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The effect of pH on Bean Plants

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by

Nicole Ivaniv

on 17 January 2014

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Transcript of The effect of pH on Bean Plants

The effect of pH on Bean Plants
Conclusion
Growth in cm over a 7 week period
Week 2
Week 7
Step 4
Step 3
Made the following mixtures and labeled them accordingly:
15% Baking Soda- 420mL water and 80mL of baking soda
10% Baking Soda- 450mL of water and 50mL of baking soda
15% Vinegar- 420mL of water and 80mL of vinegar
10% Vinegar- 450mL of water and 50mL of vinegar
Water- 500mL of water
Step 2
Placed 5 cups on a clean working area and labeled each cup "Water", "10% Vinegar", "15% Vinegar", "10% baking Soda", and "15% Baking Soda". Then filled each cup up with potting soil.

Step 1
Placed 20 kidney bean seeds in between 6 damp pieces of paper towel and waited for them to germinate.
Purpose
To determine if pH levels in water affected
a kidney bean plant's ability to grow.
Hypothesis
Water
15% and 10% Vinegar
15% and 10% Baking Soda
Nicole Ivaniv and Shayna Chang
Monitored and watered each plant with the corresponding solution for a 7 week period and recorded observations
every time the plants were watered.
If baking soda is used to water the bean plant, then it will grow the second largest out of all the plants because baking soda is often used as a cleanser on tomato plant leaves, therefore it will not be acidic enough to kill the plant, yet it is not as effective as watering a plant with pure water.

If water is used to water the bean plant then it will grow the largest because plants naturally absorb water therefore it will be easier for the bean plant to thrive with water rather than substances with a higher or lower pH.

If vinegar is used to water the bean plant then it will die because the acid in the vinegar would be so acidic that it would destroy the plants structure.


• 20 kidney bean seeds
• Soil
• Vinegar
• Baking Soda
• Water
• Measuring cups

Materials
In conclusion, the plant that was watered with distilled water was the most effective because baking soda and vinegar damaged the plants and held it back from its potential growth.
Questions
Why did the baking soda die and the vinegar survive?
Due to the sodium in
the baking soda, the
plant could not properly
absorb the water.
Baking soda
Plants are known as autotrophic organisms. This means that they can perform advanced functions including the capability of making their own food.

The pH level in an environment can often alter a plants ability to grow, make food, and thrive. A pH level is the measurement of acidity or basicity in water.

The following experiment takes a closer look in a bean plants ability to survive in an environment with set pH levels.
Introduction
Errors
Errors made in this experiment include:
Irregular watering patterns
The first set of seeds
used did not germinate
Photos should have
been taken every week
Vinegar
The acid in the
vinegar killed the
bacteria in
the soil.
Number of weeks
Plant Growth
(cm)
Bean Plant Growth over a 7 week period
Full transcript