Germination of seeds is under the influence of diverse environmental conditions such as temperature, salinity, oxygen concentration, and pH. In this case, the study revealed that vinegar affected the germination rate of mung beans over a period of seven days. The mung beans, which were soaked in deionized water, depicted the highest percent germination of 100% on the second day and the highest germination rate of five seeds. Comparatively, the mung beans that were soaked in the water acidified with vinegar had a zero percent germination and a zero germination rate. These findings imply that low pH completely inhibits germination of mung beans. Conclusively, the findings of the study support the hypothesis that low pH conditions due to vinegar significantly inhibit the germination of mung beans.
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