Open AccessAssessment the impact of iron nanoparticles and dry yeast extract on the corn (Zea maize L.)
Author(s) -
Mustafa R. Al-Shaheen,
Rasmi M. Hamad,
Maath. M. Al Abdaly,
Omar H. Al-Rawi
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1535/1/012052
Subject(s) - yeast , dry weight , zea mays , chlorophyll , dry season , horticulture , yeast extract , food science , agronomy , chemistry , biology , zoology , botany , fermentation , biochemistry , ecology
An experiment was carried out at the Glass House at the Faculty of Agriculture, Anbar University for the 2016-2017 season. Where the addition of nano-iron and dry yeast extract to evaluate the response of maize productivity to five levels of nano-iron, which is 0, 25,50, 75 and 100 mg, were sprayed on the leaves, and the yeast extract at three levels 0, 100 and 150 grams per liter spray on the leaves. The results showed the superiority of the treatments that were sprayed with nanoparticles with the highest rate of chlorophyll, the seed protein ratio and the percentage of seed oil. Significant levels were also recorded when spraying the plants with dry yeast extract. The interactions of 100 mg of nanotube and 60 g / l dry yeast extract characterized by the highest rate of chlorophyll, the oil content in the seeds (%) and the protein rate in the seeds (%) compared to other transactions.