Submitted by: Group 4
1. Chosita Kwanvipitkan
2. Kultida
“ Atom ”
Nantavisuth “ Nat ”
3. Nuttika
4. Panatcha
Lohityothin “ Nut ”
Thanomwong
“ Aom-amm ”
5. Siraphob
6. Tazzanysha
Jarusilawong
Kapaeng
“ Pao ”
“ Maii ”
Submitted to:
Ms. Jonna A. Timada
Science Teacher

Nowadays, consumers have more demands but the productions cannot make the products enough for demands. So, we want to study the substances that can increase the growth of plants to serve their needs. The substances that can increase the growth of plants are
Cytokinins, Auxins, Ethylene. But all of these are chemicals and maybe risk to consumers.
Gibberellins extracted from natural and it is the substance that plant can produce. It’s safe, low-cost and not waste money in investing. So, we want to study the effect of Gibberellins that affected to the plants. We can applied the result for every life and economy system.
Plants with gibberellins will grow faster than the control especially with gibberellins from radish, the plants will grow faster.

This study aimed to:
1. observe the effects of gibberellins to the growth of red onions and onions;
2. increase the growth of plants and make more products that enough for demand of consumers;
3. study and compare the effect of gibberellins to the growth of plant; and
4. work in a group and produce idea together.

Gibberellins
In the 1920s, a Japanese biologist was studying a disease of rice in which the young rice seedlings grew extremely tall and spindly, fell over, and died. Moreover, the cause of the disease was a fungus
(Gibberellins fujikuroi) that produce a chemical substance named Gibberellins. Furthermore, not until after world war II did scientist in Europe and North America learn of the work done by the Japanese scientist. During the 1950s and 1960s, studies in the United State and Great Britain showed that gibberellins are produced by healthy plants as well by the fungus (http://en.wikipedia.org/wiki/Gibberellin).
According to Eldra P.S., Linda R.B. and Diana W.M. (2005), gibberellins are hormones involved in many normal plants functions. Moreover, the symptoms of the seedling disease are caused by abnormally high gibberellins concentration in the plant tissue (because both plant and fungus produce gibberellins). Currently, dozens of naturally occurring gibberellins are known, although many are probably inactive precursors; there are no synthetic gibberellins. Additionally, gibberellins affect several reproductive processes in plants. Moreover, they stimulate flowering, particularly in long-day plants (discussed later in the chapter). In addition, gibberellins substitute for the low temperature that biennials require before they begin flowering. Furthermore, if gibberellins are applied to biennials during their first year of growth, flowering occurs without exposure to a period of low temperature. Gibberellins, like auxin, affect fruit development. Moreover, agriculturalists apply gibberellins to several varieties of grapes to produce larger fruit. Furthermore, gibberellins are also involved in seed germination in certain plants.
In addition, in a classic experiment involving barley seed germination.
Functions of Gibberellins
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Stimulate stem elongation by stimulating cell division and elongation.
Stimulates bolting/flowering in response to long days.
Breaks seed dormancy in some plants which require stratification or light to induce germination.
Stimulates enzyme production (a-amylase) in germinating cereal grains for mobilization of seed reserves.
Induces maleness in dioeciously flowers (sex expression).
Can cause parthenocarpic (seedless) fruit development.
Can delay senescence in leaves and citrus fruit
(http://www.plant-hormones.info/gibberellins.htm)
Radish
The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. In addition, they are grown and consumed throughout the world. Moreover, radishes have numerous varieties, varying in size, color and duration of required cultivation time. Furthermore, there are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production (http://en.wikipedia.org/wiki/Radish).

Radishes probably originated in China, and made their way across Asia, into the Middle East, and thence into Europe. Furthermore, Europeans introduced them into Central America around 1500; the
British brought them to North America when they settled there. In addition, the Egyptians and Greeks raised and ate Radishes. Additionally, the Romans raised and ate many more varieties, including some that looked like our common round ones. Moreover, they were certainly being grown in England by the 1500s, though probably much earlier. Furthermore, European Radishes, it seems, used to be much larger in general, more like the Asian ones. Additionally, there is no written record of the small ones until the 1500s
(http://www.practicallyedible.com/edible.nsf/pages/radishes) .
Carrot
According to Eldra P.S., Linda R.B. and Diana W.M. (2005), carrot (Daucus carota) are biennials
(plant that live for 2 years) during the first year’s growth, food is stored in the fleshy root system; during the second year, the shoot elongates and produces flowers. Moreover, carrot and other root crops are important sources of human food .
The carrot is a root vegetable, usually orange in color, though purple, red, white, or yellow varieties exist. Moreover, it has a crisp texture when fresh. Furthermore, the edible part of a carrot is a taproot
(http://en.wikipedia.org/wiki/Carrot).
Native to Afghanistan, carrots were known to both the Greeks and Romans. In fact, the Greeks called the carrot "Philtron" and used it as a love medicine making men more ardent and women more yielding. Moreover, the Roman emperor Caligula believing these stories, forced the whole Roman Senate to eat carrots so he could see them in rut like wild beasts (http://www.browfarm.co.uk/carrots_about.htm) .
Beetroot
The beetroot also known as the table beet, garden beet, red
beet or informally simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in North
America and Britain. In addition, the usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. Moreover, a large proportion of the commercial production is processed into boiled and sterilized beets or into pickles (http://en.wikipedia.org/wiki/Beetroot).
Beetroot, botanically-known as Beta Vulgaris, evolved from wild sea beet, which is a native of coastlines from India to Britain and is the ancestor of all cultivated forms of beet. In early times, the medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. At that time, the roots were long and thin like a carrot. Furthermore, the rounded root shape that we are familiar with today was not developed until the sixteenth century and became widely popular in Central and Eastern Europe 200 years later. Additionally, many classic beetroot dishes originated in this region including the famous beetroot soup, known as borscht (http://www.lovebeetroot.co.uk/history).

A.
Materials:
Radishes
Beetroots
Red onions
Glucose
8 Flower pots
Spoon
Water
Carrots
Coconuts
Onions
Bottles
Bowl
Blender machine
Cheesecloth
Knife
B.
Procedure:
1.
Extract the Gibberellins from carrot
Chop the carrots into small pieces and spin heavily
Filter with a cheesecloth
Take carrot water mixed with glucose and stir until melted together
Adding coconut water and stir again

2.
Mixed with water and put in the bottle
3.
Follow steps 1 and 2 for beetroot and radish.
4.
Plant red onion in four(4) pots. Label each pot. The first pot will be labeled as Control, the second pot labeled with Treatment 1, the third pot labeled with Treatment 2 and the fourth pot labeled with Treatment 3. Do the same for onion.
5.
Water the red onions and onions
Control with water
Control - water without Gibberellins ( 10 ml )
Treatment 1 - water with Gibberellins from carrot ( 10 ml )
Treatment 2 - water with Gibberellins from beetroot ( 10 ml )
Treatment 3 - water with Gibberellins from radish ( 10 ml )
6.
Record the results

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31/8/2010
1/9/2010
2/9/2010
3/9/2010
4/9/2010
5/9/2010
6/9/2010
7/9/2010
8/9/2010
9/9/2010
10/9/2010
11/9/2010
12/9/2010
13/9/2010
14/9/2010
15/9/2010
14
17
20.8
22
25.5
28
30.2
33
35.6
37.5
CONTROL
( cm )
0
0
0.5
1
1.8
2.2
3
4.2
6
0
0
0
0
0
0
0
0
0
0
TREATMENT 1 TREATMENT 2 TREATMENT 3
( cm )
0
0
0
0
( cm )
0
0
0
0
( cm )
0
0
0.2
0.5
0
0
0
0
0
0
0
0.3
0.8
1.4
0.8
1.1
1.5
2
3.2
3.3
5.6
6.5
7.4
9
10.2
11
12.5
13
14
4
5.3
6.3
7.5
8.4
10.4
11.5
14
17
19.3
At the first day, the height of plants were 0 cm. Until day 3, the control and treatment 3 started germinate. In day 7, treatment 2 also started germinate. But treatment 1 didn’t germinate until the last day of experimentation. The control grew faster than treatment 2 and 3.
And treatment 3 also grew faster than treatment 2.

28/8/2010
29/8/2010
30/8/2010
31/8/2010
1/9/2010
2/9/2010
3/9/2010
4/9/2010
5/9/2010
6/9/2010
7/9/2010
8/9/2010
9/9/2010
10/9/2010
11/9/2010
12/9/2010
13/9/2010
14/9/2010
15/9/2010
1.5
2
3.5
6
7
7.5
8.5
10
12.5
CONTROL
( cm )
0
0
0
0
0
0
0
0
0
0
TREATMENT 1 TREATMENT 2 TREATMENT 3
( cm ) ( cm ) ( cm )
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1.5
2.5
3
4
0
0
0.5
1
1.5
0
0
0
2
2.5
3
4
5.5
7.5
0
0
0
0
0
0
0
0
0
At the first day, the height of plants were 0 cm. Until day 11, the control started germinate. In day 13, treatment 1 started germinate. And in day 14, treatment 2 also started germinate. But treatment 3 didn’t germinate until the last day of experimentation. The control grew faster than treatment 1 and 2. And treatment 2 grew faster than treatment 1.

Based on theory, plants that received the substances that can increase the growth of plants should grow faster than the plan without it. But after the experiment we observed that the control (water without gibberellins) grew faster than the plants with gibberellins. This may cause by the following:
1.
Plants cannot absorb the substances
2.
Concentration of substances more than the plant can absorb
3.
The substances is diluted
4.
Difference of condition or placement of pots
5.
Different age of plants
6.
Wrong ratio of ingredients
The gibberellins from radish is the best for red onion. And the gibberellins from carrot is not useful in red onion. Moreover, the gibberellins from beetroot is the best for onion. But the gibberellins from radish is not useful in onion.

Therefore, we conclude that gibberellins is useful in some kind of plants. And sometime the used of water is better than the used of gibberellins. The control or water without gibberellins grew faster than the plants with gibberellins. Furthermore, some type of gibberellins is good for one kind of plant but not useful for other kind of plants. The gibberellins from radish is the best for red onion. And the gibberellins from beetroot is the best for onion.
But the gibberellins from radish that good for red onion is not useful in onion.

Eldra P.S., Linda R.B. and Diana W.M. 2005. Biology. 8 th ed. China translation & printing
services, LTD. China. p. 748.
Eldra P.S., Linda R.B. and Diana W.M. 2005. Biology. 8 th ed. China translation & printing
services, LTD. China. pp.794-795. http://www.plant-hormones.info/gibberellins.htm http://en.wikipedia.org/wiki/Radish http://en.wikipedia.org/wiki/Carrot http://en.wikipedia.org/wiki/Beetroot http://www.practicallyedible.com/edible.nsf/pages/radishes http://www.browfarm.co.uk/carrots_about.htm http://www.lovebeetroot.co.uk/history