The Effect of Boiling on the Rate of Aerobic Respiration of Germinating Peas
Aerobic respiration is an enzyme mediated process during which glucose is used to make ATP to fuel the cells energy needs. Germination is one of such processes that make use of aerobic respiration and because certain factors can affect aerobic respiration, it would also affect germination. In this experiment, we examined the effects of boiling on the rate of aerobic respiration of germinating peas. Unboiled germinating peas were found to have a more rapid rate of aerobic respiration than boiled non-germinating peas. Boiling therefore slows down and destroys the ability of peas to germinate or undergo aerobic respiration.
Living organisms undergo cellular respiration during which organic food molecules are oxidized to synthesize ATP used to drive the metabolic reactions necessary to maintain the organism’s physical integrity and to support all its activities. This is achieved by either aerobic (in the presence of oxygen) or anaerobic (in the absence of oxygen) respiration. Aerobic respiration is a more efficient process as up to 30% of the energy in glucose makes its way to ATP whereas only about 2% of the energy available in glucose is usable by the cell through anaerobic respiration (1). The chemical reaction for aerobic respiration is:
C6 H12 O6 + 6 O2 + 6 H2 O CO2 + 12 H2 O + energy to make 36 – 38 ATP Germinating peas breakdown their starch stores to produce glucose which is then used to make ATP aerobically so that shoots and seedlings can be made. This high aerobic respiration rate of germinating peas can be affected when they are exposed to different conditions. In this experiment, we examine the effects of boiling on the rate of aerobic respiration of germinating peas. Materials and Methods
A large number of peas had been previously soaked in water for 48 hours to initiate germination, after which one set of the germinating peas were...
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