The rate of germination of each group of seeds soaked in acidified water

Comparatively, mung beans soaked in water acidified with vinegar to pH levels of 1, 2, and 3 did not germinate. The rate of germination of each group of seeds soaked in acidified water with pH values of 1, 2, and 3 remained at zero, as shown in figure 1. Likewise, percent germination of the mung beans soaked in the acidified water was zero in pH values of 1, 2, and 3, as displayed in figure 2. Since water with low pH has high concentrations of H⁺, they reduce the osmotic potential of seeds and prevent them from absorbing enough water, which is necessary for the germination process (Vacino-Bueno, Redondo-Gomez, and Figueroa 58). Additionally, Agic et al. explain that low pH reduces the activity of α-amylase, an enzyme that is responsible for breaking down stored starch in the seeds (79). Hence, low pH has multiple effects on inhibiting the germination of mung beans in that it inhibits the absorption of water, which causes toxic metal ions to accumulate, deactivates α-amylase that catalyze the germination process, and causes deficiency of nutrients. In this case, the findings support the hypothesis that low pH conditions due to vinegar significantly inhibit the germination of mung beans.