An experiment on mung beans was performed
to investigate the environmental effects of salinity and
water temperature on sprouting. Forty beans were randomly
allocated to each of 36 petri dishes that were subject
to one of four levels of Salinity (0, 4, 8, and 12 ppm)
and one of three Temperatures (32°, 34°, or 36° C). After
48 hours, the biomass of the sprouts in gm was measured. The percent of beans germinating is also recorded.