S. Kedarini, Rajesh Sarvepalli, Ayesha Amreen, Nagma, Mounika, B. Divya and Kounain
Abstract
Green peas, scientifically known as Pisum sativum. A legume crop primarily grown for their edible seeds. This studyââ¬â¢s objective is to assess the germination percentage and protein content in germinated green pea seeds. The seeds were procured from a local market and underwent surface sterilization with a 0.3% hydrogen peroxide (H2O2) solution for twenty minutes. Subsequently, they were placed in petri plates lined with two layers of filter paper. In each petri dish, 10 ml of lead nitrate at various concentrations (0, 100, 500, 1000 ppm) was added. Each treatment, including the control group, was replicated three times. All petri dishes were placed under diffused light at room temperature (28ñ2 ðC). Following immediate germination, a protein estimation test was conducted using the biurette method. The study revealed, reduced germination percentage at increasing concentrations of lead nitrate. The protein content initially raised in 100 ppm compared to control and at 500 and 1000 ppm the protein content is gradually reduced. This investigation demonstrates that an increased concentration of Pb(NO3)2 has a detrimental impact on green pea plants.