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.
Salts are ionic compounds composed of cations and anions in appropriate proportions to produce electrically neutral species. Salts are named by cation species first followed by anion species. Examples of common salts include sodium chloride, sodium bisulfate, calcium chloride and potassium dichromate.ydrated salts are salt compounds that include water molecules in their crystal structure. Many salts are found in hydrated form and maintain a solid crystalline state. The hydration of salt crystals is known as the water of crystallization, where water is often required for the crystal formation of the salt.