Today, we know that cold also changes how fast the nerves send messages. It lowers the metabolic rate and blood flow in the treated area, and it relaxes the muscles. There are many ways to apply cold to an injury. Some use a simple cold pack, others apply ice directly to the area in a circular motion called "ice massage". (Ingraham 2007) Athletic trainers and physical therapists may recommend an ice bath.
The resulting data showed that it was the chemical reaction of the salt added to the ice that had the fastest melting process. Therefore, in the end our hypothesis which had originally stated that “if we added water to the ice it would melt quicker then adding either air or salt” was proved incorrect. 2 Table of Contents I. II. III. IV.
They are composed of an equal number of cations and anions so that the product is electrically neutral. Sodium chloride is an ionic compound with the formula NaCl, representing equal proportions of sodium and chloride. When salt comes into contact with ice, it tends to break apart into individual ions which then interact with the frozen disrupt hydrogen bonds that have formed between ice molecules. This lowers the melting temperature of ice. I hypothesise that the higher the
Comparing the Nutritional Values of Ice Cream versus Frozen Yogurt Contents Introduction 1 Data Section 1 Ingredient Differences 1 USDA Nutritional Values 1 Cold Stone Nutritional Values 3 Calcium Content 4 Additional Factors 6 Conclusion 6 Summary and Interpretation of Data Gathered 6 Recommendation 6 Works Cited 7 Comparing the Nutritional Values of Ice Cream versus Frozen Yogurt Introduction Health problems are constantly on the rise with our increasing population and unhealthy food consumption. Such problems would be dramatically reduced if companies such as Cold Stone Creamery were to reduce or replace their ingredients or menu items with healthier options. As a leading franchisor of premium ice cream parlors, switching to healthier options would have a positive impact on customers and would set an example for other companies to follow. One possible solution is a partial substitution of ice cream menu options with frozen yogurt. Frozen yogurt is the closest dessert to ice cream in terms of taste and build.
This is correct to the extent that the pressure-melting effect does occur, however, it has been calculated that the pressure lowers the melting temperature only by a slight 0.03 degrees (assuming that the skater weighs 150 pounds and wears a pair of blades that provides the total surface area of 3 square inches), and skaters can still slip and fall easily at much lower temperatures. Furthermore, this theory also fails to explain why someone wearing flat-bottom shoes, which provide a much greater surface area and therefore exert even less pressure on the ice, can still slip. An alternative theory, based on the idea of friction, arose in an article by Bowden and Hughes in 1939: by fastening a thermocouple to a skate blade, they observed that the increase in temperature with velocity was consistent with frictional and localised heating of the ice underfoot to create a thin water layer – in other words, the fast-moving blade creates friction on the ice, generating heat to melt a
Friction Between Skates and Ice The way your able to glide on your skates is that when you apply the pressure of your weight you melt the ice a little and create a thin layer of water reducing the amount of friction between skates and ice. When a skater skates on the ice he creates a larger force of friction but this counter acts by melting the ice and bringing the friction back to a balanced force. The pressure a player creates on the ice can change the melting point of ice by about 0.1 degrees Celsius which isn’t much but it can make a difference in the slickness of ice. A company called thermablade is taking this a step farther by making a self heating blade. This blade would further decrease the amount friction and give the skater an ability to increase their quickness and gliding length.
It was also stated by Professor Bob Prior that “it is possible for salt to hurt an enzyme due to the fact that salt can change the polarity of certain parts of an enzyme.” Over time, salt tends to denature certain enzymes, making them less efficient catalysts. This is one of the key reasons that our hypothesis states tha salt will cause the enzyme to be less effectual. Our lab group felt compelled to find an answer. We used Morton's Sea Salt in our experiment because the Morton Company has been in the salt business for over 160 years. They have a very informative website in which we were able to resource valuable information on the differences of sea and table salt (Mortonsalt.com).
This method has been used in Britain in early 1842 by immersion in ice salt brine. It was widely used commercially after the advent of mechanical refrigeration. The process of freezing food starts by dropping the temperature of the product under 0 Celsius degrees to approximately -18 Celsius degrees which seals the nutritive value, taste and freshness of the food. For quality frozen products the aliments must be as fresh as possible and to be processed in a clean envoirment. Best frozen foods are meats, poultry, fish, bread and baked goods.
The firn line of a glacier moving up the valley signifies that the glacier is retreating, and even though this may take place, it will still move forward down a valley. This retreat occurs when a glacier has a negative mass balance, which is where its outputs, such as sublimation, calving, blow-off, are greater than its inputs such as snowfall and avalanches. Short run seasonal fluctuations such as a decrease in snowfall would ring about a decrease in the level of accumulation and an increase in temperature would lead to an increase in ablation, as the higher temperature would facilitate the melting of the ice. These changes are likely to occur in the summer months and may result in inputs falling and outputs increasing, leading to a negative budget. This would cause the firn line along with the glacier to retreat.
Furthermore, plasma resuscitation precludes infusion of acidic crystalloids, which exacerbate the metabolic acidosis that is part of the “lethal triad” of trauma. While, as mentioned above, the use of Fresh Frozen Plasma is not feasible at the point of injury, Freeze Dried Plasma (FDP) is temperature stable, lightweight, and rapidly reconstituted, making it logistically compatible as a primary resuscitation fluid at the point of injury.ii The use of