...pressure cooker: 15 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered. Roll the dough into thin 1,5 cm thick logs and cut into 2 cm. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.) Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter. Or butter and tomatos (burro e oro) Ingredients 1 kg potatoes 300 g. flour 1 egg, extra large 1 pinch salt...
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...Subjective: Thready, weak, rapid pulse rate Hypotension Flat neck veins Normal or low central venous pressure. Generalized skeletal muscle weakness that is worse in extremities Diminished deep tendon reflexes Objective: The only thing that was observed when I did a patient assessment was that she was confused, had a few misperceptions about what was going on with her family and their world, however she was not alert enough to give me anything objective in nature. | #1)Risk for electrolyte imbalance related to: Hyponatremiaas evidenced by: Hypertension, generalized edema, Rapid thready pulse, Cold/clammy skin, | ND #1: Electrolyte and Acid/Base Balance (NOC)The patient will: Display heart rate, BP, and laboratory results within normal limits. Between 9am-12pm 5/7/152) The patient will: display absence of cardiac dysrhythmias, muscle weakness, paresthesias, twitching, spasms, and dizziness between 9am-12pm 5/7/15 | Assess: Identify the patient at risk for hyponatremia and the specific cause, sodium loss or fluid excess.1) Monitor I&O. Calculate fluid balance. Weigh daily.(Indicators of fluid balance are important, because either fluid excess or deficit may occur with hyponatremia.) 2) Assess level of consciousness/neuromuscular response. (Sodium deficit may result in decreased mentation (to point of coma), as well as generalized muscleweakness/cramps, convulsions.)3) Maintain quiet environment; provide safety/seizure precautions.(Reduces CNS stimulation and risk of injury...
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...Effect of Molecular Weight on the Rate of Diffusion Olive Kristianne C. Quicoy Group 4 Sec. Y-5L October 7, 2015 ------------------------------------------------- A scientific paper submitted in partial fulfillment of the requirements in General Biology 1 laboratory under Ma’am Joan Christine O. Adajar, 1st sem., 2015-2016 ABSTRACT The relationship of molecular weight and rate of diffusion was determined using three colored substances with different molecular weights, namely Potassium permanganate, Potassium dichromate and Methylene Blue. A water-agar gel in a petri dish was used to be able to observe the movement of the particles of each substance. Potassium dichromate had the fastest rate of diffusion among the three substances. Thus, the smaller the molecular weight, the faster the rate of diffusion. INTRODUCTION The movement of molecules from the area of higher concentration to the area of lower concentration is called diffusion (Mader & Windelspecht, 2013). Diffusion is observed when cooking pasta, a helium balloon deflates, drinking hot tea, and in many other situations in our daily lives, thus understanding it is important. A lot of factors affect the diffusion of particles, such as time and molecular weight. Molecules of smaller mass diffuse faster than those with larger mass (Robinson and Hotzclaw, 1988). If this is so, then the smaller the molecular weight, the faster the rate of diffusion. To observe how time and molecular weight affects the rate of diffusion...
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...Case Study : Morton Salt 1. Briefly describe salt production, from brine production to finished round cans. Salt is obtained by introducing water into salt caverns which in turn dissolves the salt deposits within the caverns, allowing the salt solution (brine) to be brought to the surface for further processing. The brine is boiled in order to remove most of the liquid, resulting in salt crystal deposits. The salt crystal deposits are then further dried to remove all residual moisture to produce the final product; salt. The finished product is stored within a silo awaiting production. The round cans used for packaging salt are produced on-site. The cans are produced by gluing two sheets of chip board and rolled into a continuous tube. The tube is then cut into long sections and then cut again into can-size pieces. The finished pieces are moved on conveyor to where the various parts can be assembled into cans and glued. Once the cans are formed, they are filled with salt and the pour spout is added to the can. Once completed, the finished cans containing salt are loaded onto pallets and placed into inventory awaiting shipping to distributors. 2. Briefly describe quality assurance efforts in round can production. Quality is checked primarily by visual inspection including verifying the assembly was done correctly, checking the filled cans for correct weight, inspecting cans to ensure labels are correctly aligned, and checking to see whether metal pour spouts are correctly...
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...1. Briefly describe salt production, from brine production to finished round cans. Salt is obtained by introducing water into salt caverns which in turn dissolves the salt deposits within the caverns, allowing the salt solution (brine) to be brought to the surface for further processing. The brine is boiled in order to remove most of the liquid, resulting in salt crystal deposits. The salt crystal deposits are then further dried to remove all residual moisture to produce the final product; salt. The finished product is stored within a silo awaiting production. The round cans used for packaging salt are produced on-site. The cans are produced by gluing two sheets of chip board and rolled into a continuous tube. The tube is then cut into long sections and then cut again into can-size pieces. The finished pieces are moved on conveyor to where the various parts can be assembled into cans and glued. Once the cans are formed, they are filled with salt and the pour spout is added to the can. Once completed, the finished cans containing salt are loaded onto pallets and placed into inventory awaiting shipping to distributors. 2. Briefly describe quality assurance efforts in round can production. Quality is checked primarily by visual inspection including verifying the assembly was done correctly, checking the filled cans for correct weight, inspecting cans to ensure labels are correctly aligned, and checking to see whether metal pour spouts are correctly attached. 3. What are some...
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...FROM FOOD TO WAR From seasoning their food to conquering nations, salt had many uses in Biblical times. Nowadays when people hear salt they think of salting their food or melting the ice on their steps, but it has many other uses both now and in Biblical times. Believe it or not salt is mentioned 40 times in the King James Version of the Bible. One of which is Luke 14:34, which states as follows, “Salt is good: but if the salt have lost his savour, wherewith shall it be salted.” It was very useful in culture and the military, impacting both the everyday lives of the people and the lives of the soldiers. A big use of salt in culture was with food. Salt was of extreme abundance in Israel and the surrounding area and was a common item in households. Even the poorest were familiar with it and used it. The people there used it to season their food similarly to how we do today. The people would season their food before cooking it. Unlike modern times, the people in biblical times did not have the table salt like we have today but used a different, more natural form. Also like modern times, the people used it to preserve their food. In the heat of the Middle East, it was easy for the meat and other foods to spoil, but the natural minerals found in salt would protect it temporarily from the heat....
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...HINDUSTAN/SAMBHAR SALTS LIMITED JOB PROFILE POST NAME: GM (WORKS) POSITION TITLE REPORT TO: FUNCTION LOCATION JOB SUMMARY: TOUCHPOINTS : : : : GM(WORKS) CMD TECHNICAL SSL EXTERNAL -CLIENTS # 1 REPORTED BY AGM,DGM,CM, SR. MGR, MGR,AM,SUPERVISOR DATE: 11.04.2014 VERSION: 1.0 APPROVED BY: CMD AS BUSINESS HEAD FOR SSL UNIT. INTERNAL GM-W,SSL,DIVISIONAL HEAD AT SSL, GM-COMM.,HO,CMD AREAS OF RESPONSIBILITIES ROLE ROLES & RESPONSIBILITIES 2 3 4 5 6 BEHAVIOURAL COMPETENCIES PRODUCTION DRIVER DIRECT AND COORDINATE ACTIVITIES OF BUSINESS OR DEPARTMENT CONCERNED WITH PRODUCTION ,PRICING, SALES, AND /OR DISTRIBUTION OF PRODUCTS. MANAGE STAFF , PREPARING WORK SCHEDULE AND ASSIGNING SPECIFIC DUTIES. ESTABLISH AND IMPLEMENT DEPARTMENTAL POLICIES, GOALS, OBJECTIVE, AND PROCEDURES, CONFERRING ORGANISATION OFFICIALS. PRODUCTION OF SALT AS PER PRODUCTION SCHEDULE, ACHIEVE MAX EFFICIENCY OF THE PLANT, COST OPTIMIZATION, MAINTENANCE OF PLANT EQUIPMENT CO-ORDINATION WITH TECHNICAL TEAM DRIVER CO-ORDINATION WITH TECHNICAL TEAM TO ENSURE MAX. PLANT UTILIZATION RELATIONSHIP MANAGEMENT DRIVER EFFECTIVE TEAM BUILDING WITH ALL DEPT. COST OPTIMIZATION THINKER ACHIEVE MAX. OUTPUT WITH LEAST RESOURCES TRAINING & DEVELOPMENT DRIVER TRAINING & DEVELOPMENT OF STAFF TEAM BUILDING AND SECOND LINE THINKER & DRIVER DEVELOPMENT LEAD THE TEAM WITH THE HIGHEST ETHICAL STANDARDS, BY MAINTAINING EXCELLENT COMMUNICATION, WHICH WILL BE MOTIVATING THE CONFIDENCE OF THE TEAM. WORKING COLLABORATIVELY...
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...Analysis of Phosphorylated Compounds Introduction: The Fiske-Subbarow assay is an assay designed to measure levels of inorganic phosphate in biological samples. Fiske-Subbarow reducer reagent is used as the reducer component of the Fiske-Subbarow assay. Fiske-Subbarow reducer reagent is used as the reducer component of the Fiske-Subbarow assay. Materials: * Water * KH2PO3 stock solution * Microplate * Micro pipette * Acidic Molybdate Reagent * Reducing agent * 6N HCL * Water bath * 3 Unknowns Procedure: * Prepare a set of phosphate dilutions from a 1mM KH2PO4 stock solution according to the following table: DILUTION | Volume (in uL) water | Volume (in uL) KH2PO3Stock solution | #1 | 300 | 0 | #2 | 250 | 50 | #3 | 200 | 100 | #4 | 100 | 200 | #5 | 0 | 300 | * Prepare three columns of microwells * For each dilution prepared from the above table, transfer three times 75uL in separate wells of the microplate. * Obtain two unknowns (X1 and X2: 250uL of each) from your instructor or TA and transfer three times 75uL in separate wells of the microplate. * To all wells add: 25 uL acidic molybdate reagent 25 uL reducing agent 10 uL water * Keep at room temperature for 15 min. * Read the absorbance at about 600nm Preparations for the stability evaluation of phosphorylates compounds * Obtain an unknown (X3; 1000 uL) containing unknown phosphorylated compounds from your instructor or TA. ...
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...IB Chemistry Lab Report Design Example— Effect of Temperature on Solubility of Potassium Chloride in Water Research question How does temperature affect the solubility of potassium chloride in water? Hypothesis As the temperature of water increases, the particles of solid Potassium chloride, KCl, which are absorbing energy from its surrounding, start moving more easily between the solution and its solid state because. According to the second law of thermodynamics, the particles will shift to the more disordered, more highly dispersed solution state. I predict that as the temperature of a KCl and water mixture increases, then the solubility of the KCl will also increase. Variables Dependant variable The dependant variable will be the solubility of Potassium chloride in water that will be calculated at different temperatures. The solubility will change as temperature increases. Independent variable The control variables need to be constant in order to get valid and accurate results. The temperature of the solutions. Controlled variables The volume of distilled water used to dissolve Potassium chloride in each beaker The amount of Potassium chloride deposited into each beaker. The volume of the solution extracted by the syringe. Weight of each 50ml beaker Materials 6 Syringes 1 Heating plate 6 distinctly labeled 50ml Beakers 1 Electric Balance 6 Stirring Rods Distilled Water 6 distinctly labeled 100ml Beaker Controlling...
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...Emma Wellington Period 8 10/22/12 (No Partner) Lab #3 Separating the Components of a Mixture I. Purpose: The purpose of this lab was to separate the sodium chloride-silicon dioxide mixture using filtration and evaporation II. Equipment and Materials: Refer to the College Preparatory Lab manual, Page 28-30 III. Procedure: Refer to the College Preparatory Lab manual, page 28-30 IV. A. Measurements; Measurements and Data for Separating the Components of a Mixture Object | Test Tube | Test Tube+ Mixture | Filter Paper | Filter Paper+ Silicon dioxide | Evaporating dish | Evaporating dish+ Sodium Chloride w/ watch glass | Filtrate | Aliquot | Watch Glass | | Mass (g) | 19.32 | 24.89 | 1.01 | 5.22 | 47.30 | 90.07 | X | X | 42.49 | | Volume (mL) | X | X | X | X | X | X | 40.0 | 10.0 | X | | IV B. Calculations: 1. Mass of Mixture Determination of the mass of the mixture: Mass= (Mass of Test tube and Mixture) – (Mass of Test Tube) Mass= 24.89g – 19.32g Mass= 5.57g 2. Mass of Silicon Dioxide Determination of the mass of Silicon Dioxide Mass= (Filter paper with sand) – (Mass of Filter paper) Mass= 5.22g – 1.01g Mass= 4.21g 3. Percentage of Silicon Dioxide Determination of the percentage of Silicon Dioxide % Composition= Part/Whole x...
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...OBSERVATION: During the winter, you spread salt daily on your driveway to melt the snow. In the springtime, when the lawn begins to grow, you notice that there is no grass growing for about three inches from the driveway. Furthermore, the grass seems to be growing more slowly up to about one foot from the driveway. QUESTION: I wonder if the grass growth is inhibited by salt? INTRODUCTION: Salt is a chemical compound (NaCl), or Sodium Chloride. Sodium Chloride has many uses in everyday life, such as in our bodies, in our food, and on our road ways. Having two elements, Sodium and Chloride, each have a number of jobs to do in our bodies. Salt is found in many of our foods naturally, from fish to vegetables, as well as being used for cooking and at the table. Also salt is used all over the world when it snows to prevent slip and falls and car accidents by it being sprinkled on sidewalks and road ways to melt the ice. When salt hits water or ice it lowers the freezing point in an effect known as freezing point depression and melting it in the process. According to (greenergreengrass.com) salt can also affect the pH of soil and can create an unsuitable environment for grass and plants to grow. HYPOTHESIS: The grass that gets exposed to more salt will not grow as much as the grass that gets exposed to little or no salt. PREDICTION: If the grass is exposed to salt then it will not grow as fast as the grass that is not exposed to salt at all. CONTROLLED EXPERIMENTAL METHOD: ...
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...Magic Salt, Melting Snow. On this experiment, it’ shows how will acquire some basic and some practical information on the chemistry and physics of water, it’s melting a freezing points and how various differing chemical compounds are utilized to promote a change of state. For example, just plain salt can be used to raise the melting point of water or lower the freezing point. Salt lowers the temperature at which water freezes. Salt absorbs moisture and forms ions when dissolved in water. In the case of snow or ice, when salt lowers the melting or freezing point of water, it serves as a freezing point depressor. Other substances that dissolve in water also lower the freezing point of the solution. The amount by which the freezing point is lowered depends only on the number of molecules dissolved, not on their chemical nature. This so called freezing point depression is described as a colligative property of water. This property is one that depends on the number of ions that a substance produces when placed in solution. The more ions a substance produces when in solution in water, the more effective it is in lowering the freezing point of water. Salts such as sodium chloride and calcium chloride which ionize are useful in de-icing. However there are other variables to be considered such as the effects of these salts on grass, pavements, cars, concrete and living animals in the area. As for the methodology of this project, this science fair experiment also serves to acquaint...
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...Connection Between Salt and Water Volume and in Blood Pressure Changes Salt (sodium) is essential to our bodies. Normally the kidneys control the level of salt. If there is too much salt, the kidneys pass it into urine. But when our salt intake levels are very high, the kidneys cannot keep up and the salt ends up in our bloodstream. Salt attracts water. When there is too much salt in the blood, the salt draws more water into the blood. More water increases the volume of blood which raises blood pressure. Some people are more sensitive to salt than others. In some people too much salt will cause their blood pressures to rise, in others there will not be as large a change. About half of people are salt sensitive. African-Americans, the elderly and people with diabetes are more often salt sensitive. If you have high blood pressure, you can always benefits from decreasing your salt intake. Sodium has an important influence on blood pressure, but we are not sure exactly how it works. Since the systems that control blood pressure include dozens of complex vascular, neurological, and hormonal elements. Although the body can rid itself of excessive dietary sodium, it seems likely that eating salt expands your blood volume, at least to a subtle degree. In turn, the extra volume may signal your kidneys to trigger a cascade of hormonal and vascular effects that raise blood pressure. And some experts suspect that these hormones may have adverse effects on vascular health even if blood pressure...
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...MGT3210 Operations Management Wegman’s Food pp.33-36 1. How do customers judge the quality of a supermarket? Customers judge the quality of a supermarket in a variety of ways depending on what they are looking for within that supermarket. Some of the customer’s judgments could be based on the following factors: * Did the customer get what they came for, was inventory correctly maintained to avoid shortages or out of stock items * Customer service, were the employees that the customer interacted with helpful, knowledgeable, and courteous to the customer * Pricing, is Wegman’s price competitive when compared to other supermarket prices in the area * Quality, does the quality of Wegman’s products meet or exceed the customers’ expectations * Product diversity, is this a one stop shopping experience for the customer. Can the customer get everything that they need from Wegman’s? Convenience is a major factor in today’s society. (pharmacy, photo, card shop, video rental, coffee shop, floral shop, grocery, dry cleaning, salad bar, café, and a fisherman’s whaft) * Layout, is the layout of the 100,000 square foot store customer friendly so that things are sorted and easily located throughout the store * Location, is the store conveniently located where it will be easily accessible to the greatest amount of customers * Hours of operation, is the store operating at a time that is most appealing to customers, is the store open earlier or later than...
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...Dehydration is when the body does not have enough water and/or fluids as it should have. Dehydration can be caused by a number of things such as losing fluid, not drinking enough water or liquids daily, or a combination of both. Vomiting and diarrhea can also lead to dehydration. If the body loses too much water or fluids it can lead to severe dehydration and can be life threatening. The symptoms of dehydration range from dry or sticky mouth, urine decreases, eyes become dry and irritated, sunken eyes, and in severe cases of dehydration one may become lethargic or comatose. The best way to overcome being dehydrated is to consume water or fluids in small amounts. If a large amount of water is consumed it may result in vomiting, which is not helping to hydrate the body. If worse case scenarios, to get hydrated, a person could be put in the hospital with IV’s to hydrate the body. It is always important to drink plenty of water and fluids whether a person is healthy or ill. Water is essential to health maintenance because it makes up over 60% of our body weight. In children water makes up around 70% (p. 282). Water is found in three areas according to chapter nine of this week’s reading. Intracellular fluid is inside cells. Extracellular fluid is opposite of intracellular as it is located outside of the cells. It can be found in blood, lymph’s, spinal column, eyes & joints. Interstitial fluid is located between the cells and tissues. The comment “I’m dying of thirst” may be a true...
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