DOCSLIB.ORG

Cut the Salt!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cut the Salt! VOLUME 9, NUMBER 7 Health Bulletin NEW YORK CITY DEPARTMENT OF HEALTH AND M ENTAL HYGIENE #82 in a series of Health Bulletins on issues of pressing interest to all New Yorkers Cut the Salt! Many foods pack a lot more salt than you think. TOO MUCH SALT CAN RAISE BLOOD PRESSURE AND LEAD TO HEART ATTACK AND STROKE • Available in Spanish and Chinese: call 311 or visit nyc.gov/health • Disponible en español: llame al 311 o visite nyc.gov/health • nyc.gov/health Health nyc.gov/health Cut the Salt! Volume 9 – Number 7 First Printing: February/March 2006 – Revised/Reprinted: 10/09, 10/10 Too much salt is harmful. Check food labels before you buy. Shopping for food On average, people eat much more salt than they should. Read the Nutrition Facts label to choose • Fresh foods usually have less salt than canned or • It’s the sodium in salt that makes products with less sodium. processed foods. blood pressure go up. • This can of chicken & rice soup • Canned items such as beans • Cutting down on salt helps Chicken & Rice Soup has 870 mg of sodium per and soup broth can be very prevent and control high serving. That is a lot! Most people high in salt. Compare labels blood pressure. should eat no more than 1,500 and look for “low-sodium” or • Most people should eat no more mg of sodium per day. “no-salt-added” versions. than 1,500 mg of sodium per • Be sure to check the serving • Check the label when you day. This is most important for size and the number of servings buy raw meat; even it often people with high blood pressure, per container. has added salt. black people, and middle-aged and older people. • This can contains two servings, • Processed foods marketed so if you eat the whole can, you’ll as “healthy” or “low-fat” may • Even people with normal blood get TWICE as much sodium – have a lot of sodium. Always pressure benefit from lower more than you should eat in check the label. blood pressure. Lower blood a day! pressure decreases the risk of • Salad dressings and heart attack and stroke. condiments, such as ketchup and soy sauce, are often high in sodium. Most restaurant meals and processed Compare the amount of sodium in At home foods are full of salt. different brands. • Cut down on salt gradually, over a few weeks or even months. You’ll be Your salt shaker is not the Salty foods don’t always TASTE salty, less likely to notice a difference. main problem! so always check the label. • Snack on fresh fruits and vegetables instead of salty chips and popcorn. • Most of the salt we eat – almost 80% – • Try ½ teaspoon of salt when recipes call for 1 teaspoon. comes from packaged, processed and • Be aware that some seasonings like adobo, garlic salt and lemon store-bought food, and from restaurant pepper contain salt. meals (including fast food). • Create your own salt-free seasonings using oregano, basil, celery seed, • Only about 10% of the sodium in our curry powder, cayenne pepper or other herbs and spices to add flavor. diet comes from salt we add during cooking or at the table. • Many salt substitutes contain potassium. If you are taking medications regularly or have kidney disease, talk to your doctor before using • The rest is found naturally in food. a salt substitute. Eating out • Ask for your meal to be prepared without added salt. You can always salt to taste. • Some restaurants – especially chain restaurants – provide nutritional information. Ask for a copy. holesterol 1 holesterol 1 Sodium 870mg Choose the lowest! Sodium 480mg l Carb l Carb Cut the Salt! Volume 8 – Number 5 First Printing: February/March 2006 – Revised/Reprinted: 10/09, 10/10 Too much salt is harmful. Check food labels before you buy. Shopping for food On average, people eat much more salt than they should. Read the Nutrition Facts label to choose • Fresh foods usually have less salt than canned or • It’s the sodium in salt that makes products with less sodium. processed foods. blood pressure go up. • This can of chicken & rice soup • Canned items such as beans • Cutting down on salt helps Chicken & Rice Soup has 870 mg of sodium per and soup broth can be very prevent and control high serving. That is a lot! Most people high in salt. Compare labels blood pressure. should eat no more than 1,500 and look for “low-sodium” or • Most people should eat no more mg of sodium per day. “no-salt-added” versions. than 1,500 mg of sodium per • Be sure to check the serving • Check the label when you day. This is most important for size and the number of servings buy raw meat; even it often people with high blood pressure, per container. has added salt. black people, and middle-aged and older people. • This can contains two servings, • Processed foods marketed so if you eat the whole can, you’ll as “healthy” or “low-fat” may • Even people with normal blood get TWICE as much sodium – have a lot of sodium. Always pressure benefit from lower more than you should eat in check the label. blood pressure. Lower blood a day! pressure decreases the risk of • Salad dressings and heart attack and stroke. condiments, such as ketchup and soy sauce, are often high in sodium. Most restaurant meals and processed Compare the amount of sodium in At home foods are full of salt. different brands. • Cut down on salt gradually, over a few weeks or even months. You’ll be Your salt shaker is not the Salty foods don’t always TASTE salty, less likely to notice a difference. main problem! so always check the label. • Snack on fresh fruits and vegetables instead of salty chips and popcorn. • Most of the salt we eat – almost 80% – • Try ½ teaspoon of salt when recipes call for 1 teaspoon. comes from packaged, processed and • Be aware that some seasonings like adobo, garlic salt and lemon store-bought food, and from restaurant pepper contain salt. meals (including fast food). • Create your own salt-free seasonings using oregano, basil, celery seed, • Only about 10% of the sodium in our curry powder, cayenne pepper or other herbs and spices to add flavor. diet comes from salt we add during cooking or at the table. • Many salt substitutes contain potassium. If you are taking medications regularly or have kidney disease, talk to your doctor before using • The rest is found naturally in food. a salt substitute. Eating out • Ask for your meal to be prepared without added salt. You can always salt to taste. • Some restaurants – especially chain restaurants – provide nutritional information. Ask for a copy. holesterol 1 holesterol 1 Sodium 870mg Choose the lowest! Sodium 480mg l Carb l Carb Cut the Salt! Volume 8 – Number 5 First Printing: February/March 2006 – Revised/Reprinted: 10/09, 10/10 Too much salt is harmful. Check food labels before you buy. Shopping for food On average, people eat much more salt than they should. Read the Nutrition Facts label to choose • Fresh foods usually have less salt than canned or • It’s the sodium in salt that makes products with less sodium. processed foods. blood pressure go up. • This can of chicken & rice soup • Canned items such as beans • Cutting down on salt helps Chicken & Rice Soup has 870 mg of sodium per and soup broth can be very prevent and control high serving. That is a lot! Most people high in salt. Compare labels blood pressure. should eat no more than 1,500 and look for “low-sodium” or • Most people should eat no more mg of sodium per day. “no-salt-added” versions. than 1,500 mg of sodium per • Be sure to check the serving • Check the label when you day. This is most important for size and the number of servings buy raw meat; even it often people with high blood pressure, per container. has added salt. black people, and middle-aged and older people. • This can contains two servings, • Processed foods marketed so if you eat the whole can, you’ll as “healthy” or “low-fat” may • Even people with normal blood get TWICE as much sodium – have a lot of sodium. Always pressure benefit from lower more than you should eat in check the label. blood pressure. Lower blood a day! pressure decreases the risk of • Salad dressings and heart attack and stroke. condiments, such as ketchup and soy sauce, are often high in sodium. Most restaurant meals and processed Compare the amount of sodium in At home foods are full of salt. different brands. • Cut down on salt gradually, over a few weeks or even months. You’ll be Your salt shaker is not the Salty foods don’t always TASTE salty, less likely to notice a difference. main problem! so always check the label. • Snack on fresh fruits and vegetables instead of salty chips and popcorn. • Most of the salt we eat – almost 80% – • Try ½ teaspoon of salt when recipes call for 1 teaspoon. comes from packaged, processed and • Be aware that some seasonings like adobo, garlic salt and lemon store-bought food, and from restaurant pepper contain salt. meals (including fast food). • Create your own salt-free seasonings using oregano, basil, celery seed, • Only about 10% of the sodium in our curry powder, cayenne pepper or other herbs and spices to add flavor. diet comes from salt we add during cooking or at the table. • Many salt substitutes contain potassium.
Load more

Recommended publications
  • Ozone Questions and Answers
    FRom THE WORLd’s #1 IN-flooR CLEANING SYSTEMS CompANY OZONE QUESTIONS AND ANSWERS WHY OZONATE MY POOL OR SPA? ANSWER: Pool owners who are concerned about the harmful effects of chlorine will be interested in reducing chlorine levels in the water. In particular, pools with chlorine-only systems can be harmful as the skin’s pores open up and ingest chlorine into the body. In some cases competitive swimmers will refuse to swim in a chlorine-only pool, and Olympic pools are generally ozonated for this reason. WHAT IS OZONE? ANSWER: Ozone is active oxygen, O3. Ozone occurs naturally in the earth’s atmosphere to protect us from the sun’s harmful rays. As single oxygen atoms are very unstable, they travel around in pairs which are written scientifically as O2. Ozone is made up of three oxygen atoms written as O3. When activated, it is called Triatomic Oxygen. HOW DOES OZONE WORK? ANSWER: Ozone is up to 50 times more powerful at killing bacteria and viruses than traditional pool chemicals and up to 3000 times faster. Ozone is faster than chlorine at killing bacteria because chlorine needs to diffuse through the cell wall and disrupt the bacteria’s metabolism. Ozone, however ruptures the cell wall from the outside causing the cell’s contents to fall apart. This process is known as “cellular lyses”. This process takes place in about 2 seconds. With ozone, after the destruction of the cell all that is left are carbon dioxide, cell debris and water. Once this process is complete ozone reverts back to oxygen O2; which makes ClearO3 a very eco-friendly product.
    [Show full text]
  • Multidisciplinary Design Project Engineering Dictionary Version 0.0.2
    Multidisciplinary Design Project Engineering Dictionary Version 0.0.2 February 15, 2006 . DRAFT Cambridge-MIT Institute Multidisciplinary Design Project This Dictionary/Glossary of Engineering terms has been compiled to compliment the work developed as part of the Multi-disciplinary Design Project (MDP), which is a programme to develop teaching material and kits to aid the running of mechtronics projects in Universities and Schools. The project is being carried out with support from the Cambridge-MIT Institute undergraduate teaching programe. For more information about the project please visit the MDP website at http://www-mdp.eng.cam.ac.uk or contact Dr. Peter Long Prof. Alex Slocum Cambridge University Engineering Department Massachusetts Institute of Technology Trumpington Street, 77 Massachusetts Ave. Cambridge. Cambridge MA 02139-4307 CB2 1PZ. USA e-mail: [email protected] e-mail: [email protected] tel: +44 (0) 1223 332779 tel: +1 617 253 0012 For information about the CMI initiative please see Cambridge-MIT Institute website :- http://www.cambridge-mit.org CMI CMI, University of Cambridge Massachusetts Institute of Technology 10 Miller’s Yard, 77 Massachusetts Ave. Mill Lane, Cambridge MA 02139-4307 Cambridge. CB2 1RQ. USA tel: +44 (0) 1223 327207 tel. +1 617 253 7732 fax: +44 (0) 1223 765891 fax. +1 617 258 8539 . DRAFT 2 CMI-MDP Programme 1 Introduction This dictionary/glossary has not been developed as a definative work but as a useful reference book for engi- neering students to search when looking for the meaning of a word/phrase. It has been compiled from a number of existing glossaries together with a number of local additions.
    [Show full text]
  • Hydraulics Manual Glossary G - 3
    Glossary G - 1 GLOSSARY OF HIGHWAY-RELATED DRAINAGE TERMS (Reprinted from the 1999 edition of the American Association of State Highway and Transportation Officials Model Drainage Manual) G.1 Introduction This Glossary is divided into three parts: · Introduction, · Glossary, and · References. It is not intended that all the terms in this Glossary be rigorously accurate or complete. Realistically, this is impossible. Depending on the circumstance, a particular term may have several meanings; this can never change. The primary purpose of this Glossary is to define the terms found in the Highway Drainage Guidelines and Model Drainage Manual in a manner that makes them easier to interpret and understand. A lesser purpose is to provide a compendium of terms that will be useful for both the novice as well as the more experienced hydraulics engineer. This Glossary may also help those who are unfamiliar with highway drainage design to become more understanding and appreciative of this complex science as well as facilitate communication between the highway hydraulics engineer and others. Where readily available, the source of a definition has been referenced. For clarity or format purposes, cited definitions may have some additional verbiage contained in double brackets [ ]. Conversely, three “dots” (...) are used to indicate where some parts of a cited definition were eliminated. Also, as might be expected, different sources were found to use different hyphenation and terminology practices for the same words. Insignificant changes in this regard were made to some cited references and elsewhere to gain uniformity for the terms contained in this Glossary: as an example, “groundwater” vice “ground-water” or “ground water,” and “cross section area” vice “cross-sectional area.” Cited definitions were taken primarily from two sources: W.B.
    [Show full text]
  • Molten Salt Chemistry Workshop
    The cover depicts the chemical and physical complexity of the various species and interfaces within a molten salt reactor. To advance new approaches to molten salt technology development, it is necessary to understand and predict the chemical and physical properties of molten salts under extreme environments; understand their ability to coordinate fissile materials, fertile materials, and fission products; and understand their interfacial reactions with the reactor materials. Modern x-ray and neutron scattering tools and spectroscopy and electrochemical methods can be coupled with advanced computational modeling tools using high performance computing to provide new insights and predictive understanding of the structure, dynamics, and properties of molten salts over a broad range of length and time scales needed for phenomenological understanding. The actual image is a snapshot from an ab initio molecular dynamics simulation of graphene- organic electrolyte interactions. Image courtesy of Bobby G. Sumpter of ORNL. Molten Salt Chemistry Workshop Report for the US Department of Energy, Office of Nuclear Energy Workshop Molten Salt Chemistry Workshop Technology and Applied R&D Needs for Molten Salt Chemistry April 10–12, 2017 Oak Ridge National Laboratory Co-chairs: David F. Williams, Oak Ridge National Laboratory Phillip F. Britt, Oak Ridge National Laboratory Working Group Co-chairs Working Group 1: Physical Chemistry and Salt Properties Alexa Navrotsky, University of California–Davis Mark Williamson, Argonne National Laboratory Working
    [Show full text]
  • Oesper's Salt
    Notes from the Oesper Collections Oesper’s Salt William B. Jensen Department of Chemistry, University of Cincinnati Cincinnati, OH 45221-0172 Though he passed away in 1977, the name of Ralph Edward Oesper (figure 1) is still pervasive in the Uni- versity of Cincinnati Department of Chemistry. We have the Oesper Professorship of Chemical Education and History of Chemistry, the annual Oesper Sympo- sium and Award, the Oesper Chemistry and Biology Library, and the Oesper Collections in the History of Chemistry, to name but a few of the institutions and activities funded by Oesper’s legacy to the department. Despite this, however, few of the current faculty and students are aware of Oesper’s activities as a chemist or of the fact that he is, to the best of my knowledge, the only member of our department – past or present – to have a chemical compound named in his honor. Best remembered today for his work in the field of the history of chemistry, most of Oesper’s professional activities as a practicing chemist centered on the field of analytical chemistry, where he is responsible for having translated several important German mono- Figure 1. Ralph Edward Oesper (1884-1977). graphs – the most famous of which were perhaps Fritz Feigl’s various books on the technique of spot analysis (1). If Oesper had a particular specialty of his own, it metric analysis. In 1934 he introduced a new indicator was the use of oxidation-reduction reactions in volu- (naphthidine) for chromate titrations (2) and in 1938 he translated the German monograph Newer Methods of Volumetric Analysis (3).
    [Show full text]
  • The Water Molecule
    Seawater Chemistry: Key Ideas Water is a polar molecule with the remarkable ability to dissolve more substances than any other natural solvent. Salinity is the measure of dissolved inorganic solids in water. The most abundant ions dissolved in seawater are chloride, sodium, sulfate, and magnesium. The ocean is in steady state (approx. equilibrium). Water density is greatly affected by temperature and salinity Light and sound travel differently in water than they do in air. Oxygen and carbon dioxide are the most important dissolved gases. 1 The Water Molecule Water is a polar molecule with a positive and a negative side. 2 1 Water Molecule Asymmetry of a water molecule and distribution of electrons result in a dipole structure with the oxygen end of the molecule negatively charged and the hydrogen end of the molecule positively charged. 3 The Water Molecule Dipole structure of water molecule produces an electrostatic bond (hydrogen bond) between water molecules. Hydrogen bonds form when the positive end of one water molecule bonds to the negative end of another water molecule. 4 2 Figure 4.1 5 The Dissolving Power of Water As solid sodium chloride dissolves, the positive and negative ions are attracted to the positive and negative ends of the polar water molecules. 6 3 Formation of Hydrated Ions Water dissolves salts by surrounding the atoms in the salt crystal and neutralizing the ionic bond holding the atoms together. 7 Important Property of Water: Heat Capacity Amount of heat to raise T of 1 g by 1oC Water has high heat capacity - 1 calorie Rocks and minerals have low HC ~ 0.2 cal.
    [Show full text]
  • Nature of Salt Nasa Summer of Innovation
    National Aeronautics and Space Administration NATURE OF SALT NASA SUMMER OF INNOVATION LESSON DESCRIPTION UNIT Students examine the molecular Physical Science – States of Matter structure of salt and the elements that compose it. GRADE LEVELS 4th -6th OBJECTIVES Students will: CONNECTION TO CURRICULUM Explain the general relationship Science between an element's Periodic Table Group Number and its TEACHER PREPARATION TIME 10 minutes tendency to gain or lose electron(s). LESSON TIME NEEDED Explain the difference between 45 minute Complexity: Basic molecular compounds and ionic compounds. Use a model to demonstrate sodium chloride's cubic form which results from its microscopic crystal lattice. Describe the nature of the electrostatic attraction of the oppositely charged ions that holds the structure of salt together. NATIONAL STANDARDS National Science Education Standards (NSTA) Science as Inquiry Understanding of scientific concepts Skills necessary to become independent inquirers about the natural world Physical Science Properties of objects and materials MANAGEMENT It is suggested that the “Electrolysis of Water” activity listed in the additional resources section of this lesson be performed prior to introducing this lesson to students. It can be done as a demonstration or as a full engagement activity with students. CONTENT RESEARCH Chemically, table salt consists of two elements, sodium (Na) and chloride (Cl). Neither element occurs separately and free in nature, but are found bound together as the compound sodium chloride. It occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes. Seawater contains an average of 2.6% (by weight) sodium chloride, or 78 million metric tons per cubic kilometer, an inexhaustible supply.
    [Show full text]
  • Salt Fat Acid Heat Documentary Worksheet Episode 1: Fat 1
    Name: _______________________________ Period:________ Date: _____________ Salt Fat Acid Heat Documentary Worksheet Episode 1: Fat 1. The fat that defines the flavor of Italian food more than any other is _________________________________________________. 2. A good olive oil must have 3 parameters: a. _____________________________________________________________ b. _____________________________________________________________ c. _____________________________________________________________ 3. True or False: Extra Virgin Olive Oil is basically a fresh-pressed Juice made with heat and chemicals. 4. What type of cooking (cuisine) relies heavily on bacon fat and lard? a. Italian b. Southern (United States) c. French d. Tex-Mex 5. What cuisine is defined by the rich taste of butter? a. Italian b. Southern (United States) c. French d. Tex-Mex 6. Olive oil does two important things for focaccia: a. Lends a rich ____________________________________________________ flavor. b. Creates a ______________________________________________ crumb and ______________________________________________________ crust. 7. Explain why oil does not get better with age like wine. 8. What 3 things transform the pork meat into prosciutto, salami or other cured meats? 9. Fat creates 5 distinct textures: i. Creamy ii. _______________________________________________________________________________________ iii. Crisp iv. _______________________________________________________________________________________ v. Light 10. What fat is used in making pasta? Name: _______________________________
    [Show full text]
  • Recovery of Acid and Base from Sodium Sulfate Containing Lithium Carbonate Using Bipolar Membrane Electrodialysis
    membranes Article Recovery of Acid and Base from Sodium Sulfate Containing Lithium Carbonate Using Bipolar Membrane Electrodialysis Wenjie Gao 1, Qinxiang Fang 1, Haiyang Yan 2 , Xinlai Wei 1,2,* and Ke Wu 1,* 1 Collaborative Innovation Center for Environmental Pollution Precaution and Ecological Rehabilitation of Anhui, School of Biology, Food and Environment Engineering, Hefei University, Hefei 230601, China; [email protected] (W.G.); [email protected] (Q.F.) 2 CAS Key Laboratory of Soft Matter Chemistry, Collaborative Innovation Center of Chemistry for Energy Materials, School of Chemistry and Material Science, University of Science and Technology of China, Hefei 230026, China; [email protected] * Correspondence: [email protected] (X.W.); [email protected] (K.W.) Abstract: Lithium carbonate is an important chemical raw material that is widely used in many contexts. The preparation of lithium carbonate by acid roasting is limited due to the large amounts of low-value sodium sulfate waste salts that result. In this research, bipolar membrane electrodialysis (BMED) technology was developed to treat waste sodium sulfate containing lithium carbonate for conversion of low-value sodium sulfate into high-value sulfuric acid and sodium hydroxide. Both can be used as raw materials in upstream processes. In order to verify the feasibility of the method, the effects of the feed salt concentration, current density, flow rate, and volume ratio on the desalination performance were determined. The conversion rate of sodium sulfate was close to 100%. The energy consumption obtained under the best experimental conditions was 1.4 kWh·kg−1. The purity of the obtained sulfuric acid and sodium hydroxide products reached 98.32% and 98.23%, respectively.
    [Show full text]
  • Salt: Combining ACID and BASE in a Distributed Database
    Salt: Combining ACID and BASE in a Distributed Database Chao Xie, Chunzhi Su, Manos Kapritsos, Yang Wang, Navid Yaghmazadeh, Lorenzo Alvisi, and Prince Mahajan, The University of Texas at Austin https://www.usenix.org/conference/osdi14/technical-sessions/presentation/xie This paper is included in the Proceedings of the 11th USENIX Symposium on Operating Systems Design and Implementation. October 6–8, 2014 • Broomfield, CO 978-1-931971-16-4 Open access to the Proceedings of the 11th USENIX Symposium on Operating Systems Design and Implementation is sponsored by USENIX. Salt: Combining ACID and BASE in a Distributed Database Chao Xie, Chunzhi Su, Manos Kapritsos, Yang Wang, Navid Yaghmazadeh, Lorenzo Alvisi, Prince Mahajan The University of Texas at Austin Abstract: This paper presents Salt, a distributed recently popularized by several NoSQL systems [1, 15, database that allows developers to improve the perfor- 20, 21, 27, 34]. Unlike ACID, BASE offers more of a set mance and scalability of their ACID applications through of programming guidelines (such as the use of parti- the incremental adoption of the BASE approach. Salt’s tion local transactions [32, 37]) than a set of rigorously motivation is rooted in the Pareto principle: for many ap- specified properties and its instantiations take a vari- plications, the transactions that actually test the perfor- ety of application-specific forms. Common among them, mance limits of ACID are few. To leverage this insight, however, is a programming style that avoids distributed Salt introduces BASE transactions, a new abstraction transactions to eliminate the performance and availabil- that encapsulates the workflow of performance-critical ity costs of the associated distributed commit protocol.
    [Show full text]
  • Ion Exchange for Dummies
    Rohm and Haas Ion Exchange ION EXCHANGE FOR DUMMIES An introduction Water Water is a liquid. Water is made of water molecules (formula H2O). All natural waters contain some foreign substances, usually in small amounts. The water in the river, in a well or from your tap at home is not just H2O, it contains a little of: • Solid, insoluble substances, such as sand or vegetal debris. You can in principle filter these solid substances out. • Soluble substances, that you most often cannot see and that cannot be filtered out. These substances can be inorganic or organic, they can be ionised (electrically charged) or not. The soluble, non-ionised substances are present in the water in form of molecules of various sizes and formulas, for instance: • Carbon dioxide is a small molecule with a simple formula: CO2. • Sugar is a larger molecule with a complicated formula abbreviated as C12H22O11. You may want to remove these foreign substances from the water. You can remove the ionised substances by ion exchange. Ions The soluble, ionised substances are present in water as ions, which are electrically charged atoms or molecules. The positively charged ions are called cations, and the negatively charged ions are called anions. Because water is globally neutral electrically (otherwise you would get an electric shock when you put your hand in water) the number of positive charges is identical to the number of negative charges. Ions can have one charge or more, the most usual range being 1 to 3. Ions can be made of one atom only, or several atoms linked permanently together, like molecules.
    [Show full text]
  • Identification, Properties, and Synthesis of an Unknown Ionic Compound
    Identification, Properties, and Synthesis of an Unknown Ionic Compound Chemistry 101 Laboratory, Section 004 Instructor: Linna Yinling February 17, 2015 Our signatures indicate that this document represents the work completed by our group this semester. Goals The goals of this experiment are to identify our given unknown compound and to identify as many chemical and physical properties of the compound as possible. Our final goal will be to devise two syntheses of our compound, which we will evaluate for cost effectiveness and the yield of compound they could potentially give us. Experimental Design We first performed the positive test with the unknown compound to determine what the unknown contains. Once the unknown was discovered, we did the five chemical reactions with the known compound (NaCl) to make sure it matched the unknown compound NaCl. The first chemical reaction was done with AgNO3 to test for the presence of Chloride. We added a small amount of sodium chloride and small amount of water to the test tube. We then added the compound AgNO3. If the reaction was positive then there would be precipitation and the mixture would turn a cloudy white and solid would form on the bottom. If the reaction was negative there would be no reaction and the mixture would stay clear. The second reaction was done with BaCl2 to test for the presence of sulfate. We added a small amount of sodium chloride and a small amount of water to the test tube. We then added the compound BaCl2. If the reaction was positive then there would be precipitation and we would know our compound contained sulfate.
    [Show full text]