Salt+Team+3

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Title
A Salty Solution

Problem Scenario
Trying to figure out how to get iodide from the different types of salt. **Broad Question** Do different salts act differently?

Specific Question
What type of salt contains the most iodide?

Hypothesis
When I test each salt, the iodized salt will probably have the most iodide since it is IODIZED rather than table salt which is non-iodized.

Independent Variable:
the salt

Dependent Variable:
amount of iodide

Variables That Need To Be Controlled:

 * Same equipment
 * same volume
 * same iodine solution

Vocabulary List That Needs Explanation
Iodine - a nonmetallic halogen element occurring at ordinary temperatures as a grayish-black crystalline solid thatsublimes to a dense violet vapor when heated: used in medicine as an antiseptic.

Pipette - a slender graduated tube used in a laboratory for measuring and transferring quantities of liquids fromone container to another.

Distilled water - water that has been purified by distillation

Volume - the amount of space, measured in cubic units, that an object or substance occupies.

Abstract - theoretical; not applied or practical: abstractscience.

Hypothesis - a mere assumption or guess.

**General Plan** my general would be to take the iodide out of the salt.

Potential Problems And Solutions
None

Safety Or Environmental Concerns
Iodine

Experimental Design
**What is your experimental unit?**

Yep, the project is a controlled, manipulated experiment.

2 for each salt

one subject

As many as I feel neccesary for this projects.

End of February and through march

Where will data be collected?:
In my notebook that will be transferred to the wikipage.

Resources and Budget Table

 * Item || Cost || Quantity || Location ||
 * Poster Board || 5.00 || 1 || Staples ||
 * Sea salt || 2.65 || 1 || Hannaford ||
 * kosher salt || 2.99 || 1 || Hannaford ||
 * non-iodized table salt || 4.00 || 1 || Hannaford ||
 * iodized table salt || 3.89 || 1 || Hannaford ||
 * distilled water || 1.00 || 1 || Hannaford ||
 * hydrogen peroxide || 3.00 || 1 || Hannaford ||
 * white vinegar || 3.00 || 1 || Hannaford ||
 * iodine || 4.00 || 1 || Hannaford ||
 * Laundry starch || 5.00 || 1 || Hannaford ||

Detailed Procedure

 * 1) Make sure you understand the concepts.
 * 2) Place 4 tablespoons of salt in a large plastic cup.
 * 3) Add 1 cup of distilled water and stir for about a minute with a clean, disposable plastic spoon. Not all of the salt will dissolve, but any iodide present in the salt will dissolve.
 * 4) Add 1 tablespoon of white vinegar.
 * 5) Add 1 tablespoon of 3% hydrogen peroxide.
 * 6) Add 1/2 teaspoon starch solution.
 * 7) Stir the mixture well with the disposable plastic spoon, and then let it stand for a few minutes.
 * 8) Repeat steps 6–11 using different types of salt.

[[image:mwvsciencefair/jacar12-3salt.jpg width="121" height="70"]]


**Photo List** 

Data Analysis
For my experiment I had taken the salt and measured it into the cups. Then I had to put all those other chemicals to get averages from the three trials on each salt therefore getting the iodide out of the salt. That would give me my data for this experiment concluding what I have done and giving this science project something to look on.

All Raw Data

 * Sea salt || Kosher salt || Iodized salt || table salt ||
 * .08 || .13 || .64 || .16 ||
 * .09 || .13 || .65 || .17 ||
 * .08 || .13 || .64 || .16 ||

Graphs


**Photos**

**Conclusion** My hypothesis states that the iodized salt will hold the most iodide. My hypothesis is correct. I came very close to the exact amounts on my hypothesis graphs. I was also at a turn thinking that kosher would carry more iodide as well as the iodized. No wonder people have you eat low amounts everyday. So from that I also discovered that most salts have very little Iodide which was a little surprising. Just a little less then I had expected. Concluding that all my hypothesis(s) are correct plus my data I have closed this experiment.

Discussion
Some patterns that I noticed were that in my data the iodide seemed to only appear in the iodized salt. Whereas the other three would be kind of clear/cloudy. There were obvious patterns in the data which showed me that the iodized salt had the most content. These salts seem to be good for you in moderation with only one having pretty high iodide content. Next time I would probably use a different variety of expenisive imported salts to see the content in them from other parts of the world.

Benefit to Community and/or Science
A great way to keep you and your body healthy would be to know how much salt your consuming. If you consume way to much salt your body will start to get high blood pressure which is the total opposite of healthy. It is important for you to not take in so much unless you want an unhealthy body. People need to know this for future because a lot of salt intake and its side effects will kill you. You need to know this in order to make life better and that your not sick or ill in any way.

Background Research
Iodised salt is table salt mixed with a minute amount of various salts of the element iodine. The ingestion of iodide prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of mental retardation. Deficiency also causes thyroid gland problems, including "endemic goitre". In many countries iodine deficiency is a major public health problem that can be cheaply addressed by purposely adding small amounts of iodine to the sodium chloride salt. Iodine is a micronutrient and dietary mineral that is naturally present in the food supply in some regions, especially near sea coasts, but is generally quite rare in the Earth's crust, since iodine is a so-called "heavy" element (with the highest atomic mass of any element needed by mammals for life), and abundance of chemical elements generally declines with greater atomic mass. Where natural levels of iodine in the soil are low and the iodine is not taken up by vegetables, iodine added to salt provides the small but essential amount of iodide needed by humans.Table salt with iodide slowly loses its iodine content through the process of oxidation and iodine evaporation.Iodized salt is salt which has been fortified with the essential trace mineral iodine. Many salt producers make iodized salt, and it is readily available in most markets. A package of iodized salt will always be clearly marked, indicating that it contains dietary iodine. Salt which does not contain iodine may also be carefully labeled, especially when iodized salt is very common, to ensure that the consumer knows that he or she will not receive dietary iodine from that particular package of salt.Iodine appears to have an important impact on the health of the thyroid gland. An unhealthy thyroid can lead to a number of conditions, including goiter, a swelling of the thyroid gland which manifests as a lump in the neck. A condition called cretinism, characterized by developmental and mental delays, is also caused by iodine deficiency. The role of iodine intake in both of these conditions was recognized in the 20th century, and since they are fully preventable through diet, public health advocates hope to entirely eliminate them at some point.Many things are natural sources of iodine. Saltwater fish and sea vegatables, for example, both contain abundant amounts of iodine. The material can also be found in plants grown on soil which is rich in oceanic materials, and in animals grazed on such soils. In some regions of the world, however, access to iodine is limited, and conditions like goiter are epidemic.

Salt provides two elements that are essential for good health - sodium and chloride ions. They are both elements that the body cannot take itself so it must be supplied by food. Although salt is the most common dietary source for these essential elements, sodium also available from various foods that contain sodium naturally. Sodium is a mineral element that plays a critical role in body physiology. It controls the volume of fluid in the body and helps maintain the acid-base level. About 40% of the body's sodium is contained in bone, some is found within other organs and cells and the remaining 55% is in blood plasma and extracellular fluids. Sodium is important in proper nerve conduction, in aiding the passage of various nutrients into cells, and in the maintenance of blood pressure.Chloride ions also helps maintain proper blood volume, blood pressure, and pH of body fluids. Chloride is the major extracellular anion and contributes to many body functions including the maintenance of blood pressure, acid-base balance, muscular activity, and the movement of water between fluid compartments. Chloride ions are secreted in the gastric juice as hydrochloric acid, which is the naturally-produced acid that is essential for the digestion of food.One of salt's major functions is to regulate blood volume and pressure including the flexibility of the blood vessels. Blood pressure can be effected by stress, age, exercise and diet. People who consume a Mediterranean-type diet, with lots of fruits, vegetables and low-fat dairy products are the least susceptible to high blood pressure. For certain individuals who are salt sensitive, excessive consumption of sodium can increase blood pressure. This tendency can be minimized by eating a balanced Mediterranean-type diet. In an average populations consuming and American-type diet, when salt intakes are reduced, about 30% will experience a drop in blood pressure between 1 and 4 mm Hg while about 20% will experience a similar increase in blood pressure. The remaining 50% of the population will show no effect at all of salt intake reduction. Nevertheless, the entire debate on salt and health has almost exclusively focused on the issue of blood pressure, with little regard to any other risk factors or biomarkers resulting from a variation in salt intake.

Sodium and chloride ions play an important role in the firing of the nervous system neurons. Changes in the concentrations of sodium and chloride ions cause an action potential to fire, allowing a neuron to send a signal to other cells which it's connected to. This results in sending the proper signals throughout her body to elicit all of our reactions physiological including mechanical movement of muscles. Changing the consumption of salt has a minimal impact on the nervous system. Only at extreme levels of sodium deficiency will responses in the nervous system be noticed. Almost all the salt taken in with food or beverages is quickly absorbed from the small intestine and rapidly finds its way to the circulatory system and the extracellular space of tissues. During rapid growth, a considerable amount of sodium is taken up by the skeletal system and other tissues. After maturity, in a healthy person, all salt was taken in, regardless of quantity, is compensated for by the daily elimination of the same quantity through our normal excretory channels. In fact, our kidneys are capable of filtering an incredibly large quantity of sodium on a daily basis (the daily equivalent of 6 pounds of salt). Steroid hormones, secreted by the adrenal cortex regulate the balance of water and electrolytes in the body.

We all eat far too much salt—and our excessive amount of salt has bad effects on health. The U.S consumes 1 1/2 or more tsp. of salt a day. Studies in dozens of countries have found that adults typically have the same amount of more than a tsp. of salt a day, and more than a couple tsp. a day in Asian countries. That’s far more than is needed then the body’s usual amount for sodium, the main element we get from salt.The U.S. recommends call for a max of one tsp. of salt a day, and 2/3 of a tsp. for people who have high blood pressure or are at risk of getting it. This group includes people who are over 40, or have somewhat equal blood pressure, which is almost 70 percent of adults in the United States. People with diabetes, kidney disease, heart failure and other conditions should not consume as much either.

**References**

Smith, S.E., and Bronwyn Harris. WiseGeek. Conjecture, 02 June 2013. Web. 07 Mar. 2013. "How the Human Body Handles Salt." How the Body Handles Salt / Food Salt & Health / Issues in Focus / Home. N.p., n.d. Web. 16 Mar. 2013. "Harvard School of Public Health Â» The Nutrition Source Â» Lower Salt and Sodium: A Key to Good Health." The Nutrition Source. N.p., n.d. Web. 16 Mar. 2013. "Health Side Effects of Salt." LIVESTRONG.COM. N.p., n.d. Web. 16 Mar. 2013

Abstract
What type of salt has the most iodide? and do you know what this salt is doing to your body? During my project I'll be able to tell you the amount of iodide using vinegar, peroxide, distilled water, and iodine with a laundry starch solution. Using a variety of salts from around the U.S. you will know what you are getting from these salts and their iodide content in the salt wise. My results have come out and now you will be able to know about iodide in salt.