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Pea seeds

Pea seeds. Dillon Sciamanna , Elina Chun, Kevin Standridge , Varun Bahl , Jenson McLeod, Henry Carter. Our Question. How does the temperature (9°C , 22°C, 37°C, 44 °C , and 54°C)affect cellular respiration in pea seeds? . Controlled Variables. Variable. How it is controlled.

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Pea seeds

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  1. Pea seeds Dillon Sciamanna, Elina Chun, Kevin Standridge, VarunBahl, Jenson McLeod, Henry Carter

  2. Our Question • How does the temperature (9°C, 22°C, 37°C, 44 °C, and 54°C)affect cellular respiration in pea seeds?

  3. Controlled Variables Variable How it is controlled Same species (green split peas) 20 minutes 15 g C Distilled water 10 mL • Pea type • Time to soak peas • Mass of seeds • Temperature of fridge • Water • Volume of water Uncertainties: +/- 0.01 g due to the scale +/- 50 ppm due to GLX Xplorer +/- 0.1 mL due to graduated cylinder +/- 1°C due to thermometer

  4. Materials • GLX Xplorer • Co2 Gas sensor • 150 g green split peas • distilled water • 10 mL graduated cylinders • Balance scale • 10 mL beakers • 10 weigh boats • Flash drive • Fridge • Incubator • thermometers • 2 Co2 Sampling bottles • Pipette • Cellophane

  5. Procedure • Calibrate the GLX and the scale • Measure out 15 g of pea seeds in weigh boat • Soak peas in distilled water for 10 minutes in a 240 mL graduated cylinder • Cover the graduated cylinders with Cellophane • Put the graduated cylinders with peas in environments of different temperature • Let the peas acclimate to temperature for 10 minutes • Transfer peas to bottle for GLX CO2 Gas Sensor

  6. Procedure cont. 7. Begin recording CO2 levels, taking readings once every 10 seconds for 10 minutes. 8. Save data onto flash drive and save onto a computer 9. Repeat steps 1-8 for every level of independent variable and 2 trials. 10. Rinse graduated cylinders, weigh boats, beakers, and throw away any trash.

  7. Table 1: Average Carbon Dioxide Rate of Change (ppm/s) for 2 trials at various Temperatures (9,22,37,44,54) in Degrees Celsius

  8. Conclusion • As temperature increases, enzyme activity increases; however, once a certain optimal temperature is reached, enzyme activity begins to decrease • 9 degrees Celsius=0.7225 (ppm/s); 22 degrees Celsius= 0.7324 (ppm/s); 37 degrees Celsius = 1.0037 (ppm/s); 44 degrees Celsius = 1.5163 (ppm/s); 54 degrees Celsius = 1.2364 (ppm/s) • As temperature increases, enzyme activity increases, until it reaches its optimal temperature. Once it reaches its optimal temperature enzyme activity begins to decrease because they begin to denature. Cellular Respiration is dependent on enzymes; therefore, varies as enzyme activity varies (Campbell). • Among the various temperatures that we tested, we know that the optimal temperature to grow Peas would be around 44 degrees Celsius. Thus, due to our findings, more Peas may be grown by farmers in optimal conditions.

  9. Errors and Limitations • Due to time limitations we were unable to complete a third trial for each level of independent variable. • The temperature was not consistent because the peas were put into a location to change their temperature; however, they were removed in order to test them; during which time they changed temperatures • The different seeds were different sizes, because some were cut in half and others were not. Though they may have contained the same mass. A grouping of smaller peas, with the same mass as higher peas would have a greater total surface area; therefore, could release more carbon dioxide.

  10. Solutions/ Further Research • Do three trials • Place the sampling bottle on a hot plate and in ice during the testing period, in order to test them at a more consistent temperatures. • Use only whole peas, instead of partial peas; so as to keep it more consistent. • Test more specifically within the range of 44 to 54 degrees Celsius to determine optimal temperature

  11. Citations • Campbell, Neil, Lawrence Mitchell, and Jane Reece. Biology: Fifth Edition. Benjamin/Cummings. 1999. Print.

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