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This experiment consisted in the watering of chia plants using different solutions, with increasing percentages of vinegar (20%, 10%, 5%, 0%) to see the effect of varying pH on the chia plant. After the passing of three weeks, only four out of 20 chia plants (5 in each pot) germinated, 0 in the control group, 1 in the pot with 5%, 1 in the pot with 10% and 2 in the pot with 20%, as it can be seen the the plants watered with the higher vinegar solutions germinated more than those with lesser vinegar solutions. In conclusion, the plant that received 20% vinegar was the one that germinated the most seeds according to the graphs, indicating that either it is the indicated amount to germinate or there were external factors that interfered in the experimentation process, factors such as the climate, the water content, or the days that the seeds were not watered.

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Photosynthesis has shown to be an extremely important process for the survival of mankind, According to a group of scientists of sciencing (2020). It has two stages: the light phase and the dark phase. During the light phase, H₂O is converted into O₂, as well as chemical energy. Meanwhile, during the dark phase, CO₂  and chemical energy are transformed into glucose. This process is important because O₂  goes to the atmosphere and this is essential for the survival of living beings. According to Fernandez (2022).

To understand the experiment that consist in change the ph , according to García (2019) pH is the concentration of hydrogen in a solution, the pH helps to determine the acidity level of a solution or soil, It is also important to maintain an optimal pH level of each plant to enable the absorption of nutrients and minerals. A high pH level generates the absorption of several minerals toxic to the plant such as manganese and aluminum. On the other hand, a low pH level makes it difficult for the plant to absorb minerals/nutrients.
The hypothesis of this research according to the results is the greater the discrepancy between the pH of the plant and the pH of the applied product, the slower the growth will be.

Studies conducted by the “Agrarian University of Ecuador” (2022), shows that if the roots of the plant have a pH below 5, the absorption of the following nutrients from the root is hindered: nitrogen (N), molybdenum (Mo) and sulfur (S). If it is higher than 6, the absorption of boron (B), phosphates (PO) and copper (Cu) is hindered.

Based on what is going to be experimented, it is expected that the four plants will grow differently due to the pH change, the one with the smallest difference between the pH required by the plant and that of the solution applied to it, should be the one with the highest growth The pH of the chia plant is between 6.2 and 6.5, which can negatively affect nutrient uptake by the root when the chosen product is applied.

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In this study, an experiment with 12 chia 3 in a pot, 4 pots in total plants that will be watered with vinegar, to affect the plants pH will be conducted. A varying amount of vinegar and water will be used in the solution that will be used to water the plants, this in order to modify the pH of the different plants of chia. One group of plants will be the control group, and the others will have an increasing level of vinegar so we can  note the changes and effects compared to the control plant group. These levels are 0% vinegar (pH level of 6.5) 5% of vinegar (pH level of 4) 10% of vinegar (pH level of 3.5) and finaly 20% of vinegar (pH level of 3).
In the control pot, only water is gonna be used, in the second one, 5% of vinegar will be used, in the third one 10% of vinegar and in the fourth one 20% of vinegar. The controlled variables of the experiment are going to make the same sunlight, the same amount and type of soil and that they are all going to be irrigated on the same day. The independent variable is the concentration of vinegar in % and the dependent variable is the growth of the plant. The water with the vinegar will be added every 2 days, measured through the size of the stem and leaves of the plant, and then the results will be averaged to generate several line graphs. To optimize the growth of chia, it is necessary to find the perfect pH for the crop.

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After the 3 weeks had passed the only 4 out of the 20 chia seeds (5 in each pot) germinated, 0 in the control group, 1 in the pot with 5% vinagre, 1 en the pot with 10% vinagre and 2 in the pot with the 20% vinagre.

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Table comparing all the conditions for each plant.

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Fig. 1. Graph comparing the number of seeds planted versus germinated seeds for each condition.

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Fig. 2. Graph comparing the growth of each germinated seed with its condition.

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As can be seen in the results, the seeds that germinated the most were the ones watered with the formulas composed of higher vinegar percentages while the seeds that were watered with the formulas with samller vinegar porcentages germinated less. this could be caused by the vinegar's acetic acid aiding the plamt during the germinating process by weaking the seeds or the plants were mmost likely afected by external factors caused by human error like using the wrong type of water, forgetting to water the plants, exposing the plants to different temperatures an climate,etc...
The results of the experiments differ from our hypothesis in the fact that the plants with the more vinagre percentajes germinated and survived more than the plants with the least vinagre, while we hypothesyzed that the vinegar high pH concentration or acidic levels would cause the plants harm the higher the concentration since the adecuate pH level for the chia plant is higher than the formulas with vinegar, and acid could break down the plants sistems causing it to die.

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In conclusion, since only the plants withhigher vinegar percentages germinated we can assume 1 of 2 things… Either the acetic acid in the vinegar helped the plants by facilitating germination or the plants in the control group were affected by external factors like the type of wter, temperature, etc.

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Sanchez, A. (2022). USOS DE LAS HARINAS DE CHÍA (Salvia hispánica), AMARANTO (Amaranthus sp.) Y HABA (Vicia faba), COMO FUENTE DE PROTEÍNA Y FIBRA PARA LA ELABORACIÓN DE GALLETAS TRABAJO EXPERIMENTAL. Retrieved 30 August 2022, from https://cia.uagraria.edu.ec/Archivos/SANCHEZ%20PICHASACA%20ANDREA%20CAROLINA.pdf