The Experiment

This is a picture of our experiment in action.

This is our experiment in action from another angle.

First 20 cups received 200 ml (or 200 g) of distilled water each, which was measured using a 250 ml graduated cylinder.  Next, 5 cups were filled with 5 g of iodized salt each. Another 5 cups were filled with 10 g of salt each. A third group of 5 cups was filled with 15 g of iodized salt each. A digital balance and weighing boat were used to ascertain to mass of the salt samples, and a scoopula was used to accurately transfer the salt from the container to the weighing  dish on the Digital balance. 20 stalks of celery were cut to be equal in length at 17 cm long.  After the basics of the experiment were prepared, the 15 cups containing the salt were poured into the 20 cups containing distilled water, creating a control group with no salt, a group of 5 with 5 g of salt, a group of 5 cups with 10 g of salt each, and a group of 5 cups with 15 g of salt each. When the salt was poured into the water, glass rods stirred the contents of the cups for 2 minutes. Then individual cups were marked with the amount of salt in them and a 1, 2, 3, 4, or 5 to distinguish individuals within a group (Example: 15-1). Finally, 1 stalk of celery was placed in each cup. The celery stalks soaked in the salt solutions for 3 hours to allow the capillary action of the celery stalks. After the allotted 3 hours, the celery stalks were removed and the mass remaining in the cups was measured to determine how much was absorbed.