Effect of Ph on Green Pea Germination

Topics: PH, Buffer solution, Acid dissociation constant Pages: 4 (538 words) Published: September 29, 2010
Effect of pH on Green Pea Germination

Objective:

To determine how pH affects the germination of green peas and to examine the degree of germination within each pH level. We will do this by using various buffer solutions (along with distilled water) to grow green peas.

Hypothesis:

We expected that the group of peas that encountered a pH of 7 to have the most and highest degree of germination.

Materials:

tap water

buffer solutions pH 3,5, 7, 9,11

distilled water

50 greens peas

trays

paper towels

beakers

Procedure:

1. Wrap 25 peas (25 peas = 1 group) in paper towels. Place each group in trays, making sure that the groups have room to grow independently of each other.

2. Pour 10 mL of tap water and 30 mL of distilled water or buffer solution onto each group of peas

3. Add tap water accordingly to keep peas moist

4. After one week, add another 20mL of distilled water or buffer solution onto each group of peas.

5. Observe amount of germination and degree of germination (length of the shoots)

Data as of 6/16/2010

pH 3
pH 5
Distilled Water
pH 7
pH 9
pH 11

Number Germinated
17
22
23
22
21
24

Number not Germinated
8
2
2
3
4
1

Number of peas with shoots that were at least 1 inch long
6
9
14
5
5
4

Analysis of Data and Conclusion:

We used distilled water as the control group of our experiment because water would be commonly used to water such plants. The variables between the control and experimental groups was the pH levels (3, 5, 7, 9, 11, and distilled water); other factors such as number of peas and amount of solution used were kept the same for each group as validity factors. We focused on measuring...
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