Table 3.
Effect of tungstate and L-NAME on NO endproducts levels in differently rehydrated R. farinacea thalli. p value was calculated by Student’s t-test. * p < 0.05.
| Time of Rehydration (min) | NO Endproducts Levels (% Relative to Controls) |
|||
|---|---|---|---|---|
| 100 µM Tungstate | p Value | 300 µM L-NAME | p Value | |
| 5 | 72.70 % ± 19.23 % | 0.3496 | 88.77 % ± 16.45 % | 0.4554 |
| 30 | 28.11 % ± 4.20 % | 0.0018 * | 188.56 % ± 24.96 % | 0.0038 * |
| 60 | 67.22 % ± 14.34 % | 0.2946 | 128.40 % ± 18.73 % | 0.2369 |
| 120 | 55.65 % ± 11.11 % | 0.0077 * | 235.78 % ± 41.25 % | 0.0079 * |
| 240 | 73.62 % ± 22.93 % | 0.4206 | 143.39 % ± 11.59 % | 0.0439 * |