Salt (Sodium Chloride)

No, NaCl is not volatile. NaCl lowers vapor pressure of the solution and raises Bpt.

If You do that experiment under standard conditions, the weight of 100 ml water will be 100 g. The mass of the total system is 120 g in that case and the NaCl contributes to it with 20/120*100 mass percent.

Thus the answer is 16.67 %.

approx. 6,5 g NaCl/100 g noodles.

It wasn't discovered, somebody just found it one day and ate it and liked it and told his friends which told his friends so soon everybody liked it and wanted it. It's possible they noticed animals at a salt lick and decided to try it for themselves.

It is a sodium chloride crystal.

The formula weight of NaCl is 58.44 which means 58.44 g = 1 mole.

Since 1000 mg = 1 g, this gives

58.44 g/mole x 1000 mg/g = 5.844 E+4 mg/mole.

Then, 52.1 mg NaCl x 1 mole NaCl/5.844E+4 mg = 8.92 E-4 mole.

See, this is just done by using the definitions of the units and the factor label method to analyze the conversion.

Saltwater does not have one definite salinity - for instance the salinity of the water in the Dead Sea is different to that of the Atlantic. Indeed the salinity of the sea itself can vary.

The needed mass of sodium chloride is 29,22 g.

Only some salts are insoluble.

When solid sodium chloride dos not conduct electricity because the ions are tightly bound in the ionic crystal lattice. When molten or when dissolved the ions are free to move and conduct electricity.

Magnesium chloride(MgCl2 ) is a salt of magnesium. Sodium chloride(NaCl) is a salt of sodium.

Sodium Chloride, NaCl, is common salt, you would have it with your food.

The number of holes in salt and pepper shakers varies by culture, health and taste. Here in the US excessive salt is considered bad for you, so the salt shaker is the one with the fewer holes, but in parts of Europe it's the other way around.

If the question is asking how long seasonings and spices can be stored before losing their aroma and flavor, a good general rule would be one year. All seasonings and spices should be stored in a cold dry dark place, and purchased in small amounts that will be used within a few months.

1. with a little, most people think food tastes better
2. with a lot, it prevents spoilage (but usually tastes much too salty, so it is rinsed before eating)

Im not quite sure, but since potassium chloride and ammonium nitrate forms kno3, theoretically, sodium chloride and ammonium nitrate would form sodium nitrate.

(Im not 100% sure due to that sodium chloride is more soluble than potassium chloride.)

This situation is called hyponatremia.

See the link below for associated symptoms and diseases.

Barium hydroxide - Ba(OH)2 - is a hydroxide.

Sodium chloride is highly polar (ionic in fact) where hexane is very not. The two don't attract at all, so each is insoluble in the other.

Salt is mostly known as a mineral. Some people say that salt is a mineral and not a spice. In actuality salt can be used to flavor food; therefore it is indeed also a spice.

Hope this helps to answer your question. :)

Dissolve 36g in 100ml of water

Dissolve 36g in 100ml of water

-------------->lol ............ofcourse......what kind of question is this?

The concentration of sodium in blood plasma is 136-145 mmol/L.

Yes, the seasoned salt is a mixture.

Sodium Chloride is standard table salt. It is simply NaCl. You cannot however say salt in chemistry as the likes of Potassium Bromide, Copper sulphate, Hexamine are all considered salts (Many many many more)