Optimising the Microwave Treatment of Acacia Seeds

Abstract

The effect of microwave energy on the strophiole of an acacia seed is illustrated and discussed. The strophiole has been evolved as a weak link which can be made permeable to water by the forces of nature. The strength of the seed coat is found to influence the number of permeable seeds and the percentage swelling after microwave treatments. Modifications were made to a microwave oven timer and temperature controller to provide cyclic treatments of seeds having strong seed coats.