In this study, we examined the tolerance capacity of Zea mays to cadmium pollution. Soil was treated with varied concentrations of Cadmium; 5 mg, 10 mg, 20 mg and 30 mg/kg soil and Zea mays planted. Root samples were collected in weeks 3, 4, 5 and 6. Activities of Peroxidase, catalase superoxide dismutase, and lipid peroxidation were investigated. Decrease in peroxidase activity was extremely significant (p <0.05) in weeks 4 and 5 while that of week 6 was not significantly (p > 0.05) different from normal. The decrease correlated with increase in Cadmium concentration. However, at the highest concentration of 30 mg/kg of soil the trend was not significant. Increase in the activity of catalase was recorded in weeks 3 and 6. This increase didn’t follow a particular trend but at higher concentration of Cd and long term exposure, it became apparent. There was a negative correlation between catalase activity and lipid peroxidation. In week 3, catalase activity was not significant (p > 0.05) and lipid peroxidation was significant (p < 0.05) while at week 4, catalase activity was significant (p < 0.05) and lipid peroxidation was not significant (p = 0.8432). Catalase activity was not significant (p = 0.2753) at week 5 and lipid peroxidation was significant (p = 0.0030). At week 6 when catalase activity became extremely significant (p < 0.05), lipid peroxidation had a p value of 0.0128. Generally no significant activity (p > 0.05) was observed for superoxide dismutase. A significant increase in absorption of cadmium (p = 0.0374) at 30mg/kg soil was observed between weeks 5 and 6. It was also observed that cadmium had no significant effect (p > 0.05) on the root weight during the period of study. It’s suggestive therefore Cadmiumcontamination of soil could affect growth of maize and induce oxidative stress. Key words: cadmium, reactive oxygen species, Thiobarbituric acid reactive species.
Some changes in biochemical composition in red meat boiled with potash and extracts of Ocimum basilicum was the crux of this research. Fresh beef were divided evenly into 4 groups labeled A-D. Group A was boiled with distilled water, group B was boiled with potash in distilled water, group C was boiled with extract of Ocimum basilicum while group D was boiled with a mixture of potash and Ocimum basilicum. All samples were boiled for fifteen minutes. Samples were taken for analysis at zero hour and after every 48hrs. The samples were stored in a freezer at -4ºC. The pH, malonedialdehyde concentration, acid value, total protein, percentage metmyoglobin and heme iron were determined. The pH values showed significant increase (p<0.05) in red meat boiled with both potash and extracts of Ocimum basilicum from 0 to 144 hours. There was no significant difference (p>0.05) observed in the malondialdehyde concentration and acid value for the duration of the experiment. A significant (p>0.05) decrease in the total protein content was observed after 96 hours in red meat boiled with potash. The results for percentage metmyoglobin content showed a significant difference (P<0.05) and a decrease in red meat boiled with Ocimum basilicum and both potash and Ocimum basilicum after 96 and 144 hours. The results for heme iron concentration showed no significant difference (p>0.05) in red meat boiled with Ocimum basilicum from 0 to 144 hours while an increase was observed in red meat boiled with potash after 96 hours.
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