yes
the celery "stick" is the stem and the leaves at the top the leaves of the plant; both the leaves and stems are edible
No celery is a plant with many edible stalks. However Celeriac (also know as celery root) a relative of celery but is not part of the same plant.
the celery take in the water
There are several plants that have edible stems; asparagus and celery come to mind.
Celeriac is a term used for a certain type of celery that has swelled up and formed a large turnpike root. This is a edible, aromatic, root from celery.
it contains about 1/2 oz Second answer: How much celery is "a celery"? The question cannot can be answered without that information. The first answer isn't specific about how much celery it takes to get "about half an ounce" of water.
Salt water and sugar water are hypertonic solutions, meaning they have a higher concentration of solute than inside the celery cells. This causes water to move out of the celery cells, leading to wilting. Plain water is a hypotonic solution, so water moves into the celery cells by osmosis, making the celery more firm and crisp.
You know that all plants need water and celery is a plant that is why it grows bigger in water.
The salt outside the celery is higher than it is inside. Water will leave the celery and it will (over time) become wilted. If you put the celery into plain water, the water will move into the celery causing it to become firmer. The water will always move to where there is more salt. There is a saying that "water follows salt".
The celery has veins because the veins help the celery transport nutrians throughout the plant. Have you ever done the experiment when you put a celery in colored water? The celery's veins transport the color throughout the celery. It does this because the celery's veins transport the nutrians, so it does it with the water also.
== == because the water makes the celery's cells go flaccid (stiff or erect) and that is why celery goes hard after being in water.
When limp celery is placed in pure water, it undergoes a process called osmosis. Water moves from an area of higher concentration (the pure water) to an area of lower concentration (the cells of the celery, which have a higher solute concentration). This movement of water into the celery cells causes them to swell, restoring the celery's crispness and firmness. As a result, the celery becomes turgid as the cells fill with water.