sodium chlorine and table salt have edible form of table salt in common.
sodium chlorine and table salt have edible form of table salt in common.
what do sodium chlorine and table salt have in common?
edible form of table salt
sodium chloride , commonly known as salt (though sea salt also contains other chemical salts), is an ionic compound with the chemical formula nacl, representing a 1:1 ratio of sodium and chloride ions. with molar masses of 22.99 and 35.45 g/mol respectively, 100 g of nacl contains 39.34 g na and 60.66 g cl. sodium chloride is the salt most responsible for the salinity of seawater and of the extracellular fluid of many multicellular organisms. in its edible form of table salt, it is commonly used as a condiment and food preservative. large quantities of sodium chloride are used in many industrial processes, and it is a major source of sodium and chlorine compounds used as feedstocks for further chemical syntheses. a second major application of sodium chloride is de-icing of roadways in sub-freezing weather.
sodium chloride
some traditional cured meat (such as authentic parma ham and some authentic spanish chorizo and italian salami, ...) are cured with salt alone. today, potassium nitrate and sodium nitrite (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for the oxygen,  thus turning myoglobin red  . more recent evidence shows that these chemicals also inhibit the growth of the bacteria that cause the disease botulism. the combination of table salt with nitrates or nitrites, called curing salt, is often dyed pink to distinguish it from table salt. neither table salt, nor any of the nitrites or nitrates commonly used in curing (e.g. sodium nitrate, sodium nitrite, and potassium nitrate) is naturally pink.
curing (food preservation)