Effects of Light Exposure on Germination
IRP 3: Germination
Introduction:
Germination is the process of which a plant of fungus emerges from its seed or spore. Germination involves activating the seed’s metabolism, which is done through numerous stages. The fist stage involves the rehydrating the cell by absorbing water. This allows the cell to become metabolically active. After water absorption, gibberellin is produced in the cotyledon of the seed. The enzyme gibberellin stimulates the production of amylase, which catalyzes the digestion of starch and converts it into maltose in the food the seed stores. Maltose is then transported to the growth regions of the seed. Maltose is converted into glucose, which can either be used in the cell for aerobic cellular respiration or other substances needed for growth. After the leaves of the seed are exposed to light, photosynthesis provides the seed with food and the food stores are no longer needed. In this research, the relationship between Mung bean light exposure and germination will be investigated.
In order for germination to take place certain external factors are needed. Water must be available for the seed to hydrate the dry tissues to activate the seed’s metabolism. Oxygen must also be available for the cell to perform aerobic cellular respiration. The environment the seed is germinating in must be in suitable temperatures. Enzymes within the seed for germination is affected by temperature, if the temperature is too cold or hot, the process of germination may be slow or impossible.
Design
Research Question: The affect of different hours of light exposure in the germination of Mung Beans.
Variables: The independent variables in this research include the different amount of times Mung beans are exposed to light. The different amount of time involved with light exposure for Mung beans consisted of two-hour intervals. The amounts of light Mung beans were exposed to wear 0-2-4-6-8 hours of light within a period of 24 hours for three
Introduction:
Germination is the process of which a plant of fungus emerges from its seed or spore. Germination involves activating the seed’s metabolism, which is done through numerous stages. The fist stage involves the rehydrating the cell by absorbing water. This allows the cell to become metabolically active. After water absorption, gibberellin is produced in the cotyledon of the seed. The enzyme gibberellin stimulates the production of amylase, which catalyzes the digestion of starch and converts it into maltose in the food the seed stores. Maltose is then transported to the growth regions of the seed. Maltose is converted into glucose, which can either be used in the cell for aerobic cellular respiration or other substances needed for growth. After the leaves of the seed are exposed to light, photosynthesis provides the seed with food and the food stores are no longer needed. In this research, the relationship between Mung bean light exposure and germination will be investigated.
In order for germination to take place certain external factors are needed. Water must be available for the seed to hydrate the dry tissues to activate the seed’s metabolism. Oxygen must also be available for the cell to perform aerobic cellular respiration. The environment the seed is germinating in must be in suitable temperatures. Enzymes within the seed for germination is affected by temperature, if the temperature is too cold or hot, the process of germination may be slow or impossible.
Design
Research Question: The affect of different hours of light exposure in the germination of Mung Beans.
Variables: The independent variables in this research include the different amount of times Mung beans are exposed to light. The different amount of time involved with light exposure for Mung beans consisted of two-hour intervals. The amounts of light Mung beans were exposed to wear 0-2-4-6-8 hours of light within a period of 24 hours for three