Salt (Sodium Chloride)

The chemical equation is:
Na2CO3 + 2 HCl = 2 NaCl + CO2 + H2O

No, they are very different substances.

Depends. everyone has different tastes... so well all have different thoughts about tasting food. so tasting salt is gonna depend on what you think it will taste like.

In a manner of speaking, yes, you can separate Sodium Chloride into Sodium and Chlorine. The dangers are that pure Sodium is extremely reactive, so much so that it may explode; and pure Chlorine gas is deadly to breathe.

The easiest way to separate the two is by electrolysis. If you fill a container with regular water, then run an electrical current through the water, you will separate the water into Hydrogen and Oxygen.

Use a 12 volt battery, attach wires to each terminal on the battery, and put the bare ends of each wire into the water. Do not touch the wires together, but leave some distance between them in the water. Hydrogen will start to bubble off the negative wire; and Oxygen will bubble off the positive wire.

If you use seawater instead of regular water, and do the same thing, then Hydrogen will still bubble off the negative wire; but now Chlorine will bubble off the positive wire. Do not breathe the Chlorine -- it is amazingly dangerous! In fact if you do this experiment, do it outdoors where you have very very good ventilation!

However, this process will not produce Sodium. It is too very reactive, and will immediately combine with the water to make Sodium Hydroxide. Sodium Hydroxide then dissolves into the water. This occurs so fast, you will not be able to observe it happening.

But at least, you will partially see Sodium Chloride "reversed".

For more information about electrolysis, see the Wikipedia article http://en.wikipedia.org/wiki/Electrolysis_of_water

Salts can help to preserve food by creating an environment in which undesired bacteria cannot live. High salt content will discourage or prevent this growth, as many undesirable bacterium and molds require a certain amount of available moisture to reproduce. In environments with sufficient salt, water may actually be drawn out of potential spoilage pests, thus killing them or rendering them dormant.

SALT II was a treatise between USA and USSR never ratified by USA.

-1. This the charge on the chloride ion. It has gained an electron

Table salt (sodium chloride, NaCl) contain sodium and chlorine.

Iodine is necessary for the thyroid gland to make thyroxine hormone. In case iodine is deficient in our diet, e.g. not eating enough fish and other seafood that contains natural iodine, there is a possibility that we might suffer from goitre.

Iodine deficiency can also produce mental retardation and is a global problem. Excessive use of table salt (NaCl) is also harmful, so a balanced seafood diet is better against mental and other malnutrition problems.

Previous answer:

It's the same thing except to iodized salt they add a little bit of iodine because it helps the thyroid gland.

Iodised salt has had iodine added to it. Table salt is iodised salt that has a texture fine enough to go through those little holes in salt shakers.

There is no carbon in sodium chloride. Sodium chloride, what we call table salt, contains sodium and chlorine in a one-to-one ratio. These molecules have no carbon in them at all.

if by salt you mean Sodium Chloride (NaCl) Yes it is

A small amount of sodium is naturally present in most foods, but most dietary sodium is found in processed foods in the form of salt. Salt may be added for flavor enhancement and to extend the shelf life of certain foods. Salt is added to most canned foods, some frozen vegetables, most fast foods, and pickled foods. It is used in most sauces, soups, salad dressings, and many breakfast cereals. It is also found in many other ingredients used in food processing. Many commercially prepared condiments and seasonings are also high in sodium.

rock salt is rough...

---------------------------------

Salt has not a texture (in the technical sense); if you think to crystallization it is face-centered cubic.

It takes 46:30 for kosher salt to melt ice!,

If you add salt to ice the ice melts and will not freeze again until its temperature becomes lower. So salting an icy road will at least soften the ice, usually turning it into "slush" as cars pass over it. The tyres of the car are more likely to be able to "bite" on the road surface. In bygone days a mixture of ice and salt was used to make ice cream.

Regular salt is composed of one compound, sodium chloride (NaCl) or if it is iodized salt, it also has a small amount of an iodine compound such as sodium iodide (NaI). Sea salt, which is made through the evaporation of sea water, contains many different kinds of salts.

Sodium chloride has the chemical formula NaCl and sodium sulfate has the chemical formula Na2SO4.

Table salt (sodium chloride, NaCl) contain sodium and chlorine.

The correct term for ionic salts (as sodium chloride) is formula unit, not molecule; sodium chloride form very large structural lattices.

In molten sodium chloride the free moving particles are Na+ and Cl- ions, during electrolysis sodium ion moves towards cathode and chloride ion towards anode.

Any solution that conducts electricity is called an electrolyte; salt water, also known as an aqueous solution of NaCl, is a type of electrolyte, although certainly not the only type.

Commonly sodium chloride is not dissolved in organic compounds.

In every country, salt is used in food preparation. In some poor, non-industrialized countries, this is the principal use. However, in a heavily industrialized country such as the United States, the consumption pattern is quite different.

In the United States, over 40% of salt is used in the chemical industry (mainly for the production of chlorine and caustic soda), and another 40% as a de-icer on roads in winter. The remaining is consumed in several sectors, including manufacture of rubber and other goods, agriculture, and food processing including as table salt. Table salt accounts for only about 1% of U.S. salt.

This is dependent on if the heat reaches a temperature of 1,474 degrees Fahrenheit, which is the melting point. Generally it will cause the compound to brown.

they are salty