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TOXIC EFFECT OF AQUEOUS EXTRACT OF GARLIC ON PROTEIN CONTENT IN FISH CHANNA PUNCTATUS

DOI: 10.7439/ijbar.v3i9.710

Keywords: Garlic , protein content , Channa punctatus

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Abstract:

In the present investigation, the effect of sub lethal concentration of the garlic aqueous extract on fish Channa punctatus were studied after 24 hrs, 48 hrs, 72 hrs and 96 hrs exposure respectively. Different concentrations of garlic (10 ppm/lit, 15 ppm/lit) used against Protein contentof fish and results showed the gradual decrease in the protein content, ranging (106.14 – 91.65 mg/gm) for 10 ppm/lit for (24 hrs – 96 hrs) and (103.90 - 88.13 mg/gm) for 15 ppm/lit respectively.

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