The Effects of Ph on Mung Beans

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The effects of pH on mung beans

Gloria Cheng
Winsy Cheung
Lily Wong
Christine Yen

January 15, 1998

Abstract
This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels, consisted of pH levels 5, 6, 7, 8, and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7, 8, 6, 5, and 9. These results show that pH 7 allows the most growth. Also, pH 7 happens to be the pH level of water.

Introduction
For the growth of all plants, specific levels of pH in the soil and in the plants themselves are important. These levels of pH affect
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The three samples of mung beans watered with pH 7 solution grew the most, with the average growth of 12 mm. The beans did not grow well in the two extreme pH levels, pH 5 and pH 9, with only growths of 5 mm and 4.3 mm, respectively. The variance for pH 5, 7, 8 and 9 is 2.1, and 2.6 for pH 6.

Discussion
From this experiment, it shows that the pH of the solution affects the growth of the mung beans. The data implies that mung beans seem to grow more under pH 7, which supports the theory. It stated that that the mung beans grow best in the range of pH 6 to pH 7.5. They grow slower in the extreme pH levels, probably because the chemicals in the basic and acid solutions prevent mung beans from taking enough water molecules, and they need these water molecules to grow. The other reason maybe because the chemicals in the extremely acidic (or basic) solutions cannot cross the plasma membrane of the mung beans cells easily, which retard mung beans' growth.
The variance for all pH's except pH 6 is 2.1, and 2.6 for pH 6. These values account for the possible errors happened during the experiment that might have affected the data. The variance value for pH 6 is higher than the other pH levels because one mung bean sample in pH 6 died. A smaller sample size in this pH level could result in a greater data variation.
It is possible that there were some errors in this experiment. The pipette might not have been rinsed thoroughly, which might have made the pH of
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