Table 1.

Effect of tungstate on the lipid peroxidation level in differently rehydrated R. farinacea thalli. * p < 0.05.

Time of Rehydration (min)	Lipid Peroxidation Level (nEq MDA/g Dry Weight)		p Value (Student’s t-Test)
	Control	100 µM Tungstate
5	81.47 ± 8.14	83.98 ± 6.28	0.809
30	102.21 ± 12.43	115.16 ± 7.42	0.381
60	113.70 ± 13.73	144.82 ± 18.42	0.189
120	131.41 ± 18.80	191.88 ± 11.06	0.011 *
240	87.69 ± 7.61	108.60 ± 7.36	0.061