The Effect of Gray Water on the Growth of a Mongo Plant

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The Effect of Gray Water on the Growth of a Mongo Plant

An Investigatory Project

Presented to:

Ms. Ailene Hijara
Faculty of Science Department
Statefields School Inc.

In Partial Fulfillment of the Requirements for

Jonnah Bianca Hugo
Mariel Faith Defensor
Riciel Camille Frigillana
Gabriel Joshua Palma
Jean Paolo Paglicawan

The researchers are heartily thankful to their Chemistry teacher, Ms. Ai Hijara, whose encouragement, guidance and support from the initial to the final level enabled them to develop an understanding of the subject.
The researchers lovingly dedicated this Investigatory Project to their respective parents who have been their constant source of inspiration.
The researchers also offer
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Horticulture - is the science, technology and business involved in intensive plant cultivation for human use.
Volatilization - is the process whereby a dissolved sample is vaporized.

II. Review of Related Literature
Mongo Beans Mongo beans (Mongo Beans, Vigna radiata) are small green legumes. When sprouted, mongo beans are usually just called bean sprouts. Like many other legumes, the mongo bean can be eaten raw when sprouted, or else eaten cooked with the skin on or off. Unlike many other beans, the mongo bean is quite easy on the digestive tract and doesn’t usually cause a gassy reaction. Mongo Plants are often used in experiments for several reasons, the main of which is that their entire genome has been mapped and we have a full understanding of every gene and how it affects the plants characteristics. They are also fast growing and quick to reproduce. They have also been used in various experiments for a long time and the affects of environmental factors are well understood with this species.
Water (H2O) is the most abundant compound on Earth's surface, covering about 70 percent of the planet. In nature, water exists in liquid, solid, and gaseous states. It is in

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