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Overview
SESSION 1: DISCUSSION AND PREPARATION (50 – 70min)
Introduce the experiment
Discuss procedure
Prepare salt solutions
Distribute materials and prepare Petrie dishes
Add mung beans to Petrie dishes and store in cool location
2 Paper towels
1 Rubber band
1 Packet of salt
1 Plastic cup
1 Tweezers (shared)
Preparation
Purchase mung beans from supermarket or health food store.
Collect sufficient quantities of takeaway containers, plastic cups etc listed in the table
above.
Decide how you will allocate salt solutions to each students (see Teacher Notes P. 8).
Science skills
Students will: • Carefully prepare and label a Petrie dish (takeaway container)
for the germination experiment
• Carefully add salt solution and mung beans to Petrie dish
• Observe the mung beans over several days
• Record their observations using a table in their science journal
• Infer that high concentrations of salt prevent seeds from
germinating
Science concepts
• Low concentrations of salt are naturally present in soil and
water
• High concentrations of salt are naturally present deep
underground in Australia
• European farming practices, which removed or replaced native
plants with crops that have shallow roots, have raised
groundwater and brought salt to the surface
• High concentrations of salt in the soil or water prevent seeds
from germinating and plants from growing
• Seawater has a salinity of approximately 3.5% (approximately 35
grams of salt per kilogram of seawater)
Positive attitudes
Students will • Develop an appreciation of and concern for the environment
and the environmental impact of farming practices
• Develop a sense of wonder about the amazing process of plant
germination and growth
• Develop an understanding of and appreciation for the scientific
method in investigating real life problems
• Work cooperatively with partners/group members and ensure
• handle all equipment and water carefully and responsibly
• dispose of waste responsibly (eg pour waste water onto plants
or garden beds instead of down the sink)
• Using the kitchen scales, plastic cups, salt and distilled water, prepare salt
solutions of various concentrations for the class to use – discuss the procedure
and perform calculations together with the class if appropriate (see Teacher
Notes P 6 for details)
• Allocate groups, discuss safety issues and distribute worksheets and materials
Amount of salt to add (in grams) to demineralised water (in millilitres) for
various salt solutions
Salt (NaCl)
Concentration: __________________
Date: _________________________
Allocating solutions
The table below suggests the number of Petrie dishes to allocate to each salt
concentration for various total numbers (ie number of students in your class). You
could allocate these randomly by drawing them from a box and giving one to each
student.
Salt concentration Number of Petrie Dishes
Class of 18 Class of 27 Class of 30
No water (dry) 1 1 1
Tap water 2 3 4
0% 2 3 4
0.25% 3 4 5
0.5% 3 4 5
0.75% 2 4 4
1.0% 2 4 4
1.50% 2 3 2
3.5% 1 1 1
Salt
Total beans germinated (out of 20)
Comments
Concentration
Day 1 Day 2 Day 3 Day 4 Day 5
No water
0 0 0 0 0 No change by day 5
(Dry)
Sprouts are up to 5cm long by
Tap water 7 19 20 20 20
day 5
Sprouts are up to 5cm long by
0% 5 18 20 20 20
day 5
Sprouts are up to 5cm long by
0.25% 6 14 20 20 20
day 5
Beans sprout but there is very
0.50% 2 7 20 20 20
little growth by day 5
Bean coats split but little or no
0.75% 1 2 4 4 4
growth
Bean coats split but no growth
1.0% 0 3 4 4 4
– dried out by day 5
Beans coats split but no
1.50% 0 0 2 3 3
growth – dried out by day 5