Biotic ligand modeling to predict the toxicity of HWO4- and WO42- on wheat root elongation in solution cultures: Effects of pH and accompanying anions
文献类型: 外文期刊
第一作者: Li, Mengjia
作者: Li, Mengjia;Zhang, Fangyu;Liu, Jun;Song, Ningning;Li, Shaojing;Wang, Xuexia;Wang, Bin;Ma, Yibing
作者机构:
关键词: Biotic ligand model; Wheat; Root elongation; Tungsten (W); Toxicity
期刊名称:ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY ( 影响因子:6.291; 五年影响因子:6.393 )
ISSN: 0147-6513
年卷期: 2021 年 222 卷
页码:
收录情况: SCI
摘要: Increasing evidence demonstrates that hexavalent tungsten (W(VI)) can affect the survival of various organisms. This study explored the influences of pH and common anions on W(VI) toxicity on wheat and established a biotic ligand model (BLM) for predicting W(VI) toxicity. It was found that as the pH value increased from 6.0 to 8.5, the EC50[W(VI)]T values increased greatly from 24.7 to 46.6 mu M, indicating that increasing pH values can alleviate W(VI) toxicity. A linear relationship between the ratio of HWO4- to WO4 2- and EC50{WO4 2-} indicated that WO4 2and HWO4- were two toxic species of W(VI). The toxicity of W(VI) decreased as the H2PO4- and SOa activities increased but not when the activities of Cl- and NO3 - increased, demonstrating that the competition from H2PO4and SO42- significantly influenced W(VI) toxicity. By applying BLM theory, the stability constants for HWO4- , WO42-, H2PO4- , and SO4 2- were obtained: logKWO4BL = 4.08, logKHWO4BL = 6.44, logKH2PO4BL = 2.09, and logKSO4BL = 1.87, f50% WBL = 0.300, beta = 1.99. Results demonstrated that BLM outperformed the free metal activity model (FIAM) in predicting W(VI) toxicity when considering the influences of pH, W(VI) species, and H2PO4- and SO4 2competition for active ligand sites.
分类号:
- 相关文献
作者其他论文 更多>>
-
Creeping Stem 1 regulates directional auxin transport for lodging resistance in soybean
作者:Xu, Zhiyong;Kong, Keke;Kong, Jiejie;Zhao, Tuanjie;Xu, Zhiyong;Zhang, Liya;Ji, Ronghuan;Liu, Jun;Li, Hongyu;Ren, Yulong;Zhou, Wenbin;Zhao, Tao;Liu, Bin;Xu, Zhiyong;Liu, Yi
关键词:soybean; lodging resistance; gravitropism; amyloplast sedimentation; polar auxin transport
-
Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage
作者:Wu, Huimin;Fu, Qinquan;Tang, Tiantian;Liu, Yinqi;Ma, Xinyi;Zhao, Min;Zhou, Xin;Wang, Bin;Shi, Xuewei;Yang, Yiling;Wang, Zhangying;Yang, Yiling;Wang, Zhangying;Wang, Bin;Shi, Xuewei;Wang, Bin;Shi, Xuewei;Wang, Bin;Shi, Xuewei
关键词:Orange-fleshed sweet potato (OFSP); Alcoholic beverage; Antioxidant properties; Physicochemical indicators; Volatile compounds
-
Insight into the impact of various processing stages on metabolites and flavors in jujube jam
作者:Liu, Jun;Wu, Zhe;Zhu, Jiamin;Fu, Xiaoyu;Wang, Mengnan;Xing, Jun;Tu, Yixian;Qin, Xinzheng;Liu, Yun-Guo
关键词:Jujube jam; Metabolome; Characteristic flavors; Microorganisms; ROAV
-
A portable LED-induced fluorescence system for quantitative detection of different kinds of vegetable oil adulteration
作者:Liu, QingHua;Zhang, Yifan;Wu, Meifeng;Li, Minmin;Tong, Litao;Yang, Huihui;Fan, Bei;Wang, Fengzhong;Li, Long;Zhang, Yifan;Wang, Fengzhong;Li, Long;Zhang, Yifan;Yang, Huihui;Li, Long;Liu, Jun
关键词:Vegetable oils; Adulteration; Portable system; Normalized spectral ratio (NSR); Quantitative
-
In-situ constructing AlTiZn/CN heterojunction via memory effect for effective degradation of naphthalene under UV irradiation
作者:Liang, Jinhua;Fang, Yan;Li, Weikang;Yang, Tianyi;Peng, Chaofei;Liu, Boqing;Chen, Ke;Sun, Qiyuan;Wang, Bin;Ren, Xiaoqian;Xu, Wenlong
关键词:Self-assembly; 20/AlTiZn/CN heterojunction; Memory effect; Photodegradation; Naphthalene
-
Regulation of Shade Avoidance Under Low-Blue-Light by MTA in Soybean
作者:Zhang, Liya;Liu, Jun;Chen, Jiaqi;Zhang, Yanyan;Qin, Chao;Lyu, Xiangguang;Li, Zhuang;Ji, Ronghuan;Liu, Bin;Li, Hongyu;Zhao, Tao
关键词:blue light; MTA; N6-methyladenosine (m6A); shade avoidance; soybean
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者:Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词:Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness