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In chemistry, a salt or ionic compound is a chemical compound consisting of an assembly of positively charged ions and negatively charged ions , [1] which results in a compound with no net electric charge (electrically neutral). The constituent ions are held together by electrostatic forces termed ionic bonds.
Edible salt is sold in forms such as sea salt and table salt, the latter of which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods. Sodium is an essential element for human health via its role as an electrolyte and ...
Sodium chloride, also known as 'edible salt' or 'table salt' [87] (chemical formula NaCl), is the principal source of sodium (Na) in the diet and is used as seasoning and preservative in such commodities as pickled preserves and jerky. For Americans, most sodium chloride comes from processed foods. [88]
In the technical terms of physical chemistry, the minimum freezing point of a water-salt mixture is −21.12 °C (−6.02 °F) for 23.31 wt% of salt. Freezing near this concentration is however so slow that the eutectic point of −22.4 °C (−8.3 °F) can be reached with about 25 wt% of salt.
This driving force is what causes sodium and chlorine to undergo a chemical reaction, wherein the "extra" electron is transferred from sodium to chlorine, forming sodium cations and chloride anions. Being oppositely charged, these cations and anions form ionic bonds and combine to form sodium chloride, NaCl, more commonly known as table salt.
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 ...
An example is table salt, which is sodium chloride with the chemical formula NaCl. In water, it dissociates into Na + and Cl − ions. Salts such as calcium chloride, magnesium chloride, potassium chloride have varied uses ranging from medical treatments to cement formation. [4]
Although they come from the same general source, these salts have flavor and texture differences that you should know.