Abstract Cover

Total Page:16

File Type:pdf, Size:1020Kb

Abstract Cover 67th Anniversary March 10 - 14, 2015 Introduction These abstracts provide an opportunity to review the projects prior to the fair. Please note the following: • The abstracts are the work of the students who are participating in the 2015 Connecticut Science & Engineering Fair. The CSEF reserves the right to withdraw an abstract an any time for modification. • The abstracts are sorted by project number. • In filling out their project registrations, the students identified the Technical Disciplines that relate to their project. Those Technical Disciplines are indicated in a field below the body of the abstract. • The Fair Categories and Technical Disciplines are defined in a table that precedes the start of the abstracts. • A listing of the projects associated with each Technical Discipline is provided at the end of this document. Keep in mind that the list of projects in each Technical Discipline may involve more than one page. • Bookmarks have been added as an aid in navigating within this file. • The abstracts will be available in book form at the Fair. Fair Categories Life Sciences Physical Sciences 7th & 8th Grade Team LT (1001 - 1999) PT (4001 - 4999) 7th Grade L7 (2001 - 2499) P7 (5001 - 5499) 8th Grade L8 (2501 - 2999) P8 (5501 - 5999) High School LS (3001 - 3499) PS (6001 - 6499) High School Team LST (3501 - 3999) PST (6501 - 6999) Technical Disciplines AT = Applied Technology EE = Engineering: Electrical & Mechanical AS = Animal Science ET = Energy & Transportation BE = Behavioral & Social Sciences EV = Environmental Analysis BI = Biochemistry EM = Environmental Management CB = Cellular & Molecular Biology MA = Mathematical Sciences CH = Chemistry ME = Medicine & Health Sciences CS = Computer Science MI = Microbiology EA = Earth Science PH = Physics & Astronomy EN = Engineering: Materials & PS = Plant Science Bioengineering Technical Discipline Composites Biotechnology AS, BI, CB, EN, ME, MI, PS Environmental Sciences EV, EM Engineering EN, EE Sustainability EA, EN, EE, ET, EV, EM CSEF Abstracts Project Index ProjNum Project Title 1001 The Effect of Different Liquids on Plant Growth 1002 Which cleanser will make a fresh face student? 1003 Do You See What I See? 1004 Vitamin H2Grow 1005 The effect of organic and non-organic compost produced by vermicomposting with eisenia foetida raphanus sativa. 1006 So You Think You Can Multitask? A Study of Multitasking: Help or Hindrance to Learning and Recall 1008 Analysis of Moisture and Retention of Body Lotions and Correlation to Microbial Growth 1009 Bridge Strength 1010 Which liquid helps prevent oxidation? 1012 Bacterial Invasion 1013 Gas Released by Yeast 1014 To Hatch or Not To Hatch: Brine Shrimp and Pollution 1015 Softening Sweets 1016 Analysis of Silicon's Effect On Bone Health, "Cell" Bioavailability, and "Skin" Absorption. 1017 The Impact of Acidic Water on Germinating Mung Beans 1018 The Relationship Between Font Style and Peoples' Ability to Remember Typed Information 1019 Pill bugs in volcanic ash 1020 Got White: Which toothpaste will whiten the best on stained limestone tiles? 1021 What is the Effect of Studying in Relation to a quiz grade. 1022 Acid Rain in Wilton 1024 The Effect of Different Heating Sources On How Fast Water Can Reach Boiling point. 1025 Survive with Salt Water 1026 Got Gas 2001 The Effects of Wi-Fi on Plant Growth 2002 How does Caffeine affect the growth of plants 2003 THE EFFECT OF pH LEVEL ON THE GROWTH OF ALGAE 2004 Diffusion Confusion: Which Liquid Does Blue Food Coloring Diffuse the Fastest In? 2005 Endomycorrhizal and Ectomycorrhizal Fungi and the Effect on Plant Communication Through the Common Mycelial Network 2006 Water: the Power of Life Hydroponics vs. Aquaponics 2007 Do different sources of light affect the rate that a plant transpires? 2009 What Liquid Germinates Seeds The Fastest 2010 "Pore" my way to cleaner water: The use of flocculants and porous ceramic pots for purifying drinking water in developing countries. 2011 The Effect of Acid Rain on the Growth of Tennessee Green Pod Bean Plants 1 CSEF Abstracts Project Index ProjNum Project Title 2012 Fresh vs. Frozen 2014 Operation Jason 2015 Troublesome Turf 2016 Music and Memory 2017 How Much Sugar Is Needed for Dough To Rise the Most? 2018 curious cuttings 2019 The Stroop Effect 2020 How sweet is it? Tracking down hidden sugar in drinks. 2021 Nothing but algae and duckweed 2022 Which Insulated Bag Lasts the Longest? 2023 The Microwave: Is It Safe For Life 2024 The Effects of Cell Phones on Narcissus Papyraceus Growth and Color 2025 Have Your Bread and Eat It Too 2026 Killing Blackspot: an Organic Struggle 2027 How Does Water Impact Plant Growth? 2028 Let's help plants grow!!! 2029 That Is The Reason Why Your Teeth Are Stained 2030 A Photosynthesis Lab: The Effect of Light Intensity, Water Temperature, Colored Lights, and Contaminated Water on the Rate of Photosynthesis of the Aquatic Plant, Elodea Densa 2031 Hypoxia in Long Island Sound 2032 Weed Control: Walnuts to the Rescue! 2033 "Why did the Chicken Cross the Road?" 2034 All About That Bait 2035 AS TEMPERATURE GOES, YEAST GROWS 2036 Does Music Affect Running Pace? 2037 The Effect of Sugar on Yeast Cells 2038 Smoking Wars:Cigarette Citation 2039 Using Vibrio Fischeri for an Energy Efficient Bioluminescent Display for Electronic Devices 2040 Hydroponics - How to grow plants with water? 2041 A Study of the Relationship between Apple Price and Vitamin C 2501 Does a Person’s Eye Color Affect Their Ability to Identify Colors in Dim Light? 2502 Toxic Dangers in Detergent 2503 The Effects of Caffeine on the Heart Using Daphnia magna 2504 The Cocktail Party Effect: An Inside Look Into Multitasking 2505 Brine Shrimp Hatching 2 CSEF Abstracts Project Index ProjNum Project Title 2506 Can Daphnia be used to study chemicals that can interfere with substances that can cause Obesity and Diabetes. 2507 AQUA-LIFE 2508 Hand Hygiene Effectiveness in Reducing the Number of Bacterial Colonies 2509 The Effects of Honey on the Healing and Regeneration of Lumbriculus variegatus 2511 Analysis of Increased CO2 levels in Ocean Waters and Effect on Crustaceans and Bivalve Growth 2512 A Battery that makes cents 2513 Antacids: Which is Most Effective at Resolving Acid? 2514 Contemporary Bio-remediation 2515 The Impact of Acid Rain on the Flora of the Environment 2516 Effects of different levels of electromagnetic fields on a variety of grasses and their nutrient content 2517 Aquaponics: The impact of combining agriculture and aquaculture techniques on plant germination and growth 2518 Nutrient Comparison of Lettuce Grown Hydroponically and in Soil 2520 The Effects of Mnemonic Methods On Memory 2521 Electric energy production for varying electrogenic microbial samples in mediator-less microbial fuel cell 2522 Microwave Radiation 2523 Not Organic? Don't Panic! 2524 An Investigation of the Ingestion of Microscopic Plastic Particles by the Blue Mussel, Mytlus edulis 2525 How Different Milk Fat Concentrations Affect Bacterial Growth 2526 One Sticky Situation 2527 Viral Protein 35 Inhibition: A Novel Treatment for Ebola Virus Disease 2528 Electrolyte Challenge 2529 Indirect measurement of the pliability of vocal folds and singer comfort after direct steam inhalation. 2530 How the Cookie Crumbles 2531 water types and plant growth 2532 How Much Organic Material Can Earthworms Decompose? 2533 Taste: What Matters? 2534 Reaction Time 2535 Reducing the Environmental Impact of Methane Emissions in Waste Management Through the Use of Engineered Environments 2536 Nanoparticle Regenerative Film 2537 The Antimicrobrial Properties of Papaya 2538 The Effect of Household Acids and Bases on pH of Dirt. 2539 The Impact of Different Water Pollutants on Biological Health Indices 2540 The Effect of Common Over-the-Counter Medications On the Growth of Human Gut Bacteria 3 CSEF Abstracts Project Index ProjNum Project Title 2541 Inexpensive Treatment for Plants Affected From Contaminated Soils by Oil Spills 2542 Think Before You Drink 2543 Which side are you on? 2544 Fruit Fly Fatality 2545 The Effect of Certain Foods on Yeast Respiration 2546 The Effect of Brain Dominance on Memory 3001 A Natural Fighter Against E. Coli 3002 The Effects of Atypical pH on Bay Scallops (Argopecten irradians) 3003 Antimicrobial Activity of Flavoparmelia caperata, Usnea subfloridana, and Hypogymnia physodes 3004 A Comparative Analysis of Systems of Genomic Loci for the Special Identification of Vitis labrusca 3005 Investigating Inhibitors of Dihydrofolate Reductase Enzymes of S. pyogenes and S. aureus 3006 Awareness and Knowledge of HPV Among High School Students 3007 The Quantitation of the Rate of Regeneration in Planaria 3008 The Accuracy of DNA Barcoding Compared to Morphological Taxonomy 3009 Novel Ultrasonic-Induced Antibiotic Deterioration of Borrelia Biofilms for the Treatment of Chronic Lyme Disease 3010 Deciphering the effects of aerobic glycolysis of tumor cells on host anti-tumor immunity 3011 Bioremediation of Low Density Polyethylene by Streptomyces griseus and Aspergillus niger in Sterilized Soil 3012 The Effects of pH on DNA Isolation 3013 The Effects of Organic and Chemical Fertilizers on Snails of the Long Island Sound 3014 Antimicrobial Properties of Various Plant Leaves on Escherichia Coli K-12 3015 The Effects of Sulfuric acid on Petroselinum crispum and Soil pH in Varying Temperatures 3017 Clinical application of 3D printing technology in cancer radiation therapy: A novel method to improve dose conformity with patient specific treatment aid device 3018 Exploring Strategies
Recommended publications
  • Diamond Crystal Kosher Salt Box
    11/2/2018 Product Specsheet Diamond Crystal Kosher Salt Box 3lb Dot #: 404472 Mfr #: 100011094 GTIN: 10013600020016 Supplier: Cargill Salt Description: Diamond Crystal Kosher Salt Box 3lb Images and Attachments Product Information Classification: Extracts/Salt/Meat Tenderisers (Shelf Stable) (10000050) Dimensions (HxWxD): 9.75 x 12 x 16.25 Inch Weight Gross / Net: 38.85 Pound / 36 Pound Origin: (US) UNITED STATES Storage Temperature: 40° to 80° Pallet Configuration: Ti:10 Hi:5 Features and Benefits (Case GTIN: 10013600020016) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food Serving Suggestions: 0.7 grams per serving Storage: This material is available in individual round cans and boxes which incorporate liners for added moisture protection. To improve caking resistance, the product should be stored in a dry, covered area at humidity below 75% Features and Benefits (Consumer or Base GTIN: 00013600020019) Features: Kosher Salt has unique, hollow, multi-faceted salt crystals. Preparation and Cooking: Ready to Eat - used to salt food https://www.dotexpressway.com/ProductDetail?R=404472&searchAction=20&openTab=AtAGlance 1/3 11/2/2018 Product Specsheet Nutritionals and Ingredients (Case GTIN: 10013600020016) Representation of label(s). The actual nutritional label(s) on the package may vary slightly Nutrition Facts (Unprepared) (-) Information is currently not available for this nutrient. * Percent Daily Values are based on a 2,000 calorie diet. Your Serving Size 0.25 Teaspoon daily values may be higher or lower depending on your calorie needs:** Amount Per Serving ** Percent Daily Values listed below are intended for adults and Calories 0 Calories from fat 0 children over 4 years of age.
    [Show full text]
  • Difference Between Coarse Salt and Table Salt
    Difference Between Coarse Salt And Table Salt Systemless Edmond always tinkle his flattest if Jean-Pierre is varicoloured or dances imaginatively. Parapsychological and heraldic Lamar discerp her Drayton fares while Puff literalizes some klipspringers musingly. Slubbed Gerold still lending: oligotrophic and globular Anatole hinge quite full-sail but besmirches her Chippendale stealthily. Kosher salt between sea. One of salt between and coarse table salt like you finish reading this salt be fast. Thanks for sites to sprinkle on the table cloth rinse your cans, but the presence of measuring by sending water and packed with. Be used coarse salt table salt so the difference between and coarse salt table salts which explained the lake in solar evaporation in big salty. Kosher salt between kosher salt is a difference? Widely sold in table to use less sodium in the difference? Household goods Table all Kitchen salt because salt Iodized. Salting by weight instead of union for americans consume in your bp? Dietary laws and more simply the gray sea, because the differences among other minor chemical level of salt is not because it takes fewer additives. Both undervalued and jars after a mineral in. Pickling and table salt between sea salt concentration then is one type of difference between sea salt, keep your consent. Kosher salts sold in coarse grains, differences in salt is used to products to large, you have on one million dollars may be quite be. Make the table in between kosher tradition, and now have large surface area allows pink color and hawaiian volcanic clay, method and chives together.
    [Show full text]
  • The Art of Using Salts for the Ultimate Dessert Experience
    Sea Salt Sweet THE ART OF USING SALTS FOR THE ULTIMATE DESSERT EXPERIENCE HEATHER BAIRD © 2015 by Heather Baird Photography © 2015 by Heather Baird Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. 1122 Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. I dedicate this book to my For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call grandmother Rosa Finley. (800) 810-4145, ext. 5000, or e-mail [email protected]. ISBN 978-0-7624-5396-2 Your spirit is with me always. Library of Congress Control Number: 2015942586 E-book ISBN 978-0-7624-5811-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Susan Van Horn Edited by Jennifer Kasius Typography: Archer, Beton, Isabella Script, Museo, Neutra Text and Nymphette Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com www.sprinklebakes.com contents acknowledgments Acknowledgments . 5 THANKS TO MY SUPPORTIVE AGENT center piece of cake.
    [Show full text]
  • Cooks Illustrated: Brining Basics
    The Basics of Brining How salt, sugar, and water can improve texture and flavor in lean meats, poultry, and seafood. BY JULIA COLLIN Why are some roast turkeys dry as sawdust while others boast meat that’s firm, juicy, of weight—call it, for lack of a better phrase, water retention—that stays with it through and well seasoned? The answer is brining. Soaking a turkey in a brine—a solution of salt the cooking process. This weight gain translates into moist meat; the salt and sugar in (and often sugar) and a liquid (usually water)—provides it with a plump cushion of sea- the brine translate into seasoned, flavorful meat. And this applies to all likely candidates soned moisture that will sustain it throughout cooking. The turkey will actually gain a bit for brining (see below). For a complete understanding of the process, read on. HOW IT WORKS THE BEST CANDIDATES FOR BRINING Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in Lean and often mildly flavored meats with a tendency equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey to overcook—such as chicken, turkey, and pork—are (in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that perfect candidates for brining, which leaves them plump the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concen- and seasoned. Many types of seafood also take well to tration (the cells).
    [Show full text]
  • About Brining
    All About Brining Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork and seafood. This topic explains how brining works, which cuts of meat benefit most from brining, and concludes with a couple of recipes to get you started. Background On Brining Historically, brining has been used as a method to preserve meat. Meat is soaked for many days in a very strong saltwater solution with the addition of sugar, spices, and other ingredients. This curing process binds the water in the meat or removes it altogether so it's not available for the growth of food- spoiling microorganisms. With the advent of mechanical refrigeration, traditional brining became less popular for food preservation, but is still used today in the production of some meat products. Introducing Flavor Brining Today there's a surge in popularity of "flavor brining", a term coined by Bruce Aidells and Denis Kelly in the book The Complete Meat Cookbook. While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist. At a minimum, a flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices.
    [Show full text]
  • Two Great Tastes. One Sweet Rebate
    Two Great Tastes. One Sweet Rebate. SAVE $5 per case/bag during the Diamond Crystal® Sweet & Salty Rewards Promotion. _______ Bags or cases of Diamond Crystal® Sea Salt x $5 per bag/case ............... $ ________ _______ Cases of Diamond Crystal® Kosher Salt x $5 per case ............................... $ ________ _______ Cases of Diamond Crystal® French Fry Salt x $5 per case ......................... $ ________ _______ Bags of Cargill® Alberger #50 Salt bags x $5 per bag ................................ $ ________ _______ Bags of Diamond Crystal® Water Softening Salt x $5 per bag ................... $ ________ _______ Bags of Diamond Crystal® Ice Melting Salt x $5 per bag ............................ $ ________ GRAND TOTAL REBATE $ __________ NAME / TITLE ______________________________________________/ _______________________________________ ESTABLISHMENT / SEGMENT __________________________________/ _______________________________________ STREET ADDRESS / CITY _____________________________________/ _______________________________________ STATE / ZIP ___________ / __________________________________PHONE ___________________________________ DISTRIBUTOR _____________________________________________EMAIL ____________________________________ * Minimum 5 case/bag combined purchase required on Diamond Crystal® Sea Salt, Diamond Crystal® Kosher Salt, Diamond Crystal® French To receive your rebate, mail proof of performance, this Fry Salt, Diamond Crystal® Granulated Table Salt, Cargill® Alberger #50 Salt Bags, Diamond Crystal® Water Softening
    [Show full text]
  • Compare Sea Salt and Table Salt
    Compare Sea Salt And Table Salt Staurolitic and midway Seth trichinized: which Sauncho is worn-out enough? Powell remains omental after Morgan circumnutated sanctimoniously or mastermind any gabbles. Elton remains hybrid: she reasonless her stabilizations consolidated too segmentally? Once the nutrients and sea salt compare table salt in most health, or plain english time Regardless of salt consumption should people be consumed the sea salt compare and table salt different under a salt shaker at all of the thyroid was hard to prepare, it being unrefined. Regardless of its memories, our bodies require only certain amount of salt to function properly and stay healthy. The short of table salt and sea salt have found in the sheer variety? Table salt is extracted just for the salt than that people also recover extinct animals this is a very short of animate in rock formations like small bites and mineral. Please enter for valid email and edit again. Unrefined sea and table? Many individuals who follow in the Midwest are iodine deficient because the soil in spill area of watching world is iodine deplete. The Midwest is square as the Goiter Belt for the lack of iodine in overall soil and maybe in come local vegetables. Vestibulum ac diam sit well as sea. So why, when real set, is study so complicated? Sea content is salt procedure is produced by the evaporation of seawater It is used as a seasoning in foods cooking cosmetics and for preserving food offer is also called. By weight, gain salt to table salt contain the clove amount of sodium, which influence what we often limit a better health.
    [Show full text]
  • Food Facts Highlights: Brine Meats Before Grilling for Moistness and Flavor It Seems That Brining of Meat Is All the Rage
    Food Facts Highlights: Brine Meats before Grilling for Moistness and Flavor It seems that brining of meat is all the rage. But how does it work? A food scientist explains how a soak in a salt solution makes lean meat juicier and more flavorful. But note, while brining will improve quality - especially of grilled meat, it may not be appropriate for those who need to restrict sodium in their diet. From an article by Shirley O. Corriher- FineCooking http://www.taunton.com/finecooking/pages/c00169.asp Roasted turkey breast, sautéed pork chops, and stir-fried shrimp all tend to suffer a common fate when they're cooked even a few minutes longer than necessary: they get dry and tough. Actually, any kind of meat or fish will taste like shoe leather if it's severely overcooked, but turkey, pork, and shrimp are particularly vulnerable because they're so lean. Luckily, there's a simple solution (literally) for this problem. Soaking these types of leaner meats in a brine -- a solution of salt and water -- will help ensure moister, juicier results. How Brining Works Moisture loss is inevitable when you cook any type of muscle fiber. Heat causes raw individual coiled proteins in the fibers to unwind -- the technical term is denature -- and then join together with one another, resulting in some shrinkage and moisture loss. Normally, meat loses about 30% of its weight during cooking. But if you soak the meat in a brine first, you can reduce this moisture loss during cooking to as little as 15% according to Dr.
    [Show full text]
  • Veggies Every Time P
    simply JUNE 2017 GET YOUR THAT’S S’MORE LIKE IT! GRILL P. 2 ON! PERFECTLY GRILLED VEGGIES EVERY TIME P. 7 CELEBRATE DAD FREE with purchase WITH FAST AND EASY GRILLING IDEAS schnucks.com Made Easy Coupons Made Easy schnupons.com Sign up today Clip Shop Save and join 100,000 other customers who are saving time & money! contents JUNE 2017 S’more Please 2 Try one (or s’more!) of our novel s’mores ideas. Spice It Up! Featured 5 Bring out the best in the meats you grill with rubs and spices. Fresh Off the Grill 6 Grilling provides a smoky twist to seasonal produce. Meat Schnucks Makes 8 Grilling GREAT See the story behind our pork Master steaks, and try Doris Schnuck’s famous BBQ sauce. Get Your Grill On 12 Because grilled meat is tastier than a tie on Father’s Day. ADVERTISING SALES [email protected] CREATIVE DIRECTOR Erin Calvin ART DIRECTOR Alexis Huntoon JOE MINICKY, SCHNUCKS MEAT MASTER ASSISTANT ART DIRECTOR • Location: Des Peres store in St. Louis Nick Sellers • He started at Schnucks in 2000 as a bagger when he was 16 years old. • “My favorite part of the job, besides helping the customers, is seeing my RECIPE DEVELOPMENT AND fellow teammates realize their potential and strive to become something special.” FOOD STYLING Annie Whyte and Skyler Myers PHOTOGRAPHER Greg Larson CONTRIBUTING WRITERS Barb Hall and David Rowley EDITORIAL SUPPORT Nick Kassebaum, Hayley Kleven, Kelly Kraemer and Stephanie Tolle GRILLING DESIGNED AND PRINTED BY TIPS INSIDE! SIMPLY | JUNE 2017 1 S’more Please TAKE THIS CLASSIC GOOEY FAVORITE TO NEW LEVELS THE ELVIS The King would have adored this twist.
    [Show full text]
  • Evacuate Now!
    Grilled Lobster Tailes - Pages 3 Deliver to addressee below, or CURRENT RESIDENT Employment - Page 5 ECRWSS PRSRT STD US POSTAGE PAID WICHITA, KS PERMIT NO 441 Residential Customer / PO Boxholder 115 S. Kansas, Haven, Kansas 67543-0485 620-465-4636 • www.ruralmessenger.com Vol. 15 No. 10 • March 15, 2017 3/25/2017 - Carr Auction - Little River - Page - 46 To all who suffered from the devastating fires, AUCTIONS 3/25/2017 - Farm & Home Realty - Garden Plain, KS - Page - 37 may God strengthen and sustain you. 3/15/2017 - Purple Wave - Online - Page - 24 -The Rural Messenger 3/25/2017 - Kingman Real Estate - Kingman, - Page - 40 3/16/2017 - Sudduth Auction - Augusta - Page - 23 4/1/2017 - Farm & Home Realty - Garden Plain, KS - Page - 36 3/25/2017 - Larry Marshall Auction - Thayer - Page - 45 3/17/2017 Morris Yoder Auctions - Hutchinson - Page - 13 4/6/2017 - Lippard Auctions - Blackwell - Page - 32 3/25/2017 - Lindsay Auction Service - Shawnee, - Page - 47 3/18/2017 - Molitor Angus Ranch - Zenda - Page - 4 4/7/2017 - Lippard Auctions - Blackwell - Page - 33 3/25/2017 - Morris Yoder Auctions - Pretty Prairie - Page - 12 3/18/2017 - United Country National Realty Auction - Newton - Page - 4 4/7/2017 - Riggin & Company - Kechi - Page - 18 3/25/2017 - Select Auction - Hutchinson - Page - 42 3/20/2017 - Kingman County Young Farmers - Kingman - Page - 15 4/8/2017 - Hillman Auction - Garden Plain - Page - 39 3/27/2017 - Oleen Brothers - Dwight - Page - 30 3/21/2017 - Hinkson Angus Ranch - Cottonwood Falls - Page - 9 4/8/2017 - Reynolds Auction Service - Abilene - Page - 38 3/28/2017 - Crossroads Auction - Sedgwick County - Page - 22 3/22/2017 - Big Iron - Online - Page - 14 4/8/2017 - Riggin & Company - Andover - Page - 19 3/31/2017 - Griffin Real Estate & Auction - Gridley - Page - 47 3/22/2017 - Purple Wave - Online - Page - 25 4/8/2017 - Sudduth Auction - Augusta - Page - 34 3/31/2017 - Mid Continent Energy Exchange - Wichita - Page - 27 3/23/2017 - 3/23/2017, Musa Auction - Reno Co.
    [Show full text]
  • Salty Comments
    Salty Comments Facts and Opinion about Open Salt Collecting June 2003 Number 83 Salt---Salt---Salt It all started with Kay’s gourmet club. The theme for the month was “Rustic Normandy (France)”, and three of the recipes called for “Sea Salt” The club encourages you to follow recipes exactly. To avoid a trip to the beach 2 hours away, we started exploring local grocery stores. Several had bottles with the proper labels, but the salt was coarse and there was no indication of which sea it came from. We finally found an 8 oz. bottle at the Kitchen Inc. store identified as salt from Brittany in France.. It cost 50 cents an ounce, so it must be a profitable product. This led us to find out more about the history of the stuff. It turns out there is enough to fill a book – see reference below. We decided to pass along a few of the more interesting bits. Information about salt goes back thousands of years. In the early days, it was part of the Roman soldiers’ pay. There are several versions of this, but we prefer the Encyclopedia Britannica’s which says that soldiers were originally given a ration of salt along with their food. The material was so valuable that they sold it rather than eat it. When the army decided to stop the salt ration, they had to give the troops an increase in pay to compensate. This increase was called the “salarium” (salt money, we guess), which led to the word “salary” today. Just where their salt came from is unclear – there might have been salt mines but it could have been made by evaporating sea water.
    [Show full text]
  • Iodized Salt During the Great Depression in the 1920S, and Iodine Deficiency Was Spreading in Parts of the Country and Causing Goitre, Enlarging the Thyroid Gland
    When assessing different salts, we consider the four following elements: S Taste, crunch and melt-in-your- A mouth qualities Size, shape, colour, moisture content and density of the crystals Properties in the salt from the L landscape it was taken from (ash, clay etc.), andProperties added to T the salt after harvesting (smoke, wine, flowers etc.). While the base ingredient in most salts is indeed sodium chloride, the location and method of production impact the final makeup of salt, much like wine, where the intrinsic properties of the grapes are characterized by the soil or 'terroir', the geological makeup of the regions in which salts are harvested have a significant bearing on their flavours. Copyright © FoodLogic 2021 - All Rights Reserved What are the different types? Table Salt Considered the perfect all-purpose salt, table salt is used as an ingredient or seasoning in most cooking and baking recipes. Table salt will usually contain added iodine as iodine deficiency has become common in many parts. Anti- caking agents are typically added to table salt to prevent clumping and keep the salt flowing freely. Table salt has a uniform crystal size, which is excellent for concise and consistent cooking when measuring volume. Rock Salt Rock salt is salt that has been extracted from underground salt mines through the process of mining with dynamite and then crushed further for food use. It can be found under the rugged layers of the Earth's surface and is scientifically known as halite. Rock salt is a popular salt type for specialty applications. Copyright © FoodLogic 2021 - All Rights Reserved Iodized salt During the Great Depression in the 1920s, and iodine deficiency was spreading in parts of the country and causing goitre, enlarging the thyroid gland.
    [Show full text]