/*******************************************************************************************************/
/* TITLE - Required                                                                                    */
/*******************************************************************************************************/

======Limp Celery======


/*******************************************************************************************************/
/* GREY BOX INFORMATION - Required                                                                     */
/*******************************************************************************************************/
/* Leave this unchanged */

<WRAP right box>
**Materials: **{{$demo.materials_description}}\\
**Difficulty: **{{$demo.difficulty_description}}\\
**Safety: **{{$demo.safety_description}}\\
\\
**Categories:** {{$demo.categories}}
\\


/*******************************************************************************************************/
/* Alternative Titles - Optional (But the text must be left in)                                        */
/*******************************************************************************************************/

**Alternative titles:** Celery Osmosis, Celery Dehydration and Osmosis
</WRAP>


/*******************************************************************************************************/
/* SUMMARY - Required                                                                                  */
/*******************************************************************************************************/
/* Leave this unchanged */

====Summary====                   
{{$demo.summary}}


/*******************************************************************************************************/
/* PROCEDURE - Optional                                                                                */
/*******************************************************************************************************/

====Procedure====  
  - Prepare two containers: one with fresh water and one with salt water (stir to dissolve thoroughly).
  - Note initial texture of the celery - gently bend it to see that it is rigid..
  - Place a celery pieces into each container so they it is completely covered.
  - Leave for at least 30 minutes (longer or overnight gives a stronger effect).
  - Remove from the salt water. Briefly rinse in fresh water to remove surface salt. Compare flexibility to the original piece.
  - Repeat with the sample from the fresh water (no rinse needed). Compare flexibility and taste to the original piece.


/*******************************************************************************************************/
/* Links - Optional                                                                                    */
/*******************************************************************************************************/

====Links==== 
Celery Plant Demonstration - CYBER. ORG: {{youtube>SOecE4EdjxM?}}\\
📄 With both celery and carrots, going into great detail: [[https://sealevel.jpl.nasa.gov/files/archive/activities/ts3siac1.pdf]]

/*******************************************************************************************************/
/* VARIATIONS - Optional                                                                               */
/*******************************************************************************************************/

====Variations====
  * Try with other vegetables such as carrots.
  * Once finished, move the salt‑soaked piece into a new container of fresh water for at least 30 minutes, then reassess texture.
  * Use ocean‑like brine (about 35 g salt per liter) versus a milder brine to compare the strength of the effect.
  * Start with intentionally limp celery or carrots and observe how fresh water can restore crispness.
  * Extend the investigation over 1–3 days and record changes at several time points.
  * Compare different cut sizes (thin sticks vs. thicker chunks) to see how surface area affects the rate.

/*******************************************************************************************************/
/* SAFETY PRECAUTIONS - Required                                                                       */
/*******************************************************************************************************/

====Safety Precautions====
  * Experiments done in the lab should never be tasted.  This one could be done in a kitchen setting and tasted.

/*******************************************************************************************************/
/* QUESTIONS TO CONSIDER - Optional                                                                    */
/*******************************************************************************************************/

====Questions to Consider====
  * Why do many ocean organisms maintain high internal salt levels?  To reduce water loss to the surrounding seawater and avoid dehydration.
  * If a freshwater plant or fish is placed in seawater, what osmotic problem do they face?  Water tends to leave their bodies, causing dehydration unless they have adaptations to prevent it.

/*******************************************************************************************************/
/* DEMONSTRATION INFORMATION - Required                                                                */
/*******************************************************************************************************/

/* Complete information in the Demonstration Info box below, following instructions exactly. */