Cellular Respiration in Peas (Germinating and Non-Germinating) Essay
Cellular Respiration in Peas
Part A: Abstract: This report examines Cellular Respiration and its functions as well as its function in germinating and non-germination peas. Cellular Respiration can best be described as a complicated string of chemical reactions. The complete Cellular respiration process begins with Glucose being oxidized, and the potential energy is transferred to the ATP molecule. The ATP molecule is now free to supply energy to the various processes within the cell. Water and Carbon dioxide are released during the process.
This experiment aimed to conclude whether or not non-germinating peas are undergoing Cellular Respiration before they begin germination. This particular experiment required the following equipment: A thermometer, an Oxygen gas sensor, and a Carbon dioxide gas sensor. Temperature was also a factor in this experiment, as the effects of temperature on the rate of Cellular Respiration was also under study. The conclusion(s) of the study was/were as follows: Germinating peas experience Cellular respiration at a much faster rate than non-germination peas (however, non-germinating peas do undergo cellular respiration, but a much slower rate); it was also found that cooler temperatures affect the rate of respiration by slowing the process down.
Introduction: In this experiment, the goal was to determine the answers to two questions: (1) Do non germinating peas experience Cellular Respiration? And (2) does temperature affect the rate at which a pea undergoes Cellular Respiration? The original hypotheses were: “Cellular Respiration will occur at a faster rate in Germinating peas than in non-germinating peas” and “A lower temperature will slow the rate of Cellular respiration”. Cellular Respiration is essentially the “opposite” of photosynthesis; in other words, the equation is made up of the same parts as photosynthesis, but the “parts” are set up in reverse order as shown: Photosynthesis: Sunlight +
6H20 + 6CO2 C6H12O6 + 6O2, and Cellular Respiration: C6H12O6 + 6O2 6H20 + 6CO2 + Energy. To determine whether or not Cellular respiration occurs in non germinating peas, an O2 sensor and a CO2 sensor were used in order to measure the amount of both being produced. Germinating peas were placed a sealed container, with the two gas measuring devices attached; the measurements of O2 and CO2 were recorded by a computer. The same was done with non-germinating peas. Non- room temperature germinating peas (cooled) were also placed in a sealed container, with the amount of both gases being measured.
Part B: The results were as follows: the germinating peas were producing (0.054 ppt/min of CO2) and consuming (-0.09113 ppt/min of O2), non- germinating peas were producing (0.001037 ppt/min CO2) and consuming (-0.05074 ppt/min O2). The temperature experiment was performed with the purpose of the determining temperatures effect on the rate of respiration and it was found that the cooler the temperature, the slower the rate of cellular respiration; whereas room temperature germinating peas produced (.054 ppt/min CO2), cool temperature germinating peas only produced (0.01405 ppt/min CO2). The results confirmed both hypotheses, in that the results showed that Germinating peas perform cellular respiration at a much faster rate that non germinating peas and that a lower temperature slows the rate of cellular respiration in germinating peas.
The reason that Cellular Respiration occurs more rapidly in germinating peas could be explained by the fact that non-germinating are not experiencing any stimulating growth or energy supplies that would equip them to perform cellular respiration at such a fast pace. Non-germinating peas are experiencing very slow metabolic processes that are not requiring much energy. The effects of a lower temperature could be explained by the fact that in most organisms, colder temperatures mean that the metabolic processes may require more energy in order to efficiently function. Higher temperatures tend to promote energy and metabolic excitement. Based on the results of the experiment, it is safe to conclude that Cellular respiration is occurring in germinating and non-germination peas, however it occurs much faster in the highly active, room temperature, germinating peas.