1. Starter In pairs: Identify some of the factors that affect the germination of a seed.

2. Learning outcomes You should all be able to: Identify some of the factors that affect seed germination Most of you should be able to: Describe a method for testing how one of these factors affects seeds germination

3. Seeds and Seed Germination

4.  http://videos.howstuffworks.com/discovery/3 0704-assignment-discovery-germination-of-a- seed-video.htm http://videos.howstuffworks.com/discovery/3 0704-assignment-discovery-germination-of-a- seed-video.htm

5. Seed structure Cotyledon Plumule Radicle Micropyle Seed coat or testa

6. Endospermous seed Non-endospermous seed

7. Seed maturation  Takes place in the fruit on the parent plant  Endospermous seeds: Retain the endosperm tissue, which eventually dies but it is surrounded by a layer of living cells, the aleurone layer.  Non-endospermous seeds: The endosperm tissue is absorbed by the cotyledons. These then become the food reserve for the seed.

8. Dormancy  The embryo ceases development and enters a phase of suspended activity.  Loses water and becomes desiccated.  Almost all seeds are dormant when shed from the parent and require special stimuli to return them to an active state of germination.  An adaptation that prevents seeds from germinating at the wrong time.

9. Maintaining dormancy  Physical barriers The seed coat (testa) is waxy = waterproof and impermeable to oxygen  Physical state – dehydrated  Chemical inhibitors present e.g. salts, mustard oils, organic acids, alkaloids  Growth promoters absent

10. Seed viability  Viability: When a seed is capable of germinating after all the necessary environmental conditions are met.  Average life span of a seed 10 to 15 years.  Some are very short-lived e.g. willow (< 1 week)  Some are very long-lived e.g. mimosa 221 years  Conditions are very important for longevity  Cold, dry, anaerobic conditions  These are the conditions which are maintained in seed banks

11. Germination: The breaking of dormancy The growth of the embryo and its penetration of the seed coat Break down of barriers Abrasion of seed coat (soil particles) Decomposition of seed coat (soil microbes, gut enzymes) Cracking of seed coat (fire) Change in physical state - rehydration Destruction and dilution of inhibitors Light, temperature, water Production of growth promoters

12. Germination STAGEEVENTS PREGERMINATION(a)Rehydration – imbibition of water. (b)RNA & protein synthesis stimulated. (c)Increased metabolism – increased respiration. (d)Hydrolysis (digestion) of food reserves by enzymes. (e)Changes in cell ultrastructure. (f)Induction of cell division & cell growth. GERMINATION(a)Rupture of seed coat. (b)Emergence of seedling, usually radicle first. POST GERMINATION(a)Controlled growth of root and shoot axis. (b)Controlled transport of materials from food stores to growing axis. (c)Senescence (aging) of food storage tissues.

13. The control of food reserve hydrolysis  Control by growth promotors such as gibberellin and growth inhibitors such as abscisic acid  These directly affect the genes for enzyme synthesis or the activity of the enzymes themselves  The growth substances are affected by environmental factors (e.g. light, temperature, humidity)

14. Germination conditions  Seeds need certain conditions to germinate: Water  to activate enzymes which digest stored food Oxygen  Needed for the production of energy for germination Warmth  Needed for the enzymes to work effectively. Germination is the development of a new plant from the embryo in a seed.

15. Germination and Temperature  The best temperature for germination of a species of plant is known as the optimum temperature.  The optimum temperature is normally between 15 o C and 30 o C.

16. What affects germination? Class brainstorm

17. Spacing / number of seeds Humidity / water volume Type of seeds Size of seeds Type of soil / mass Temperature Depth of planting Gases / oxygen levels Measured how? -% germination after set time -number of seeds germinated