BIOLOGY

INVESTIGATORY
PROJECT
THE SPEED OF SEED SPROUTING

Jyothi Sree.P
12 D
2023-24
 CERTIFICATE
This is to certify that Jyothi Sree.P studying in class 12 at
Vidyaniketan Public School has successfully completed her project
titled “THE SPEED OF SEED SPROUTING” prescribed by central
board of secondary education towards the partial fulfilment of
AISSCE during academic year 2023-24 in the subject of Biology. This
project is certified to be the bonafide work of the student.

DATE:

_________________ __________________
Teacher Incharge Internal Examiner

__________________ ___________________
External Examiner Principal
 ACKNOWLEDGMENT
Firstly, I would like to thank the director Mr. Vijay Krishna
Rajagopal and our principal, Mrs. Vasuma S Achar for giving
this wonderful opportunity. I would like to express profound
gratitude to our biology teacher, Mrs. Meera for her invaluable
support, encouragement supervision and useful suggestions
throughout this project work.
 INDEX

SL.NO TITLE PG.NO

1 INTRODUCTION 1-2

2 AIM 3

3 MATERIALS REQUIRED 4

4 PROCEDURE 5

5 OBSERVATION 6

6 RESULT 7

7 DISCUSSION 8

8 PHOTO GALLERY 9-11

9 SCOPE FOR IMPROVEMENT 12

10 BIBLIOGRAPHY 13
 INTRODUCTION

Sprouting is the natural process by which seeds or spores

germinate and put out shoots, and plants produce new leaves
or buds or other newly developing parts experience further
growth.

Sprouts are rich in digestible energy, vitamins, minerals, amino

acids, proteins, and phytochemicals, as these are necessary for
a germinating plant to grow. These nutrients are also essential
to human health.

Sprouts are rich in a number of important nutrients. While the

specific ratio of nutrients varies depending on the type of
sprout, they generally contain high levels of folate,
magnesium, phosphorus, and vitamin K.

In Fact, they have higher amounts of these nutrients than

fullygrown versions of the same plants. Green pea sprouts are
a common ingredient across the world. It typically takes one
week for them to become fully grown. The sprouted peas are
more nutritious than the original one.

1 5
Sprouts can be germinated at home or produced industrially.
During the beginning stage of germination or sprouting, the
seeds take up water rapidly and this results in swelling and
softening of the seed coat. By rupturing of the seed coat,
radicle emerges to form a primary root. Then plumule also
come outside the seed. The emerging radicle and the plumule,
shoot starts growing upwards.

Factors affecting the sprouting of seeds

Oxygen: It is an important and essential source of energy

required for seed growth. It is required by the germinating or
sprouting seed for metabolism and is used as a part of aerobic
respiration until it manages to grow green leaves of its own.

Temperature: For a seed to sprout or germinate, it requires a

moderate temperature of around 25-30°C.

Light: Most of the seed requires sunlight to germinate into a

seedling.

2
 AIM
To Study the speed of sprouting seeds in 3 different liquids.

3
 MATERIALS REQUIRED
• SOLUTIONS : Distilled water , Humic Acid , H2O2 (hydrogen
peroxide)
• Green Gram seeds (Vigna radiata)
• Cups (3-A ,B and C)

4
 PROCEDURE
• To study the speed of sprouting seed, we use three kinds of
liquids – distilled water, H2O2 (Hydrogen peroxide) and
Humic acid.
• Take green gram seed for this experiment.
• Soak 10 green pea seed in separate cups contain distilled
water, hydrogen peroxide and humic acid.
• The cup with distilled water is marked as A .The cup with
hydrogen peroxide is marked as B The cup with humic acid is
marked as C.
• Keep the seed damp with the solution and observe it for a
couple of hours.

5
 OBSERVATION

gram

6
 RESULT
The rate of sprouting of seed is observed in the order as
follows:
CUP C > CUP B > CUP A

The rate of sprouting of seed is higher in the case of humic

acid and lower in the case of distilled water.

7
 DISCUSSION
The treatment of the seed with humic acid solution stimulates
the cell membrane as well as the metabolic activities and
thereby increases the sprouting or germination rate. In this
early and important phase of the plant growth, humic acid
promote root development, support enhanced nutrition
uptake and healthy plant development.

By soaking the seed in diluted hydrogen peroxide solution, the

seed coat softens, allowing the seeds to absorb more oxygen.
This results in increased germination speed. It also
encourages healthy root growth because of the extra oxygen
molecule.

Distilled water being free from minerals and ions, germinate

the pea seed, but in a slower rate than humic acid and
hydrogen peroxide.

8
 PHOTO GALLERY
DISTILLED WATER(CUP A)

9
HYDROGEN PEROXIDE (CUP B)

10
HUMIC ACID ( CUP C )

11
SCOPE FOR IMPROVEMENT
o Use more number of seeds for larger experiment size
o Vary the concentrations of solutions in more time
differences
o Increase the time of observation for more readings
o Comparitive study with more number of solutions on the
effect of growth.
o Compare the growth by varying the physical
environment/ surroundings of the experimental setup

12
 BIBLIOGRAPHY
• https://www.encyclopedia.com
• https://www.wikipedia.org/
• https://www.sciencefairprojects.co.in/Biology
• https://scienceexplorers.com/
• https://agriculturistmusa.com/

13