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Salt (Sodium Chloride, or NaCl) will dissolve at different rates in liquids due to pH (acidity), dissolved solids (DS or TDS), atmospheric pressure (air pressure), and temperature. Typically at room temperature (60 degrees F) and 14psi air pressure (approx at sea level), salt will dissolve in very pure and/or acidic compounds more quickly.

If water has 1000 ppm (parts-per-million) of dissolved solids - which is common in very hard well water - salt will dissolve slower than water that has near zero ppm of DS - which is extremely pure water. Basically, the more "stuff" existing in water - whether it's soda flavoring mix (Coke, Pepsi, RC,...), or OJ concentrate, or whatever - the slower the salt will dissolve. At approx 300,000 ppm DS (ten times sea water's level of 30,000ppm DS) salt will no longer dissolve. It would have, at that point, reached it's "saturation level".

However... by changing air pressure or temperature, these levels can be overcome by a small amount.

The answer would tend to be faster in water, but there are other possible variables that could influence it (salt would dissolve faster in very dilute Orange Juice than in concentrated sea water).

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