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Germination of a Broad Bean
 Food reserves in seed are insoluble in water and cannot be transported in seedling
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 Water is taken up rapidly initially , causing the tissue to swell by osmosis as well as
mobilising the enzymes
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 Amylase enzyme hydrolyses starch into maltose which is transported to the growing
points
 During germination, the cotyledons of the broad bean remain below ground
 Plumule bent over like a hook as it pushes up against the soil, protecting the tip form
soil abrasion
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Germination of Maize
-Maize seed enclosed in tough pericarp, fused with testa
-This one seeded fruit called caryopsis develops with hundreds
of others on a cob
-Broader sides of the fruit a light oval can be found, under which
is embryo
-Radicle enclosed in hollow tube called coleorhitza
-Plumule is surrounded by a similar structure called a coleoptiles
-Small triangular cotyledon, the scutellum, to one side which the
embryo is attached
-At other side the scutellum is fused to endosperm which stores
starch, protein and oil
In the seed;
-Hydrolysis of starch to form maltose using amylase enzyme
-Protein to amino acids using protease
-Lipids to fatty acids and glycerol using lipase
-Soluble products are moved to growing parts using waterprovide material for growth (Condensation reaction from
glucose) and energy via ATP
-Glucose, fatty acids and glycerol provide respiratory substances
from which energy for growth is released
-Glucose is used to form cellulose walls
-Amino acids are used for new enzymes and structural proteins
-Weight of germinating seed decreases due to germination
-Germination is onset of growth of the embryo and requires
water, oxygen and a temperature within a certain range

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