Abstract

ANALYSIS OF NORMAL SALT WITH OTHER BRANDS AND ITS IMPACT ON RED SEAWEED HALYMENIA DILATATA

T. S. Aswini, R. Sheela* and T. V. Poonguzhali

ABSTRACT

The present work is focussed on the types of salt brands to assess the food grade. Seawater with chu 13 medium is taken as Control(C), various brands such as Crystal salt (TSA1), Velavan salt(TSA2), Tata salt(TSA3) and Aashirvaad salt(TSA4) were taken for the study. These salts were amended in chu 13 medium using distilled water. The inoculated seaweeds were tested for growth Morphology, Anatomy, Pigments, Biochemicals and Phytochemicals. Morphology showed enhanced growth with Control, TSA1 and TSA2 which diminished and shrinked in TSA3 and TSA4. Anatomy also showed similar results and the colour of the cells become pale and shrunk on the 20th day biochemicals studies revealed increase in lipids in iodized salt (TSA3 and TSA4). Phytochemicals showed presence of steroids and tannins in TSA3 and TSA4.

Keywords: Halymenia dilatata, Salt brands (TSA1, TSA2, TSA3 and TSA4), Laboratory studies, Biochemicals, Phytochemicals.