The document discusses the process of seed germination, emphasizing the roles of osmosis and enzymes. It explains how water triggers seeds to sprout by moving into them, causing them to swell and break the seed coat, and how enzymes convert stored starches into sugars for energy. Additionally, it highlights the importance of macromolecules in supporting the growth of seeds into plants.
The document discusses the process of seed germination, emphasizing the roles of osmosis and enzymes. It explains how water triggers seeds to sprout by moving into them, causing them to swell and break the seed coat, and how enzymes convert stored starches into sugars for energy. Additionally, it highlights the importance of macromolecules in supporting the growth of seeds into plants.
The document discusses the process of seed germination, emphasizing the roles of osmosis and enzymes. It explains how water triggers seeds to sprout by moving into them, causing them to swell and break the seed coat, and how enzymes convert stored starches into sugars for energy. Additionally, it highlights the importance of macromolecules in supporting the growth of seeds into plants.
The document discusses the process of seed germination, emphasizing the roles of osmosis and enzymes. It explains how water triggers seeds to sprout by moving into them, causing them to swell and break the seed coat, and how enzymes convert stored starches into sugars for energy. Additionally, it highlights the importance of macromolecules in supporting the growth of seeds into plants.
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Science in Action
Seed Germination Investigate the Role of Osmosis and Enzymes Warm up: Observe the different seeds at the lab stations. What things must be inside that tiny package to allow it to grow into a plant? What questions do you have about how this transformation happens? The chart to the right lists several types of seeds that are commonly used in food production. Write down two things you notice in the graph Canola Canary Linseed Millet Oat Sunflower data and one Recall Past Knowledge The Role of Macromolecules
Carbohydrates are used for quick energy
Lipids (Fats) are used for storing energy and make up the cell membrane Proteins are used as building material for cells, cell signaling, and enzymes Nucleic Acids store and transmit genetic information. Revisit the chart from the previous slide. Select one seed type and describe the role the macromolecules must play in turning the seed into a plant. What makes a seed start to sprout?
Many seeds can be stored for
many years and then when placed in an environment when conditions are right they will sprout and start to grow.
Brainstorm with your group what
conditions do you think seeds need in order to ‘wake up’ and start developing into a plant? Explain why you think this. If you included water as a key component of triggering seed germination you are correct.
Here is why! Water moves from a high concentration to an area of low
concentration without the use of energy This phenomenon is called Osmosis.
Recall the seed nutrient graph from earlier. Note how all seed have very low water content. When these seeds are placed in environment with higher water concentration the water will enter the seed and cause it to swell and break the seed coat that was protecting the plant embryo. Apply your understanding. Which image best represents what happens to a seed when it is in damp soil? Most of the carbohydrates in a seed are stored as starches. In order to be converted to energy the starches have to be converted to simple sugars. Try This! Take a handful of sunflower seeds. Chew them very well in your mouth and you may notice the flavor gets a bit sweeter. This is because an enzyme in your saliva (amylase) starts to break down the starch into sugars while you chew.
Enzymes are specialized
proteins that lower the activation energy needed to start a chemical reaction. Why are enzymes important for seeds just starting to sprout? Water activates enzymes within the seed. These enzymes are essential for breaking down the stored food reserves (like starches) into usable sugars
