Ecological research poster

Table 3. Data for the control group (30 g of salt per 1 liter of water)W1W2W3W4W5W6W7W8Red beansRoot growth (cm)00000000.04Stem growth (cm)0000000.050.05True leaves appearedWhite beansRoot growth (cm)00000000.02Stem growth (cm)00000000.02True leaves appearedThe results of bean growth treated with highly saline water are shown in the graphs below.Pic. 5. Root growth (control group: 30 g of salt per 1 liter of water)Pic. 6. Stem growth (control group: 30 g of salt per 1 liter of water)DiscussionBased on the obtained evidence, it is possible to conclude that water salinity plays a role in the growth of beans: watering plants with moderately or highly saline water decreased growth parameters and increased the time it took the first true leaves to appear. Moderately or highly saline water creates salt stress acting as a hindrance to the beans’ growth. At the same time, growth of beans was not preconditioned by their types. Red and white beans demonstrated almost equal growth parameters across the researched contexts. The collected data is considered significant because it facilitates an accomplishment of several critical goals.First, the data articulates the conditions that are required to grow beans to yield as much crop as possible. Second, the data provides insights into particular areas where growing crops will generate maximum benefit. Obviously, growing beans will be more effective in the areas with an instant access to fresh water. Meantime, growing beans with limited access to fresh water can be a costly endeavor with little value generated.Third, the data collected through the experiment suggests that yields do not depend on the bean types. Hence, farmers and other stakeholders can choose the type they believe will be in greater demand in their region provided they water plants regularly.References1. Abdi, N., Hmissi, I., Bouraoui, M., L’Taff, B. & Sifi, B. (2015). Effect of salinity on Common bean (Phaseolus vulgaris L.)- Sinorhizobium strain symbiosis. Journal of New Sciences, 16(3).