Sodium chloride is decomposed only by electrolysis of water solutions or melted NaCl.
A dehydrated salt can be rehydrated.
No, it slows it down.
Salt whatever it is for a few days ina sealed container
Slows it - the salt is used to remove water, thus drying the remains and killing most bacteria.
Salt is a preservative because it draws water out of cells through osmosis, making it difficult for bacteria that require moisture to survive. This dehydration process inhibits the growth and proliferation of bacteria, which are essential for decomposition to occur. As a result, salt can help preserve food by slowing down the decomposition process.
The decomposition equation for Epsom salt (magnesium sulfate heptahydrate) is: MgSO4·7H2O -> MgSO4 + 7H2O. When heated, Epsom salt loses its water molecules, leaving behind anhydrous magnesium sulfate.
The reaction is different for each salt: melting, thermal decomposition, explosion etc.
if you mean epsom salts (magnesium sulfate) then heating it will result in a decomposition reaction, where magnesium oxide (s) and sulfur trioxide (g) is formed. The decomposition reaction is therefore a chemical change.
Water is a product of burning, neutralization reaction, thermal decomposition, etc.
Ammonia gas is formed when an ammonium salt is heated with an alkali. This reaction involves the decomposition of the ammonium ion to produce ammonia gas, water, and the corresponding alkali salt.
Salt dries out the fish. The fish still decomposes but it's much, much slower. Water speeds up the decomposition. Since the fish is now dry because of the salt it doesn't decompose as fast.
When heat is applied to salt, it can cause the salt to dissolve more easily in a solvent like water. Heating salt can also lead to the release of moisture that may have been absorbed by the salt, causing it to form clumps. Additionally, excessive heat can cause salt to undergo chemical changes, such as decomposition or oxidation.