Abstract
The purpose of this study was to see if the kinetic and thermodynamic seed germination model that has been proposed by Hageseth is indeed applicable to other seed systems. The data fits both the kinetic model and thermodynamic model and enables one to determine reaction rates, chemical concentrations, activation energies, and changes in enthalpy, entropy, and the Gibbs free energy. The experiments used Grand Rapids lettuce seeds and were carried out at constant temperatures of 10·2, 11·5, 14·5, 17·3, 19·2, 22·5, 26·0, and 28·5 °C. Over this temperature range there are three different processes occurring.
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