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Cellular Respiration in Germinated Peas

Cellular Respiration in Germinated Peas. Elise Higgins Grade 9. Problem. How does temperature affect cellular respiration? Rationale: Interest in botany Finds it interesting how different all things of life can be and how they vary in the ways they do what they need to survive. Research.

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Cellular Respiration in Germinated Peas

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  1. Cellular Respiration in Germinated Peas Elise Higgins Grade 9

  2. Problem • How does temperature affect cellular respiration? • Rationale: • Interest in botany • Finds it interesting how different all things of life can beand how they vary in the ways they do what they need to survive

  3. Research Germination is when a plant or fungus emerges from a seed or spore and begins to grow Cellular respiration produces energy Cellular respiration breaks down sugar to produce ATP (adenosine triphosphate) Cellular respiration consumes oxygen Other experiments show that peas in cold water undergo cellular respiration more slowly than those in warm water

  4. Hypothesis If the peas are going through cellular respiration at a cooler temperature, then they will go through cellular respiration more slowly. If peas have not germinated yet, then they will not go through cellular respiration.

  5. Materials 60 germinated peas 10 plastic beads 4 100 mL beakers Seal Cork Cold and warm water Thermometer Container for water

  6. Procedure The peas were placed on wet paper towels with more wet paper towels on top so they would germinate 10 peas were placed in a beaker which was then corked and sealed; repeat twice 10 plastic beads to be used as a control were placed in a beaker which was then corked and sealed Place all the beakers in the cold water (4° C) Repeat process and put the beakers in warm water (20° C)

  7. Variables Control: plastic beads Constant: germinated peas, container, beaker, seal, cork, thermometer Independent variable: temperature of water (4° C and 20° C) Dependent variable: oxygen produced

  8. Results 4° C 20° C • Beaker 1: • 4o minutes- .2 mL • 60 minutes- .4 mL • Beaker 2: • 40 minutes- .6 mL • 60 minutes- .9 mL • Beaker 3: • 40 minutes- 0 mL • 60 minutes- 0 mL • Control: • 40 minutes- 0 mL • 60 minutes- 0 mL Average for 40 minutes: .2667 mL Average for 60 minutes: .4333 mL • Beaker 1: • 40 minutes- .4 mL • 60 minutes- .7 mL • Beaker 2: • 40 minutes- .1 mL • 60 minutes- .5 mL • Beaker 3: • 4o minutes- .3 mL • 60 minutes- .8 mL • Control: • 40 minutes- 0 mL • 60 minutes- 0 mL Average for 40 minutes: .2667 mL Average for 60 minutes: .6667 mL

  9. Data

  10. Conclusion • Hypothesis:If the peas are going through cellular respiration at a cooler temperature, then they will go through cellular respiration more slowly. If peas have not germinated yet, then they will not go through cellular respiration. • My hypothesis was supported because the non-germinated peas, or beads, did not go through cellular respiration. Also, the peas at a cooler temperature went through cellular respiration more slowly than the peas in the warm water. • Changes: • More peas in beakers • Put peas in a lukewarm temperature as well as hot and cold • Keep peas in water for longer

  11. Thank you! http://www.biologyjunction.com/lab_5_cellular_respiration_by_kr.htmhttp://www.scribd.com/doc/7570252/AP-Biology-Lab-Five-Cell-Respirationwww.hartnell.edu/faculty/awright/**pea**%20seed%20**respiration**.dochttp://www2.vernier.com/sample_labs/AWV-14B-COMP-cell_respiration_O2.pdfhttp://www.biologyjunction.com/lab_5_ap_sample_2_cell_resp.htm

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