# Effect of Ph on Green Pea Germination Assignment

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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 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 two things: the number of peas that germinated per group and the number of peas whose germination resulted in shoots at least an inch long.