| Explore | What we determined from the experiment was that the celery placed in the cup with no salt produced the most curve. We concluded that the more salt in the water, the less the celery will bend. |
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| Research Question | How will increasing all aspects of the experiment affect the final amount of bend in the celery. |
| Predictions | The cup with 0 g of salt an 300 ml of water will create the most bend in the celery based off how the salt had previously reacted with salt. |
| Experimental Design | This experiment will be similar to the previous design in a few ways. We will have 3 cups with 3 pieces of celery in each. However, the characteristics of each cup and piece of celery will be different. To start, the celery will be measured and cut into 6 in pieces (about 15 cm) instead of the original 4 in pieces. The water amounts in each cup will also be different, as well as the salt. There will be a cup with 0 g of salt that will have 200 ml of water, another with 20 g of salt and 250 ml of water, and the last cup will have 30 g of salt and 300 ml of water. They will be set out for 2 days. We will then measure the lengths of the celery after the time period is over to judge how much the celery has changed. |
| Conclusion | Our data has provided inconclusive results. The pieces in the 0 mg and 20 mg groups produced equal average bends, but this may be because of how the celery in the 20 mg group was cut. The ends of the celery in this group was cut to a point, meaning it was easier for it to bend because there was less volume to the end allowing a lesser amount unsalted water to make it bend. Overall, the group with 0 mg produced the most bend based on the accurate information. |
| Investigation Theme | CEL |
| Grade Level | High School Students (Grades 9,10,11,12) |
| Teacher Name | Emily Richbourg |
| School Name | Anna-Jonesboro High School |
| Session | Fall 2021 |