The study was carried out to determine the effect of temperature changes on acute toxicity of pyrethroid pesticide cypermethrin in zebrafish. A two-day renewal bioassay system for 96h was conducted to find out LC50 value of cypermethrin at two temperature regimes i.e. 25°C and 30°C considering as T1 and T2, respectively. During the determination of LC50 in both temperatures, blood glucose (mg/dL) levels were measured at lower concentration (0.25 µg/L) of cypermethrin. The results of acute toxicity test at 96h LC50 values were calculated through probit analysis. It was found that 96h LC50 for T1 and T2 groups were about 2.1 and 1.4 µg/L, respectively. Significantly lower LC50 of cypermethrin at T2 compared to T1 showed that higher temperature increased the toxicity of cypermethrin. There was a significant increase (P<0.05) in blood glucose level (mg/dL) in 0.25 µg/L compared to 0 µg/L concentration of cypermethrin at both treatments. Dissolved oxygen decreased and free CO2 increased significantly (P<0.05) with increasing temperature, while the pH of the water was almost unchanged throughout the study period. The present study indicated the impact of increased temperature on pesticide toxicity in the aquatic ecosystem.Progressive Agriculture 29 (1): 64-70, 2018
Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor.
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