Salt is collected after the saline water evaporates to leave the raw salt dry. Water is collected in a large area for the thin crust of salt and requires a flat large pan to scrape the top thin salt layer.
The word molecule is not so correct in this case; salts forms generally large lattices. More correct is the term formula unit.
Aluminium can react with acids in some foods. Some of the Al salts will therefore enter your food.
no , it does not
Evaporation of sea water in salt pans is a typical method. This gives a mixture of salts including sodium chloride.
All natural waters contain salts with concentrations in a very large range.
becaus enothing will happen
High tides flood the salt pans with sea water which evaporates to leave behind salt deposits. This is how salt deposits are formed.
Sea salt is just as healthy as regular salts. they are both made of the same thing. the big difference is taste and shape. So in moderation yes. Anything in large amounts can be unhealthy.
What is a large pan , 8 cups, 16 cups, a gallon - - -
You should aviod the use of aluminum pots, pans, and prepware that comes into direct contact with food you are canning. The salts and acids of foods can react with it.
When seawater evaporates, the concentration of salts increases until it reaches a saturation point, at which the water can no longer hold additional dissolved salts. At this point, the salts begin to precipitate out of solution, forming solid crystals. This process can lead to the formation of salt flats or salt pans in arid regions where evaporation is high. Ultimately, the concentration of salts in the remaining water stabilizes, maintaining a balance between evaporation and salt precipitation.
large instestine