A white crystal with a salty taste. It is a representative seasoning and is an essential substance that plays an important role in maintaining osmotic pressure in the body for animals.
Salt ingredients.
Sodium chloride: It is the main ingredient that accounts for 99% of salt. The salty taste of salt is the taste of ions generated by dissolving sodium chloride in saliva.
Impurities: salts in a natural state other than purified salts contain trace amounts of various impurities. Most of them are minerals.
Anticoagulant: Salt is an additive to prevent agglomeration by absorbing moisture in the atmosphere. Sodium aluminum silicate, magnesium carbonate, etc. are commonly used. It is mainly added to fine salt, and is not added well to so-called “thick salt” (salt in the form of thick sodium chloride crystals).
Pottery iodide: Western countries often add potassium iodide to their vegetation to prevent iodine deficiency. In Korea, you don’t need to add iodine to the vegetation because you like to eat seaweed and other seaweed, which are seafood rich in iodine.
The saltiness of salt.
The melting point is about 801℃, the boiling point is about 1400℃ , about 0.9% is contained in the blood or cells of the human body, and the daily consumption of adults is 10-20g. The most representative electrolyte of the human body. It is used for seasoning, storage of food, and raw materials in the chemical industry. Chemically, it is also interpreted as an ion binding material NaCl in which sodium ions (Na+) and chloride ions (Cl-) are bonded. It is called sodium chloride, sodium chloride, and sodium chloride. Since most of the components are electrolytes, current flows well when dissolved in water and becomes salt water. When a current flows here, it is electrolyzed and chlorine gas is generated at the + pole and hydrogen gas is generated at the – pole. The reason why sodium of salt is generated at the cathode but hydrogen of water is because Na+ has a much lower property to be reduced than H+.
The taste is basically salty, but if the quality of salt is high, you can feel the salty and sweet taste thanks to various minerals. On the other hand, in the case of sea salt, if you leave it for a long time, the taste becomes better when magnesium chloride, which has a strong bitter taste, melts away from moisture, and this method usually. This is described as missing a guard. This liver water contains a large amount of magnesium chloride and has the property of solidifying proteins. This is the guard you put in when you make tofu.
When salt is dissolved in water, there is little difference in solubility depending on the temperature. Most solutes dissolved in water can dissolve in larger amounts as the temperature increases, but salt does not differ. However, there is a difference in dissolution rate.
Salt function.
It acts as an essential factor in controlling the body fluid osmotic pressure of animals, and also plays a role in excreting excessively accumulated potassium with urine. Physiological saline contains 0.9% weight ratio salt.
In addition, sodium is a component of alkaline digestive fluids such as gallbladder juice, interest fluid, and intestinal fluid. If salt intake is insufficient, the secretion of these digestive fluids decreases, resulting in a decrease in appetite. In addition, sodium is always balanced in the body with a lot of potassium in vegetable foods. If you have a lot of potassium and less sodium, your life may be at risk. In addition, chlorine is also important as a material for making amylase or gastric hydrochloric acid, which are enzymes such as saliva.
Sweating while lacking sodium in the body does not transfer energy to cells properly due to lack of electrolytes, and in severe cases, exhaustion and dehydration occur. Sodium also plays an important role in controlling the body temperature of animals. It is necessary to cool your body temperature by helping you discharge sweat, while on the contrary, it is also necessary to maintain and raise your body temperature.
People who exercise a lot or have a high level of labor should consume more than those who do not. This is because salt is released into sweat. Many companies are trying to prevent accidents by providing saline glucose near restaurant water supply stations or workshop water purifiers, such as construction sites, shipyards, and factories. Bodybuilders are also forced to eat salt-free foods, so they sometimes go viral. If you go on a diet with fast or ultra-low calories, you have to eat salt separately because the sodium in the food alone is not enough, which is also a considerable struggle.