Material. Seeds of beans, peas, corn, lettuce, beet, cabbage, salsify, parsnip, carrot, wheat, and oats.

Apparatus. 100-cc. wide-mouthed bottles, Geneva seed-tester, sprouting-chamber.

1. Count out fifty seeds of beans, peas, and corn. Divide these into two lots of twenty-five seeds each and allow the first lot to soak for two hours. Treat the second lot in exactly the same way, but allow them to soak for twelve hours. Now place both sets in a Geneva seed-tester and allow them to germinate. What differences do you observe? How do you account for your results? Explain.

2. Count out one hundred seeds each of lettuce, beet, cabbage, salsify, parsnip, carrot, wheat, and oats and treat the same as in 1.

Now compare these results with those obtained in Exercise II, and plot a curve for beans, cabbage, and salsify, showing the difference, if any, in time of germination. Explain fully your results. What is gained by the soaking of seeds? Do all seeds respond alike? If not, why?

Germination Hastened By Soaking Seeds. Student's Notes And Report

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100 90 80 70 60 50 40 30 20 10 0

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Note. Use different-colored inks; for example, red = bean, black = cabbage, green = salsify.