How do different concentrations of salt in water affect the germination of Vigna radiata seeds?

Introduction

Salinity is an increasing source of environmental stress, which affects a plants crop yield, as well as

growth. The term salinity refers to the amount of dissolved salts that are present in water. With relation to

the growth of plants, salinity typically slows down, and can stop the growth altogether, as high salt yield

in water greatly inhibits seedling growth. Plants that intake water with high salinity can be detrimental to

the production of crops, and can pose negative repercussions to crop production worldwide. The

nourishment of agriculture is something that is extremely important to the human race, as life depends on

it a great deal. I specifically chose to research this question because I believe that the nourishment and

growth of agricultural crops, such as the Vigna radiata (mung bean), should be of importance, and that

water with high salinity that is absorbed by crops only harms the plants ingesting said water, thus harming

the production of crops.

Investigation:

-Background info:

The salinity occurring affects germination, which is the time when a seed begins to grow into a spore. In

order to germinate, a seed needs several ideal factors. Water, temperature, light exposure, time, are all

contributing factors to a successful germination, and the various levels of these factors can determine

whether a seed germinates at all, and how successful the germination results are. Prior to the germination

of a seed or bean, a period of dormancy occurs, which is where under the appropriate conditions, the seed

can germinate. In germination, a stage called imbibition causes the embryo to take in water, and the shell

around it softens, hence allowing it to crack open. After rupturing the coat of the seed/bean, the stem

continues to grow, as it absorbs the water surrounding it.

Aim: To investigate the effects that various salt (NaCl) concentrations (0g,1.250 g,2.50 g:,3.750g, and

5.000g) has on the germination rate of Vigna radiata (mung beans) by observing the number of seeds

germinated, as well as the growth length of the beans, over a 6 day period.

Hypothesis (H1): As salt concentration increases, the germination and growth rate of Vigna radiata

decreases

Null Hypothesis (H0): As salt concentration increases, the germination and growth rate of Vigna radiata

remains the same

Variables:

Independent variables: NaCl concentration

Dependent variables: Rate of germination

Controlled variables:

- The volume of water in each of the five solutions remains consistent at 100ml, prior to watering

the beans. Each trial initially received 20 ml of the corresponding solution, then received 10 ml

on the fourth day to ensure the adequate amount of moisture within the trials.

- All trials are mung beans, taken from the same package.

- The amount of time the beans remained in the trial bag before gathering the data was kept

constant, at 6 days.

- The source, and temperature of the water for the solution remained constant, as to ensure that the

salt dissolves in the same liquid.

Procedure:
Apparatus:

❖ 25 ziplock bags

❖ 25 paper towels (9.12 x26.0 cm)

❖ 500 mung bean seeds

❖ distilled 500 ml water

❖ 12.5g salt

❖ 5 beakers (100 ml)

❖ electronic mass balance

❖ stirring rod

❖ 12 cm ruler

❖ 50 cm of tape

Methodology:

Arrangement of beans and beakers

1) Using tape, label five ziplock bags with the numbers 1 through 5. Repeat five times

2) Using tape, label five beakers with the numbers 1 through 5, each beaker representing a different

required concentration ( from 0g to 5.0g)

3) Fill each beaker with 100 ml of distilled water

4) Lay one group of 5 ziplocks in front of the beaker labeled 1. Repeat with beakers 2 through 5.

5) On half of a paper towel, place 20 mung beans in rows of 4 by 5, spread equally apart

6) Once all 20 beans are placed, fold the other half of the paper towel over the beans

Arrangement of solutions

7) Weigh the amount of salt required for the solution using the mass balance (beaker 1=0g, beaker

2=1.250g, beaker 3=2.50g, beaker 4=3.750g, beaker 5=5.00g)

8) Carefully transfer the amount of salt weighed, into its corresponding beaker with 100 ml of water

9) Using a stirring rod, stir the solution for 30 seconds

Arrangement of watering

The steps below were repeated for each NaCl solution

10) pour 15 ml of water onto one of the paper towel arrangements,ensuring that entire surface area of

the paper receives the solution

11) gently press down on the paper towel to ensure that the solution has covered the mung beans

12) place the paper towel with the 20 mung beans into the ziplock bag labeled 1, and seal the bag.

Repeat for bags 2-5.

13) Place each ziplock next to each other, in front of the corresponding beaker of solution

Collection of Data

14) Wait for 6 days. On the fourth day add 10 ml of the corresponding solution to each ziplock to

ensure that the beans do not dry out.

15) Count the number of seeds germinated, and measure the shoot length of each one that has

germinated. Record results of each concentration, and trial per concentration.

The beans were observed for six days in order to allow an adequate amount of time for the beans to

germinate, and to provide a sufficient amount of time for growth of beans in solutions of high salt

concentration to become affected by the solution. Each trial remained in the same room, next to one

another, receiving the same amount of light, resulting in the same conditions being observed for each

concentration. In order to collect data from this experiment, the amount of sprouts which broke through

the shell of the bean were counted, in order to determine the number of seeds germinated. Not only were

the number of beans germinated accounted for, but the length of each sprout was also measured to

determine if the concentration of salt had an affect on growth as well.

 Risk Assessment:

Safety considerations: The NaCl used in the experiment could cause irritation to skin and eye if exposed.

In order to reduce the risk of this occurrence, the salt was handled using a teaspoon rather than by hand.

Hands were also washed following the experiment to further prevent exposure to eyes and skin.

Ethical and environmental considerations: not applicable

Raw Data:

Table 1: A table of data displaying the number of seeds germinated in each trial, out of a possible 20

seeds

Concentration Number of Seeds germinated/20

of Salt (g)

Trial Trial Trial Trial Trial

1 2 3 4 5

0g 20 20 20 19 20

1.250 g 19 11 16 18 14

2.50 g 14 3 13 12 9

3.750 g 0 1 2 2 1

5.000 g 1 2 1 0 0

Table 2: A table of data displaying the average length of 20 seeds in each trial

Concentration Length average per trial (cm)

of Salt (g)

Trial Trial Trial Trial Trial

1 2 3 4 5

0g 6.69 8.98 6.81 5.87 6.29

1.250 g 6.34 0.73 5.02 4.70 4.92

2.50 g 0.76 0.06 0.7 0.63 0.435

3.750 g 0.0 0.755 0.07 0.045 0.0

5.000 g 0.755 0.07 0.025 0.0 0.0

Data Processing:

Table 1 displays the relationship between the NaCl concentration in each solution, and the amount of

seeds that are germinated. As the concentration of NaCl solution increases, the amount of seeds

germinated decreases. In addition to this observation, table 2 also displays a relationship between the

NaCl concentration in each solution, through the length of each plant grown. To further analyze the date,

the average of seeds germinated, as well as the length average of each concentration of solution will be

calculated.

Table 3: A data table displaying the averages of seeds germinated, and the averages of the length grown

at each salt concentration

Concentration Amount of Seeds germinated/20 Total Germination Length average per trial (cm) Total Length

of Salt (g) average Average (cm)

 Trial Trial Trial Trial Trial Trial Trial Trial Trial Trial

1 2 3 4 5 1 2 3 4 5

0g 20 20 20 19 20 19.8 6.69 8.98 6.81 5.87 6.29 6.93

1.250 g 19 11 16 18 14 15.6 6.34 0.73 5.02 4.70 4.92 4.34

2.50 g 14 3 13 12 9 10.2 0.76 0.06 0.7 0.63 0.435 0.517

3.750 g 0 1 2 2 1 1.2 0.0 0.755 0.07 0.045 0.0 0.174

5.000 g 1 2 1 0 0 0.8 0.755 0.07 0.025 0.0 0.0 0.170

Table 3 shows a negative correlation with the germination and length average in relationship with an

increased concentration of solution. To understand and represent how salt concentration affects the mung

bean germination, the germination rate can be calculated using the following formula.

Germination rate = number of seeds germinated/ total seeds

Table 4: Data table displaying the germination rate of Mung Beans for each concentration of salt

Concentration Total Germination Germination rate

of Salt (g) average (%)

0g 19.8 99.0

1.250 g 15.6 78.0

2.50 g 10.2 51.0

3.750 g 1.2 6.0

5.000 g 0.8 4.0

The germination rate that is calculated is able to further support the initial hypothesis made, and

demonstrates the correlation between increased salt concentration, and decreased germination and growth

rate.

Statistical Test:

In order to determine a statistical difference that occurs between the 5 concentration groups, StatPlus was

used. Using Stat Plus, One-Way ANOVA test was used to analyze the data collected from Table 1. The

test allowed me to compare the means of various concentrations and their germination amounts, which

one another, to see the similarities, or differences that occurred between them. A number that is 0.5 or

larger is to be considered as not significantly different then the mean of the other values. Below, in Table

6, it can be seen that for the 0.00g concentration, the mean is significantly different in those with high salt

concentrations, and that for the 5.00g concentration, the mean is only similar to that with a high salt

concentration. This further supports the observation that germination rates change with different salt

concentrations, and hence eliminates the possibility of the null hypothesis occurring.
Table 6: One-Way ANOVA table of amount of mung beans germinated with various salt concentrations

Evaluation:

Conclusion:
With the results of this experiment, I am able to conclude that as salt concentration increases, the

germination and growth rate of Vigna radiata decreases. Hence, the null hypothesis (H0) is rejected,

while my initial hypothesis (H1), can be accepted. This can be seen as in Table 3, average length of the

mung beans decreased as the concentration increased. The initial average growth length at a concentration

of 0.00g of salt was 6.93 cm. This length of growth then continued to decrease as it was 4.34 cm at

1.250g, 0.517cm at 2.50 g, 0.174cm at 3.750g, and 0.170 cm at 5.00g, demonstrating the great amount of

decreased length. This supports my hypothesis as the mung beans continuously displayed lack of growth

flourishment as the concentration increased, resulting in a decreased growth rate of the beans.

Furthermore, in Table 4, I am able to compare the germination rate of mung beans with no salt, and the

germination rate of the beans as the salt concentration increased. When there is no salt, the germination

rate is at 99% and the average germination of beans is 19.8 out of 20. As the salt concentration increases,

to a concentration of 1.250g, the germination rate decreases to 78%, with an average germination amount

of 15.6. At 2.50g, the germination rate is 51%, with an average germination amount of 10.2. The

germination rate then continues to decrease to 6%, with an average germination amount of 1.2, at a

concentration of 3.750g. Finally, at a concentration rate of 5.000g, the germination rate is 4%, with a 0.8

average amount of beans germinating. I am able to conclude that as salt concentration increases, the

germination and growth rate of Vigna radiata decreases, therefore my hypothesis is correct.
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