In the preservation of meat, osmosis draws salt into it, thus preventing the intrusion of bacteria.
Salt-curing of meat in salt water is largely a thing of the past, due to the introduction of modern technology. First a barrel is filled with a solution containing 2 gal (7.57 l) of hot water and 8 oz (.2268 kg) of salt, or 32 parts hot water to one part salt, as well as a small quantity of vinegar. Meat should then be cut up into ham-sized pieces (about 10-15 lb [5-7 kg]) each. The pieces are then soaked in the brine barrel for six days, after which the meat is removed, dried.
Store salt in a well sealed recipient, in a room without excessive humidity.
Yes, salt can be conserved indefinitely in a closed recipient.
well it is important to conserve sodium because salt is importamt
Put it in your freezer, or cover it in salt.
Depends whether it's cooked or boiled. Cooked, just use a lot of salt. Boiled, not sure.
stop it from going to sea to begome salt water
Salt does not evaporate from your pool. If you are losing salt is most likely caused by a leak in the pipes or excessive splashing. A leaking pipe can be repaired. As for splashing, just be a little more aware you or others are doing it, and control your impulse to splash.
Conserve
The pickles contained salt to preserve their flavor.
I was not sleeping, I was just trying to conserve my energy. The water that you conserve today can be consumed tomorrow.
Why should you conserve wildlife?
To conserve the environment.
we have to conserve water to save our planet
ways to help conserve the kakapo