Abstract
The effect of Cr (III) combined with atrazine on the level of carbohydrates, proteins, amino acids in roots and shoots, and that of chlorophyll, of bean plants were investigated. Application of Cr (NO3)3 amounting to 10 to 200 ppm, combined with atrazine at 10 to 100 ppm, resulted into a decrease in carbohydrate, protein and amino acid contents in shoots and enhancement in roots. Chlorophyll “a” content decreased and chlorophyll “b” was increased in bean plants with the exclusive presence of chromium and that chromium combined with atrazine lowered both of these. A significant decrease (p
