1.

Results
1.1. Qualitative Data
Independent Picture Observation
Variable

Non-germinating The beans were small, hard and

mung beans compact in size and also had a
fully intact seed coat. This
indicates that the seeds have yet
to germinate. There was also no
noticeable difference observed
in the non germinating seeds
after the experiment, most
probably as the dormant seeds
undergo minimal respiration.

Germinating mung The germinating mung beans

beans were observed to be larger in
size than the non-germinating
beans, most probably because
of an accumulation in biomass
during germination. The
radicles are also visible in some
seeds. This shows that the
seeds are undergoing
germination. Most of the seed
coats are also observed to be
absent, implying that the seeds
have undergone a significant
accumulation of biomass and
have lost their seed coat
completely. After the
experiment, water condensation
on the inside of the container
was also observed. This is most
likely due to the fact that the
mung beans were actively
respiring. Since respiration
releases heat, the temperature
inside the container rose,
causing the water vapour
molecules to condense on the
cooler walls of the container.
 Germinating mung The germinating mung beans
beans after removal submerged in cold water look
from cold water very similar to the normal
germinating mung beans. They
are larger than in size than the
non-germinating beans,
because of an accumulation in
biomass during germination.
They also have long radicles
and some of the seeds have lost
their seed coat completely.
After the experiment, water
condensation on the inside of
the container was also
observed. This is most likely
due to the fact that the cold
mung beans were actively
respiring. Since respiration
releases heat, the temperature
inside the container rose,
causing the water vapour
molecules to condense on the
cooler walls of the container.
Fig 1.1: Table above shows the qualitative observations of the mung beans in the three different
conditions.
 1.2. Quantitative Data
Volume of C O 2 /ppm (± 100 ppm)

Time/mins Non-germinating mung Germinating mung beans Germinating mung beans

beans at room temperature in cold water

Replicate 1 Replicate 2 Replicate 1 Replicate 2 Replicate 1 Replicate 2

0 238 300 238 390 435 414

1 247 297 247 414 719 695

2 252 299 252 454 703 714

3 328 297 328 504 859 793

4 411 297 411 555 922 860

5 429 301 429 596 972 935

6 533 298 533 647 1034 1005

7 613 298 613 704 1100 1098

8 688 300 688 747 1162 1175

9 776 299 776 798 1209 1202

10 822 299 822 844 1281 1307

Fig 1.2: Table above shows the change in volume of Carbon Dioxide for the mung beans in the three
different conditions.
Note:​Due to space constraint in the report, the above raw data table only shows the volume of CO2/ppm
for replicates 1 and 2, and also shows the volume of CO2 for 10 minutes at each minute interval. Full data
was collected for 5 replicates of seeds in the Non-Germinating, Germinating at Room Temperature, and
Germinating at Cold Temperature conditions for 5 minutes each, at one second intervals.

1.3. Presentation of Processed Data

Graphs taken from the data logger
Graph 1: Graph showing rate of change of volume of CO2 /ppm/s for Non-Germinating Mung Beans

Graph 2: Graph showing rate of change of volume of CO2 /ppm/s for Germinating Mung Beans at room
temperature
Graph 3: Graph showing rate of change of volume of CO2 /ppm/s for cold Germinating Mung Beans

Processed data
Cold germinating beans
Replicate 1 Replicate 2 Replicate 3 Replicate 4 Replicate 5
Mass of mung bean/ g 4.07 4.04 4.89 4.04 4.26
Rate of increase in CO2/ ppm s−1 1.437 1.556 2.658 1.487 1.56
Rate of increase in CO2/ ppm s−1 g −1 0.353 0.385 0.544 0.368 0.366
Average rate of increase in mung bean
respiration/ ppm s−1 g −1 0.403221178
Standard Deviation 0.07930919275
Figure 1.3: Table shows mass and average rate of increase in CO2 per gram of mung bean/ppm s-1 g-1

Room temperature beans

Replicate 1 Replicate 2 Replicate 3 Replicate 4 Replicate 5
Mass of mung bean/ g 4.01 4.04 4.87 4.5 4.36
Rate of increase in CO2/ ppm s−1 1.419 1.33 1.0276 1.175 1.23
Rate of increase in CO2/ ppm s−1 g −1 0.354 0.329 0.211 0.261 0.282
Average rate of increase in mung bean
respiration/ ppm s−1 g −1 0.2874601241
Standard Deviation 0.05639289121
Figure 1.4: Table shows mass and average rate of increase in CO2 per gram of mung bean/ppm s-1 g-1

Non germinating beans

Replicate 1 Replicate 2 Replicate 3 Replicate 4 Replicate 5
Mass of mung bean/ g 1.71 1.67 1.75 1.65 1.69
Rate of increase in CO2/ ppm s−1 -0.003 -0.04 -0.014943 0.29 0.317
Rate of increase in CO2/ ppm s−1 g −1 -0.00175 -0.0239 -0.00854 0.176 0.188
Average rate of increase in mung bean
respiration/ ppm s−1 g −1 0.06581724027
Standard Deviation 0.1061424336
Figure 1.5: Table shows mass and average rate of increase in CO2 per gram of mung bean/ppm s-1 g-1

1.4. Data Analysis

Statistical testing

T-Test between Germinating Mung Beans at Room Temperature and Non-Germinating Mung Beans.
H​0​: The condition of the mung beans, germinating or non-germinating, does not affect the rate of increase
in CO​2 ​per gram of mung bean.
H​A​: The rate of increase in volume of CO​2​/g of germinating mung bean is higher than the rate of increase
in volume of CO​2​/g of non-germinating mung bean.
Condition of Mung Bean Germinating Mung Beans at Non-Germinating Mung Beans
Room Temperature

Mean Rate of Increase in CO​2 0.2874601241 0.06581724027

per gram of mung bean/ppm s​-1
g​-1

Standard Deviation 0.056​39289121 0.1061424336

Critical p-value 0.05

p-value 0.005
Fig 1.6: Table of T-Test for Germinating Mung Beans at Room Temperature and Non-Germinating Mung
Beans.
Since the calculated p-value is less than the critical p value of 0.05, the null hypothesis is rejected.
Therefore, the rate of increase in volume of CO​2​/g of germinating mung bean is higher than the rate of
increase in volume of CO​2​/g of non-germinating mung bean.

T-Test between Germinating Mung Beans at Room Temperature and Germinating Cold Mung Beans
H​0​: The temperature of the mung beans, room or cold, does not affect the rate of increase in CO​2 ​per gram
of mung bean.
H​A​: The rate of increase in volume of CO​2​/g of cold germinating mung beans is higher than the rate of
increase in volume of CO​2​/g of germinating mung bean at room temperature

Condition of Mung Bean Germinating Mung Beans at Cold germinating Mung Beans
Room Temperature

Mean Rate of Increase in CO​2 0.2874601241 0.403221178

per gram of mung bean/ppm s​-1
g​-1

Standard Deviation 0.056​39289121 0.07930919275

Critical p-value 0.05

p-value 0.00008828738571
Fig 1.6: Table of T-Test for Germinating Mung Beans at Room Temperature and Cold germinating Mung
Beans.
Since the calculated p-value is less than the critical p value of 0.05, the null hypothesis is rejected.
Therefore, the rate of increase in volume of CO​2​/g of cold germinating mung bean is higher than the rate
of increase in volume of CO​2​/g of germinating mung bean at room temperature

Figure 1.6: Graph of Rate of Change of Volume of CO2/g of Mung Bean against Conditions of Mung
Beans
 2. Conclusion and Evaluation
In the experiment, although no visible results could be observed from the the qualitative data,
results could be obtained on the data logger which measured the volume of Carbon dioxide produced
from the respiration of the Mung Beans in varying conditions, non- germinating, germinating at room
temperature and germinating at a cold temperature. From the quantitative results obtained, it can be
deduced that the mung beans which were germinating at room temperature and at cold temperature
recorded the highest rate of change in volume of Carbon dioxide. However, based on research,
germinating seeds typically have an optimal temperature at around 40oC where the rate of respiration is
highest. Hence, further experimentation is required to confirm the reason for the cold mung beans to have
the highest rate of respiration.

The non-germinating mung beans also recorded the lowest rate of change in volume of Carbon dioxide.
This is as dormant mung beans respire in very little amounts. Thus, the non-germinating mung beans had
the lowest rate of respiration due to the fact they had not yet germinated and did not require as much
energy as the germinated mung beans.

From the statistical tests conducted, it can be concluded that there is a statistical correlation between the
rate of respiration and condition of the seeds, mainly whether they are germinating or not, and if they are
at cold or room temperature. Therefore, it was observed that the germinating cold mung beans had the
highest rate of respiration, followed by germinating room temperature beans and lastly the
non-germinating seeds.