Anatomy of a pine.

1. Anatomy of a pine.

a. Place your open seed cone into a cup of tap water.

b. Record: Time into water _________

Describe your observations and any changes in the cone appearance

c. Let the cone sit in the water for at least 30 minutes.

d. Record: Time out of water _______

Describe your observations and any changes in the cone appearance

2. Vascular transport.

a) Examine the top of the celery stalk. Describe your observations:

b) Make a cross-section cut where the celery stalk has not been split. Describe your observations:

Lab 6B: Seed germination and environmental conditions

In this experiment, you will investigate germination of radish seeds in environments with

different salt contents. You will prepare six germinating environments and monitor them

over four days. Each germinating environment will be a plastic-encased, water-soaked

paper towel.

Activity

1. To prepare solutions of different salinity, collect 6 clean cups and label them: “1/2”,

“1/4”, “1/8”, “1/16”, “1/32”, and “0”.

2. Use a measuring spoon to add salt to 50 ml of water in a measuring cup (about 1/4

cup). Add 1.5 tablespoons of table salt (sodium chloride). Stir the water while adding

the salt. The solubility of sodium chloride is ~36 grams per 100 mL of fresh water at

25 C. After vigorous stirring the solution you should still be able to see some

remaining some salt crystals at the bottom of your solution. This indicates that you

have reached the saturation point of salt in your water.

3. Pour off 40 ml of salt water into the cup labeled ‘1/2.” Do not pour the un-dissolved

salt. The “1/2” cup will then contain your saturated salt water solution.

4. Clean your measuring cup, and fill each of the remaining cups with 40 ml of plain

water.

5. Add 40 ml of plain water to your salt solution in the “1/2” cup. You will then have 80

ml of a 50% saturated saline solution in the “1/2” cup.

6. Using your measuring cup as an intermediate, transfer 40 ml the 50% saturated

solution (“1/2” cup) to the cup labeled “1/4”. The “1/4” cup will then hold 80 ml of a

25% saturated saline solution.

7. Using your clean measuring cup as an intermediate, transfer 40 ml the 25% saturated

solution (“1/4” cup) to the cup labeled “1/8”. The “1/8” cup will then hold 80 ml of a

12.5% saturated saline solution.

8. Using your clean measuring cup as an intermediate, transfer 40 ml the 12.5% saturated solution (“1/8” cup) to the cup labeled “1/16”. The “1/16” cup will then hold 80 ml of a 6.3% saturated saline solution.

9. Using your clean measuring cup as an intermediate, transfer 40 ml the 6.3% saturated solution (“1/16” cup) to the cup labeled “1/32”. The “1/32” cup will then hold 80 ml of a 3.1% saturated saline solution. 17

10. You have now prepared a pure water solution in cup “0” and a 3.1%, 6.3%, 12.5%,

25%, and a 50% saturated saline solution in cups “1/32”,”1/16”, “1/8”,”1/4”, and

“1/2” respectively.