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.
Table salt, or sodium chloride, is the ionic product of the combination of lye, or sodium hydroxide, and hydrochloric acid. Appearing clear to milky white, sodium chloride has been valued as a seasoning for food for more than 2,000 years.It was so highly valued that the Romans would pay their soldiers in salt rations.n chemistry, salts are the ionic products when an acid reacts with a base and neutralizes. In the solid form, salts have a neutral charge.