Lab report 1d.docx - Discussion During germination of seed...

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Discussion During germination of seed, the enzyme alpha-amylase is activated in the barley seed. This occurs when water is imbibed by the seed, causing gibberellic acid in the aleurone layer to activate the enzyme amylase. Amylase is used to hydrolyze the alpha-1,4-glucosidic linkages of amylose and amylopectin that present in starch and convert starch into simple disaccharide units, maltose. The strength of the experiment was that in this experiment, barley seeds were used for different development stages. Based on the results, the time to reach the achromic point in 7-day seedlings was longer than the time of the 3-day seedlings. When the seeds germinate, the metabolic rate begins to decrease as they gain nutrients through photosynthesis. Starch is the main source of energy for seedling growth. When seeds are grown, starch is used to produce energy. The amylase activity of 3-day seedlings was higher

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