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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]
In practice, potassium chloride (also known as potassium salt) is the most commonly used salt substitute. Its toxicity for a healthy person is approximately equal to that of table salt (the LD 50 is about 2.5 g/kg, or approximately 190 g for a person weighing 75 kg).
Potassium chloride – mineral salt; Potassium citrates – food acid; Potassium ferrocyanide – anti-caking agent; Potassium fumarate – food acid; Potassium gluconate – stabiliser; Potassium hydrogen sulfite – preservative, antioxidant; Potassium hydroxide – mineral salt; Potassium lactate – food acid; Potassium malate – food acid
Hazard pictograms form part of the international Globally Harmonized System of Classification and Labelling of Chemicals (GHS). Two sets of pictograms are included within the GHS: one for the labelling of containers and for workplace hazard warnings, and a second for use during the transport of dangerous goods.
Coloured flames of methanol solutions of different compounds, burning on cotton wool. From left to right: lithium chloride, strontium chloride, calcium chloride, sodium chloride, barium chloride, trimethyl borate, copper chloride, cesium chloride and potassium chloride. Some common elements and their corresponding colors are:
The foods within the bland diet are lower in fiber and fat, while also having a more neutral flavor and smell. These include:, Lean proteins prepared with little to no fat and with mild seasoning.
A saltwater used in the preservation of food. Butter salt: Seasoned salt with butter flavouring. Celery salt. Salt seasoned with celery seeds. 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 ...
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