Science Report
01/01/2013
Amy Jungmin Seo
Today’s data collection was done in the same way as last time; the control group remained in the habitat and the experimental group was directed out to GreenHab. The defrosted plants are still recovering in the GreenHab. We have noticed a lot of dead leaves drying out, but the stems are still robust. We assumed that the dead leaves may aggravate the condition of recovering plants, and decided to cut them off. We used a scissor to cut the dead parts off and are waiting to see if new leaves grow back. Fortunately, we found sprouter containers hidden in a box and extra cress, basil, spinach, micro greens, and radish seeds. Sprouter containers do not require any soil; rather, they only need water to grow sprouts. Participants were given the chance to choose the sprout seeds they want to grow. These include: Radish, Mung bean, Brocolli, and a spicy mixture of red clover, radish, alfalfa, and fenugreek. The procedure of growing sprouts requires 1 to 12 hours of soaking in water. We decided to soak the seeds for 12 hours, because we figured that the seeds are dried out due to dry climate, and the longer the soaking, the better. For the seeds to sprout, they need to be moistened enough. We noticed that a lot of seeds just float on the water when water was applied, and we assumed that it was because the seeds were very dry. We are planning to go back to GreenHab after 12 hours of soaking –11 pm today— to continue the sprouting procedure. The extra seeds – basil, radish, and spinach— were planted in soil. We utilized the small plastic pots that came with the herbs we brought to plant the seeds in. However, spinach seeds need at least 6 inch space between each seeds, thus, we used the medium size round pot to plant the spinach seeds. After that, the plants were watered, named, and labeled. Participants have commented that naming the plants gives more attachment or personal connection to the plants.