A Tawfiq, A. (2010). Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. , 4(2), 94-100.
Arwa A Tawfiq. "Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae". , 4, 2, 2010, 94-100.
A Tawfiq, A. (2010). 'Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae', , 4(2), pp. 94-100.
A Tawfiq, A. Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. , 2010; 4(2): 94-100.

Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae

Jornal of Biotechnology Research Center
Article 1, Volume 4, Issue 2, 2010, Pages 94-100
Author
Arwa A Tawfiq
Abstract
The level of endogenous free, bound and total auxin (Indol-3-acitic acid, IAA) and gibberellic acid (GA3) were examined in dry bakery yeast. For determination of the levels of these plant growth regulators level, used spectrophotometer. The results show that Saccharomyces cereviciae was produced IAA and GA3. IAA level was 29.86 µg/ml, 198 µg/ml at 222nm and 280nm wavelengths respectively and GA3 level was 799 µg/ml at 254nm.
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