Salt is used as a preservative because of its low cost and ease of use compared to other preservative methods. Refrigeration requires electricity, while chemical preservatives can alter the taste of food and cause health effects. Salt was one of the first methods of preserving food.Know More
Salting preserves food by reducing the amount of moisture present. When salt is added to food, it draws out moisture from the cells through osmosis, as the cell membranes attempt to balance the salinity inside and outside of the cell. This draws out so much moisture that there is not enough left for bacteria to survive, preventing spoilage. Large amounts of salt can destroy bacteria directly by drawing the moisture out of the organisms as well.
Salting food for preservation purposes often requires using far more salt than would be palatable. When the time comes to prepare the preserved food, it must be washed and soaked to remove excess salt from tissues and cells, then it can be prepared as normal. However, salting does tend to create changes in texture and taste that does not entirely go away, meaning a preserved piece of meat may never reach the same level of quality as a freshly prepared cut.Learn more about Chemistry
Salt, such as sodium chloride, is formed when an acid and a base are neutralized in a chemical reaction. In nature, sodium chloride, commonly known as table salt, is found when sea water evaporates. Additionally, this salt can be mined from the Earth.Full Answer >
Salt is a compound, not an element. Table salt, for example, is sodium chloride, a chemical compound with the formula NaCl. It is made from two elements: sodium, or Na, and chlorine, or Cl.Full Answer >
Sugar is more soluble in water than salt. This is because the bonds of the sugar molecules are weaker than the bonds of the salt molecules.Full Answer >
Common table salt, or sodium chloride, has a molar mass of 58.4 grams per mole. Chlorine accounts for roughly 60 percent of this chemical's total mass.Full Answer >