Some peas are soaked in water for 24 hours, so that they start to germinate. A second batch of peas is boiled, to kill them. Each set of peas is washed in a 1% bleach solution, which acts as a disinfectant, surface-sterilising them and killing any bacteria present. The peas are then rinsed twice in distilled water to remove any traces of bleach. Each batch of peas is placed ina n inverted vacuum flask, leaving some air in each flask. A vacuum flask insulates its contents, so that any small temperature change inside the flask can be measured.
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