In the dry climate, water evaporates rapidly leaving salts behind.
when the rain falls on the land it flows into to the river and the rivers flows for longer distance so it absorbs some minerals in the soil and atlast it drains into the sea. Hence the sea contains some dissolved compounds. So it tastes salty.
It is salty because the river water heads in it and turns it salty. Animals also make it salty because of their bodies.
92% of the water is salty.
yes salty water is a conductor
no. The rock called rocksalt is salty.
Salt waters climate is the opposite of the fresh water's climate,so it's climate is salty.
He drew some rubbish and salty wet pictures and it contribute by filling up the land fill.
The salt in the food dries out your tongue and throat, making you thirsty.
Salt will make the salt taste salty and boil faster if making boiled eggs.
being around all of this salty air is making me thirsty, i'll think i will go drink from the scuttlebutt!
when the rain falls on the land it flows into to the river and the rivers flows for longer distance so it absorbs some minerals in the soil and atlast it drains into the sea. Hence the sea contains some dissolved compounds. So it tastes salty.
The oceans and seas have been salty for a very long time. As soon as rain began, it would rain on land and the water would dissolve salt from the earth which would run back to the sea. Then sea water would evaporate leaving the salt, and creating more rain. This process repeated itself over eons of time, making the oceans salty. Hydrothermal vents and volcanoes below the surface of the ocean also contribute salt.
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The word 'salty' is an adjective, a word that describes a noun (a salty pretzel, a salty marsh).
No its not salty
pretzals are salty
Stock is the base for almost everything in a kitchen. It's used for everything from gravies to soups. It is reduced and seasoned so when making it's best not to add salt. Reducing the stock results in making it too salty, plus it seasoned when making things with it. Starting with an unsalted stock allows the chef to adjust it his final product without the danger of it become too salty.