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Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria . Smoking , often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
Cholera (/ ˈ k ɒ l ər ə /) is an infection of the small intestine by some strains of the bacterium Vibrio cholerae. [4] [3] Symptoms may range from none, to mild, to severe. [3]The classic symptom is large amounts of watery diarrhea lasting a few days. [2]
Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]
Salt (sodium chloride) is the primary ingredient used in meat curing. [11] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [11] [12] Doing this requires a concentration of salt of nearly 20%. [12]
Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula K N O 3. It is a potassium salt of nitric acid. This salt consists of potassium cations K + and nitrate anions NO − 3, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter (or nitre outside the US). [5]
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It is a colorless salt, similar in appearance to sugar, that is highly soluble in water. Most KCN is used in gold mining, organic synthesis, and electroplating. Smaller applications include jewellery for chemical gilding and buffing. [4] Potassium cyanide is highly toxic, and a dose of 200 to 300 milligrams will kill nearly any human.
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related to: potassium salt for cooking water to kill bacteria naturally symptoms