Open AccessTOXIC EFFECT OF AQUEOUS EXTRACT OF GARLIC ON PROTEIN CONTENT IN FISH CHANNA PUNCTATUS
Author(s) -
Kaushal Dube
Publication year - 2012
Publication title -
international journal of biomedical and advance research
Language(s) - English
Resource type - Journals
eISSN - 2455-0558
pISSN - 2229-3809
DOI - 10.7439/ijbar.v3i9.710
Subject(s) - fish <actinopterygii> , aqueous extract , food science , biology , traditional medicine , chemistry , veterinary medicine , fishery , medicine
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.