10.1007/s40089-015-0155-6

Effect of nano-zinc oxide on nitrogenase activity in legumes: an interplay of concentration and exposure time

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  • Praveen Kumar*1,
  • Uday Burman1,
  • P. Santra1,
  1. Central Arid Zone Research Institute, Jodhpur, 342003, IN
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Published in Issue 2015-07-21

How to Cite

Kumar, P., Burman, U., & Santra, P. (2015). Effect of nano-zinc oxide on nitrogenase activity in legumes: an interplay of concentration and exposure time. International Nano Letters, 5(4 (December 2015). https://doi.org/10.1007/s40089-015-0155-6
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Abstract

Abstract Experiments were carried out to study the effect of zinc oxide nanoparticles (nano-ZnO) on nitrogenase activity in legumes. In the first experiment, nodulated roots of cluster bean, moth bean, green gram and cowpea were dipped in Hoagland solution containing 1.5 and 10 μg mL −1 of nano-ZnO for 24 h. Nitrogenase activity in cluster bean, green gram and cowpea roots increased after dipping in solution containing 1.5 μg mL −1 nano-ZnO, but decreased in roots dipped in solution containing 10 μg mL −1 nano-ZnO. However, in moth bean roots, nitrogenase activity decreased after dipping in solution containing either concentration of nano-ZnO. In the second experiment, nodulated roots of green gram were dipped in Hoagland solution containing 1, 4, 6, 8 and 10 μg mL −1 nano-ZnO for 6–30 h before estimating nitrogenase activity. Results showed that an interactive effect of nano-ZnO concentration and exposure time influenced nitrogenase activity. The possible reasons behind this effect have been discussed. A model [ A  = 3.44 + 0.46 t  − 0.01 t 2  − 0.002 tc 2 ( R 2  = 0.81)] involving linear and power components was developed to simulate the response of nitrogenase activity in green gram roots to the concentration and exposure time of nano-ZnO.

Keywords

  • Nitrogenase activity,
  • Nano-zinc oxide,
  • Legumes,
  • Concentration–time interaction
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