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A salt with a certain number of water molecules attached to it.

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The chemical name for table salt is sodium chloride. It is written NaCl. Na+1=sodium, and Cl-1=chloride so the chemical name is sodium chloride. Sodium is Na, which is a explosive metal, and Cl is a poisonous gas. But when combined, it makes sodium chloride, or salt, which is an ionic compound.

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Not in the slightest.

First, they are not molecules, they are ionic compounds.

Second, they are two very different substances.

CaO is calcium oxide, consisting of the elements calcium and oxygen. It is commonly called lime or quicklime. It is very alkaline (basic) and is commonly used to neutralize acidic soil.

NaCl is sodium chloride, consisting of the elements sodium and chlorine. It is commonly called salt or table salt. It has no acid/base properties. It is commonly used to flavor food and melt ice

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Although all 3 compounds are ionic, the one with the highest ionic characteristics is KCl due to the greater difference between K and Cl than in the other 2.

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Nacl forms ionic bond.So the attraction between Na &cl is very strong.so it is non volatile.But Hcl ic covalent compound.Itis very week bond.So itis volatile

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It is a mineral.

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The sodium and chloride make cells unable to function. This kills bacteria, which are much less able to handle the effects, but not body cells that can.

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NaOCl

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mol = mass/Mr

mol = 737/ 58.44

moles of NaCl = 12.61

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Rock salt can destroy the soil for a long time. Possibly years. If you want to kill the Ivy, use "Roundup". Paint a concentrated solution of the Roundup on a cut section of Ivy vine.

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In ancient times it was common for the conqueror to salt the soil of the farming fields around the defeated peoples cities, to make sure that the city could never rise again. In many of these cases these soils are still incapable of growing plants several thousand years later!

Never use salt to kill undesired vegetation.

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Sodium chloride (table salt), Sodium fluoride, Sodium bromide, Sodium Iodide. they are all salts, products of group 1 Alkali metals reacting with group 7 atoms

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last

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Na Cl has an IPF factor not APF as it is compound and APF refer to atomic packing factor, not ionic packing factor.

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No, insoluble in toluene because that is not a polar solvent like very polar water.

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By default, all salt is kosher unless something is added to it to render it not kosher (usually flavourings). If you're just following a recipe that calls for coarse kosher salt, any coarse salt will do, or you could just use table salt.

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That is because they consist of ions, and water is polar.

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Yes, this is true.

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Yes, salt is a mineral.

It's chemical name is Sodium Chloride (NaCl) and the correct name for it's mineral form is Halite.

Please see the related links.

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Salt is not considered to have a GI value, since it takes up a very small proportion of a person's diet. Also, it is a mineral, which generally are not assigned GI values (in the same way that calcium does not have a GI value etc...).

However, foodstuffs are usually assigned a "GI Value" on how much sugar they contain and how quickly it is released. Salt clearly contains no sugar, which, theoretically should make it "low GI".

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Well, it is salt, but kosher salt is used to make a meat kosher by removing blood.

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It called salt in water.

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Jews do not use kosher salt "only". Jews use any grain-size of salt they feel like using for the application where they need salt. If the application calls for a coarse grain, such as for pickling, koshering meat, or removing ice from the front walk, then "kosher" salt is an appropriate choice.

The term "kosher" in "kosher salt" does not refer to the Jewish dietary laws, but rather to the size of the granule.

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Ionic; it's a bond between a metal (Na) and a nonmetal (Cl).

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ACID

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Yes it would help to remove salt. You may want to do this a couple of times with fresh water each time depending on how much salt you want to remove from the chicken.

The problem with soaking a raw whole chicken is that you spreading the exsisting bacteria from the cavity to all over the chicken. Modern advice from both US and UK health departments advise not to wash or soak a whole chicken before roasting. Some supermarkets use saline solutions to increase the weight of its cheaper lines of chicken breasts. At the end of the day you get what you pay for.