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EXPERIMENT 5
1. OBJECTIVE
i.
ii.
2. INTRODUCTION
3. MATERIALS
i.
Balance
ii.
Forceps
iii.
iv.
v.
vi.
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viii.
ix.
x.
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Test tube
Test tube rack
Water bath
Dish
Razor blade
Benedicts Reagent(Food reserves test)
Iodine solution(Food reserves test)
0.5% tetrazolium solution (Metabolic activity test)
Distilled water
Broad bean seed(dry) and Broad bean seed soaked for 24-48
xiii.
hours(dicotyledon)
Corn grain (dry) and Corn grain soaked for 24 hours(monocotyledon)
PROCEDURE
Seed Anatomy Test
i.
The dry sample was compared with one which has been soaked in water for 24
ii.
iii.
1.
The structure was examine closely by dissecting a seed that has been soaked to
iv.
loosen skin and soften it. The seed was examined using a dissecting microscope.
The seed was carefully split into two halves and the parts was identified as
cotyloden, plumule or epicotyls, hypocotyls, radical and foliage leaves. Refer
v.
vi.
vii.
figure 1 as guidelines.
The observation was recorded in Table 1.
A soaked corn kernel was cut in half as shown in Figure 2.
Identified : the single cotyledon, the endosperm, the hypocotyls, epicotyls and the
viii.
The test for food reserves is carried out. The whole cotyledon was stained whole
in iodine solution. Using a sharp razor blade we have cut a thin section of a
cotyloden
ii.
The section was mounted in iodine solution and examine them under the
iii.
iv.
v.
microscope. The starch of the grains is visible. The result was recorded in Table 2.
Using a blender, we prepare the sample for reducing sugar test.
The test tube was filled with 1 cm2 sample.
2 cm2 Benedicts reagent was added into the test tube and the initial colour was
vi.
vii.
recorded.
The test tube is then placed in a boiling water bath for 3 minutes.
The test tube was removed from the hot water bath with the test tubes holder and
viii.
placed in the test tube rack. The colour changes was recorded in Table 2.
The contents of the test tube was discarded and rinse properly. We have shake out
ix.
i.
ii.
iii.
iv.
4. RESULT
SAMPLE
BEAN
OBSERVATION
CORN
Treatment
Mass
(g)
Increase in mass
Starch
Reducing
sugar
Dry
0.4 g
Present
Not present
(%)
Soaked
1.0 g
Present
Not present
60%
Bean
Dry
0.2 g
Present
Present
Soaked
0.3 g
Present
Present
10%
Corn
5. DISCUSSION
The advantages of a seed hat dried out is it grow faster because a seed if wet or moist,
it can attract pathogen bacteria and fungi that can greedily devour it. A seed is necessary to
absorb water before germinated to active the enzyme, increases respiration and duplicating
itself. The more water it absorb, the faster the seed grow.
In our experiment, the seed increase in size by weighing the two seeds. It represents
the percentage in water. In the test of present starch, both dried seed and soaked seed are
contain starch. In the seed , the cotyledon contain more stored starch because when cotyledon
act as a food storage the endosperm totally disappear but if the endosperm act as a food
storage, the cotyledon never disappear.
The greatest metabolic activity in the seed occurs in hilum. The purpose of food
reserve test is to investigate the presence of starch and producing sugar in both soaked and
dry bean and corn kernel.
6. CONCLUSION
The anatomies of dry and soaked seed of bean and corn kernel provide the inner structure
of both seed.
The comparison of chemical characteristic of the bean and corn kernel was investigated
through the presence of starch and reducing sugar in it.
7. REFERENCE
Campbell N A. and Reece J.B. 2008. Biology.9th Edition. Pearson Benjamin
Cummings.
San Francisco