To study the rate of respiration in germinating seeds having different substances such as wheat (carbohydrates), mustard (fats) and bean (proteins).
Respiration is the process during which simple carbohydrates, like glucose, break down into simpler substances and liberate carbon dioxide and energy. The compound used, or oxidized, during respiration is called a respiratory substrate. Carbohydrates, fats, and proteins are examples of respiratory substrates, and carbohydrates are the preferred respiratory substrate among them. The rate of respiration can be measured in terms of gas exchange, that is, consumption of the respiratory substrate oxygen, or evolution of carbon dioxide.
As we know, during aerobic respiration, oxygen is consumed and carbon dioxide is released. The respiratory quotient (RQ) is the ratio of CO2 produced to that of the O2 consumed while food is being metabolized.
The respiratory quotient depends upon the type of respiratory substrate used during respiration. Different respiratory substrates have different numbers of carbon and oxygen atoms in their molecules. So, during respiration the amount of carbon dioxide evolved from per gram weight of the substrate also differs. The carbohydrates have equal numbers of carbon and oxygen in their molecules. When carbohydrates are used as substrate, then the RQ will be 1, because equal amounts of carbon dioxide and oxygen are evolved and consumed.
Fats and proteins contain a smaller number of oxygen atoms than carbon atoms in their molecules. When fats are used as a substrate in respiration, the RQ is less than 1 because the amount of oxygen utilised is always higher than the amount of carbon dioxide released.
Thus, we can study the rate of respiration for different respiratory substrates by calculating the amount of carbon dioxide evolved per gm weight of the substrate.
Here are some of the few factors that affect the rate of respiration.
Respiration in plants can be studied in moist germinating seeds that release carbon dioxide (CO2) during respiration. The seeds are kept in an air tight conical flask. A small test tube containing potassium hydroxide (KOH) solution is placed in the flask. Potassium hydroxide absorbs carbon dioxide released by the seeds and a partial vacuum is created in the flask as a result. This causes the water level in the delivery tube to rise. Thus the rise in water level at the end of the delivery tube dipping in the beaker proves that germinating seeds release carbon dioxide during respiration. In the case of mustard and bean seeds the rise in water level is relatively less because these seeds use fat and proteins as respiratory substrate and release very small amount of carbon dioxide. But in the case wheat grains the rise in water level is more because it uses carbohydrate as respiratory substrate.
Cite in Scientific Research:
Nedungadi P., Raman R. & McGregor M. (2013, October). Enhanced STEM learning with Online Labs: Empirical study comparing physical labs, tablets and desktops. In Frontiers in Education Conference, 2013 IEEE (pp. 1585-1590). IEEE.
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