In this study the Brassica Rapa will be tested to see if salt water effects it's growth. Data will be
taken from four different types of groups: distilled water; 0.25% of sodium chloride; 1.00% of sodium
chloride; and 4.00% of sodium chloride. Data will be collected in a twenty-two day span, every other
day, to document changes in growth and appearance.
The Brassica Rapa, well known as the tulip, cabbage, and spinach has an unknown origin but is
suggested to be from the Eastern Mediterranean to Pakistan and Eastern China (www.prota.org). In the
time of Alexander the Great (356 – 323 B.C.) the turnip was described throughly which implies that
around his time the Brassica Rapa spread from the Middle East and Persia down to south-eastern Asia
and Africa via trade routs (www.prota.org). Today, species of the Brassica Rapa are found world-wide,
with documents of coming to America in the 1500's (FloriData, Home Greenhouse Kits).
[...] Blumwald, the master mind of this experiment, added that the tomato tasted delicious with no sense of sodium chloride inside the fruit. (Travis). According to the University of Liverpool, estimates of ten to thirty-five percent of the world's agriculture land is now effected with sodium chloride. This makes all of these agriculture areas unusable. The University of Liverpool generates how although this is a world-wide issue, it is a less of an issue in North and Central Asia, South America, and in Australia. [...]
[...] However, because each plant is different in their own way, the tolerance to sodium chloride will vary along with the consequences. These tolerances are based on climate, soil, growing conditions, cultural practices, and a variety of other attributes (University of Wyoming). Salt-tolerant plants are more adjustable to osmotic effects of high sodium chloride conditions where as salt-sensitive plants are not. The salt-tolerant plants will absorb as much water as possible from saline soils where the salt-sensitive plants are limited to adjust and [...]
[...] Travis refers to Hong-Xia Zhang, University of Toronto, with statistics of specific sodium chloride concentration limits in plants. Zhang discovered altered plants can grow up with sodium chlride concentrations of 200 millimolar where most plants die off at 50 millimolars of sodium chloride (where as seaweed is at a 530 millimolar concentration of sodium chloride) (Travis). The strategy of injecting sodium into a plant to be altered to become more salt-tolerant was placed into a tomato plant. While growing, salt from the soil was only being transported to the leaves, not the actual fruit. [...]
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