Sodium hypochlorite is generally sold in aqueous solutions containing 5 to 15% sodium hypochlorite, with 0.25 to 0.35% free alkali (usually NaOH) and 0.5 to 1.5% NaCl. Solutions of up to 40% sodium. hypochlorite are available, but solid sodium hypochlorite is not commercially used. Sodium hypochlorite.
Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes. Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt. Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
Salt is used to enhance flavor, but itâs also needed to ferment the yeast that makes bread dough rise. Some additives designed to extend the breadâs shelf life or improve the doughâs texture may also contain salt. One slice of most types of bread contains 100 to 172 milligrams of sodium. At the lower end, that means youâll get 7 percent of the recommended daily intake from one slice of bread. A slice that has 172 milligrams of sodium supplies almost 12 percent of your daily intake.