Chanda Luitel

Greyson Moore
Maisie Kenney
Sarah Mumbert
Mung Bean Lab Report
I. Question
What is the relationship between salt concentration and the percent of seeds germinating, and at
what salt concentration will mung beans stop germinating?

II. Hypothesis
If the salt concentration in water increases, then the mung beans sprout length decreases because
the salt pulls water out of mung beans and therefore stunts their growth.

III. Experiment
a. Materials
-Digital scale
-Table salt (NaCl)
-Faucet water
-Mung bean seeds (60)
-Six containers
-Graduated cylinder
-Funnel
-Water bottles (to hold solutions)
-Ruler (to measure sprout length)
-Camera
-Paper Towels
b. Procedure
1. Measure in grams the varying salt concentrations using a digital scale (0.05g, 0.11g,
0.17g 0.23g)
2. Measure out 100mL water in six different containers using a graduated cylinder.
3. Mix the four salt masses in four different containers containing 100mL of water (there
are two containers with fresh water).
4. Multiply the salt concentration ratio of water to salt by 3 to get 300mL of solution.
5. Add 10 mung beans to each of the six containers of water.
6. Once a day for 5 days, take seeds out of each container, take a picture of them, and
measure their sprout length.
7. Record sprouts lengths in a table each day.













c. Controls and Variables
1. Independent Variable--Concentration of NaCl in water
2. Dependent Variable--Growth of mung beans
3. Controlled Variables--Water amount (40mL per cup, per day), location of containers,
sizes of container, seed type, and number of seeds (10 seeds per container)
4. Control Group--Fresh water for two containers
5. Experimental Group--0.05, 0.11, 0.17, 0.23 g/mL salt concentrations

IV. Organizing the Data
a. Recorded Data


FreshWater
1 (mm)
FreshWater
2 (mm)
0.05g/100mL
Water (mm)
0.11/100mL
Water (mm)
0.17g/100mL
Water (mm)
0.23g/100mL
Water (mm)
Day
1
0 mm 0 mm 0 mm 0 mm 0 mm 0 mm
Day
2
1 mm 1 mm 2 mm 1 mm 3 mm 1 mm
Day
3
3 mm 4 mm 3 mm 4 mm 3 mm 2 mm
Day
4
5mm 6mm 6mm 5mm 6mm 5mm

b. Graph
(cannot upload to this documentstill on website though)
V. Analysis
a. Look at data chart. What is the trend? Is it directly or indirectly proportional?
1. As the salt concentration increases, then the growth of the mung beans is not affected.
b. Look at data chart. What is the independent variable doing to the test organism (chemical
reaction)?
1. The increasing salt concentration causes the growth of the mung beans to continue as
usual.
2. This is supported in the data table, as the average growth of all mung beans in different
salt concentrations is commensurate.
VI. Conclusion
a. What is the relationship between salt concentration and the percent of seeds germinating, and
at what salt concentration will mung beans stop germinating?
b. If the salt concentration in water increases, then the mung beans sprout length decreases
because the salt pulls water out of mung beans and therefore stunts their growth.
c. As the salt concentration increases, then the growth of the mung beans is not affected.
d. Our data does not support our hypothesis because the growth of the mung beans was not
evidently stunted.
e. We reject our hypothesis. According to the data in our table and graph, the growth of mung
beans is not affected by the different salt concentrations in its water.
f. We most likely made some errors in our experiment. A problem we encountered had to do
with inaccurate measuring. We measured the sprout length of the bean only, not the entire bean.
Maybe if we measured the entire bean, we would have had more accurate results.
g. To improve the validity of our experiment, we could have measured the bean sprouts more
accurately. We could have also handled the beans more carefully than we did, in case touching
them affected their growth.