effect of microwave radiation on lentil seeds lab report

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Biology Lab Report

Affect of Microwave Radiation on Lentil Seeds

Jude Batayneh

Aim:

To investigate the effect of an increasing exposure time (10, 20, 40, 60 seconds) of microwave radiation on lentil seed germination as measured by sprout length and the number of leaves over a period of fourteen days.

Hypothesis:

The more the time of exposure to microwaves increases the development of growth in the seed will increase. This is to a certain extent.

Scientific reasoning:

The process of germination starts as the seed absorbs water. Then, the endosperm swells and eventually the seed coat bursts. Finally, the embryo will start to grow and its first set of leaves will develop and food which was stored in the endosperm will be used for energy. The rate of germination varies from one seed to another, for this experiment I have chosen lentil seeds. Plants tend to use energy absorbed from the sun to grow and make their own food through the process of photosynthesis within their leaves. A proportion of the energy from the sun comes in the form of ultraviolet radiation. UV radiation is a type of electromagnetic radiation which can also be found to be produced by a number of household appliances. Such examples include televisions, cell phones, radios and microwaves. Using a microwave lentil seeds will be exposed to electromagnetic radiation. This form of electromagnetic energy results in the production of heat; therefore the seeds will be exposed to certain intensities of heat in the microwave.

“The experimental results showed that it is possible to heat the plants with microwaves without visible damage, and no increase in susceptibility to gray mold” (International Society for Horticultural Science)

microwave pretreatment can improve the inner energy of seeds, lead to an enhancement of cotyledon enzymes, and speed up the metabolism of the cell” (Journal of integrative plant biology)

My hypothesis is that if the seeds were micro waved for 10 seconds, they will sprout before all the other variables and the control. The seeds that have been microwaved for 20, 40 and 60 seconds will not sprout at all due to the fact that they might be under too much heat which will result in them being cooked in the microwave. This type of radiation has proved to reduce pathogenic infections in the seed therefore making it better quality and able to grow with a faster rate. This further supports my hypothesis.

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Application of microwave energy allowed to control successfully seed phytopathogenic infection, improved sowing qualities of the processed seeds (the germination increased by 16-17 %), promoting an intensification of growth processes” (Article information)

Variables:

Independent variable:

Time spent under the microwave radiation

Dependent:

  1. Length of seed sprout
  2. Number of leaves
  3. Number of seeds that germinated

Controlled:

  1. same microwave
  2. same volume of water (10cm3 every other day)
  3. same size of petri dish
  4. same amount of cottons
  5. same surrounding temperature
  6. same surrounding atmosphere
  7. all seeds were put in the dark
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