Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6

NaCl Related Abstracts

6 Effect of Different Salt Concentrations and Temperatures on Seed Germination and Seedling Characters in Safflower (Carthamus tinctorius L.) Genotypes

Authors: Rahim Ada, Zamari Temory, Hasan Dalgiç

Abstract:

Germination and seedling responses of seven safflower seed genotypes (Dinçer, Remzibey, Black Sun2 cultivars and A19, F4, I1, J19 lines) to different salinity concentrations (0, 5, 10, and 20 g l-1) and temperatures (10 and 20 oC) evaluated in Completely Randomized Factorial Designs in Department of Field Crops of Selcuk University, Konya, Turkey. Seeds in the control (distilled water) had at 10 and 20 oC the highest germination percentage (93.88 and 94.32 %), shoot length (4.60 and 8.72 cm), root length (4.27 and 6.54 cm), shoot dry weight (22.37 mg and 25.99 mg), and root dry weight (2.22 and 2.47 mg). As the salt concentration increased, values of all characters were decreased. In this experiment, in 20 g l-1 salt concentration found germination percentage (21.28 and 26.66 %), shoot (1.32 and 1.35 cm) and root length (1.04 and 1.10 cm), shoot (8.05 mg and 7.49 mg) and root dry weight (0.83 and 0.98 mg) at 10, and 20 oC.

Keywords: temperature, safflower, NaCl, shoot and root length, salt concentration

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5 Genomic and Proteomic Variation in Glycine Max Genotypes towards Salinity

Authors: Faheema Khan

Abstract:

In order to investigate the influence of genetic background on salt tolerance in Soybean (Glycine max) ten soybean genotypes released/notified in India were selected. (Pusa-20, Pusa-40, Pusa-37, Pusa-16, Pusa-24, Pusa-22, BRAGG, PK-416, PK-1042, and DS-9712). The 10-day-old seedlings were subjected to 0, 25, 50, 75, 100, 125, and 150 mM NaCl for 15 days. Plant growth, leaf osmotic adjustment, and RAPD analysis were studied. In comparison to control plants, the plant growth in all genotypes was decreased by salt stress, respectively. Salt stress decreased leaf osmotic potential in all genotypes however the maximum reduction was observed in genotype Pusa-24 followed by PK-416 and Pusa-20. The difference in osmotic adjustment between all the genotypes was correlated with the concentrations of ion examined such as Na+ and the leaf proline concentration. These results suggest that the genotypic variation for salt tolerance can be partially accounted for by plant physiological measures. The genetic polymorphisms between soybean genotypes differing in response to salt stress were characterized using 25 RAPD primers. These primers generated a total of 1640 amplification products, among which 1615 were found to be polymorphic. A very high degree of polymorphism (98.30%) was observed. UPGMA cluster analysis of genetic similarity indices grouped all the genotypes into two major clusters. Intra-clustering within the two clusters precisely grouped the 10 genotypes in sub-cluster as expected from their physiological findings. Our results show that RAPD technique is a sensitive, precise and efficient tool for genomic analysis in soybean genotypes.

Keywords: Proteomics, NaCl, glycine max, RAPD

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4 Screening Some Accessions of Lentil (Lens culinaris M.) for Salt Tolerance at Germination and Early Seedling Stage in Eastern Ethiopia

Authors: Azene Tesfaye, Yohannes Petros, Habtamu Zeleke

Abstract:

To evaluate genetic variation among Ethiopian lentil, laboratory experiment were conducted to screen 12 accessions of lentil (Lens culinaris M.) for salt tolerance. Seeds of 12 Lentil accessions were grown at laboratory (Petri dish) condition with different levels of salinity (0, 2, 4, and 8 dSm-1 NaCl) for 4 weeks. The experimental design was completely randomized design (CRD) in factorial combination with three replications. Data analysis was carried out using SAS software. Average germination time, germination percentage, seedling shoot and root traits, seedling shoot and root weight were evaluated. The two way ANOVA for varieties revealed statistically significant variation among lentil accession, NaCl level and their interactions (p<0.001) with respect to the entire parameters. It was found that salt stress significantly delays germination rate and decreases germination percentage, shoot and root length, seedling shoot and root weight of lentil accessions. The degree of decrement varied with accessions and salinity levels. Accessions 36120, 9235 and 36004 were better salt tolerant than the other accessions. As the result, it is recommended to be used as a genetic resource for the development of lentil accession and other very salt sensitive crop with improved germination under salt stress condition.

Keywords: Screening, Germination, NaCl, seedling stage, accession, lentil

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3 Exogenous Ascorbic Acid Increases Resistance to Salt of Carthamus tinctorius

Authors: Banu Aytül Ekmekçi

Abstract:

Salinity stress has negative effects on agricultural yield throughout the world, affecting production whether it is for subsistence or economic gain. This study investigates the inductive role of vitamin C and its application mode in mitigating the detrimental effects of irrigation with diluted (10, 20 and 30 %) NaCl + water on carthamus tinctorius plants. The results show that 10% of salt water exhibited insignificant changes, while the higher levels impaired growth by reducing seed germination, dry weights of shoot and root, water status and chlorophyll contents. However, irrigation with salt water enhanced carotenoids and antioxidant enzyme activities. The detrimental effects of salt water were ameliorated by application of 100 ppm ascorbic acid (vitamin C). The inductive role of vitamin was associated with the improvement of seed germination, growth, plant water status, carotenoids, endogenous ascorbic acid and antioxidant enzyme activities. Moreover, vitamin C alone or in combination with 30% NaCl water increased the intensity of protein bands as well as synthesized additional new proteins with molecular weights of 205, 87, 84, 65 and 45 kDa. This could increase tolerance mechanisms of treated plants towards water salinity.

Keywords: enzyme, stress, Salinity, NaCl, antioxidant, vitamin C

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2 Effect of Sodium Chloride Replacement with Potassium Chloride on Qualities of Longan Seasoning Powder

Authors: Narin Charoenphun, Praopen Rattanadee, Chaiporn Phaephiromrat

Abstract:

One of the most important intricacies of cooking is seasoning which is the process of adding salt, herbs, or spices to food to enhance the flavor. Sodium chloride (NaCl) was added in seasoning powder for taste-improving and shelf life of products. However, the raised blood pressure caused by eating too much NaCl may damage the arteries leading to the heart. Interestingly, NaCl replacement with other substance is essential for consumer. The objective of this study was to investigate the effects of NaCl replacement with potassium chloride (KCl) on the sensory characteristics and physiochemical properties of longan seasoning powder. Five longan seasoning Powder were replaced sodium chloride with KCl at 0, 25, 50 75 and 100%. Mixture design with 2 replications was performed. Sensory characteristics on overall flavor, saltiness, sweetness, bitterness and overall liking were investigated using 12 descriptive trained panelists. Results revealed that NaCl and KCl had effects on saltiness, bitterness and overall liking. As the level of KCl substituted increased, the overall flavor and sweetness of powdered seasoning from longan were not significantly (p < 0.05). This resulted in the decrease of overall liking of the products. In addition, increasing the level of KCl substituted resulted in the drop of saltiness but out of bitterness of the products. Saltiness of powdered seasoning from longan with replacement levels of 50, 75 and 100% KCl different when compared to that of 0% KCl. Bitterness of powdered seasoning from longan with replacement levels of 50, 75 and 100% KCl different when compared to that of 0% KCl. Moreover, consumer acceptance test was conducted (n=100). In conclusion, the optimum formulation contained of 32.0% longan powder, 28.0% sugar, 15.0% NaCl, 5% KCl, 16.0% pork powder, 3.0% pepper powder, and 3.0% garlic powder that would meet acceptability scores of at least 7 or like moderately.

Keywords: Seasoning, NaCl, longan, KCl

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1 Damage in Cementitious Materials Exposed to Sodium Chloride Solution and Thermal Cycling: The Effect of Using Supplementary Cementitious Materials

Authors: Fadi Althoey, Yaghoob Farnam

Abstract:

Sodium chloride (NaCl) can interact with the tricalcium aluminate (C3A) and its hydrates in concrete matrix. This interaction can result in formation of a harmful chemical phase as the temperature changes. It is thought that this chemical phase is embroiled in the premature concrete deterioration in the cold regions. This work examines the potential formation of the harmful chemical phase in various pastes prepared by using different types of ordinary portland cement (OPC) and supplementary cementitious materials (SCMs). The quantification of the chemical phase was done by using a low temperature differential scanning calorimetry. The results showed that the chemical phase formation can be reduced by using Type V cement (low content of C3A). The use of SCMs showed different behaviors on the formation of the chemical phase. Slag and Class F fly ash can reduce the chemical phase by the dilution of cement whereas silica fume can reduce the amount of the chemical phase by dilution and pozzolanic activates. Interestingly, the use of Class C fly ash has a negative effect on concrete exposed to NaCl through increasing the formation of the chemical phase.

Keywords: Concrete, Damage, NaCl, SCMs, chemcial phase

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