B16 : The Effect of Green Tea on the Growth of Mung Beans Exposed to Varying Concentrations of Salinity


Students Vidthiya Jeyanathan
School HWDSB - Westdale Secondary School - Hamilton
Level Senior 11/12 - Grade 12
Group Group 5 - Life Sciences II
Abstract The purpose of my project is to test the effect of green tea extract on growth of mung beans exposed to varying concentrations of salinity. The data obtained from this experiment has beneficial uses in the agricultural industry, especially in areas close to the ocean, which are increasingly becoming more salinized due to changes in the pH levels.
Awards
Group Award Prize
International Science & Engineering Affiliated Fair AwardsAssociation for Women Geoscientists Awardcertificate
International Science & Engineering Affiliated Fair AwardsSociety for In Vitro Biology Awardcertificate
Merit AwardsSilver Merit Award$ 80
Laurentian Chapter of SETAC AwardsLaurentian Chapter of SETAC Award$ 100
Certificate
Canada-Wide Science Fair Trip AwardsCanada-Wide Science Fair Trip Award