The germination of Radish Seeds

Does the Aromatic Substance from Garlic and Broccoli Affect the Germination of Radish Seeds?

Alleleopathy is an area of research that investigates the harmful and beneficial effects that plants have on one another through their creation of chemical compounds which escape into the environment. Therefore Alleleopathy focuses on the "chemical effects that plants have upon each other."[1] Chemicals can evaporate into the air in the form of odor and therefore in our experiment, we will test the hypothesis- Garlic odor will affect the germination of radish seeds. Broccoli odor will not affect the germination of radish seeds.

In our experiment, we observed the affect that garlic and broccoli odor has on radish seeds. The materials we used were 100 radish seeds, Whatman paper, tin foil, four Petri dishes, distilled water, masking tape, 1 gram of garlic, and 1 gram of broccoli.

We began our experiment by inserting a circular sheet of whatman paper into each of the four Petri dishes. We then filled each Petri dish with 3 ml of water by using a pipette. The 100 radish seeds were divided evenly into each Petri dish and therefore each dish had 25 seeds. We made sure that the seeds were scattered across the entire dish.

In order to produce a sufficient experiment, it was imperative to create an experimental and control group. We used our 25 seeds as a dependent variable and the broccoli and garlic were our experimental variable. We created one Petri dish, which we labeled E1. This Petri dish included 25 radish seeds that bordered a crushed garlic clove which we placed in a small tin foil boat. For our second Petri dish, we surrounded 25 radish seeds around a tin foil boat filled with broccoli. We labeled this dish E2. For our two control groups C1 and C2, we filled two Petri dishes, with 25 radish seeds. Both of the control Petri dishes did not contain an experimental variable. Once our experimental and control setups were created, we used masking tape to seal the Petri dishes. This would prevent any outside air of entering the dish.

We constructed our experiment in a classroom setting and used light, room temperature and water as treatment for the seeds. All four Petri dishes were placed by a window. Some of the nuisances in our experiment that we had to take into consideration were temperature and light. Therefore, in order to stabilize our experimental conditions we kept all four Petri dishes in the same environment at all times.

We observed our Petri dished for seven days. After the first day, the only visible change was in the garlic Petri dish (E1). One seed had turned yellow and the garlic had turned green.

On day two, 24 seeds were germinated and 26 leaves sprouted in the Garlic (E1) dish. For the Broccoli dish (E2) 22 seeds were germinated and 10 leaves had sprouted. For C1, 22 seeds were germinated and 14 leaves had sprouted. For C2, 25 seeds were germinated and 18 leaves had sprouted.

On day three, 24 seeds were germinated and 30 leaves sprouted for Garlic (E1). For Broccoli (E2) 23 seeds were germinated and 15 leaves had sprouted. For C1, 23 seeds were germinated and 24 leaves had sprouted. For C2, 25 seeds were germinated and 25 leaves had sprouted.

On day four, 24 seeds were germinated and 32 leaves sprouted in the Garlic dish (E1). In the Broccoli dish (E2) 24 seeds were germinated and 19 leaves had sprouted. For C1, 24 seeds were germinated and 31 leaves had sprouted. For C2, 25 seeds were germinated and 31 leaves had sprouted.

On day five we observed that the leaves which had sprouted had begun to wither. Therefore on day four all leaves reached their maximum sprouting potential. For the garlic (E1) dish, 25 seeds were germinated and 29 leaves sprouted. Therefore, three leaves had died. For Broccoli (E2) 22 seeds were germinated and 14 leaves had sprouted. This was a loss of five leaves. For C1, 25 seeds were germinated and 26 leaves had sprouted. This was a loss of one leave. For C2, 25 seeds were germinated and 27 leaves had sprouted. This was a loss of 4 leaves.

On day six, we observed that more leaves in our Petri dishes had died. We also noticed that in our garlic experiment dish (E1), the leaves began straying away from the garlic boat. On Day six, 25 seeds were germinated and 21 leaves were left for Garlic (E1), a loss of 8 more leaves. For Broccoli (E2) 25 seeds were germinated and 8 leaves were alive, which was a loss of 6 leaves from the previous day. For C1, 25 seeds were germinated and 26 leaves were alive. For C2, 25 seeds were germinated and 25 leaves were alive, a loss of two leaves.

On the final day of our experiment the leaves in the garlic experiment had clung to the walls of the dish. They had completely strayed away from the garlic boat. Therefore on day seven, 25 seeds were germinated and 19 were alive in the Garlic dish (E1). For Broccoli (E2) 25 seeds were germinated and only two leaves were alive. For C1, 25 seeds were germinated and 19 leaves were alive. For C2, 25 seeds were germinated and 18 leaves were alive.

Therefore, our observation had concluded that the aromatic substance of garlic odor did not have an affect on the germination of radish seeds. Therefore our hypothesis was correct in stating that broccoli will not have an effect on the germination of radish seeds. Our hypothesis was not correct in stating that the garlic odor will have an affect on the germination of radish seeds. In all four Petri dishes, all 25 radish seeds had germinated. Therefore an experimental variable was not necessary for the germination to occur. However our experiment was able to show the relationship between odor and the life span of the germinated radish seeds. In our experimental Petri dishes, the garlic odor began to cause the leaves to whither after day four more drastically then the Controlled group. The garlic caused the leaves to wither and stray away to the walls of the dish. In our second experimental group with broccoli, we observed that the leaves began to die after day four. For broccoli, we observed a drastic downfall from 19 to 2 leaves alive from Day 4-Day 7. Therefore broccoli had a stronger affect the life span of the leaves.

In our experiment, we observed the affect of aromatic odor on the germination of radish seeds. We had chosen to use garlic and broccoli as our experimental variable. If this experiment were to be repeated I believe that we would use other vegetables and test other seeds. I would also try to perform this experiment again using the same materials, conditions and variables in order to see if our results would vary.

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