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  2. Salt poisoning - Wikipedia

    en.wikipedia.org/wiki/Salt_poisoning

    Salt poisoning sufficient to produce severe symptoms is rare, and lethal salt poisoning is possible but even rarer. The lethal dose of table salt is roughly 0.5–1 gram per kilogram of body weight. [1] In medicine, salt poisoning is most frequently encountered in children or infants [2] [3] who may be made to consume excessive amounts of table ...

  3. What’s The Difference Between Sea Salt And Table Salt? - AOL

    www.aol.com/lifestyle/difference-between-sea...

    Both table salt and sea salt share a similar makeup, containing roughly 40 percent sodium by weight. One thing to be mindful of: Because table salt tends to be finer textured, the same volume of ...

  4. Median lethal dose - Wikipedia

    en.wikipedia.org/wiki/Median_lethal_dose

    In toxicology, the median lethal dose, LD 50 (abbreviation for "lethal dose, 50%"), LC 50 (lethal concentration, 50%) or LCt 50 is a toxic unit that measures the lethal dose of a given substance. [1] The value of LD 50 for a substance is the dose required to kill half the members of a tested population after a specified test duration.

  5. Morton vs. Diamond Crystal Kosher Salt: What’s the Difference?

    www.aol.com/morton-vs-diamond-crystal-kosher...

    Morton kosher salt is relatively coarse, and is made by rolling cubes into flakes that have a distinctly square-ish shape. Produced since 1886 in St. Clair, Michigan, Diamond Crystal Kosher Salt ...

  6. Potassium chloride - Wikipedia

    en.wikipedia.org/wiki/Potassium_chloride

    The LD 50 of orally ingested potassium chloride is approximately 2.5 g/kg, or 190 grams (6.7 oz) for a body mass of 75 kilograms (165 lb). In comparison, the LD 50 of sodium chloride (table salt) is 3.75 g/kg.

  7. The Many Types of Salt And Their Uses - AOL

    www.aol.com/lifestyle/food-many-types-salt-and...

    Kosher salt is free of additives and is machine-produced to have coarse flat flakes, larger than table salt. It's typically not used for baking because it doesn't dissolve as easily in batters ...

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