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Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:
For certain people with salt-sensitive blood pressure or diseases such as Ménière's disease, this extra intake may cause a negative effect on health. WHO guidelines [4] [5] state that adults should consume less than 2,000 mg of sodium/day (i.e. about 5 grams of traditional table salt), and at least 3,510 mg of potassium per day. [6]
If you measure out a teaspoon of table salt for a recipe, the dish will taste much saltier than if you measure a teaspoon of kosher salt. ... Read More: The Best Salts for Cooking.
Molten FLiBe (2LiF·BeF 2). Molten salt is salt which is solid at standard temperature and pressure but liquified due to elevated temperature. A salt that is liquid even at standard temperature and pressure is usually called a room-temperature ionic liquid, and molten salts are technically a class of ionic liquids.
Salt is arguably the most important ingredient in cooking, ... (such as silicon dioxide, magnesium carbonate, and sodium aluminosilicate) and, often, iodine—a practice that began in the U.S. in ...
Sodium chloride / ˌ s oʊ d i ə m ˈ k l ɔːr aɪ d /, [8] commonly known as edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chlorine ions. It is transparent or translucent, brittle, hygroscopic , and occurs as the mineral halite .
Cooking salt. A coarse salt that is used in cooking but not at the table. Curing salt. A salt containing sodium nitrite, used in the preservation of meats. [1] Cyclic salt: Any salt deposited by the wind. Dairy salt. Salt used in the preparation of dairy products, such as butter and cheese, either to add flavour or as a preservative. Flake salt
The relationship between specific gravity (s.g.; i.e., water-specific gravity, the density relative to water) and degrees Baumé is a function of the temperature. Different versions of the scale may use different reference temperatures. Different conversions formulae can therefore be found in various handbooks.