Pranay Sanjay Duggal.

Grade #10.

Title: 
“The Effect Of Different pH Levels On The Number Of Mung Bean Seeds That 
Can Successfully Germinate.” 
 
Research Question: 
To what extent do 3 different pH levels (pH 4 is acidic, pH 7 is neutral,  
and pH 11 is alkaline) affect​ the number of dicotyledon mung bean seeds that 
can successfully germinate? 
 
Background Information: 
Seed germination is the fundamental process by which different plant 
species grow from a single seed into a plant. There are multiple steps that take 
place during seed germination. The primary stage which constitutes 
germination is known as “imbibition”. During imbibition, seeds take up 
water/moisture around them rapidly, which results in the subsequent swelling 
and softening of the seed coat. This leads to the rupturing of the seed coat, 
which helps the radical and plumule emerge and form a primary root. It is 
necessary that this stage occurs at the optimum temperature. This is 
considered to be when the seed has successfully germinated. After this, the 
seed activates its internal physiology and continues to grow. There are 
numerous factors which have the potential to affect seed germination. The 
primary factors include: the amount of moisture available to the seeds, the 
temperature of the seed’s environment, the pH of the moisture given to the 
seeds, the salinity of the moisture, and the concentration of heavy metals 
(such as copper, lead, and iron) in the moisture. This experiment can have 
numerous applications. This is because the experiment is focused around how 
pH affects seed germination, which can be useful in agriculture. One of the pH 
levels that I am using, pH 4, is the pH of acid rain, which occurs when nitrogen 
or sulfur dioxide in the air react with tiny droplets of water in clouds. Since acid 
rain is becoming more common now due to air pollution, this study could show 
the effect of acid rain on seeds. Hence, the global context which would apply to 
this experiment would be g ​ lobalization and sustainability​. This is because the 
experiment evaluates how humans can impact the environment (seed 
germination) by causing phenomenons such as acid rain. 
 
Hypothesis: 
Prior to conducting the actual scientific experiment and receiving 
credible results, I can hypothesize that if I increase the pH of the moisture that 
will be given to the mung seeds, the number of mung seeds that will 
Pranay Sanjay Duggal.
Grade #10.

successfully germinate will also increase. This is because a higher pH level 

(more neutral or alkaline than acidic), which has a lower hydrogen ion 
concentration, is more optimal for the activation of enzymes in the seeds that 
will aid the seed in germinating and growing. This is because a low pH will 
affect the charges on the amino acid molecules, causing amino acids to no 
longer attract each other. However, the enzymes and their active sites can also 
become denatured at the extremes of the pH levels, such as a pH of 4 and 11, 
which is why a neutral pH of 7 is best for seed germination.  
 
Variables: 
 
VARIABLES:  TYPE:  VALUE: 

The “pH” level of the  Independent Variable  pH 4 (acidic). 

moisture .  (the factor affecting the  pH 7 (neutral). 
germination).  pH 11 (alkaline). 

The number of mung  Dependent Variable (the  Will be based on the pH 
seeds that successfully  factor dependent on the  level that is used. 
germinate.  independent factors). 

The temperature of the  Controlled Variable.  The temperature of the 

room.  room in which the 
experiment is 
conducted will be set at 
a constant 25​°C for all 
three days of the 
experiment. 

Time after which data is  Controlled Variable.  Data for seed 
collected.  germination will be 
collected after 1 day, 2 
days, and finally 3 days 
for all of the petri 
dishes. 

The amount of  Controlled Variable.  Each petri dish with 

moisture.  mung seeds will be 
given exactly 5 mL of its 
respective pH buffer 
solution. 

Type of seed used.  Controlled Variable.  In all of the trials, only 

pre-soaked mung bean 
Pranay Sanjay Duggal.
Grade #10.

seeds will be used. 

Number of seeds used.  Controlled Variable.  In all of the trials, 

exactly 6 mung bean 
seeds will be placed in 
each petri dish. 
 
Apparatus: 
To properly conduct an experiment that would reveal the effect that each 
different pH has on the germination of wheat seeds, the scientist requires 
several tools and objects. These include: 
 
Materials:  Quantity: 

Sterile Petri Dish.  12 plates. 

Mung (​Vigna Radiata​) seeds.  72 seeds. 

Circular filter paper sheets.  12 sheets. 

Invisible tape.  1 roll. 

10 mL measuring cylinders.  3 measuring cylinders. 

pH buffer solution of pH 4.  50 mL. 

pH buffer solution of pH 7.  50 mL. 

pH buffer solution of pH 11.  50 mL. 

Distilled water.  1 Liter (1000 mL). 

5 mL glass dropper.  3 droppers. 

 
Method: 
There is a very specific set of steps that must be followed to conduct the 
experiment and find an answer to the pending research question. These steps, 
in order, are: 
1. The day before the experiment commences, 72 mung seeds will be 
pre-soaked for 5 to 6 hours. 
2. The next day, 6 of the 72 mung seeds will be placed in each of the 12 
clean petri dishes. 
 Pranay Sanjay Duggal.
Grade #10.

3. Fresh filter paper should be placed under the seeds in each of the petri 
dishes. 
4. The covers of the petri dishes should be labelled as “pH 4: acidic”, “pH 7: 
neutral”, and “pH 11: alkaline” respectively. 
a. There should be 4 petri dishes for each pH level, so the petri dishes 
for each different pH should be organized by marking them with I, 
II, III, and IV. Each day, data for seed germination should be 
collected from the same petri dishes as the previous day. 
5. Add 5 mL of the pH 4 buffer solution to the filter paper in all 4 petri 
dishes of pH 4. 
6. Repeat this for both the pH 7 and pH 11 solutions. 
7. Cover the top of all 12 petri dishes properly with tape to prevent the 
evaporation of moisture. 
8. Wait 24 hours to view the effect of the different pH measurements on the 
germination of mung seeds. 
9. Record this as “Day #1” data. 
10. Repeat step #8 twice more to receive “Day #2” and “Day #3” data. 
 
Raw Data Table: 
The following raw data table simply states the data that the scientist has 
gathered in the experiment: 
 
Title Of The Table: 
“The Number Of Mung Seeds That Successfully Germinate V.S. The pH Level 
Of The Moisture.” 
 
Serial  pH Of  Number Of Mung Seeds That Successfully Germinate: 
Number:  The Seed 
Moisture:  Day #1:  Day #2:  Day #3: 

(i)  (ii)  (iii)  (iv)  (i)  (ii)  (iii)  (iv)  (i)  (ii)  (iii)  (iv) 

#1  4  1  1  0  1  1  1  0  1  1  1  0  1 

#2  7  5  6  6  6  5  6  6  6  5  6  6  6 

#3  11  6  5  6  5  6  5  6  6  6  5  6  6 
 
 
 
 Pranay Sanjay Duggal.
Grade #10.

Processed Data Table: 

The following processed data table lists the data that the scientist has 
gathered in the experiment after it has been evaluated: 
 
Title Of The Table: 
“The Number Of Mung Seeds That Successfully Germinate V.S. The pH Level Of 
The Moisture.” 
 
Serial  pH Of The  Number Of Mung Seeds That Successfully Germinate:  Sum Of 
Number:  Seed  The Day 
Moisture:  Day #1:  Day #2:  Day #3:  #3 Data: 

(i)  (ii)  (iii)  (iv)  (i)  (ii)  (iii)  (iv)  (i)  (ii)  (iii)  (iv) 

#1  4  1  1  0  1  1  1  0  1  1  1  0  1  3 

#2  7  5  6  6  6  5  6  6  6  5  6  6  6  23 

#3  11  6  5  6  5  6  5  6  6  6  5  6  5  22 

 
 
Graph: 

 
 
Conclusion To The Experiment: 
After properly and effectively carrying out this experiment and receiving 
reliable data in my raw data table, I was able to analyze my data using a 
Pranay Sanjay Duggal.
Grade #10.

processed data table and a bar graph. The data clearly indicates that after 3 
days, the number of mung seeds that successfully germinated in the 4 petri 
dishes for pH 4 was 3 seeds out of 24. The number of mung seeds that 
successfully germinated in the 4 petri dishes for pH 7 was 23 seeds out of 24 
seeds. The number of mung seeds that successfully germinated in the 4 petri 
dishes for pH 11 was 22 seeds out of 24 seeds. I received these numbers by 
finding the sum of the seeds that had germinated on Day #3 for all 4 petri 
dishes of each pH level. Based on this, it is clear that when I increased the 
independent variable (the pH of the seed moisture), my dependent variable 
(the number of mung seeds that successfully germinated) also increased. This 
occurred in my experiment because a pH level that is more alkaline/basic is 
better for seed germination than an acidic pH, due to the fact that a higher pH 
level is more useful and effective in seed enzyme activation, which is necessary 
for the seed to germinate and grow. However, a higher number of seeds in the 
pH 7 petri dishes managed to germinate than in the pH 11 petri dishes, leading 
me to believe that a neutral pH is the optimal pH level for seed enzyme 
activation and seed germination. There were no clear outliers that were 
observed throughout the experiment. 
 
Evaluation: 
After receiving and analyzing all of the data from my experiment, I was 
able to evaluate my data effectively. I began by evaluating my hypothesis 
against my data. In my hypothesis, I had stated that as I increased the pH level 
from acidic to alkaline, the number of seeds that successfully germinate would 
increase. However, the optimal pH for mung seed germination would actually 
be a neutral pH of 7, because the extremes of pH could denature the plant 
enzymes. My data completely supports this hypothesis. In my data, only 3 of 24 
mung seeds in pH 4 moisture germinated. However, 22 out of 24 mung seeds in 
pH 11 moisture germinated, which supports my claim that the number of seeds 
which germinate will increase as I raise the pH level. Yet, 23 out of 24 mung 
seeds in the pH 7 moisture successfully germinated, which also proves that the 
optimal pH for seed germination in a neutral pH.  
 
After evaluating my hypothesis against the data I collected, I went on to 
evaluate my method. One important part of my methodology and experiment 
altogether was to make sure all of my controlled variables remained constant. I 
would only be changing one variable (the pH level of the moisture given to the 
seeds), and would be measuring the effect of this on the number of seeds that 
germinate successfully. Hence, I had to guarantee that I had only one 
Pranay Sanjay Duggal.
Grade #10.

independent variable by keeping all the other variables that could affect my 
data constant. The variables that I managed to control well were the type of 
seeds used, the number of seeds used in each petri dish, and the time intervals 
at which data was collected. For all of the trials, I used only pre-soaked mung 
seeds from the same sample set, and I placed exactly 6 mung seeds in each of 
the 12 petri dishes. I also guaranteed that I carefully collected data for each 
petri dish after 1 day of giving them moisture, 2 days, and then finally 3 days. 
The variables which I felt I could control better were the temperature of the 
room and the amount of moisture used. This is because, over the course of 3 
days during which the experiment took place, the temperature did slightly 
fluctuate and change from time to time. Also, I did my best to avoid parallax 
error in measurements and provide exactly 10 milliliters of the respective pH 
buffer solution to each petri dish, however my measurements could have been 
slightly off due to human error.  
 
While I was evaluating my method, I also had to look into how effectively 
I was able to make measurements. I was able to use 4 petri dishes (with 6 mung 
seeds each) for each of the 3 pH levels that I was investigating. Thankfully, I 
could see after collecting and analyzing my data through the graph that I had 
enough measurements to generalize a clear trend in the data which supports 
my hypothesis. The equipment that I used was also precise enough to make 
sure all of my measurements and readings were accurate, and I made a 
conscious effort to avoid parallax error. This led to believe that the 
time-management I had displayed in this experiment was effective, as I had 
been able to carry out numerous trials without rushing myself, and I was able 
to give myself enough time to evaluate the data. If I was to carry out this 
investigation once more, I would change my method in order to control certain 
variables to a greater extent, and also to avoid any human error or skewed 
data/measurements. 
 
BIBLIOGRAPHIES & REFERENCES: 

● Admin. “Seed Germination - Process, Necessity, and Its Major Factors.” 

BYJUS​, Byju's, 2 Dec. 2019, byjus.com/biology/seed-germination/. 
● Pérez-Fernández, M A, et al. “Seed Germination in Response to 
Chemicals: Effect of Nitrogen and PH in the Media.” ​Journal of 
Environmental Biology​, U.S. National Library of Medicine, Jan. 2006, 
www.ncbi.nlm.nih.gov/pubmed/16850869​.