3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 1. Cholinesterase activity in different groups
Results of the determination of diazino amount in various
tissues of control animals in comparison with experimental
group of animals are presented in Table II.
Table II
Amount of diazinon in various tissues [mg kg –1 ]
Tissue
Amount of diazinon [mg kg –1 ])
Control
Experimental Variation
(X ± SD)
coefficient
[%]
Liver 0 0 0
Kidney 0 0.072 ± 0.036 49
Muscle 0 0.067 ± 0.041 62
Fat 0 3.717 ± 3.749 * 100
X – arithmetic mean, SD – standard deviation,
* p-value