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EXPERIMENT 2 : GROWTH AND DEVELOPMENT
TITLE : STRUCTURE OF SEED
OBJECTIVES :
1. To study study the structu structure re of of seeds seeds 2. To determine determine the the presence presence of nutrients nutrients in germinating germinating seeds APPARATUS AND MATERIALS :
1. Balance 2. Dishes 3. Razo azor blade 4. Test tubes 5. Test tube tube rac rac !. Beaer ". Bunse unsen n burn burner er #. $icroscop cope %. Tap &a &ater 1'. (reen bean bean seed )dry* )dry* 11. +oaed green bean )soaed for 24,4# hours* hours* 12. +oy bean )dry* 13. +oaed soy bean )soaed for 24,4# hours* hours* 14. Benedict-s Benedict-s reagent reagent 15. odine odine solutio solution n
PROCEDURE :
1. /n amount of dry green beans0 soaed green beans0 dry soy beans and soaed soy beans &ere put in beaers )each beaer contains about 1' seeds*. Then they &ere &eighed on the balance0 and the &eighs &ere recorded. 2. / piece of dry green bean &as obsered to study its structure. To ie& its structure clearly0 it &as obsered under the microscope. Then the structure obsered has setched. 3. +tep 2 &as repeated for dry soy bean. 4. / piece of &et green bean &as then obsered &ith the naed eye0 then using the microscope. 5. /fter that0 the seed coat of the &et green bean &as remoed0 and the plumule0 redicle and cotyledon of the seed &ere noted. !. +tep 4 +tep 5 &as repeated for &et soy bean. ". /ll for types of seeds &ere cut using the razor blade at the thin section of cotyledon. Then0 each section of the seeds &as tested using the odine solution and Benedict-s reagent in test tubes. #. Test tubes containing odine solution and the seeds &ere left for about 2' , 3' minutes0 &hile for test tubes containing Benedict-s solutions and the seeds &ere put in beaer containing heated &ater0 and also left in that hot temperature for 2' , 3' minutes. %. The changes of the seeds after being tested &ere recorded. RESULTS :
1. $ass of the seeds +eeds
Dry (reen Bean
+oaed (reen
Dry +oy Bean
+oaed +oy
Bean $ass )g*
'.!4
Bean
'."2
2.'2
2.4"
2. Results of odine and Benedict Test (reen Bean Dry Benedicts +olution
negatie
+oaed
ositie
ight green seed
Dry
turns to dar
Test odine
+oy Bean
negatie
+oaed
ositie
ales yello& seed turns to dar
green seed
ositie
ositie
green seed
ositie
ositie
ight blue,blac
+olution Test
presence at some parts of the seed
The blue,bac
Dar red colour
colour coers
coers the
the &hole seed
&hole seed
Dar red colour presence at some parts of the seed.
DISCUSSIONS :
This e6periment &as carried out to first0 study the structure of seeds. (reen bean and soy bean &ere used throughout the e6periment. Both seeds used &ere in dry form0 and soaed form. 7or the soaed form of seeds0 they should be soaed in &ater for about 24 , 4# hours before the e6periment carried out. /fter the structure of the seeds had studied by obsering them &ith naed eyes and by using microscope for clear obseration0 they &ere then stained in odine solution and Benedict-s solution. 8hile obsering the seeds0 there are many structures that had been identified9 as sho&n on the setches in the results. :o&eer0 of all the types of seeds that had been obsered0 the tiny hole that seeds should has0 called the micropyl0 it can only seen on the dry soy bean0 after obsering it under the microscope. +ince the hole is ery tiny0 it &as ery hard to identify the micropyl. The hole is actually the path&ay for the plumule and radicle to gro& &hen the seeds start to deelop. Besides that0 the dry seeds and the soaed seeds had sho&ed some differences. The ery obious different bet&een the t&o types of seeds is their coating and their hardness. +oaed seeds had &rinled coating0 and softer in te6ture0 maing their coat easy to be taen out and easy to split the cotyledons. ;ompared to the dry seeds0 they are harder in te6ture. +ame goes to their coat0 they almost cannot be taen out. To split their cotyledons0 a razor blade &as needed0 and this needs to be handled &ith a full concentration and care0 to aoid ine6t0 to ans&er one of the ?uestions in the aboratory manual0 after testing the seeds by staining them in the odine solution and Benedict-s solution to test the presence of starch and reducing sugar respectiely0 the outcome of the test &as s lightly against the theory for the Benedict-s test. Theoretically0 the outcome for both tests should be as sho&n in the table belo&9
+eeds
(reen Bean
+oy Bean
Dry
+oaed
Dry
+oaed
Benedict-s solution Test
ositie
>egatie
ositie
>egatie
odine solution Test
ositie
ositie
ositie
ositie
8hen compared to the results of the e6periment0 the seeds &hich sho&ed no reaction to the Benedict-s +olution are dry green bean and dry soy bean. 8hile the soaed green bean and soaed soy bean sho&ed a positie reaction &ith the Benedict-s. This sho&s that the results of the e6periment carried out against the theory. This may caused by some error. +uch of the errors is9 the seeds had been soaed for shorter time that it should be soaed. Besides that0 they had taen out from the hot &ater in a rush. The Benedict-s solution and the nutrients in the seeds0 especially the reducing sugar had not reacted completely. =n the ery beginning of the e6periment0 the seeds had &eighed all of them. This is to compare the &eight bet&een dry seeds and the soaed seeds. =biously0 the soaed seeds had greater mass than the dry seeds. This sho&s that &ater had been absorbed by the seeds. Therefore0 the mass of the seeds had increased slightly. 7or the deelopment and gro&th of seeds0 they need nutrients including &ater. /s the basal cell of the zygote continues diiding0 it eentually produces a thread of cells called the suspensor. The suspensor functioned to anchors the embryo &ith the parent plant. 7urthermore0 suspensor also acts as the root for the transfer of nutrients from the parent plant to the embryo0 and from the endosperm for some species of plants. +eeds are protected against harm by its seed coat. The coat that had remoed is the seed coat. The seed coat originated from an unfertilized oule. The structure of the unfertilized oule that eentually deries into seed coat9 consists of outer testa and inner tegmen is the layered integuments. By the time mitotic diision of the nuclei completed0 the cell has gro&n to many times its original olume. /t the same time0 t&o outer layers of cells oules differentiate9 that is integuments then forming seed coat. Bac to the odine test and the Benedict-s test0 they &ere used to test the nutrient content of the seeds9 in this e6periment the presence of starch and reducing sugar. odine solution &as used to test for the presence of starch. odine reacts &ith starch. The test sho&s a positie outcome &hen the reaction produces a purple,blac or blue,blac on the seeds. n addition0 the intensity of the colour produced decreasing &ith the presence of &ater miscible. 8hile for the Benedict-s test0 it tests for the presence of reducing sugar. @6amples of reducing sugars are monosaccharide0 disaccharide0 lactose and maltose. ositie outcome of the reaction &ill obtain a red precipitate0 or green precipitate0 or yello& precipitate. This
sho&s that reducing sugar present. :o&eer0 if no one of the precipitates obtained0 this concludes that there is no reducing sugar in the seeds. astly0 the adantage of using the seeds being in a dried,out state is this state eeps the seeds dormant happily. ;ompared to the seeds lying on the soil0 these seeds get a continuous supply of nutrients0 including &ater0 &hich eentually &ill brea this dormancy. This sho&s that &hy is it necessary for the seed to absorb &ater before it can germinate. +pecific condition is necessary to brea dormancy. =ne of the factors that can brea this dormancy is the continuous supply of &ater. /s the dormancy had brea0 the seeds can start to germinate. /s a conclusion0 dry seeds and soaed seeds hae some obious differences in structures. This is caused by the supply of &ater0 &hich eentually &aes up the sleeping seeds )dormant*. The seeds supplied &ith &ater can be seen starting to germinate. The nutrient content in the seeds0 such as starch and reducing sugars also differ from each other. CONCLUSION :
1. +eed coat0 micropyl0 radicle0 cotyledons and plumule are the features of seeds identified. 2. +tarch present in all types of seeds0 &hile reducing sugar present in soaed green bean and soaed soy bean. REFERENCES :
