| View Larger Image | Genotoxicity of five food preservatives tested on root tips of Allium cepa L. [An article from: Mut.Res.-Genetic Toxicology and Environmental Mutagenesis] | Digitalby S. Turkoglu (Author)
| List Price: | $10.95 | | | Available: | Available for download now |
| | Binding: | Digital | | Publisher: | Elsevier | | Page Count: | 10 Pages | | Publication Date: | January 10, 2007 |
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Product Description
This digital document is a journal article from Mut.Res.-Genetic Toxicology and Environmental Mutagenesis, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.Description: The effects of the food preservatives sodium benzoate (SB), boric acid (BA), citric acid (CA), potassium citrate (PC) and sodium citrate (SC) have been studied on root tips of Allium cepa L. Roots of A. cepa were treated with a series of concentrations, ranging from 20 to 100ppm for 5, 10 and 20h. The results indicate that these food preservatives reduced mitotic division in A. cepa compared with the respective control. Mitotic index values were generally decreased with increasing concentrations and longer treatment times. Additionally, variations in the percentage of mitotic stages were observed. The total percentage of aberrations generally increased with increasing concentrations of these chemicals and the longer period of treatment. Different abnormal mitotic figures were observed in all mitotic phases. Among these abnormalities were anaphase bridges, C-mitosis, micronuclei, lagging, stickiness, breaks and unequal distiribution. |
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