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Comparative study on biochemical analysis of moth bean (Vigna Acitinifolia) when treated with hot water and HgCl2

Author Affiliations

  • 1Department of Biochemistry, Shri Shivaji College of Arts, Commerce and Science, Akola, MS, India
  • 2Department of Biochemistry, Shri Shivaji College of Arts, Commerce and Science, Akola, MS, India
  • 3Department of Biochemistry, Shri Shivaji College of Arts, Commerce and Science, Akola, MS, India
  • 4Department of Biochemistry, Shri Shivaji College of Arts, Commerce and Science, Akola, MS, India
  • 5Department of Biochemistry, Shri Shivaji College of Arts, Commerce and Science, Akola, MS, India

Res. J. Recent Sci., Volume 6, Issue (4), Pages 14-17, April,2 (2017)

Abstract

The present study aimed at investigating the effects of Hot water and Mercuric chloride on Biochemical parameter of Moth bean. Carbohydrate, Protein and Amylase consequently increase with hot water and HgCl2. The amylase activity at 3rd day of germination was highest in all the treatments hence recommended at 3rd day as optimum period for utilizing moth bean as a diet. HgCl2 treatment for seed is recommended for germinating moth beans for crop purpose as highest enzymatic activity was observed in 5th day of germination.

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