Germination of white corn (Zea mays Linn.) under different sodium chloride concentrations
Germination of white corn in different concentrations of sodium chloride (NaCI) for five days was conducted. The different levels of salinity were 0.0 M (distilled water), 0.05 M, 0.10 M, 0.15 M, 0.20 M, 0.25 M and 0.30 M. A significant decrease in percent seed germination as well as the length of e...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
1998
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/4043 |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | Germination of white corn in different concentrations of sodium chloride (NaCI) for five days was conducted. The different levels of salinity were 0.0 M (distilled water), 0.05 M, 0.10 M, 0.15 M, 0.20 M, 0.25 M and 0.30 M. A significant decrease in percent seed germination as well as the length of epicotyl and hypocotyl was observed at increasing level of salt concentration. On the other hand, no significant difference was observed in the time of seed germination. Furthermore, protein concentration was found to decrease with increasing salt concentration. However, the protein composition as determined by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) showed no significant difference in the banding pattern. On the other hand, sugar content of germinated seed showed an increased level of sugar content with increasing salinity. |
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