Science Inventory Project - Copy

8/20/2019 Science Inventory Project - Copy

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Table of Contents

A. Preliminaries

• Title page

•

Abstract• Acknowledgement

• Dedication

• Table of Contents

B. Chapter 1

• Introduction

• Statement of the problem Specific !uestions

• Significance of the Stud"

• Delimitation of the Stud"

• Definition of terms

C. Chapter #

• $e%iew of $elated &iterature

a' &ocalb' (oreignc' )ther $eadings

D. Chapter *

•

$esearch design• $espondents+Content of the stud"

• Sampling techni,ues

• -perimental Procedures

-. Chapter /

• Anal"sis Interpretation

(. Chapter 0Conclusion

. Chapter 2

• Bibliographies

)thers 3

• Appendices

• Curriculum 4itae

• !uestionnaire + Inter%iewer uide


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• $eadings other Document

Saltwater

PowerProponents :Hazel C. Trabajo


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Ronald Pellano Jeanessa May Catito

ABST$ACT

Although not completel" researched upon5 saltwater has a low %oltage reading5

which indicates that it has some electric potential. The main goal of this In%estigator"

Pro6ect is to make that potential known and put it to good use through research and

eperimentation. As saltwater ma" be a new en%ironmentall"7friendl"5 cheap source of

energ"5 its usage will definitel" help our future generations and contribute to the welfare

of the -arth.

People are alread" noticing the effects of their ne%er7ending usage of the natural

resources of the world5 and the" also know the current energ" shortages that the world

is facing. 8ow5 with the introduction of this new kind of renewable energ"5 the world9s

suppl" of energ" will finall" be met if this proposal will push through. Since saltwater is

renewable5 there are alread" some technologies that can harness it and con%ert it to

electricit" for the world to use. :ith this in mind5 we hope to answer and find a solution

to world9s energ" crisis through this pro6ect.

The results of the eperimentation were obtained b" setting up a saltwater

miture and connecting this to a %oltmeter through copper wires5 alligator clips5 and iron

magnesium electrodes. A reading is seen in the %oltmeter to confirm the theor" that

saltwater has electrical conducti%e+generating properties.


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In conclusion5 as saltwater was found to ha%e electrical readings. It is possible

that electricit" ma" one da" come not from fossil fuels5 coil5 oil5 but rather5 from

saltwater5 a renewable5 green5 and plentiful source of power.

AC;8):&-D-


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DEDICATI!

T"is st#dy is dedi$ate to t"e Al%i&"ty 'od (

to t"e belo)ed *a%ilies and *riends o* t"e resear$"er (

wit"o#t w"ose $arin& s#pport it wo#ld not "a)e been possible.


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I8T$)D=CTI)8

The world we li%e in is abundant with food5 life and resources5 but we

continue to use up non7renewable resources in massi%e amounts. As a result5 the man"

nations and countries of the world will ha%e to deal with water5 food5 and energ"

shortages5 as an effect of o%erpopulation. This Pro6ect presents a new5 deri%ed energ"

source. It will also discuss the methods and wa"s we can utili>e this en%ironmentall"7

friendl" resource to produce an efficient "et clean source of energ". The researcher

were inspired to in%estigate the alternati%e energ" source because the world9s main

energ" resources 5 like coal and oil are rapidl" depleting.


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Both surface and underground salt waters are sometimes GminedG for their contents of

economicall" useful minerals .

Saltwater intrusions can be an important en%ironmental problem5 which can

degrade water supplies re,uired for drinking or irrigation. Saltwater intrusions are

caused in places near the ocean where there are ecessi%e withdrawals of underground

supplies of fresh waters. This allows underground salt waters to migrate inland5 and

spoil the ,ualit" of the a,uifer for most uses. Saltwater intrusions are usuall" caused b"

ecessi%e usage of ground water for irrigation in agriculture5 or b" ecessi%e demands

on freshwaters to suppl" drinking water to large cities.

People are alread" noticing the effects of their ne%er7ending usage of the natural

resources of the world5 and the" also know the current energ" shortages that the world

is facing. 8ow5 with the introduction of this new kind of renewable energ"5 the world9s

suppl" of energ" will finall" be met if this proposal will push through. Since saltwater is

renewable5 there are alread" some technologies that can harness it and con%ert it to

electricit" for the world to use. :ith this in mind5 we hope to answer and find a solution

to world9s energ" crisis through this pro6ect.


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STAT-


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Specific )b6ecti%es3

The purpose of the eperiment is so that a competent indi%idual will be able to re7

create the eperiment5 and so that if there will be disco%eries made5 it can be used b"

the world to help them benefit more on rela"ing on renewable energ" sources like

saltwater.

SI8I(ICA8C- )( TF- ST=DJ

This stud" can greatl" benefit the societ" in terms of en%ironmental conser%ation

and energ" sufficienc" because this ma" drasticall" reduce the consumption of non7

renewable energ" resources. In addition5 the usage of saltwater as an alternati%e

source can answer man" of the world9s energ" demands since seawater is readil"

a%ailable and renewable. As a direct result5 less crude oils and coal7burning will take

place5 resulting in a cleaner and more hospitable en%ironment.


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D-&I


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D-(I8ITI)8 )( T-$' of solids per litre5 a salinit" of *.0@. Salt is essential for animal life5 and

saltiness is one of the basic human tastes. The tissues of animals contain larger

https://simple.wikipedia.org/wiki/Waterhttps://simple.wikipedia.org/wiki/Seahttps://simple.wikipedia.org/wiki/Oceanhttps://simple.wikipedia.org/wiki/Food_preservationhttps://simple.wikipedia.org/wiki/Scientisthttps://simple.wikipedia.org/wiki/Measurehttps://simple.wikipedia.org/wiki/Salt_lakehttps://simple.wikipedia.org/wiki/Salt_plainhttps://simple.wikipedia.org/wiki/Brackish_waterhttps://simple.wikipedia.org/wiki/Densityhttps://en.wikipedia.org/wiki/Mineralhttps://en.wikipedia.org/wiki/Sodium_chloridehttps://en.wikipedia.org/wiki/Salt_(chemistry)https://en.wikipedia.org/wiki/Crystallinityhttps://en.wikipedia.org/wiki/Halitehttps://en.wikipedia.org/wiki/Seawaterhttps://en.wikipedia.org/wiki/Salinityhttps://en.wikipedia.org/wiki/Sodium_in_biologyhttps://en.wikipedia.org/wiki/Basic_tasteshttps://en.wikipedia.org/wiki/Animalhttps://simple.wikipedia.org/wiki/Waterhttps://simple.wikipedia.org/wiki/Seahttps://simple.wikipedia.org/wiki/Oceanhttps://simple.wikipedia.org/wiki/Food_preservationhttps://simple.wikipedia.org/wiki/Scientisthttps://simple.wikipedia.org/wiki/Measurehttps://simple.wikipedia.org/wiki/Salt_lakehttps://simple.wikipedia.org/wiki/Salt_plainhttps://simple.wikipedia.org/wiki/Brackish_waterhttps://simple.wikipedia.org/wiki/Densityhttps://en.wikipedia.org/wiki/Mineralhttps://en.wikipedia.org/wiki/Sodium_chloridehttps://en.wikipedia.org/wiki/Salt_(chemistry)https://en.wikipedia.org/wiki/Crystallinityhttps://en.wikipedia.org/wiki/Halitehttps://en.wikipedia.org/wiki/Seawaterhttps://en.wikipedia.org/wiki/Salinityhttps://en.wikipedia.org/wiki/Sodium_in_biologyhttps://en.wikipedia.org/wiki/Basic_tasteshttps://en.wikipedia.org/wiki/Animal


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,uantities of salt than do plant tissuesL therefore the t"pical diets of nomads who subsist

on their flocks and herds re,uire little or no added salt5 whereas cereal7based diets

re,uire supplementation. Salt is one of the oldest and most ubi,uitous of food

seasonings5and salting is an important method of food preser%ation.

Electrolyte Solution. An electrol"te solution is a solution that generall" contains ions5

atoms or molecules that ha%e lost or gained electrons5 and is electricall" conducti%e. (or

this reason the" are often called ionic solutions5 howe%er there are some cases where

the electrol"tes are not ions.

Electrolysis. In chemistr" and manufacturing5 electrolysis is a techni,ue that

uses a direct electric current ?DC' to dri%e an otherwise non7spontaneous chemical

reaction. -lectrol"sis is commerciall" important as a stage in the

separation of elements from naturall" occurring sources such as ores using

an electrol"tic cell. The %oltage that is needed for electrol"sis to occur is called

the decomposition potential.

Electricity is the set of ph"sical phenomena associated with the presence and

flow of electric charge. -lectricit" gi%es a wide %ariet" of well7known effects5 such as

lightning5 static electricit"5 electromagnetic induction and electric current.

Water ?chemical formula3 F#)' is a transparent fluid which forms the worldMs

streams5 lakes5 oceans and rain5 and is the ma6or constituent of the fluids of organisms.

As a chemical compound5 a water molecule contains one o"gen and

two h"drogen atoms that are connected b" co%alent bonds.

https://en.wikipedia.org/wiki/Planthttps://en.wikipedia.org/wiki/Salting_(food)https://en.wikipedia.org/wiki/Food_preservationhttps://en.wikipedia.org/wiki/Chemistryhttps://en.wikipedia.org/wiki/Manufacturinghttps://en.wikipedia.org/wiki/Electric_currenthttps://en.wikipedia.org/wiki/Electrolysis#Industrial_useshttps://en.wikipedia.org/wiki/Chemical_elementhttps://en.wikipedia.org/wiki/Electrolytic_cellhttps://en.wikipedia.org/wiki/Voltagehttps://en.wikipedia.org/wiki/Decomposition_potentialhttps://en.wikipedia.org/wiki/Chemical_compoundhttps://en.wikipedia.org/wiki/Properties_of_waterhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Atomhttps://en.wikipedia.org/wiki/Covalent_bondhttps://en.wikipedia.org/wiki/Planthttps://en.wikipedia.org/wiki/Salting_(food)https://en.wikipedia.org/wiki/Food_preservationhttps://en.wikipedia.org/wiki/Chemistryhttps://en.wikipedia.org/wiki/Manufacturinghttps://en.wikipedia.org/wiki/Electric_currenthttps://en.wikipedia.org/wiki/Electrolysis#Industrial_useshttps://en.wikipedia.org/wiki/Chemical_elementhttps://en.wikipedia.org/wiki/Electrolytic_cellhttps://en.wikipedia.org/wiki/Voltagehttps://en.wikipedia.org/wiki/Decomposition_potentialhttps://en.wikipedia.org/wiki/Chemical_compoundhttps://en.wikipedia.org/wiki/Properties_of_waterhttps://en.wikipedia.org/wiki/Oxygenhttps://en.wikipedia.org/wiki/Hydrogenhttps://en.wikipedia.org/wiki/Atomhttps://en.wikipedia.org/wiki/Covalent_bond


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:ater is a li,uid at standard ambient temperature and pressure5 but it often co7eists

on -arth with its solid state5 iceL and gaseous state5 steam ?water %apour '.

$-4I-: )( $-&AT-D &IT-$AT=$-

There ha%e been se%eral breakthroughs in this research of saltwater being

con%erted into electricit". The first one presented is an accidental disco%er" made in the

-rie5 Penns"l%ania5 #E. ohn ;an>ius set on fire a %ial with saltwater using a radio

fre,uenc" generator. ;an>ius was eperimenting with desalinate seawater. :hile doing

so5 he found he could keep the water NburningO as long as it was eposed to the proper

fre,uencies from his machine. $ustum $o"5 a professor at Penn State =ni%ersit"5 tried

this eperiment in the lab at the uni%ersit"5 and5 to his surprise5 it actuall" worked. Fe

eplained that the salt water wasn9t actuall" burning. It was5 in fact5 the radio fre,uenc"

that helped weaken the bonds holding together the salt water9s constituents. $o" sa"s

that he will continue to in%estigate on this5 and he can see the potential applications of

this process of burning saltwater as a source of alternati%e energ".

Another recent breakthrough in relation to this topic is the topic on Power

eneration. A team of researchers from the =S and China ha%e disco%ered a new

https://en.wikipedia.org/wiki/Liquidhttps://en.wikipedia.org/wiki/Standard_ambient_temperature_and_pressurehttps://en.wikipedia.org/wiki/Earthhttps://en.wikipedia.org/wiki/Solidhttps://en.wikipedia.org/wiki/Icehttps://en.wikipedia.org/wiki/Gashttps://en.wikipedia.org/wiki/Water_vaporhttps://en.wikipedia.org/wiki/Liquidhttps://en.wikipedia.org/wiki/Standard_ambient_temperature_and_pressurehttps://en.wikipedia.org/wiki/Earthhttps://en.wikipedia.org/wiki/Solidhttps://en.wikipedia.org/wiki/Icehttps://en.wikipedia.org/wiki/Gashttps://en.wikipedia.org/wiki/Water_vapor


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desalination process that could produce electricit" and clean water. The" did this b"

modif"ing a microbial fuel cell5 which is used to desalinate saltwater into drinkable

water. Bruce &ogan from Penns"l%ania State =ni%ersit" sa"s that desalination of

saltwater uses a lot of electricit"5 but b" using the microbial desalination cells5 one can

desalinate saltwater and produce electricit" while remo%ing the organic material from

the saltwater. Pre%iousl"5 most desalination plants need electricit" and high pressure to

desalinate saltwater5 but with this new techni,ue uses organic matter to remo%e most of

salt from brackish water or seawater.

The older process uses # chambers in the microbial fuel cell5 but the new process uses

* chambers one containing saltwater5 the other water5 and the last one containing

seawater in between the other chambers5 which are separated b" ion7specific

membranes. The process goes like this3 :hen the bacteria NconsumeO the wastewater5

the ions become charged5 which are separated b" the membranes. Some are

consumed at the electrodes desalinating the water in the central chamber and

generating a current. The" sa" that it still isn9t practical to use a process like this5 but

their main goal was onl" to see whether bacteria can do this or not.

Common salt is a mineral composed primaril" of sodium chloride ?8aCl'5

a chemical compound belonging to the larger class of saltsL salt in its natural form as

a cr"stalline mineral is known as rock salt or halite. Salt is present in %ast ,uantities

in seawater5 where it is the main mineral constituentL the open ocean has about *0

grams ?1.# o>' of solids per litre5 a salinit" of *.0@. Salt is essential for animal life5 and

saltiness is one of the basic human tastes. The tissues of animals contain larger

,uantities of salt than do plant tissuesL therefore the t"pical diets of nomads who subsist


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on their flocks and herds re,uire little or no added salt5 whereas cereal7based diets

re,uire supplementation. Salt is one of the oldest and most ubi,uitous of food

seasonings and salting is an important method of food preser%ation.

Some of the earliest e%idence of salt processing dates to around 5 "ears

ago5 when people li%ing in $omania were boiling spring water to etract the saltsL a salt7

works in China has been found which dates to approimatel" the same period. Salt was

pri>ed b" the ancient Febrews5 the reeks5 the $omans5 the B">antines5 the Fittites

and the -g"ptians.

Salt became an important article of trade and was transported b" boat across the


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the bod"5 the water le%el inside the cells drops because all a%ailable water is needed in

the fluid surrounding the cell. This is known as deh"dration77not enough water inside the

cells. :hen water le%els in the cells get reall" low5 the" start screaming for water5 and

we feel this as pain.

etting enough water into "our bod" is one re,uirement5 but to utili>e that water5

our cells also need salt. Fa%e "ou e%er wondered how water gets inside a cellH It mo%es

through the process of osmosis5 and osmosis is managed b" the salt concentration

present in the cells. :ater is alwa"s mo%ing from a cell with lower salt concentration to

a cell with higher salt concentration77essentiall"5 water follows salt.

(or a cell to Gattractor GpullG water inside5 it needs salt. The broad spectrum of minerals

found in NThe )riginalO Fimala"an Cr"stal Salt is ideal nutrients to aid the cells in

attracting water. This in turns helps to absorb all other nutrients gi%en to the bod" with

food or supplements. 8atural salt is -SS-8TIA& for food and nutrient absorptionQ

Salt ?sodium chloride' is essential for life. The tight regulation of the bod"Ms sodium and

chloride concentrations is so important that multiple mechanisms work in concert to

control them. Although scientists agree that a minimal amount of salt is re,uired for

sur%i%al5 the health implications of ecess salt intake represent an area of continued

in%estigation among scientists5 clinicians5 and public health eperts ?1'.

(unction

http://lpi.oregonstate.edu/mic/minerals/sodium#referenceshttp://lpi.oregonstate.edu/mic/minerals/sodium#references


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Sodium ?8aR' and chloride ?Cl7' are the principal ions in the fluid outside of cells

?etracellular fluid'5 which includes blood plasma. As such5 the" pla" critical roles in a

number of life7sustaining processes ?#'.


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Absorption of sodium in the small intestine pla"s an important role in the

absorption of chloride5 amino acids5 glucose5 and water. Similar mechanisms are

in%ol%ed in the reabsorption of these nutrients after the" ha%e been filtered from the

blood b" the kidne"s. Chloride5 in the form of h"drochloric acid ?FCl'5 is also an

important component of gastric 6uice5 which aids the digestion and absorption of man"

nutrients ?#5 0'.


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smaller peptide ?angiotensin II' b" angiotensin con%erting en>"me ?AC-'5 an en>"me

present on the inner surface of blood %essels and in the lungs5 li%er5 and kidne"s.

Angiotensin II stimulates the constriction of small arteries5 resulting in increased blood

pressure. Angiotensin II is also a potent stimulator of aldosterone s"nthesis b"

the adrenal glands. Aldosterone is a steroid hormone that acts on the kidne"s to

increase the reabsorption of sodium and the ecretion of potassium. $etention of

sodium b" the kidne"s increases the retention of water5 resulting in increased blood

%olume and blood pressure ?/'.

Anti7diuretic hormone ?ADF'

Secretion of ADF b" the posterior pituitar" gland is stimulated b" a significant

decrease in blood %olume or pressure. ADF acts on the kidne"s to increase the

reabsorption of water ?/'.

Deficienc"

Sodium ?and chloride' deficienc" does not generall" result from inade,uate

dietar" intake5 e%en in those on %er" low7salt diets ?0'.

F"pernatremia

F"pernatremia defined as a serum sodium concentration of less than 1*2

mmol+liter5 ma" result from increased fluid retention ?dilutionalh"ponatremia' or

increased sodium loss. Dilutional h"pernatremia ma" be due to inappropriate anti7

http://lpi.oregonstate.edu/mic/glossary#adrenal-glandshttp://lpi.oregonstate.edu/mic/glossary#steroidhttp://lpi.oregonstate.edu/mic/minerals/sodium#reference4http://lpi.oregonstate.edu/mic/glossary#pituitary-glandhttp://lpi.oregonstate.edu/mic/minerals/sodium#reference4http://lpi.oregonstate.edu/mic/minerals/sodium#reference5http://lpi.oregonstate.edu/mic/glossary#serumhttp://lpi.oregonstate.edu/mic/glossary#adrenal-glandshttp://lpi.oregonstate.edu/mic/glossary#steroidhttp://lpi.oregonstate.edu/mic/minerals/sodium#reference4http://lpi.oregonstate.edu/mic/glossary#pituitary-glandhttp://lpi.oregonstate.edu/mic/minerals/sodium#reference4http://lpi.oregonstate.edu/mic/minerals/sodium#reference5http://lpi.oregonstate.edu/mic/glossary#serum


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diuretic hormone ?ADF' secretion5 which is associated with disorders affecting

the central ner%ous s"stem and with use of certain drugs ?see Drug interactions'. In

some cases5 ecessi%e water intake ma" also lead to dilutional h"pernatremia.

Conditions that increase the loss of sodium and chloride include se%ere or prolonged

%omiting or diarrheal5 ecessi%e and persistent sweating5 the use of some diuretics5 and

some forms of kidne" disease. S"mptoms of h"pernatremia include headache5 nausea5

%omiting5 muscle cramps5 fatigue5 disorientation5 and fainting. Complications of se%ere

and rapidl" de%eloping h"pernatremia ma" include cerebral oedema ?swelling of the

brain'5 sei>ures5 coma5 and brain damage. Acute or se%ere h"pernatremia ma" be fatal

without prompt and appropriate medical treatment ?2'.

Prolonged endurance eercise and h"pernatremia

F"pernatremia has recentl" been recogni>ed as a potential problem in

indi%iduals competing in %er" long endurance eercise e%ents5 such as marathons5

ultramarathons5 and Ironman triathlons. In 1E5 #0 out of 20 participants in an

Ironman triathlon ?almost /@' recei%ed medical attention for h"ponatremia ?E'.

Participants who de%eloped h"ponatremia during an Ironman triathlon had e%idence of

fluid o%erload despite relati%el" modest fluid intakes5 suggesting that fluid ecretion was

inade,uate and+or the fluid needs of these ultra7distance athletes ma" be less than

currentl" recommended ?'. It has been speculated that the use of non7steroidal anti7

inflammator" drugs ?8SAIDs' ma" increase the risk of eercise7related h"ponatremia b"

impairing water ecretion ?'5 but firm e%idence is presentl" lacking

http://lpi.oregonstate.edu/mic/glossary#central-nervous-systemhttp://lpi.oregonstate.edu/mic/minerals/sodium#drug-interactionshttp://lpi.oregonstate.edu/mic/minerals/sodium#reference6http://lpi.oregonstate.edu/mic/minerals/sodium#reference7http://lpi.oregonstate.edu/mic/minerals/sodium#reference8http://lpi.oregonstate.edu/mic/minerals/sodium#reference8http://lpi.oregonstate.edu/mic/minerals/sodium#reference9http://lpi.oregonstate.edu/mic/glossary#central-nervous-systemhttp://lpi.oregonstate.edu/mic/minerals/sodium#drug-interactionshttp://lpi.oregonstate.edu/mic/minerals/sodium#reference6http://lpi.oregonstate.edu/mic/minerals/sodium#reference7http://lpi.oregonstate.edu/mic/minerals/sodium#reference8http://lpi.oregonstate.edu/mic/minerals/sodium#reference9


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(or thousands of "ears it has been known that domestic and wild animals need

salt 6ust as man does5 and not 6ust for fla%our. The %irtues of salt for animals were

etolled b" the ancient reeks. -arl" eplorers in Africa5 Asia and 8orth America

recorded obser%ations of gra>ing animals tra%eling to salt springs or deposits to satisf"

ra%enous appetites for salt. Animals depri%ed of salt will risk gra%e danger or resort to

unusual beha%iour to obtain it. Considerable e%idence eists that earl" nomads and

hunters took ad%antage of this fact to lure and capture animals b" locating areas with

salt and waiting for animals to come there periodicall".

Salt is uni,ue in that animals ha%e a much greater appetite for the sodium and

chloride in salt than for other minerals. Because most plants pro%ide insufficient sodium

for animal feeding and ma" lack ade,uate chloride content5 salt supplementation is a

critical part of a nutritionall" balanced diet for animals. In addition5 because animals

ha%e a definite appetite for salt5 it can be used as a deli%er" mechanism to ensure

ade,uate intake of less palatable nutrients and as a feed limiter.

-%en though the bod" onl" contains about .#@ sodium5 it is essential for life and

is highl" regulated. About half of the sodium in the bod" is in the soft tissues of the

bod"L the other half in bones. Sodium makes up about *@ of the basic mineral

elements in the blood serum and is the chief cation regulating blood pF. The abilit" of

muscles to contract is dependent on proper sodium concentrations. Sodium pla"s ma6or

roles in ner%e impulse transmission and the rh"thmic maintenance of heart action.


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-fficient absorption of amino acids and monosaccharides from the small intestine

re,uires ade,uate sodium.

The other nutrient in salt5 chloride is also essential for life. Chloride is the

primar" anion in blood5 and represents about two thirds of its acidic ions. The chloride

shift5 mo%ement of chloride in and out of the red blood cells5 is essential in maintaining

the acid7base balance of the blood. Chloride is also a necessar" part of the h"drochloric

acid produced b" the stomach which is re,uired to digest most foods.

=nfortunatel"5 it is often assumed that if the sodium re,uirement is met5 the

chloride re,uirement will automaticall" be met also. Fowe%er5 recent e%idence indicates

this ma" not alwa"s be the case. (or eample5 Belgian studies showed a close

correlation between potassium and chloride in the urine of cows. The" concluded that

the necessit" for the ruminant to eliminate high amounts of dietar" potassium ?as

potassium chloride' can dramaticall" increase the chloride re,uirement. Therefore5

since man" ruminant feedstuffs are ,uite high in potassium5 the potassium7to7chloride

ratio in the diet is important.

In monogastrics5 a chloride deficienc" can also de%elop when low le%els of salt

are fed. &each and 8esheim5 reported that a chloride deficienc" in chicks results in

etremel" poor growth rate5 high mortalit"5 ner%ous s"mptoms5 deh"dration and reduced

blood chloride.

Animals ha%e a more well defined appetite for sodium chloride than an" other

compound in nature ecept water. $uminants ha%e such a strong appetite for sodium


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that the eact location of salt source is permanentl" imprinted into their memor" which

the" can then return to when the" become deficient. Bell showed that when steers were

trained to recei%e their sodium in response to pressing a panel5 maimum effort to

recei%e the sodium occurred at eight da"s and after5 on a sodium deficient diet. Cattle

also ha%e a keen sense of smell for sodium. Sodium deficient steers were offered a

cafeteria of 1# buckets of water with onl" one containing moderate le%els of sodium

salts. Steers would ,uickl" choose the water containing sodium salts without ha%ing to

taste the water sources.

Forses ha%e been shown to ha%e a specific appetite for salt if the diet is deficient

in sodium. This is not true for the other nutrients. (or eample5 horses do not de%elop a

preference for calcium supplements when fed a calcium deficient diet. This natural

appetite for salt is what makes salt such an ecellent deli%er" mechanism for other

nutrients that need to be consumed regularl"5 but where a natural appetite is lacking.

The 1/ 8$C Beef Cattle committee recogni>ed this fact in stating that minerals

lacking in the diet can be pro%ided b" Gself7feedingG common salt7mineral mitures when

the miture is consumed in amounts to satisf" the animalsM appetite for salt.

Salt draws water out of cells %ia the process of osmosis. -ssentiall"5 water

mo%es across a cell membrane to tr" to e,uali>e the salinit" or concentration of salt on

both sides of the membrane. If "ou add enough salt5 too much water will be remo%ed

from a cell for it to sta" ali%e or reproduce. )rganisms that deca" food and cause

disease are killed b" a high concentration of salt. A concentration of #@ salt will kill

bacteria. &ower concentrations inhibit microbial growth5 until "ou get down to the salinit"

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of the cells5 which ma" ha%e the opposite and undesirable effect of pro%iding ideal

growing conditionsQ

Fistoricall"5 the main reason for the addition of salt to food was for preser%ation.

Because of the emergence of refrigeration and other methods of food preser%ation5 the

need for salt as a preser%ati%e has decreased ?Fe and


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())D SA(-TJ A8D P$-S-$4ATI)8

As mentioned pre%iousl"5 the first ma6or addition of sodium to foods was as salt5

which acted to pre%ent spoilage. Prior to refrigeration5 salt was one of the best methods

for inhibiting the growth and sur%i%al of undesirable microorganisms. Although modern7

da" ad%ances in food storage and packaging techni,ues and the speed of

transportation ha%e largel" diminished this role5 salt does remain in widespread use for

pre%enting rapid spoilage ?and thus etending product shelf life'5 creating an

inhospitable en%ironment for pathogens5 and promoting the growth of desirable micro7

organisms in %arious fermented foods and other products. )ther sodium7containing

compounds with preser%ati%e effects are also used in the food suppl".

Salt9s $ole in the Pre%ention of


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energ" to eclude sodium ions from the cell5 all of which can reduce the rate of growth

?Shelef and Seiter5 #0'.

Toda"5 few foods are preser%ed solel" b" the addition of salt. Fowe%er5 salt

remains a commonl" used component for creating an en%ironment resistant to spoilage

and inhospitable for the sur%i%al of pathogenic organisms in foods. Products in the

modern food suppl" are often preser%ed b" multiple hurdles that control microbial

growth ?&eistner5 #'5 increase food safet"5 and etend product shelf life. Salt5 high7 or

low7temperature processing and storage5 pF5 redo potential5 and other additi%es are

eamples of hurdles that can be used for preser%ation. As shown in (igure /715 no

single preser%ation method alone would create a stable productL when combined5

howe%er5 these methods result in a desirable5 stable5 and safe product. (or eample5 a

food might be protected b" a combination of salt5 refrigeration5 pF5 and a chemical

preser%ati%e.

(or man" foods5 reducing the sodium content of the product should not create

food safet" or spoilage concerns. Such foods include fro>en products5 products that are

sufficientl" thermall" processed to kill pathogenic organisms ?e.g.5 canned foods'5 acidic

foods ?pF *.'5 and foods in which water acti%it" remains low when sodium is

remo%ed ?e.g.5 foods with low water acti%it" due to high sugar content' ? $edd" and


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product has an ade,uate shelf life and to pre%ent pathogen growth. Such efforts do

incur additional costs and re,uire careful attention to ensure that new formulations and

processes are sufficient to ensure product safet". These issues are discussed further

in Chapters 2 and .

(oods using sodium as a hurdle to retard microbial growth and sur%i%al

present a reformulation challenge5 since changing the sodium content alters the impact

?or height' of the water acti%it" hurdle. Changing this single hurdle ma" impact the

safet" and ,ualit" of the food because other hurdles that are present ?pF5 temperature5

etc.' ma" work onl" in combination with the original sodium le%el. To maintain a safe5

good7,ualit" product5 reformulation ma" ha%e to include the introduction of additional

hurdles or an increase in the impact of eisting hurdles. If such additional measures are

not taken during sodium reduction efforts5 the remaining products ma" not be stable.

(or eample5 in cured meats5 reducing the sodium content ?b" remo%ing both salt and

sodium nitrite' could allow for rapid growth of lactic acid bacteria and action b"

proteol"tic microorganisms5 resulting in a product that spoils more rapidl" ?$oberts and


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(ood5 #'. &isteriosis is caused b" &isteria monoc"togenes5 which has a high thermal

stabilit" and is able to grow and sur%i%e at refrigeration temperatures and ele%ated salt

le%els ?aika and (anelli5 #*'. To decrease the risk of listeriosis5 a draft report of the

=nited ;ingdom9s Ad%isor" Committee on the


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Similarl"5 turke" frankfurters inoculated with C. botulinum and held at #EC showed

more rapid toin production when salt content was #.0 percent than when it was /.

percent ?Barbut et al.5 12'.

In addition to C. botulinum and &. monoc"togenes5 the growth of other

foodborne pathogens ma" be more rapid in foods with reduced contents of salt and

other sodium7containing preser%ati%es. These pathogens include Bacillus

cereus5Staph"lococcusaureus5 Jersiniaenterocolitica5 Aeromonash"drophila5 Clostridiu

m perfringens5 and Arcobacter ?D9Sa and Farrison5 #0L $edd" and


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human histor" that could make salt5 did. It is essential as a seasoning5 a preser%ati%e

and a nutrient. Those without the resources or skill to make salt needed to trade for it.

And it might not be that bad for us5 after all. A new ma6or stud" of *521

peoplepublished last week in the ournal of the American


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onl" the %oices of the other ingredients5 or can salt chime in as a chorus5 or e%en grab

the microphone for a %erseH

It is right and proper to use as much salt as "ou want so long as "ou are the

one salting "our food. There are thousands of salts in the world5 and there is no reason

not to eplore as man" as inspire "ou. )n the other hand5 salting effecti%el" can be

achie%ed with the simplest of resources3 A fleur de sel for finishing fine foods5 a flake

salt for snapp" contrast on fresh %egetables5 and a selgris for e%er"thing else. (inishing

with salt rather than salting "our food during cooking is one of the most effecti%e wa"s

we ha%e of pla"ing sensuall" with what we eat. It brings food5 salt and "our palate into

the most intimate possible contact. :hen salt is allowed to pla" a finishing role in the

dish5 the relationship of salt and food e%ol%es with e%er" bite. As "ou eat5 food and salt

combine first a flash of salt ... then the food ... a flicker of salt ... now fuller food

fla%ours ... then a faint spark of salt catching at the comple afterglow of the food. The

rewards3 increased intensit" and compleit" of fla%our5 surprising tetures5 unepected

aromas and a heightened awareness of the process of tasting food.

I belie%e salt awakens us to our senses and our instincts like no other edible

substance. It also connects us to our en%ironment and our traditions. Appreciating salt

and using it well begins with a glimpse at the cultural and economic centralit" of this

essential mineral.

$-S-A$CF D-SI8

http://en.wikipedia.org/wiki/Fleur_de_selhttp://en.wikipedia.org/wiki/Fleur_de_sel


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The researcher made use an eperimental ,uantitati%e research utili>ing

descripti%e correlation techni,ues and use a standard format5 with a few minor

interdisciplinar" differences of generating a h"pothesis to be pro%ed or dispro%ed. This

h"pothesis must be pro%able b" mathematical and statistical means5 and is basis

around which the whole eperiment is designed.

!uantitati%e eperiments are useful for testing the results gained b" a series of

,ualitati%e eperiments5 leading to a final answer5 and a tightening down of possible

directions for follow up research to take. This design was appropriate in this

in%estigator" pro6ect.

Respondents/Contents of the Study


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8ame !uestions3

?


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In the table abo%e5 the first ,uestion5 about 2E@ answer "es while about **@

answer no. In second ,uestions5 2@ answer "es while /@ answer no.

Experimental Procedures

Prepare the materials needed. Then5 prepare the electrical materials5 connect

them correctl". Connect the other another wirings that are connected to the saltwater.


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After that5 if the connections are securel" and correctl" connected finall"5 "ou can screw

the light bulb on the miniature base.


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-perimental Procedure3

1 ing it5 and attach it to the end of the >inc7

coated wire sticking out of the solution.

0 )pen the alligator clip on the other end of the wire5 and attach it to the negati%e pole of

the %oltmeter.

2 $epeat Steps / and 0 to connect the copper7coated nail to the positi%e pole of the

%oltmeter.


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Statistical Treatment

:e used ;arl Pearson9s formula in order to find the


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Analysis & Interpretation

Data Anal"sis 3

:hen the %olume of saltwater5 the power of the electricit" in the saltwater also

increases a notch5 so a tremendous amount of saltwater is needed to produce

sustainable power. Stirring the saltwater will increase its potential electrical energ"5

which ma" be caused b" the acti%ation and pronunciation of the seawater9s molecules.

Therefore5 stirring the saltwater will increase its potential electric energ". (inall"5 through

this eperiment5 it was obser%ed that the electrol"sis method was used to produce the

electricit" from saltwater. :ater is comprised of two elements h"drogen and o"gen.

Distilled water is pure and free of saltsL thus it is a %er" poor conductor of electricit". B"

adding ordinar" table salt to distilled water5 it becomes an electrol"te solution that can

conduct electricit".

nterpretation

The gathered was seriousl" interpreted3

a. The present stud" is not harmful in the en%ironment for it is natural and eco7

friendl". The present stud" was found to be a good source of electricit" 5 can


40/48

performed the said its potential to conduct electricit".

b. The present stud" can help reduce damaging emmisions being added to our

atmosphere.

c. -nsures reliable energ" source.

!aterials and E"uipment

Below are the listed materials and e,uipment needed in this stud" to obtain

saltwater power eperiment.

Table 1.

The name of the materials and amount used to conduct this stud".

#$ teaspoon Salt

#$$$


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Conclusion

The main goal was to find an alternati%e source of energ" and to be able to see

if saltwater can be used as the alternati%e source of energ".

Based on eperimentation5 we found out that saltwater has potential electrical

energ"5 which can be used as an alternati%e source of power.

Arri%ing at the results and outputs 5 the researcher conclude after the hard

in%estigation produce on how to pro%e that saltwater can be a good conductor of

electricit". The researcher found out that the present product can trul"5 effecti%el"5

and so affordable that can be an alternati%e energ" in conducting electricit" and

since the main material is in our sorroundings.


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&iblio'raphies

Alee". NFow Saltwater Can Be turned Into -nerg".O ed Salt :ater.O 1/


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C"apter ,

Re)iew o* Related-iterat#re


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C"apter


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C"apter /


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Chapter 5Summary, Conclusion

& Interpretation


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Chapter 4Analysis & Interpretation


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C"apter 0

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