Looks like you are in the final stages of your projects.

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You have until Friday, November 19, 2021, for final posts to be added, so please be sure to thank your fellow teammates!

Hi Brylen, Malik and Evan,

By so far one thing which is much clear by your experiments which you should point out as a result of your experiments. You can define the relationship between the shriveling, bending of celery with the concentration of salts.

Second, Testing the hypothesis, could you please test your hypothesis with the results obtained from your experiments?

Me, Brylen, and Evan put each group on a paper towel and the more salt meant the more bendy the celery ended up. The control group celery sticks were not bendy at all. 

We found out that the more salt that was in the solution, the more shriveled, bendable, and smaller the pieces of celery became. In the control group we found that the celery absorbed the water and bent naturally, expanded, and became extremely hard.

Post experiment measurements: Group 1: (#1: 9.7 cm length, 1.7 cm width, 12.2 g) (#2: 9.9 cm length, 1.2 cm width, 9 g) (#3: 9.7 cm length, 1.7 cm width, 7.4 g)

Group 2: (#1: 9.5 cm length, 1.5 cm width, 8.5 g) (#2: 9.8 cm length, 1.2 cm width, 4.9 g) (#3: 9.8 cm length, 1.4 cm width, 7.8 g)

Group 3: (#1: 9.9 cm length, 1.5 cm width, 10.1 g) (#2: 9.7 cm length, 1.5 cm width, 8.9 g) (#3: 9.4 length, 1.3 width, 9 g)

Group 4/Control Group: (#1: 10.5 cm length, 2 cm width, 13.1 g) (#2: 11 cm length, 1.5 cm width, 14.5 g) (#3: 10.7 cm length, 2 cm width, 14 g) 

Celery: Group 1: (#1: 1.7 cm. width, 14 g.) (#2: 2 cm. width, 8.9 g.) (#3: 1.5 cm. width, 10.3 g.) Average= 11.1

Group 2: (#1: 1.8 cm, 10.4 g.) (#2: 1.5 cm, 6 g.) (#3: 1.6 cm, 9 g.) Average=8.5g

Group 3: (#1: 1.7 cm, 12.3 g.) (#2: 1.3 cm, 10.8 g.) (#3: 1.6 cm, 10.8 g.) Average=11.3g

Group 4: (#1: 1.8 cm, 12.5 g.) (#2: 1.6 cm, 13.2 g.) (#3: 2 cm, 13 g.) Average=12.9g 

Each group of celery correlates with the group of water that it was put into. 

Welcome to your PlantingScience project page!

Welcome to this community of plant researchers. As your team plans and conducts your own research project, you will be mentored by a scientist. The mentor's role is to encourage and guide you through the process of scientific discovery. The more you share your ideas and research information online, the more your mentor can help. You can also find out more about your mentor. What is their research about? Why did they go into science? What do they like to do when they are not working?

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Hello, my name is Brylen. I am a sixteen year-old student at AJCHS. I am in the eleventh grade and I participate in many different extracurricular activities such as football, baseball, Mu Alpha Theta, Beta Club, Student Council, Spanish Club, and FCLA. With all of that I am in all advanced classes, so as you can see I am very busy and don't get much free time. I am looking forward to working with you and learning more about biology!

Hello Dr. Shukla, My name is Evan, I am a junior at AJCHS. Outside of school I enjoy bowling, woodworking, and hiking. 

Hello, my name is Malik. I am a very creative person. I love to eat spaghetti and play video games on my gaming laptop. I love my gold chains and rare aquarium fish. I also have a very strong passion for underwater exploration. One day I hope to be a millionaire with a beautiful waterfall aquarium that has an albino platinum gar inside of it. I also love illustrating stories. 

Hi all!  As you may have heard from Ms. Richbourg, we have broken out your groups into separate teams now, each with their own mentor.  This will hopefully make the going easier for everyone! 

We did our best to move your posts from the original team feed to your current project feed.  Let us know if anything is missing and we'll make sure it gets moved over.

Don't forget to update your project information!  Keep up the great work!

Jennifer@PS

Group: Malik, Evan, and Brylen: We found in our experiment that the more salt was in the water, the more bendy and flexible the piece of celery was. Before we put the salt in with the celery, we put water with food coloring into a cup with a full piece of celery. After a day the celery had sucked some of the colored water all the way up into its leaves and it acquired some of the red tint. This showed us that the celery sucks up liquid before we had even started the experiment. 

Our research question is: How far can a piece of celery bend using salt and water?

We will start our experiment by getting a cup of 300 ml of water in four cups. In the first cup we will put 30 g of salt. In the second cup we will put 50g of salt. In the third cup we will put 75g of salt. In the last cup we will put no salt, this will be our control group. We will then cut our celery into 12 pieces that are each 4 inches or 10.16 cm. We will then put 3 pieces into each cup for 3 days to give it a good amount of time to suck all of the salt up. We will then measure the bendiness of each piece and compare each group.

Hello Dr. Shukla, hope you are having a good day today! I am in a group with Addilyn and Isabel. We did an experiment with celery and put it in tap water, and a solution of water with 10 grams and 5 grams of salt. We found that the celery in the normal tap water had the most bending and were very stiff while the celery in the salt solutions didn't bend at all but were very soft and mushy. 

Our research questions we choose to do is, do thin strips of celery bend more than thick strips? We are going to have three pieces of celery with different widths of 1 cm, 2 cm, and 3 cm. They will both be put in three different cups of 200 mL tap water and we would wait for three days to see the final results. We would make a chart and measure the bend of each celery at the end of each day to measure progress. Whenever measuring the celery after it has sat for three days, we would take an angle ruler to measure the bend. 

Dearest Dr. Shukla, how it pains us that we're not able to converse face to face. This is Will Keller, Carter Beanland, and Jake Merriman. We've designed this experiment with you in mind, all we desire is your approval. We love science and all in the field of science. We eagerly await your response. 

What we discovered was the higher the salt concentration in a solution, the more celery will shrivel and bend if placed into the solution for an extended period. So,

If celery sticks of equivalent mass, length, and width are placed in a solution consisting of water and salt, then as the concentration of salt increases the celery begins to shrivel more. This results in increased sponginess and more bend in the celery.

Our experiment is that we'll obtain a piece of celery and cut it into three pieces approximately 10 cm in length. We will then cut these pieces length-wise into three equivalent widths. This will result in us having nine pieces of celery of approximate length, width, and mass. We will then create three, 200 mL water solutions with varying concentrations of salt. One shall have no salt, as it will be a control. The other shall have a 15% concentration and the last will have a 30% concentration. We shall place three pieces of celery into each solution, wait twenty-four hours, and write down the changes in each piece of celery. Any change in length, mass, or width will be recorded, including any other physical differences. The aspect we're most concerned about is the curvature in the pieces of celery after being placed into the salt solution. We believe the higher the concentration of salt, the more the pieces will bend, and with a greater concentration it will bend significantly more.

Sienna, Megan, and McKena

We found that celery sucks up water and will change color if there is food coloring in the water. We also found that if you leave celery in a solution of water and salt, it will start to be bendy. It will shrink as well. The higher the solution, the more this occurs. 

Would the entire stalk of celery turn blue and reach maximum bend after a certain period of time?

Yes, the whole stalk would turn blue and reach maximum bend, but it would need more time, food coloring, salt, and water. With the short amount of time we had our celery in the water, it turned blue quite a bit and was pretty bendy. With more time, water, salt, and food coloring, the whole stalk would have to turn blue and bend until it touched each end of the stalk. This is because the coloring can't just go to the same places, it would have to spread. It would also become so absorbed of salt water that it would have to reach maximum bend at some point.

We will test this by performing the salt experiment but adding food coloring. We would also add more salt to our mixtures than what we first started with. Our mixtures would be 20% solution of salt in 200 mL of water with 5 drops of food coloring, then 30% solution with 10 drops of food coloring in 200 mL of water, then the last solution would be no food coloring and no salt in just 200 mL of water. We would then leave it in for a longer time than we did for the original experiment, for 3 days. The celery would be fully covered with water and there would be 3 sticks of celery in each cup. 

Kaden, Jolie, Jessie

In response to your questions, we found that hypertonic solutions have a higher concentration of solutes. As a result, the concentration of salt in water is higher than the concentration of salt in the celery, so through osmosis the water in the celery diffuses out and into the salt water solution while the salt moves into the celery. This causes a decrease in turgor pressure therefore reducing the rigidness of the cell wall making it more flexible.

Hi this is Jaden, Kosie, and Aleshia. We found that the celery bent with the higher concentration of salt in the water. The celery bends from when the salt water is absorbed into the stem of the celery. 
We want to know how far the celery will bend with higher amounts of salt in 200 ml of water. 
We are comparing 40 grams of salt in water to the difference of 0 grams of salt in 200 ml of water. 
We are planning to measure out 40 grams of salt, and add it to the 200 ml of water. We will add the three pieces of celery, which should roughly be about 6 cm in length, and 1.5 cm wide. Then we will wait 48 hours to measure how far the celery will bend after being in the salt water solution.

We noticed that the celery that was in the cups with the most salt tended to bend more than the ones without salt. For example, the water mixed with 10g of salt caused the celery to bend more than the water mixed with 5g of salt did. From this, we will observe the bend of the celery based on the amount of salt in the salt water solution.

1. Our group is Matteo, Pierce, and Nile, and our solution to make the celery bend more is to add more salt. 2. To begin, we will prepare a single cup with 200ml of tap water and add 20g of table salt to the cup, which will be labeled as the "20g" cup.                                                                                                                        3. We will have a control cup filled with only 200ml of water, without any salt. This will be labeled as the "C" cup.                                                                                                                                                          4. 4. We will be using tap water, filling one container with tap water and no salt and the other with tap water and 20g of salt.                                                                                                                                                    5. We will measure the mass, length, and width of each celery stick before the experiment.                               6. Once the experiment is over, 48 hours later, we will take the same measurements and compare them.

We had three cups for celery, one with no salt, one with 5%, and one with 10%. The one with no salt bent the most. The celery with salt just got limp and slimy. In another one, we had dye in water with the celery, which turned the veins and leaves blue. In our experiment, we are asking the question if not adding salt but adding the dye will make it bend more. We will get one cup with just water, one with water and 7 drops of dye and 20 g of salt, and one with water and and 7 drops of dye. With 300 ml of water, and three celery stalks in each cup at 10 cm, we will let the stalks sit for 24 hours. 

Kaylee Shea and Madelynn 

From our experiment we found that the more salt that was in the water the more bendable the celery became. When we did the food coloring we found that purple food dye does not show up well in celery within a 24 hour time period. 

For our experiment we are going to use three different pieces of celery. We will put 200 mL of water in all three cups. In one cup we will have 10% salt, in another cup we will have 50% salt, and in the last cup we will have 90% salt. Our independent variable will be the salt. Our dependent variable will be the bend of the celery. We will measure the celery before and after the experiment. We will only be measuring the length, which will be 7cm. Our prediction is that the 90% will cause the celery to shrivel up, the 50% will just be very bendy, and the 10% won't have much change after 24 hours. 

Our group, Avery and Lia, preformed two celery experiments. In the first experiment, we discovered that the cup with regular H2O causes the most bending in the celery. We also observed that the 10% salt solution shunk slightly, and became more flimsey. In the second celery experiment, we observed that the celery reamined the same shape and texture. The biggest difference was the distribution of the colored water through the stalk. We used blue dye, which was absobed and transported through the veins and into the leaves, turning the celery slightly blue.  In conclusion, salt makes the celery less firm, and water causes bending, and celery absorbs and transports water through itself. 

We will preform a third celery experiment. To answer our question, does celery bend more based on the length? First, get six cups and label each cup with the length of celery, and type of water. We will fill six cups with 400 mL of tap water. We will then add 40 g of salt to three of the cups, then stir. Then we will cut celery into strips of 2, 4, and 6 inches long, all with a width of .5 in, two for each length(6 total). Next, we will place one stalk of celery into a different cup(1 per cup). Placing one of each length into a cup of regular water, and 10% salt water. Check celery every 24 hours and record your observations. Do this for two days, then compare your resluts. 

Hey Dr. Shukla, I hope you are doing well. In Brodie's and my expirement we had three different cups of water with celery. In the first cup we had 100% water solution, the second cup had 10% salt and the third cup had 20% salt. The first cup of celery curved the most and the second and third cups were pretty straight. 

We want to test the question, will 100% water solution affect the bend of the celery more than 15% salt water solution?

We will test this by taking sticks of celery and make them all the same size at 4 inches long and 1cm in width. One cup will be filled with 100% water and have two celery sticks completely submerged. The secomd cup will have a 15% salt water solution with two celery sticks. Both cups will have 250ml of water. Once these are assembled we will label the cups and let the celery sit for three days. On the fourth day we will find how the celery has changed by measuring the inside curve of the bend in cm. By measuring this we will see which solution caused more of a bend in the celery. 

p.s. My dad also wrestles my brothers haha. He wrestled in highschool, so now me and one of my brothers wrestle in highschool as well. It's a lot of fun.

Jessica, Jolie, Kaden

From our experiments, we found that the higher concentration of salt in the water the more bendable in the celery and from the experiment with food coloring we found that it takes twenty four hours for celery to absorb. Our research question was, "Why did the celery become bendable?" For experimental design, we are going to set up three different cups. One cup has regular water, one cup has a 25% salt solution, and one cup of 50% salt solution with each cup having 200 ml of water and two pieces of celery. Our independent variable is the percentage of salt. Our dependent variable is the bend of the celery. To measure the bend, we will measure between the two ends of the celery when it is at maximum flexibility. Our prediction is: if your raise the salt concentration, then the celery will bend more. Our celery will be 10 cm in length with equal widths. In our experiment, we are going to mix the salt concentrations, place the celery in the cups, leave it overnight, and then after twenty four hours we are going to measure the bend of the celery sticks. 

1. Our group is Matteo, Pierce, and Nile, and our solution to make the celery bend more is to add more salt. 2. To begin, we will prepare a single cup with 200ml of tap water and add 20g of table salt to the cup, which will be labeled as the "20g" cup.                                                                                                                        3. We will have a control cup filled with only 200ml of water, without any salt. This will be labeled as the "C" cup.                                                                                                                                                          4. 4. We will be using tap water, filling one container with tap water and no salt and the other with tap water and 20g of salt.                                                                                                                                                    5. We will measure the mass, length, and width of each celery stick before the experiment.                               6. Once the experiment is over, 48 hours later, we will take the same measurements and compare them.