Salting

response). Then participants completed the road salting task followed by the numeracy assessment. Road Salting Task (Joslyn & LeClerc, 2012). Participants first read task instructions, which included a description of the task and the cost-loss structure. Participants were instructed to take the role of a manager of a road maintenance company, contracted to treat the roads for a two-month period in winter to prevent icing. Salt treatment had to be applied before freezing temperatures were observed. On each of 60 trials, participants decided whether, based on forecasts for the nighttime low temperature, treating the roads with salt was necessary that day. Participants received a monthly budget of $36,000 for each of the two hypothetical months. Each trial consisted of the choice to apply salt to roads costing $1,000 per day or not. If salt was not applied and a freezing temperature was observed, a penalty of $6,000 was deducted from the budget. This was explained to compensate the city for any accidents or damage as a result of dangerous road conditions. Because the cost-loss ratio was the same for all trials, the optimal strategy, based on expected value theory (von Neumann & Morgenstern, 1944), was to salt whenever the probability of the critical event (temperature < 32ºF) was 17% or greater (1000/6000 = .17), although participants were not informed of this. Instead, they were instructed to attempt to maximize profits by minimizing salting expenses and avoiding penalties.…

for groundfish, such as the cod, in the Grand Banks, Newfoundland waters, and a majority of the Gulf of St. Lawerence. A program called the Sentinel Fishery, the only legal cod fishery in the region, was implemented to allow for collaboration between resident fishermen and government scientists in ensuring and measuring cod stock. Furthermore, a ban allowing only conservative fishing equipment (i.e. old-fashioned handlines and traps) was put into place by fisherman to outlaw more harmful fishing…

the physiochemical nature of the protein, pH, temperature, and the concentration of the salt used. It is also dependent on whether the salt is kosmotropic (stabilizes water) the proteins usually increases slightly (salting in). But at high concentrations of salt, the solubility of the proteins drop sharply . PRINCIPLE : Proteins are surrounded by the salt counterians (ions of opposite net charge) and this screening results in decreasing electrostatic free energy of the protein and increasing…

Purpose The purpose of the entirety of this lab is to isolate, concentrate and purify a protein in order to further analyze it. Several techniques are used in this experiment, such as centrifugation, salting out, dialysis, ion-exchange chromatography, protein quantification by Bradford assay, electrophoresis and the assessment of protein purity by SDS-page. Introduction Protein purification is an important approach in analyzing proteins as it characterizes protein structure, function,…

Two earliest methods of treating food to help them being fresh and improve the food flavors are Salting and drying. Early methods of food preservation: Food preservation techniques have been known to man since antiquity. • The use of fire to cook, heat and dry foods may be described as the earliest form of food processing. • Foods may be processed by exposure to dry heat (e.g. roasting) or wet heat (e.g. boiling) or cooked in oil (e.g. frying) Until the 19th century, all methods of food…

Protein X has a pI of 5.9, Protein Y has a pI of 7.6, and Protein Z has a pI of 8.5. For each of the methods below, describe how you would go about purfying Protein Y from Proteins X and Z (provide a pH that you would use and why.) Anion exchange chromatography: In anion exchange chromatography negatively charged ions will bind to the column. This will leave positively charged ions flushed through the column. By picking a pH of 6.5, protein X will flush through the column while protein Y and Z…

six course meal. The main dish was usually a slow cooked boar, mutton from a sheep or a deer when they could catch one. They had homemade bread from the kitchen usually made of wheat but sometimes rye or barley. Food for royalty was served with wine or ale; water was often not clean enough to drink. Herbs, salt, and honey gives flavour to each medieval dish. Salt was expensive but royalty could afford such an expense. Castle kitchens are always filled with servants baking, preparing, or…

salt concentrations The solubility is a result of polar interactions with the aqueous solvent, ionic interactions with the salt present and repulsive electrostatic forces between like-charged molecules or small (soluble) aggregates of molecules. Small aggregates cancel out strong attraction charges. An overall charge near minimizes electrostatic repulsion (isoelectric point) may cause hydrophobic forces to attract molecules to each other. This is called isoelectric precipitation. Isoelectric…

PORK, BACON, HAM AND GRAMMER: Define Pork: • Pork is the meat from the domestic pig which is most commonly consumed meat worldwide Define Ham: • Ham is the salted or smoked meat of upper part of a pig’s leg which has been preserved through salting, smoking, or wet curing Define Bacon: • Bacon is the beck or belly part of pork meat which is sliced into thin strips. • And the curing process consists of salting by dry method or by soaking in brine solution. Then it is smoked. • It is mainly…

ions The ability of electrolytes to influence the conformation and therefore stability of a protein depends on the concentration and or ionic strength of the salt. At low concentration of the salt (μ0.5), the ability of salt to stabilize protein structure may relate to preferential hydration of the protein molecule. Consequently, salt alter the water structure in protein. At high concentration of neutral salts (>1 M) protein will decrease solubility then it will precipitate. The denaturation…