In the thesis we were interested in how the different concentrations of ferrite nanoparticles affect the length of the root outgrowth, genotoxicity, oxidative stress and viability of the root cells after 4, 8, and 12 days of exposure in Ptuj red onion. If we overlook the oxidative stress measurement, it can be concluded that the tap water is a good growth medium and negative control of toxicity in assessing the impact of ferrite nanoparticles on red ptuj onions. A solution of 100 mg/L nano-Fe₂O₃ negatively influences the growth of roots and is toxic, while the suspensions 0,1, 1 and 10 mg/L nano-Fe₂O₃ are less toxic.
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