The Effects of Different Surfactants to Dry Weight Wheat

Öz

Surfactant is used as wetting agent, dispersant, emulsifier, foaming agent, bactericide in detergent, soap, herbicide and insecticides. The pollution from their residue in nature affects agricultural products as well. In this study was performed to determine the effects of anionic, cationic and nonionic surfactants on the dry weight of wheat (Triticum aestivum). This research was conducted as randomized split parcels with 3 repetetives in greenhouse. Surfactants were applied at 0, 180, 360, 540 and 720 mg kg^–1 concentration after sowing, it was harvested on the 50^th day. Anionic surfactant caused to decrease the dry weight (p < 0.05) of wheat plant. While cationic surfactant caused to decrease the dry weight (p < 0.05), the application of nonionic surfactant did not. According to study results; anionic and cationic surfactants have a negative impact on  the growth of plant roots of wheat. Therefore experiencing difficulties in the acquisition of plant nutrients can be attributed to a decrease in plant dry weight.

Anahtar Kelimeler

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Farklı Yüzey Aktif Maddelerin Buğday Kuru Ağırlığına Etkileri

Öz

Yüzey aktif madde (YAM) deterjan, sabun, herbisit ve insektisitlerde nem arttırıcı, seyreltici, emulsifiyer, köpürtücü, bakteri engelleyici olarak kullanılmaktadır. Bunların doğadaki birikiminlerinden oluşan çevre kirliliği tarımsal ürünleri de etkilemektedir. Çalışma, anyonik, katyonik, ve iyonik olmayan YAM’lerin, buğday (Triticum aestivum) bitki kuru ağırlığına etkilerini belirlemek amacıyla gerçekleştirilmiştir. Denemeler tesadüf parselleri deneme desenine göre 3 tekrarlamalı olarak, serada kurulmuştur. YAM’ler 0, 180, 360, 540 ve 720 mg kg-1 konsantrasyonlarda buğday ekiminden sonra uygulanmış 50. günde hasat yapılmıştır. Anyonik YAM buğday bitkisinin kuru ağırlığında (p < 0.05) azalma meydana getirmiştir. Katyonik YAM kuru ağırlıkta (p

Anahtar Kelimeler

• Anyonik, katyonik, iyonik olmayan yüzey aktif maddeler, buğday (Triticum aestivum L.), toprak

Kaynakça

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