chapter 1
TRANSCRIPT
ABSTRACT
The problem was to find the effect of water impurities on plant growth. Each
plant will be watered with sugar, salt, bleach, or water. Which water
impurity will affect the plant's growth? How will each water impurity effect
the plant's growth? To do this experiment, one plant has to be watered with
157.6 milliliters of water, another watered with 157.6 milliliters of a sugar
and water solution, the third plant has to be watered with 157.6 milliliters of
a salt and water solution, and the fourth plant has to be watered with 157.6
milliliters of bleach and water solution. The plants were watered everyday
in the morning, and measured the stems every other day. The heights were
recorded and the experiment ran for four weeks. The conclusions for this
experiment are that the plant watered with sugar grew the most, while the
plant watered with water grew a little less. The plant watered with salt grew
even less, and the plant watered with bleach grew the least. The heights of
each plant changed by going up or down. No matter what substance was
used to water the plant, it had to be mixed into water. Otherwise it wouldn't
dissolve into the soil.
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Chapter 1
Problem and It’s Background
Introduction
This experiment is "The effect of water impurities on the growth of
plants." It will determine the effect of sugar, salt, and bleach on the growth
of a plant. Which water impurity will effect a plants growth? Will each
substance used affect the rate of the plants growth differently?
Objective
The purpose of this experiment is to find out what water impurity will
affect the plant the most.
Hypothesis
The hypothesis of the researcher is. if a plant is watered with sugar,
then it will grow the most.
Significance of the Study
The purpose of this experiment was to determine the effect of water
impurities on the growth of plants.
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Scope and Delimitation
Scopes:
The experiment will focus on the effect of water impurities on plant’s
growth. It will focus on which will affect the plant the most.
Limit:
The researcher limited this research to the effect of water impurity on
plant’s growth.
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Definition of Terms
Bleach - A substance that will be mixed with water, and will be used
to water the plants.
Salt - A substance that will be mixed with water, and will be used to
water the plants.
Sugar - A substance that will be mixed with water, and will be used to
water the plants.
Water - Will be used to water the plants.
Munggo beans – The seed that will be used in the experiment.
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Chapter 2
Review of Related Literature
A. Review of the literature.
Salt is a mineral that is composed primarily of sodium chloride. It is
essential for animal life in small quantities, but is harmful to animals and
plants in excess. Salt is one of the oldest, most ubiquitous food seasonings
and salting is an important method of food preservation. The taste of salt
(saltiness) is one of the basic human tastes.
Salt for human consumption is produced in different forms: unrefined
salt (such as sea salt), refined salt (table salt), and iodized salt. It is a
crystalline solid, white, pale pink or light gray in color, normally obtained
from sea water or rock deposits. Edible rock salts may be slightly grayish in
color because of mineral content.
Chloride and sodium ions, the two major components of salt, are
needed by all known living creatures in small quantities. Salt is involved in
regulating the water content (fluid balance) of the body. However, too much
salt increases the risk of health problems, including high blood pressure.
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Therefore health authorities have recommended limitations of dietary
sodium.
Different natural salts have different mineralities, giving each one a
unique flavor. Fleur de sel, natural sea salt harvested by hand, has a
unique flavor varying from region to region. In traditional Korean cuisine,
so-called "bamboo salt" is prepared by roasting salt [13] in a bamboo
container plugged with mud at both ends. This product absorbs minerals
from the bamboo and the mud, and has been shown to increase the
anticlastogenic and antimutagenic properties of doenjang.[14]
Completely raw sea salt is bitter because of magnesium and calcium
compounds, and thus is rarely eaten. The refined salt industry cites
scientific studies saying that raw sea and rock salts do not contain enough
iodine salts to prevent iodine deficiency diseases.[15]
Unrefined sea salts are also commonly used as ingredients in bathing
additives and cosmetic products. One example is bath salts, which uses
sea salt as its main ingredient and combined with other ingredients used for
its healing and therapeutic effects.
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Refined salt, which is most widely used presently, is mainly sodium
chloride. Food grade salt accounts for only a small part of salt production in
industrialised countries (3% in Europe) although worldwide, food uses
account for 17.5% of salt production. The majority is sold for industrial use.
Salt has great commercial value because it is a necessary ingredient in the
manufacturing of many things. A few common examples include: the
production of pulp and paper, setting dyes in textiles and fabrics, and the
making of soaps and detergents.
The manufacture and use of salt is one of the oldest chemical
industries. Salt can be obtained by evaporation of sea water, usually in
shallow basins warmed by sunlight; salt so obtained was formerly called
bay salt, and is now often called sea salt or solar salt. Rock salt deposits
are formed by the evaporation of ancient salt lakes and may be mined
conventionally or through the injection of water. Injected water dissolves
the salt, and the brine solution can be pumped to the surface where the salt
is collected.
After the raw salt is obtained, it is refined to purify it and improve its
storage and handling characteristics. Purification usually involves
recrystallization. In recrystallization, a brine solution is treated with
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chemicals that precipitate most impurities (largely magnesium and calcium
salts). Multiple stages of evaporation are then used to collect pure sodium
chloride crystals, which are kiln-dried.
Since the 1950s it has been common practice in the United Kingdom
to add a trace amount of sodium ferrocyanide to the brine; this acts as an
anticaking agent by promoting irregular crystals. The safety of sodium
ferrocyanide as a food additive was confirmed in the United Kingdom in
1993. Some anticaking agents used are tricalcium phosphate, calcium or
magnesium carbonates, fatty acid salts (acid salts), magnesium oxide,
silicon dioxide, calcium silicate, sodium aluminosilicate, and calcium
aluminosilicate. Both the European Union and the United States Food and
Drug Administration (FDA) permitted the use of aluminum in the latter two
compounds. The refined salt is then ready for packing and distribution
Table salt is refined salt, which contains about 97% to 99% sodium
chloride. It usually contains substances that make it free-flowing (anti-
caking agents) such as sodium silicoaluminate or magnesium carbonate.
Some people also add a desiccant, such as a few grains of uncooked rice
in salt shakers to absorb extra moisture and help break up clumps when
anti-caking agents are not enough. Table salt has a particle density of
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2.165 g/cm3, and a bulk density (dry, ASTM D 632 gradation) of about
1.154 g/cm
In many East Asian cultures, salt is not traditionally used as a
condiment.[31] However, condiments such as soy sauce, fish sauce and
oyster sauce tend to have a high salt content and fill much the same role as
a salt-providing table condiment that table salt serves in western cultures.
Sodium is one of the primary electrolytes in the body. All four cationic
electrolytes (sodium, potassium, magnesium, and calcium) are available in
unrefined salt, as are other vital minerals needed for optimal bodily
function. Too much or too little salt in the diet can lead to muscle cramps,
dizziness, or electrolyte disturbance, which can cause neurological
problems, or death. Drinking too much water, with insufficient salt intake,
puts a person at risk of water intoxication (hyponatremia). Salt is
sometimes used as a health aid, such as in treatment of dysautonomia.
Salt intake can be reduced by simply reducing the quantity of salty
foods in a diet, without recourse to salt substitutes. Salt substitutes have a
taste similar to table salt and contain mostly potassium chloride, which will
increase potassium intake. Excess potassium intake can cause
hyperkalemia. Various diseases and medications may decrease the body's
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excretion of potassium, thereby increasing the risk of hyperkalemia. Those
who have kidney failure, heart failure or diabetes should seek medical
advice before using a salt substitute. One manufacturer, LoSalt, has issued
an advisory statement that those taking the following prescription drugs
should not use a salt substitute: amiloride, triamterene, Dytac,
spironolactone (Aldactone), and eplerenone (Inspra).
Salt, also known as table salt, or rock salt, is a mineral that is
composed primarily of sodium chloride. It is essential for animal life in small
quantities, but is harmful to animals and plants in excess. Salt is one of the
oldest, most ubiquitous food seasonings and salting is an important method
of food preservation. The taste of salt (saltiness) is one of the basic human
tastes.
Salt for human consumption is produced in different forms: unrefined
salt (such as sea salt), refined salt (table salt), and iodized salt. It is a
crystalline solid, white, pale pink or light gray in color, normally obtained
from sea water or rock deposits. Edible rock salts may be slightly grayish in
color because of mineral content.
Chloride and sodium ions, the two major components of salt, are
needed by all known living creatures in small quantities. Salt is involved in
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regulating the water content (fluid balance) of the body. However, too much
salt increases the risk of health problems, including high blood pressure.
Therefore health authorities have recommended limitations of dietary sodiu
Salt is a water soluble mineral that is vital to life. It is made up of
sodium and chlorine, both of which play very important roles in good health.
Without salt, the fluids in the human body could not be kept in their proper
balance.
Salt is also a very important as an industrial chemical. Common salt
a chemical combination of sodium and chlorine, is found in rocks
throughout the world. Water is continually dissolving tiny amounts of salt
from rocks and soil. Streams carry the dissolved salt to the sea, and every
day the heat of the sun evaporates some of the water, leaving the salt
behind. In this way the sea has slowly been growing saltier and for million
years.
An increasing amount of salt is collected from nature each year. The
present world-wide collection rate has reached nearly 150 million metric
tons. Leading countries in the production of salt include the United States,
China, Ukraine , Turkmenistan, Germany, and India. Salt is obtained from
salt mines, brine walls, and the sea.
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In mining salt a shaft is sunk through the earth until the salt bed is
reached. Miners then dig into the wall and use explosives to blast loose
salt. The chunks of salt are loaded on small freight cars, trucks, or
conveyor belts and carried to the surface. Then the rock salt is put through
crushers and reduced to small particles.
Many kinds of animal search for salt deposits that lie at the earth’s
surface. These deposits are called licks because the animals lick the rock
salt with their tongues. Many of the trails made by the animals on their way
to lick came to be traveled by people. Some roads now in use were once
animal salt trails. Today animals on farms are given feed with salt mixed
into it. Blocks of pressed salt are sometimes put out in the pastures.
The recomended intake of salt for healthy adults is ½ to 1½
teaspoon a day. Most of this is found naturally in foods .Salt sold for table
use often has iodine added to it to prevent a disease called goiter.
Many medical researchers believe that too much salt in the diet can
lead to hypertension or high blood pressure. This is a condition in which
blood vessels constrict, or tighten. As a result, blood is pumped through the
vessels with a dangerous amount of force.
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Not everyone develops hypertension from eating too much salt.but
people who already have high blood pressure can usually improve their
condition with a low-salt diet.
Only a small amount of the world’s total salt production goes into
foods. Most of it is used by the chemical industry. In industrial nations, as
much as 70 percent of the salt is put some chemical use.
Salt is called a basic chemical that means it is used in the production
of many other chemicals, such as caustic soda (sodium hydroxide), used to
make soap and paper. Chemicals made from salt are important in the
manufacture of glass, synthetic fabric, leather, and fertilizer. Liqiud sodium ,
made from salt, plays an important part in nuclear power plants as a
cooling agent. Salt also goes into the manufacture of textile dyes and
explosives.
In 2004, Britain's Food Standards Agency started a public health
campaign called "Salt - Watch it", which recommends no more than 6g of
salt per day; it features a character called Sid the Slug and was criticised
by the Salt Manufacturers Association (SMA). The Advertising Standards
Authority did not uphold the SMA complaint in its adjudication. In March
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2007, the FSA launched the third phase of their campaign with the slogan
"Salt. Is your food full of it?" fronted by comedienne Jenny Eclair.
The University of Tasmania's Menzies Research Institute maintains a
website to educate people about the problems of a salt-laden diet.
Consensus Action on Salt and Health (CASH) established in 1996,
actively campaigns to raise awareness of the harmful health effects of salt.
The 2008 focus includes raising awareness of high levels of salt hidden in
sweet foods and marketed towards children.
Taxation of sodium has been proposed as a method of decreasing
sodium intake and thereby improving health in countries like the United
States where typical salt consumption is high.
The Salt Institute, a salt industry body, is active in promoting the use
of salt, and questioning or opposing restrictions on salt intake.
Diets low in salt are mainly low sodium diets, that is, diets that
specifically aim to lower intake of sodium, potentially including salt
substitutes replacing sodium with other components.
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Sugar is a term for a class of edible crystalline carbohydrates, mainly
sucrose, lactose, and fructose characterized by a sweet flavor. In food,
sugar almost exclusively refers to sucrose, which primarily comes from
sugar cane and sugar beet. Other sugars are used in industrial food
preparation, but are usually known by more specific names—glucose,
fructose or fruit sugar, high fructose corn syrup, etc.
Currently, Brazil has the highest per capita production of sugar.
Sugar, because of its simpler chemical structure, was once assumed
(without scientific research) to raise blood glucose levels more quickly than
starch, but results from more than twenty studies demonstrate that sugar
and starch cause blood glucose to rise at similar rates. This finding showed
that controlling all carbohydrates is necessary for controlling blood glucose
levels, the idea behind carbohydrate counting. Experts now agree that
eating too much sugar does not cause diabetes. Excessive calories from
sugar, however, can lead to obesity, which may increase the risk of
diabetes. Sugars such as sucrose are known to contribute to tooth decay,
and it is impossible to develop cavities in the absence of fermentable
carbohydrates. The role of starches is disputed. Lower rates of tooth decay
have been seen in hereditary fructose intolerance.
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Scientifically, sugar loosely refers to a number of carbohydrates, such
as monosaccharides, disaccharides, or oligosaccharides. Monosaccharides
are also called "simple sugars," the most important being glucose. Almost
all sugars have the formula CnH2nOn (n is between 3 and 7). Glucose has
the molecular formula C6H12O6. The names of typical sugars end with "-
ose," as in "glucose", "dextrose", and "fructose". Sometimes such words
may also refer to any types of carbohydrates soluble in water. The acyclic
mono- and disaccharides contain either aldehyde groups or ketone groups.
These carbon-oxygen double bonds (C=O) are the reactive centers. All
saccharides with more than one ring in their structure result from two or
more monosaccharides joined by glycosidic bonds with the resultant loss of
a molecule of water (H2O) per bond.
Monosaccharides in a closed-chain form can form glycosidic bonds
with other monosaccharides, creating disaccharides (such as sucrose) and
polysaccharides (such as starch). Enzymes must hydrolyse or otherwise
break these glycosidic bonds before such compounds become
metabolised. After digestion and absorption. the principal monosaccharides
present in the blood and internal tissues include glucose, fructose, and
galactose. Many pentoses and hexoses can form ring structures. In these
closed-chain forms, the aldehyde or ketone group remains unfree, so many
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of the reactions typical of these groups cannot occur. Glucose in solution
exists mostly in the ring form at equilibrium, with less than 0.1% of the
molecules in the open-chain form.
Sugar is a water soluble substance. When people speak of sugars
they usually mean sucrose, or table sugar, which comes from sugarcane or
sugar beets. But there are also other kinds of sugar. all of them are
carbohydrates-that is, they are made up of carbon, hydrogen, and oxygen
arranged in different ways. A sugar’s sweetness and the speed it dissolves
in water depend upon its chemical structure.
Next to sucrose, the most commonly known sugar is dextrose, which
is also called glucose or grape sugar. Others are lactose, milk sugar;
maltose, malt sugar; and fructose (levulose), fruit sugar. Fructose is the
sugar you taste when you eat honey or most kind of fruits. It is many times
as sweet as sucrose. the form of fructose that is used in the manufacture of
bakery goods, confectionery items, preserves, and beverages is called high
fructose corn syrup (HFCS for short).
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Most fruits and vegetables contain sugars. In addition to simple
sugars, grains and dry seeds of plants contain a high percentage of starch,
which can be changed by chemical treatment or by the action of an
enzyme.
Sucrose is obtained from either sugarcane or sugar beets. Today
about 70 percent of world’s output of sugar is from sugarcane and about
30 percent from sugar beet.
Pure sucrose refined in the crystalline from with which we are familiar
is called granulated sugar. When sugar crystal are ground into a fine
powder, the sugar is called confectioners’ sugar. It is used to make cake
frosting and some candies.
Granulated sugar that is not refined all the way to pure whiteness is
called brown sugar. The brown color comes from the traces of molasses
that are still in the sugar. Brown sugars have a special flavor and fragrance
that white sugar does not have. They are used to sweeten cookies,
breads, and baked beans.
Syrup made from sugarcane is highly prized in the southern United
States, where it is used for cooking or as topping for pancakes. Molasses is
a product that is left over from the processes of sugar manufacture. This
heavy dark syrup may be as much as 50 percent sucrose, and it also has a
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high content of organic and mineral substances. The highest grades of
cane molasses are used to add flavor and sweetness to candies, cookies
and gingerbreads. The lower grades of molasses, are chiefly use for
livestock feed and by the distilling industries for alcohol protection.
Water is a chemical substance with the chemical formula H2O. Its
molecule contains one oxygen and two hydrogen atoms connected by
covalent bonds. Water is a liquid at ambient conditions, but it often co-
exists on Earth with its solid state, ice, and gaseous state, water vapor or
steam.
Water covers 70.9% of the Earth's surface, and is vital for all known
forms of life. On Earth, it is found mostly in oceans and other large water
bodies, with 1.6% of water below ground in aquifers and 0.001% in the air
as vapor, clouds (formed of solid and liquid water particles suspended in
air), and precipitation. Oceans hold 97% of surface water, glaciers and
polar ice caps 2.4%, and other land surface water such as rivers, lakes and
ponds 0.6%. A very small amount of the Earth's water is contained within
biological bodies and manufactured products.
Water on Earth moves continually through a cycle of evaporation or
transpiration (evapotranspiration), precipitation, and runoff, usually
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reaching the sea. Over land, evaporation and transpiration contribute to the
precipitation over land.
Clean drinking water is essential to human and other lifeforms.
Access to safe drinking water has improved steadily and substantially over
the last decades in almost every part of the world. There is a clear
correlation between access to safe water and GDP per capita. However,
some observers have estimated that by 2025 more than half of the world
population will be facing water-based vulnerability. A recent report
(November 2009) suggests that by 2030, in some developing regions of the
world, water demand will exceed supply by 50%. Water plays an important
role in the world economy, as it functions as a solvent for a wide variety of
chemical substances and facilitates industrial cooling and transportation.
Approximately 70% of freshwater is consumed by agriculture.
Water resources are sources of water that are useful or potentially
useful to humans. Uses of water include agricultural, industrial, household,
recreational and environmental activities. Virtually all of these human uses
require fresh water.
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97% of water on the Earth is salt water, and only 3% as fresh water of
which slightly over two thirds is frozen in glaciers and polar ice caps. The
remaining unfrozen freshwater is mainly found as groundwater, with only a
small fraction present above ground or in the air.
Fresh water is a renewable resource, yet the world's supply of clean,
fresh water is steadily decreasing. Water demand already exceeds supply
in many parts of the world and as the world population continues to rise, so
too does the water demand. Awareness of the global importance of
preserving water for ecosystem services has only recently emerged as,
during the 20th century, more than half the world’s wetlands have been lost
along with their valuable environmental services. Biodiversity-rich
freshwater ecosystems are currently declining faster than marine or land
ecosystems. The framework for allocating water resources to water users
(where such a framework exists) is known as water rights.
Water pollution is the contamination of water bodies (e.g. lakes,
rivers, oceans and groundwater).
Water pollution affects plants and organisms living in these bodies of
water; and, in almost all cases the effect is damaging not only to individual
species and populations, but also to the natural biological communities.
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Water pollution occurs when pollutants are discharged directly or
indirectly into water bodies without adequate treatment to remove harmful
compounds.
Water pollution is a major problem in the global context. It has been
suggested that it is the leading worldwide cause of deaths and diseases,
and that it accounts for the deaths of more than 14,000 people daily. An
estimated 700 million Indians have no access to a proper toilet, and 1,000
Indian children die of diarrheal sickness every day. Some 90% of China's
cities suffer from some degree of water pollution, and nearly 500 million
people lack access to safe drinking water. In addition to the acute problems
of water pollution in developing countries, industrialized countries continue
to struggle with pollution problems as well. In the most recent national
report on water quality in the United States, 45 percent of assessed stream
miles, 47 percent of assessed lake acres, and 32 percent of assessed bay
and estuarine square miles were classified as polluted.
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Water is typically referred to as polluted when it is impaired by
anthropogenic contaminants and either does not support a human use, like
serving as drinking water, and/or undergoes a marked shift in its ability to
support its constituent biotic communities, such as fish. Natural phenomena
such as volcanoes, algae blooms, storms, and earthquakes also cause
major changes in water quality and the ecological status of water.
The specific contaminants leading to pollution in water include a wide
spectrum of chemicals, pathogens, and physical or sensory changes such
as elevated temperature and discoloration. While many of the chemicals
and substances that are regulated may be naturally occurring (calcium,
sodium, iron, manganese, etc.) the concentration is often the key in
determining what is a natural component of water, and what is a
contaminant.
Oxygen-depleting substances may be natural materials, such as plant
matter (e.g. leaves and grass) as well as man-made chemicals. Other
natural and anthropogenic substances may cause turbidity (cloudiness)
which blocks light and disrupts plant growth, and clogs the gills of some fish
species.
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Many of the chemical substances are toxic. Pathogens can produce
waterborne diseases in either human or animal hosts. Alteration of water's
physical chemistry includes acidity (change in pH), electrical conductivity,
temperature, and eutrophication. Eutrophication is an increase in the
concentration of chemical nutrients in an ecosystem to an extent that
increases in the primary productivity of the ecosystem. Depending on the
degree of eutrophication, subsequent negative environmental effects such
as anoxia (oxygen depletion) and severe reductions in water quality may
occur, affecting fish and other animal populations.
Interactions between groundwater and surface water are complex.
Consequently, groundwater pollution, sometimes referred to as
groundwater contamination, is not as easily classified as surface water
pollution. By its very nature, groundwater aquifers are susceptible to
contamination from sources that may not directly affect surface water
bodies, and the distinction of point vs. non-point source may be irrelevant.
A spill or ongoing releases of chemical or radionuclide contaminants into
soil (located away from a surface water body) may not create point source
or non-point source pollution, but can contaminate the aquifer below,
defined as a toxin plume. The movement of the plume, a plume front, can
be part of a Hydrological transport model or Groundwater model. Analysis
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of groundwater contamination may focus on the soil characteristics and site
geology, hydrogeology, hydrology, and the nature of the contaminants.
Plants are living organisms belonging to the kingdom Plantae. They
include familiar organisms such as trees, herbs, bushes, grasses, vines,
ferns, mosses, and green algae. The scientific study of plants, known as
botany, has identified about 350,000 extant species of plants, defined as
seed plants, bryophytes, ferns and fern allies. As of 2004, some 287,655
species had been identified, of which 258,650 are flowering and 18,000
bryophytes (see table below). Green plants, sometimes called Viridiplantae,
obtain most of their energy from sunlight by a process called
photosynthesis .
Plants are one of the most abundant organism in the world. Without
plants , nearly all life on Earth would cease. Directly or indirectly, most
living things depend on plants for food. But more than that, we depend on
plants for thw very air we breathe. As plants perform their necessary life
processes, as they produce oxygen as a by-product. Human beings and
other land animals breathe the oxygen in the atmosphere; fish and other
water life breathe in the oxygen that is dissolved in the water. So it is the
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abundance an diversity of plants that determine how much animal life,
including human life, can survive on earth.
Scientists estimate that there are more than 300,000 species, or
kinds , of plants. can be found in the humid tropics. In fact, there are so
many kind of plants in the tropics that they have not yet been identified that
can only estimate how many species of plants inhabit the earth.
Regrettably, many plant species will become extinct before they have even
been seen. The fewest different plant species are found in the cold and
barren areas of the artic and artartic.
There is an amazing variety in size and appearance of plants;
however, there are basic characteristics that all plants share: Plants are
made up of many cell. Each cell is surrounded by a solid cell wall made up
of Cellulose. Each cell also has organ like structures called plastids, where
many of the biochemical reactions of energy use and energy storage occur.
Most plant make their own food during the process of photosynthesis.
Plants also produce embryos- young plants that develop from an egg,
or ovum. Plants are nonmotile; that is, they don’t move like animals do.
When scientist classify the many different species of plants, they
separate them into groups, depending on the characteristics the plants
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share. Major groups , called divisions, include plants that share share one
or more characteristics. Plants within division are separated into groups
called classes according to certain differences between the plants . The
classes are further divided into orders, the orders into families, the families
into genera, and the genera into species.
With each subdivision, the relation between the plants become
stronger, and the members of the group share more characteristics of
appearance, body structure,a nd development . With the final seperation
into species, the plants share so many of the same basic characterisrtics
that they look almost alike.
Along with scientific classification, plants can be put into two basic
groups: vascular and nonvascular. Vascular plants are those plants that
have specialized tissues to transport materials from one part of the plant to
another. Tissue composed of xylem conducts water throughout the plant ,
and tissue composed of phloem conducts food . Seed plants, ferns, whisk
ferns, horsetails, and club mosses are thosee plants that do not have
specialized tissues to transport materials Bryophytes, which include
liverworts, hornworts , and mosses, are nonvascular plants.
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Seed plants are vascular plants that, along with their specialized
tissues, have an additional unique structure- the seed. Seed plants are
seperated into two groups: gymnosperms, plants with naked seeds, and
angiosperms, plants with seed encolsed in fruit. The principal gymnosperm
are the conifers, trees that beer seeds on a female cone; the male cones
produce pollen. Conifers are very important ecologically, forming the
dominant vegetation in cold, moist regions.
Most of the solid material in a plant is taken from the atmosphere.
Through a process known as photosynthesis, most plants use the energy in
sunlight to convert carbon dioxide from the atmosphere, plus water, into
simple sugars. Parasitic plants, on the other hand, use the resources of its
host to grow. These sugars are then used as building blocks and form the
main structural component of the plant. Chlorophyll, a green-colored,
magnesium-containing pigment is essential to this process; it is generally
present in plant leaves, and often in other plant parts as well.
Plants usually rely on soil primarily for support and water (in
quantitative terms), but also obtain compounds of nitrogen, phosphorus,
and other crucial elemental nutrients. Epiphytic and lithophytic plants often
depend on rainwater or other sources for nutrients and carnivorous plants
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supplement their nutrient requirements with insect prey that they capture.
For the majority of plants to grow successfully they also require oxygen in
the atmosphere and around their roots for respiration. However, some
plants grow as submerged aquatics, using oxygen dissolved in the
surrounding water, and a few specialized vascular plants, such as
mangroves, can grow with their roots in anoxic conditions.
The genotype of a plant affects its growth, for example selected
varieties of wheat grow rapidly, maturing within 110 days, whereas others,
in the same environmental conditions, grow more slowly and mature within
155 days.
Growth is also determined by environmental factors, such as
temperature, available water, available light, and available nutrients in the
soil. Any change in the availability of these external conditions will be
reflected in the plants growth.
Biotic factors are also capable of affecting plant growth. Plants
compete with other plants for space, water, light and nutrients. Plants can
be so crowded that no single individual produces normal growth. Optimal
plant growth can be hampered by grazing animals, suboptimal soil
composition, lack of mycorrhizal fungi, and attacks by insects or plant
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diseases, including those caused by bacteria, fungi, viruses, and
nematodes.
Simple plants like algae may have short life spans as individuals, but
their populations are commonly seasonal. Other plants may be organized
according to their seasonal growth pattern: annual plants live and
reproduce within one growing season, biennial plants live for two growing
seasons and usually reproduce in second year, and perennial plants live for
many growing seasons and continue to reproduce once they are mature.
These designations often depend on climate and other environmental
factors; plants that are annual in alpine or temperate regions can be
biennial or perennial in warmer climates. Among the vascular plants,
perennials include both evergreens that keep their leaves the entire year,
and deciduous plants which lose their leaves for some part of it. In
temperate and boreal climates, they generally lose their leaves during the
winter; many tropical plants lose their leaves during the dry season.
The growth rate of plants is extremely variable. Some mosses grow
less than 0.001 millimeters per hour (mm/h), while most trees grow 0.025-
0.250 mm/h. Some climbing species, such as kudzu, which do not need to
produce thick supportive tissue, may grow up to 12.5 mm/h.
Page 30
Plants protect themselves from frost and dehydration stress with
antifreeze proteins, heat-shock proteins and sugars (sucrose is common).
LEA (Late Embryogenesis Abundant) protein expression is induced by
stresses and protects other proteins from aggregation as a result of
desiccation and freezing.
A bleach is a chemical that removes colors or whitens, often via
oxidation. Common chemical bleaches include household chlorine bleach,
a solution of approximately 3–6% sodium hypochlorite (NaClO), and
oxygen bleach, which contains hydrogen peroxide or a peroxide-releasing
compound such as sodium perborate, sodium percarbonate, sodium
persulfate, tetrasodium pyrophosphate, or urea peroxide together with
catalysts and activators, e.g., sodium nonanoyloxybenzenesulfonate.
Bleaching powder is calcium hypochlorite.
Many bleaches have strong bactericidal properties, and are used for
disinfecting and sterilizing. Bleach is sold extremely concentrated and must
be diluted to be used safely when disinfecting surfaces and when used to
treat drinking water. When disinfecting most surfaces, 1 part bleach to 9
parts water is sufficient for sanitizing. In an emergency, drinking water can
be treated: Ratio of bleach to water for purification: 2 drops of bleach per
Page 31
litre of water or 8 drops of bleach per gallon (4L) of water; 1/2 teaspoon
bleach per five gallons (19L) of water. If water is cloudy, filter the water
before adding the bleach. Additional bleach will not kill more bacteria and
can endanger health.
Color in most dyes and pigments are produced by molecules,
such as beta carotene, which contain chromophores. Chemical bleaches
work in one of two waysAn oxidizing bleach works by breaking the
chemical bonds that make up the chromophore. This changes the molecule
into a different substance that either does not contain a chromophore, or
contains a chromophore that does not absorb visible light. A reducing
bleach works by converting double bonds in the chromophore into single
bonds. This eliminates the ability of the chromophore to absorb visible light.
Sunlight acts as a bleach through a process leading to similar results:
high energy photons of light, often in the violet or ultraviolet range, can
disrupt the bonds in the chromophore, rendering the resulting substance
colorless. Extended exposure often leads to massive discoloration usually
reducing the colors to white and typically very faded blue spectrums.
Sodium hypochlorite's anti-bacterial mechanism works by causing
proteins to aggregate.
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The broad-spectrum effectiveness of bleach, particularly sodium
hypochlorite, owes to the nature of its chemical reactivity with microbes.
Rather than acting in an inhibitory or toxic fashion in the manner of
antibiotics, bleach quickly reacts with microbial cells to irreversibly denature
and destroy many pathogens. Bleach, particularly sodium hypochlorite has
been shown to react with a microbe's heat shock proteins, stimulating their
role as intra-cellular chaperone and causing the bacteria to form into
clumps (much like an egg that has been boiled) that will eventually die off.
In some cases, bleach's base acidity compromises a bacterium's lipid
membrane, a reaction similar to popping a balloon. The range of micro-
organisms effectively killed by bleach (particularly sodium hypochlorite) is
extensive, making it an extremely versatile disinfectant. In response to
infection, the human immune system will produce a strong oxidizer,
hypochlorous acid, to kill bacterial invaders.
Bleach is highly toxic to fish and invertebrates. In confined spaces,
fish will attempt to swim away from the source. Ill-considered use may
create resistant micro-organisms, both at the site of application and at the
disposal site, leading to aggravated health problems.
Page 33
High levels of absorbable organic halides (AOX) can be found during
reaction of sodium hypochlorite and soils, including carbon tetrachloride,
trihalomethanes (THM, such as chloroform), and trihaloacetic acid (THAA,
in this case trichloroacetic acid). Most AOX go into the sewer with wash
water.
Page 34
Chapter 3
Methodology
A. Procedure
Preparing the pot and Planting the seed.
First we cut 4 bottles of 1.5 coke. We drilled some holes at the bottom
of each bottle. Then we put an average amount of soil in each bottle
needed for the experiment. We digged holes in the soil in each bottle . We
poured hot water to the soil to kill bacterias and other organisms that my
prohibit the growth of plant. We placed the seeds inside the holes that we
digged.
Labeling the Plants.
We labled each bottle A,B,C,D. The plants are placed where they can
get equal sunlight. The labels are needed to determine what solution the
plants are suppose to receive.
Page 35
Preparing the solution
Each plant was watered with different kind of solution. For the sugar
solution, We mixed 3 cup of water and 3 tbsp of sugar. For the salt solution,
We mixed 3 cups of water and 3tbsp of salt. For the bleach solution, We
mixed 3 cups of water and 1 cup of bleach.
Watering the plants.
We watered the plants according to their label. Bottle A was watered
with bleach. Bottle B was watered with a solution of water and sugar. Bottle
C was watered with a solution of salt and water, and bottle D was watered
with water. Each plant was watered equally. The plants were watered
everyday in the morning.
Measuring the stems
We measured the stems every other day. After measuring the stems,
we will record our observation. We will observe the plants for 1 month or 30
days.
Page 36
Recording the data
We recorded the data according to the label of the plant. we will
record the growth of the stem to determine which plant grew the highest fo
the past one month.
Analyzing the data table
The days are written at the top part of the table. The plants are written at
the left side of the table. Under each day, we recorded the height of the
plant. At the end of the month, we will observe which plant grew the most
and which plant grew the least.
Page 37
B. Data Table
Table 1 (Bleach Solution)
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
A
PLANT
D
Page 38
Table 2 (Sugar Solution)
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
B
PLANT
D
Page 39
TABLE 3 (SALT SOLUTION)
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
C
PLANT
D
Page 40
Chapter 4
Discussion of Results
Results
The results of the plant watered with water ( Plant D) were that it
grew by one centimeter from the first to fifth day, its height went down by
one fourth of a centimeter from the fifth to eighth day, its height was the
same from the eighth to twelfth day, and it grew by three fourths of a
centimeter from the twelfth to fifteenth day. The plants height stayed the
same from the fifteenth to the twenty-ninth day.
Page 41
TABLE 1 (BLEACH SOLUTION)
The first plant’s height, watered with bleach (Plant A), grew by one fourth of a centimeter from the first to
fifth
day, its height stayed the same from the fifth to the twelfth day. Its height stayed the same from the
twelfth day to the nineteenth day. Its height grew by half of a centimeter from the nineteenth to the
twenty-second day. Its height stayed the same from the nineteenth day up to the last day.
TABLE 2 (SUGAR SOLUTION)
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
B
1 cm 1 cm 1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
.1.25
cm
1.25
cm
1.75
cm
1.75
cm
1.75
cm
1.75
cm
PLANT
D
1 cm 1cm .75
cm
.75
cm
.75
cm
.75
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
Page 42
The
second plant watered with sugar (Plant B) grew one centimeter from the first to fifth day, it grew one
fourth of a centimeter from the fifth to eighth day, its height stayed the same from the eighth to the
twenty –sixth day. The plant grew one fourth of a centimeter from the twenty-sixth to the twenty-ninth
TABLE 3 (SALT SOLUTION)
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
B
1 cm 1 cm 1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
.1.25
cm
1.25
cm
1.75
cm
1.75
cm
1.75
cm
1.75
cm
PLANT
D
1 cm 1cm .75
cm
.75
cm
.75
cm
.75
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
Page 43
The third plant watered with salt ( Plant C )grew one and one fourth of a centimetre from the first to fifth
day, its height went down by half of a centimetre from the fifth to eighth day, it grew half of a centimetre
from the eighth to twelfth day, and the plants height stayed the same from the twelfth to the nineteenth
day. The plant grew half a centimetre from the nineteenth to the twenty-second day, and its height went
down by half of a centimetre from the twenty-second to the twenty-ninth day.
DAY
2
DAY
4
DAY
6
DAY
8
DAY
10
DAY
12
DAY
14
DAY
16
DAY
18
DAY
20
DAY
22
DAY
24
DAY
26
DAY
28
DAY
30
TOT
AL
PLANT
C
1.25
cm
1.25
cm
.75
cm
.75
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
1.75
cm
.1.75
cm
1.75
cm
1.25
cm
1.25
cm
1.25
cm
1.25
cm
PLANT
D
1 cm 1cm .75
cm
.75
cm
.75
cm
.75
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
1.5
cm
Page 44
Chapter 5
Summary, Conclusions, and Recommendations
Summary
The experiment was "The effect of water impurities on plant growth."
Some relationships were discovered. One was that as time went on, the
plants heights in some way changed (either it went up or down). No matter
what the plants were watered with it had to be mixed into water so it could
go into the soil and get to the plants roots. Information already known are
that plants need to be watered with some kind of liquid, and the plants
should be growing, and their height probably shouldn't be going down. The
conclusion was that the plant watered with sugar was the plant that grew
the most, overall. This is the conclusion because anything usable that
plants take in are turned into a form of sugar. The plant watered with sugar
in the water was already taking in sugar so it didn't have to convert as
many substances to a form of sugar. This conclusion was arrived at by
looking at the data and figuring out during what days of measurements
each plants height went down or up, and by how much. The plant watered
with sugar grew the most times (and grew the highest amount overall) in
Page 45
between the measurements taken. That is why that plant was the best
result of the experiment.
Conclusion
The conclusions of this experiment are that the plant watered with
sugar grew the most. Another conclusion is that the control (the plant
watered with water) grew a little less than the plant watered with sugar. The
plant watered with salt grew a little less than the control, and the plant
watered with bleach grew the least amount. The reason that was
discovered for why the plant watered with sugar grew the most was
because when plants absorb nutrients, they turn them into some form of
sugar. This plant didn't have to do that because it was already absorbing
sugar. The other substances, except water, probably just stopped the
plants from growing as much.
Recommendations
The next project to expand on the experiment that results in the effect
of water impurities on the growth of plants might be to use more water
impurities. There could also be a bigger variety of water impurities. The
plants used would still all be the same exact kind, but more of those plants
Page 46
would have to be bought. More research would have to be done because
there would have to be more reasons (because more water impurities are
being used) for why some water impurities didn't help the plants grow. This
research would also include why some water impurities did help the plants
grow. Besides, more research and the bigger varieties of substances used
to water the plants, the experiment would be done the same way.
Page 47