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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 .
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] Many salts are so widely used in society that they go by common names unrelated to their chemical identity.
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]
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).
The most common chloralkali process involves the electrolysis of aqueous sodium chloride (a brine) in a membrane cell. A membrane, such as Nafion, Flemion or Aciplex, is used to prevent the reaction between the chlorine and hydroxide ions. Basic membrane cell used in the electrolysis of brine. At the anode (A), chloride (Cl −) is
In most cases the formula representing a formula unit will also be an empirical formula, such as calcium carbonate (CaCO 3) or sodium chloride (NaCl), but it is not always the case. For example, the ionic compounds potassium persulfate ( K 2 S 2 O 8 ), mercury(I) nitrate Hg 2 (NO 3 ) 2 , and sodium peroxide Na 2 O 2 , have empirical formulas of ...
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]
At 100 °C (212 °F; 373 K), saturated sodium chloride brine is about 28% salt by weight. At 0 °C (32 °F; 273 K), brine can only hold about 26% salt. [ 3 ] At 20 °C one liter of water can dissolve about 357 grams of salt, a concentration of 26.3%.