Amylase Activity In Germinating Seeds

Amylase Activity In Germinating SeedsAmylase is an enzyme found in the germinating seeds. Imbibition process causes the release of growth plant (gibberelin) which stimulates the synthesis of amylase. Amylase activeness is affected by many factors such as temperature, pH, enzyme concentration, substrate concentration, and the presence of any inhibitors or activators.1Amylase enzyme in the green domed stadium plant seeds works best at specific range of temperature. The cotyledons store food for the use of embryo in the form of starch. Amylase enzyme breaks down starch into maltose, a chain of two glucose molecules Maltose then breaks down into glucose. Glucose is used for the growth of plumule and radicle. When this process happens, the seeds are said to undergo germination process. The emergence of plumule and radicle indicate that the seeds have germinated. In germinated seeds, the blue colour of the Benedicts beginning change to brick-red precipitate indicating the presence of glucose while maintaining the yellowish-brown colour of the iodine solution indicating the absence of starch. However, in non-germinated seeds, the yellowish-brown colour of the iodine solution change to blue gloomy indicating the presence of starch while maintaining the blue colour of the Benedicts solution indicating the absence of glucose.AIM To investigate the amylase natural process during seed germinationRESEARCH QUESTIONHow does amylase activity affect the rate of seed germination?HYPOTHESISThe higher the amylase activity, the higher the rate of seed germination which is indicated by the higher changes in length of plumule and radicle. Hence, the sweep of starch agar that represents the absence of starch is bigger and the concentration of brick-red precipitate is lower indicating the presence of small amount glucose.VARIABLESUnitsRangeIndependent Variable distinct condition of the seedsVary the conditions of the green edible bean seeds by boiling, soaking and dryingDepen dent VariableChange in length of radicle and plumuleMeasure the change in length of radicle and plumule by employ the rulercmTable 1 The independent and dependent variable of the experiment and method to control.Control variablesUnitsRangeThe temperature of the brooder imbed the temperature of the incubator at 25C throughout the experimentC-10 110The time taken for each plate to be left in the incubatorLeft each plate for 1 weekThe type of seed usedUse the same type of seed which is green been seeds for each sterile starch agar plateThe number of seed placed in each platePlace 5 green bean seeds in each of the sterile starch agar plateTable 2 The control variables of the experiment and method to control.MATERIALS AND APPARATUS APPARATUSApparatusQuantity sortify tube2Beaker2Ruler1Microwave oven1Marker1Razor blade1Incubator1 pestle and mortar1 setTable 3 The reheel of apparatus.MATERIALMaterialQuantityBenedicts solutionSomeIodine solutionSome germicideSomeDistilled water50 mlGre en bean seeds15Sterile starch agar plate3Table 4 The list of material.PROCEDURE A. PREPARING DIFFERENT CONDITIONS OF GREEN attic SEEDS.Soak 5 green bean seeds in distilled water for 24 hours.Heat 5 green bean seeds in the microwave oven at 35C for about 30 minutes.Boil 5 green bean seeds.B. INVESTIGATING THE AMYLASE ACTIVITY OF GREEN BEAN SEEDS.Label 3 sterile starch agar plates with A (boiled green bean seeds), B (soaked green bean seeds) and C (dried green bean seeds) deal each seeds of different conditions into half to split the cotyledon by using the razor blade.Soak the split seeds into disinfectant solution for 10 minutes for sterilization and then rinse twice using the distilled water.Place 5 boiled green bean seeds in plate A, 5 soaked green bean seeds in B and 5 dried green bean seeds in C by using the forceps.Place all the labeled plates in the incubator at temperature of 25C for 1 week.After 1 week, retrieve all the plates.Take out the seeds from plate A and cut the rad icle and plumule by using the razor blade.Measure and record the length of radicle and plumule by using the ruler.Pour iodine solution into sterile starch agar plate until it covers the whole agar for 3 minutes and observe the size of the area represents the absence of starch.Transfer the seeds including the plumule and radicle into the mortar.Put a spoonful of sand and 10 ml of distilled water into the mortar. grasp the mixture using the pestle until it becomes watery mixture.Pour some of the watery mixture obtained into a test tube and add 2 drops of Benedicts solution to test for the presence of glucose. Note the colour changes and record the data obtained.Record all the measurement and observation in a table.Repeat steps 7-14 for plate B and C.DATA COLLECTION QUALITATIVE DATA casingCondition of the seedsObservationABoiled green bean seedsBSoaked green bean seedsCDried green beans seedsTable 5 Observation on the change in the colour of iodine solution and Benedicts solution.QUANT ITATIVE DATAPlate A(boiled green bean seeds)Plate B(soaked green bean seeds)Plate C(dried green beans seeds)Change in length of the radicle, cm( 0.05)12345678910Change in length of the plumule, cm( 0.05)12345678910Table 6 The change in length of the radicle and plumule.