1. Team Botany Angelica,Kaitlyn,Ali

2. Day 1 Put celery in different types of water –Different reactions occurred –Distilled – bent a little bit –5% salt – turned flimsy and dehydrated –10% salt - turned flimsy and dehydrated –Food colored – food coloring was sucked into the stalk where water was absorbed

3. What We Did Wrong -Lack of observation -Lack of detail -Not many pictures -No pre measurement -Not many quantitative observations

4. Observations: Day 2 Qualitative Observations: Some stalks are curved One stalk is broken Water is cloudy Tips of stalks are brown Weighed 55 grams (6 stalks of celery) 10 gram salt concentration: Length of 10 Grams Salt Water stalk: 10 cm Width of 10 Grams Salt Water stalk: 1.2 cm Mass of 10 Grams Salt Water stalk: 5.3 grams Thickness of 10 Grams Salt Water stalk: 1 cm 5 gram salt concentration: Length of 5 Grams Salt Water stalk: 9.5 cm Width of 5 Grams Salt Water stalk: 1.5 cm Mass of 5 Grams Salt Water stalk: 7.5 grams Width of 5 Grams Salt Water stalk:.9 cm Distilled Water: Length of Distilled Water stalk: 10 cm Width of Distilled Water stalk: 2 cm Mass of Distilled Water stalk: 8.5 grams Thickness of Distilled Water stalk: 2 cm

5. 5% Salt 10% Salt Distilled water Food Coloring

6. Observations: Day 3 10 Grams Salt Water (Qualitative) Soft Green Shrunk Dry Cold (Quantitative) 9.8 grams in mass Food Coloring (Qualitative) -Leaves turn red -Stalks are droopy and curved -Ends of stalks are dyed vivid red (Quantitative) -24.3 grams for mass Distilled Water (Qualitative) -Ends are curled -Still green -Smooth (Quantitative) -8.3 grams in mass 5 gram salt water (Qualitative) -Floppy -Faded green 5 Grams Salt Water (Quantitative) -4.7 grams in mass

7. Distilled Water 5% Salt 10% Salt Food Coloring

8. Day 4 Procedure -Cut celery to 10 cm -Cut 10 cm celery stalk in half width wise -Filled beaker to 500 ml distilled water -Both stalks weigh a combined 13 grams -Each stalk measures 10 cm -Each stalk has a width of 1 cm -Each stalk has a thickness of.8 cm -Put celery in water, submerged completely -Celery is rigid, stiff, and bright green -Put celery in fridge

9. Observations: Day 5 Quantitative Data - 7.5 cm in length -15.5 grams in mass -1.5 cm width -.7 cm in thickness Qualitative Data - Celery is bright green -Celery is hard -The celery is curled in towards the rigid side of the stalk -Water level has decreased a little -Celery still looks fresh -Celery is completely submerged in water

11. Changes In our previous experiment we didn’t have a control. Our mentor advised us to do so and we came up with a control which you will see later in the trials.

12. Observations Day 6 Control (Quantitative) -100 ml distilled water -10 cm in length -.7 cm in thickness - 1.5 cm in width - 15 grams in grams Independent (Quantitative) - 500 ml distilled water - 15 cm in length -.6 cm in thickness - 2.5 cm in width - 29.3 grams in weight

13. Control Independent

14. Observations Day 7 Independent (Quantitative) - 500 ml distilled water - 33.5 grams in mass - 9.5 cm in length - 2.2 cm in width -.7 cm in thickness Control (Quantitative) - 100 ml distilled water - 16.7 grams in mass - 9 cm in length - 1.5 cm in width -.8 cm in thickness Qualitative Data (Independent) -Celery is curled halfway - Celery is fresh looking - Celery is green

15. Control Independent

16. Conclusion As a team, we came to a conclusion that after setting up numerous experiments, celery can bend with a few things. One variable is completely submerging the celery under water. Another is to cut the celery into narrow pieces instead of wider pieces. In our last experiment we cut the celery wider and it did not bend the way we wanted it to. From observing other groups and comparing and contrasting ours to theirs, we have learned that temperature also affects the bending. These are some ways you can achieve maximum bending.