Changes in the amount of proteins in seeds and stems cells of seedlings of Maize Plant (Zea mays L.) cultured in solutions of some heavy metal salts

The aim of this research is to determine the effect of some heavy metal ions on total protien metabolism in seeds and seedlings of maize plant (GHOTA 82) and study the changes in the morphological specifications of plant, after cultivating for 6 days in solutions at different concentrations of water and heavy metal ions Ni2+, Cu2+, Zn2+, Cd2+, Hg2+ and Pb2+. The results showed that heavy metal ions have inhibitory effect on total protien metabolism, which decreased their amount in seedlings, While accumulated in the seeds. This inhibitory effect depends on the type and concentration of heavy metal ions. The results also showed morphological changes in the maize plant seedlings, which decreased their growth due to the effect of these ions.

Determination of copper and zinc levels insome cereals in the local market

The concentrations of copper (Cu) and zinc (Zn) in samples of some cereals available at local markets in Syria weredetermined, after nitric digestion, using Atomic Absorption Spectrometry. The study showed that the heavy metals were present in all samples at different levels. The concentration of heavy metals varied from trace to higher concentration. The maximum level of copper (Cu) in the cereal samples was 0.426 mg kg-1 on dry weight basis, where the maximum level of zinc (Zn) in the cereal samples was 2.325mg mg kg- 1 on dry weight basis. The analytical results obtained for the heavy metals indicate that the copper and zinc were present in all samples at concentration well below the acceptable concentration recommended by the World Health Organization.

Determination of Copper and Zinc levels in some spices in local market

The concentrations of Copper (Cu) and Zinc (Zn) in samples of some spices available at some local markets in Syria were determined, after nitric digestion, using Atomic Absorption Spectrometry. The study showed differences in metal concentrations according to the edible part. Studied heavy metals were present in all samples at different levels. The concentration of Copper (Cu) and Zinc varied from trace to higher concentration. The maximum level of Copper (Cu) in the spices samples was 0.668 mg/kg. The maximum level of Zinc (Zn) in the spices samples was 2.523mg/kg. The analytical results obtained for the heavy metals indicate that the Copper and Zinc were present in all samples at concentration well below the acceptable daily intake recommended by the World Health Organization.