Determining the effectiveness of sugar as preservatives for flowers
Materials required for this science fair project:
- 12 vases of equal size
- 4 rose stalks
- 4 carnation stalks
- 4 lily stalks
- 1 large bottle of distilled water
- 1 scissors
- 1 packet of sugar
- 1 teaspoon
- 1 bottle of vinegar
1. The independent variable in this science fair project is the species of flower (rose, carnation or lily) and the amount of sugar added to the water (none, 1 teaspoon, 2 teaspoons or 3 teaspoons). The dependent variable is the number of days the flowers will remain fresh. This is determined by observing the flowers everyday for signs of wilting. The constants (control variables) are the size of the vase, the amount of distilled water in the vase and the room temperature.
2. Cut the stems of the roses, carnations and Lilies in a slanted angle using the scissors provided. Fill the 12 vases with equal amounts of distilled water. Label three vases each as 0, 1, 2 and 3. The three sets of vases correspond to the three species of flowers.
3. Place one stalk of each type of flower inside the vases labeled as 0, 1, 2 and 3. Add one teaspoon of sugar to the vases labeled 1, two teaspoons of sugar into the vases labeled 2, and 3 teaspoons of sugar into the vases labeled 3. Do not add sugar into the vase labeled 0. Add 3 drops of vinegar into all 12 vases.
4. Observe the 12 vases daily and note the number of days during which the flowers remained fresh. Record the results in the table below.
Basic safety requirements