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Wow look at the difference by ONLY day 3 of the trial run. All of the mung beans in the control have sprouted while none of the mung beans in the low pH environment (i.e. with vinegar) sprouted. So – all other factors being equal – we could conclude that pH has a negative effect on mung bean sprouting!!
Remember that “plant projects” always get you a little extra credit for “effort” because they can’t be done in a day – but this one could be done in as little as 3 days.
Things I have learned:
*** pH has a negative effect (i.e. the project idea worked!!)
*** 1/2 cup of vinegar + 1/2 water = maximum amount of vinegar to use (since none sprouted)
*** soaking time not critical as long as its longer than minimum of 6 hours (remember I accidentally let them soak all night – but the control still sprouted 100%
*** too much cheese cloth makes rinsing difficult
*** mung beans are like glitter – they get everywhere!
*** pictures are important for documenting and for the backboard
*** I can eat the control mung beans when done!!
The design above will work for the basic design, but I would like to do a more advanced design and look for a dose-response relationship between the amount of vinegar (i.e. the pH level) and the amount of sprouting.
So I would do:
3 jars: Control (water; no vinegar)
3 jars: Low dose vinegar (highest pH level): 5 drops of vinegar into 1 cup of water
3 jars: Medium dose vinegar (medium pH level): 1 tablespoon of vinegar, fill to 1 cup with water.
3 jars: Highest dose of vinegar (lowest pH level = most acidic condition): 1/4 cup of vinegar, fill to cup line with water.
Also make a data sheet for observations and think about what to measure BESIDES number that spouted (e.g. size of sprouting, etc.). More data will mean more information that could lead to more experiments.