4.1.6 Aktivity 7 Measuring the moisture content of plant tissues.

Wet weight Dry weight Time Calculation

5 gr (Sample 1) 4,70 gr 1x10 minutes 5 gr - 4,70 gr = 0,06
5 gr
0,01 x 100= 6%
5 gr (Sample 1) 4,20 gr 2x10 minutes 5 gr - 4,20 gr = 0,16
5 gr
0,16 x 100= 16%
5 gr (Sample 2) 4,55 gr 1x10 minutes 5 gr - 4,55 gr = 0,09
5 gr
0,09 x 100= 9%
5 gr (Sample 2) 3,90 gr 2x10 minutes 5 gr - 3,90 gr = 0,22
5 gr
0,22 x 100= 22%

4.1.7 Aktivity 9 Measuring the moisture content of plant tissues.

No Observation result Description Stomatal type

1 1. Stomatal cleft Parasitic type

The upper part of the Plumeria rubra

leaf (10x40)
2 1. Stomatal cleft Parasitic type
2. Guard cell

1 3. Neighboring cell

3
The underside part of the Plumeria
rubra leaf (40x10)
 Based on practical activity 7
measurement of water content in plant
tissues, where the initial weight of sample 1
is 5 grams, then the dry weight is 4.70 grams
within a time range of 1x10 minutes, with a
calculated result of 0.06 multiplied by 100 =
6%.
The initial weight of sample 2 is 5
grams, then the dry weight is 4.20 grams
within a time range of 2x10 minutes, with a
calculated result of 0.16 multiplied by 100 =
16%. The initial weight of sample 1 is 5
grams, then the dry weight is 4.55 grams
within a time range of 1x10 minutes, with a
calculated result of 0.09 multiplied by 100 =
9%.
The initial weight of sample 4 is 5
grams, then the dry weight is 3.90 grams
within a time range of 2x10 minutes, with a
calculated result of 0.22 multiplied by 100 =
22%.
Measurement of water content in plant
tissues is a crucial step in understanding plant
physiological processes.
In this experiment, four plant samples
were tested to determine their water content
using the dry weight method. The results of
the measurements showed significant
variation among the samples. Sample 4
exhibited the lowest water content at 22%,
followed by sample 2 with 16%, then sample
3 with 9%, and sample 1 with 6%.
This variation indicates differences in
the ability of plants to regulate water content
in their tissues. Factors such as plant
environment and measurement methods can
influence the results of water content
measurements.
Appropriate water content is essential
for plant health and productivity, as it can
affect metabolic processes and overall tissue
function. Therefore, understanding water
content in plants is key to understanding plant
responses to the environment and effective
agricultural management.
Based on practical activity 9 namely
the structure of stomata and the activity of
opening and closing stomata, the experiment
conducted on the structure and function of
stomata in the leaves of the Plumeria rubra
(red frangipani) plant, it was observed that
the guard cells, surrounded by cells of similar
size to the epidermis, could adapt to the
presence of a 10% sucrose solution.
However, as the sucrose
concentration increased to 25%, the stomata
closed, and at 30% concentration, the stomata
closed completely, with the stomatal pores
becoming indistinct. Low turgor pressure in
the guard cells led to stomatal closure,
resulting in some cell fluid being expelled
and causing wrinkling of the guard cells.
Hence, it can be inferred that sucrose
concentration affects turgor pressure, thereby
regulating stomatal opening and closure.
Additionally, the addition of pure water
(aquadest) increased turgor pressure, leading
to stomatal opening.
The theory that can be derived from
the experiment is that the concentration of
solutions, particularly sucrose, influences the
turgor pressure within the guard cells of
stomata, which in turn regulates stomatal
opening and closure.
Concentration of sucrose increases,
the turgor pressure within the guard cells also
increases, causing the stomata to close.
Conversely, the addition of pure water
increases turgor pressure and results in
stomatal opening.
This indicates that turgor pressure is
the primary mechanism governing stomatal
responses to environmental changes, and
solution concentration is a critical factor
influencing this turgor pressure.This is the
different of the structure of stomata and the
activity of opening and closing stomata.