Chemically the two are the same, "kosher salt" is not strictly speaking the correct terminology, and "which melts the fastest" is sort of the wrong question to be asking anyway.
That said, I would expect table salt (which is usually in smaller particles) to melt ice faster than the relatively larger koshering salt.
Table Salt.
A serous difference doesn't exist.
Kosher salt
No, kosher salt is identical in mineral content to table salt.
Any serious difference exist between kosher salt and standard table salt.
"Kosher salt" is chemically the same as regular table salt, sodium chloride. It's not that the salt itself is kosher (it is, but so is just about any pure table salt). It's really more "koshering salt" ... suitable for use in salting meat to make it kosher (by removing the blood). Kosher salt is usually physically, not chemically, different from regular table salt. The grains tend to be larger and in the form of flat flakes rather than tiny cubes. Kosher salt usually contains no additives such as iodine (regular table salt is often sold with added iodine, usually labelled "iodized salt").
Table salt and kosher salt are both 39% sodium by weight.
Kosher is one of them.
Kosher salt is basically regular salt because salt is kosher. Salt isn't good for you if you eat too much.Answer:Chemically speaking, table salt and coarse (kosher) salt are the same.
yes
Kosher salt by definition is no different from ordinary table salt from a kosher standpoint. The difference lies in the fact that kosher salt, unlike regular table salt, does not have any additives except for a free-flowing agent such as sodium ferrocyanide.Kosher salt has larger grains than ordinary table salt and as such must be measured differently. Because the grains in Kosher salt are larger than that of table salt, it occupies more space but is equal in weight. For this reason, it requires twice the kosher salt to equal the same weight of table salt. To make it real simple.. use the following conversions: 1 TBS of Table Salt = 2 TBS of Kosher Salt If a recipe calls for 2 TBS of Kosher salt and all you have is regular table salt, you would use 1 TBS of regular table salt. There are some issues with the kosher salt that you need to know.. It is not used in baking normally due to the fact that it does not dissolve as well unless there is ample liquid to facilitate it. It works extremely well in brines for brining meats and in rubs due to its courser texture.
The density is the same.