1. The Effect of pH on Leaf Development in the Mung Bean Vigna radiata Sarah Robertson Virginia Commonwealth University– BIOZ 151 Research Objective Introduction Proposed Methods Hypothesis The mung bean, formally known as Vigna radiata, is a useful crop in Eastern countries and farming states in the US. Its main applications are food and medicine. Mung beans are used as herbs in many Asian culture and serve as food for farm animals. Its high protein contents allows it to be used by people as a healthier alternative to meat (NewCROP, 1997). Growing conditions for the mung bean are very moderate. They prefer warm climates and are tolerant to heat and drought (Dept. of Agriculture, 2010). Mung bean seeds develop well when placed in slightly acidic soil; their recommended pH values range from 6.2 to 7.2 (Dept. of Agriculture, 2010). The recommended pH range determined that mung beans do not perform well in solely acidic or basic soils. This is more than likely due to the fact that pH values outside of the mung bean’s range denature the protein-rich plant and alter its development (The Virtual Biology Course, 1996). An experiment was set up in order to understand how well mung beans performed within and outside of their known range. Solutions with varying pH values were used to water mung bean seeds. Pepsi, milk, water, baking soda, and soapy water had pH values of 2.5, 6.7, 7.0, 9.0, and 12.0 respectively (The Virtual Biology Course, 1996). The purpose of the experiment was to determine the effects of pH values on the mung bean by measuring its leaf development. Bibliography The objective of the experiment was to gain an understanding of how mung beans interact with solutions of different pH values. More specifically, the relationship between protein function and pH values was analyzed to determine how well mung beans perform under various conditions. The mung bean will grow and develop longer leaves when watered by solutions that have pH values closest to its tolerance range. Materials needed to complete the experiment include the following: ten Dixie cups, fifty mung bean seeds, Miracle Gro Pottery Mix, four labeled pipettes, a ruler, a half teaspoon, and five solutions of different pH values. The following solutions were used to water the mung beans: Pepsi, whole milk, bottled water, baking soda, and soapy water. To complete the experiment, the Dixie cups were put into two groups of five to represent Trial One and Trial Two. Each cup was labeled with a solution, and a hole was punctured at its bottom for the solutions to drain out of the cup. One and a half inches of pottery mix were added to each cup and loosely patted down. Five mung bean seeds were placed a half inch below the surface of each cup’s soil. Finally one millimeter was marked on each pipet Two of the five solutions were prepared before being added to their designated cups. The soapy water and baking soda solutions were prepared by adding one teaspoon of the substance to four teaspoons of water. The pipettes were then used to water the seeds with one millimeter of their labeled solutions. The seeds were watered daily for twelve days using the previous method. Their progress was measured in centimeters using a ruler. As the experiment is carried out and analyzed, it would be expected that the water and milk groups will have the greatest plant development and leaf growth because their pH values are between the mung beans accepted pH range. The results should logically follow the idea that the pH values of water and milk will cause the least hindrance to plant growth. The acidic and basic solutions outside of the bean’s range will negatively affect the function and structure of proteins. These solutions will disrupt plant growth and result in underdeveloped leaves. Department of Agriculture, Forestry and Fisheries. 2010. Mung Bean –Production Guideline-. Cape Town: Department of Agriculture, Forestry and Fisheries. 16 p. NewCROP [database on the Internet]. West Lafayette (IN): Purdue University. [1997 Nov 21; 2015 Apr 23]. Available from: https://www.hort.purdue.edu/newcrop/afcm/mungbean.html https://www.hort.purdue.edu/newcrop/afcm/mungbean.html The Virtual Biology Course [database on the Internet]. 1996 Mar 1. Overland Park (KS): Johnson County Community College. [2002 Jun 20; 2015 Apr 23]. Available from: http://staff.jccc.net/pdecell/chemistry/phscale.htmlhttp://staff.jccc.net/pdecell/chemistry/phscale.html Graph 1. Average Length of pH Solutions within Mung Bean pH Range. Expected Results