الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Uses of food additives are increasing day by day by man either as preservatives or colouring agents. Young children seem to serve always as the first sentinels of any environmental contamination. The present study aims to assess the toxic potentialities of three food additives; newcoccine (synthetic food colourant), annatto (natural food colourant), and nisaplin (natural food preservative) on mitosis of Vicia faba root tips. The study also aims to evaluate the effect of these food additives on the total contents of nucleic acids and proteins. The three food additives were used for the same duration times: 6, 12, 24, 36 and 48 hours. Roots of Vicia faba were treated with three different concentrations of each food additives depending on the commercially recommended dose for each one; for newcoccine (0.05, 0.25, and 0.50 %), for annatto (10<U+00B5>/L, 50<U+00B5>/L, and 200<U+00B5>/L) and the concentrations used for nisaplin were (0.2, 1.0, and 1.8 %). For each tested food additive, the underlined concentration represents the commercially recommended concentration, besides one concentration higher and one lower. This thesis includes two major studies cytological and biochemical; cytological studies include the effects of the above three additives on mitotic index, phase index and chromosome aberrations. Also biochemical studies include nucleic acids contents (DNA &RNA), total protein contents as well as protein profiles using SDSPAGE technique were preformed. Finally, results of the present study revealed that the toxic effect of natural food colour annatto or preservative nisaplin were less than the synthetic food colour newcoccine, consequently we recommend use of artificial dyes should be banded and use of food additives from natural plant sources with very low concentrations. Also, effective control and discriminate use are necessary. In addition, strict control enforced by laws regulation should be over companies that use dyes especially in production of children<U+2019>s food.