based fungicide is done by disrupting the functions of the cellular proteins of fungi and bacteria. This is because when cupric ions are released in the presence of moisture, it destroys the secondary and tertiary structures (denaturation) of these proteins upon contact. Once these proteins are denatured, its functions are lost.

Copper is an essential micro element needed by plants. It is an important component of proteins found in some enzymes which are involved in regulating some biochemical reactions. Copper is also responsible for chlorophyll formation and promotes seed production and formation. Excess concentration especially on the roots can largely affect as growth and morphology.
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