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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 .
Salts have long had a wide variety of uses and applications. Many minerals are ionic. [82] Humans have processed common salt (sodium chloride) for over 8000 years, using it first as a food seasoning and preservative, and now also in manufacturing, agriculture, water conditioning, for de-icing roads, and many other uses. [83]
Salt is mostly sodium chloride (NaCl). Sea salt and mined salt may contain trace elements. Mined salt is often refined. Salt crystals are translucent and cubic in shape; they normally appear white but impurities may give them a blue or purple tinge. When dissolved in water sodium chloride separates into Na + and Cl − ions, and the solubility ...
Examples of important inorganic sodium salts are sodium fluoride, sodium chloride, sodium bromide, sodium iodide, sodium sulfate, sodium bicarbonate and sodium carbonate. Sodium amide (NaNH 2) is the sodium salt of ammonia (NH 3).
Composition per 1 mL (once preparation complete): sodium chloride 7.14 mg (122.17 mmol), potassium chloride 0.38 mg (5.097 mmol), calcium chloride dihydrate 0.154 mg (1.04754 mmol), magnesium chloride hexahydrate 0.2 mg (0.983767 mmol), dibasic sodium phosphate 0.42 mg (2.95858 mmol), sodium bicarbonate 2.1 mg (24.998 mmol), dextrose 0.92 mg (5 ...
In the "outer" cell, chloride ions are oxidized at the anode, producing chlorine gas which bubbles out of the cell. The mercury layer acts as the cathode, here sodium ions in the brine are reduced and form an amalgam with the mercury. Once in the amalgam, sodium atoms are free to move to the "inner" cell.
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Dairy salt is a culinary salt (sodium chloride) product used in the preparation of butter and cheese products that serves to add flavor and act as a food preservative. [1] [2] [3] Dairy salt can vary in terms of quality and purity, with purer varieties being the most desirable for use in foods. Dairy salt has been used since at least the 1890s ...