E17 : Seaweed as a Natural Salt Substitute in Foods
| Students | Nicole Leon
Emma Mackinnon |
| School | IND - King's Christian Collegiate - Oakville |
| Level | Senior 11/12 - Grade 11 |
| Group | Group 5 - Life Sciences |
| Abstract | The purpose of the experiment is: 1) To determine the amount of salt in two different types of seaweed(brown and black sea weed) by titration 2) To evaluate the possibility of using seaweed as a salt substitute in food 3)To determine the presence of other metal ions in seaweed by flame test |