how does the pH effect radish?

Answer 1

pH affects membranes by affecting the proteins that make up about 70% of
most cell membranes (less in inactive cells, such as red blood cells, more
in others, such as those of mitochondria). proteins are made of amino-
acids and each amino-acid has a variable number of nitrogen and oxygen
atoms in it. These can form HYDROGEN bonds with the many hydrogen atoms
found in the molecule. The clever thing is, that the protein folds up to
ensure that the MAXIMUM number of these hydrogen bonds is made.
When the pH of a solution changes, the position of some of these hydrogen
atoms also changes. This is because amino-acids are AMPHOTERIC, and tend
to stabilise pH. Thus, they can lose an H+ ion at the COOH [or 'acid']
part of the molecule at higher pHs, or gain an H+ ion at the NH2
[or 'amino'] end of the molecule at lower pHs.
This, in turn, causes the overall shape of the protein to change with pH.
This is the reason why most enzymes (which need a precisely-shaped 'ACTIVE
SITE') can only work well at a certain pH. Unlike heat, the denaturing of
a protein by changing pH is (normally) REVERSIBLE

Answer 2

pH value of the soil indicates only the strength or intensity of acidity in soil,just as the degrees of temperature indicate the intensity of heat.Soil acidity exceeding a particular limit is injurious to plant growth - the availability of certain plant nutrients,particularly P,Ca,Mg,Fe and Mn becomes low in acid soils.Similarly, most of the desirable soil microbiological processes such as beneficial activities of Azotobacter and other beneficial bacteria are adversely affected.As a general rule,correction of soil acidity is necessary for profitable cultivation and the optimum pH for plant growth is 5.5 to 6.5