Thermodynamic characterisation of wheat seedlings, originating from seeds from different fields

Abstract

Wheat germination could be affected by different factors, including location. Start growth of seedlings present the energy transformations and the seed substance conversion. The aim of the experiment was to examine differences in germination and growth of wheat seedlings, originating from five fields with similar characteristics, with application of thermodynamic parameters of free energy and entropy. Variations in energy and total germination of wheat seed was under 10%. After eight days of germination testing, the relation between root and shoot at level of fresh and dry matter was 1:1, while only at seedlings from one field it was 1:2 in fresh and 1.5:1 in dry matter. The present differences could be the consequence of the different energy using in seedling. Hydrolysis intensification based on spontaneous reactions and increased order in four days old seedlings could result in increased germination. On the other hand, variations in energetic potential, order degree and hydrolysis of seed substance may not take off biosynthetic reactions in root and shoot. Present data towards that variation in growth of seedlings originating from seeds from different fields could be mainly connected to variations in energy potential inputted by water, but not by synthesized substance. Minimal differences between the individual fields could affect quality of the produced seed material, what was particularly underlined by application of thermodynamic parameters as quality indicators. .

Keywords

• free energy
• entropy
• germination
• seedlings
• wheat