More Serious Skin Problems. The main feature distinguishing chronic hives from more serious skin disorders is whether the welts are filled with fluid. If the red bumps are itchy, inflamed, and filled with fluid, the condition is most likely hives. If theyâre hard and filled with other material besides fluid, and if after a skin test the lesions have a brownish color, thereâs most likely an underlying problem.
In the case of salty taste, taste-active ingredients are salts of sodium, potassium and lithium. The most common of these is, of course, table salt, or sodium chloride. When the salt dissolves into the saliva, it separates into positive and negative ions. Only the positive ions (sodium, potassium or lithium) have an impact on salty taste.
1 Transfer to water. 2  Salt in the water transfers to the pasta. 3  It seems likely that some of the salt would transfer out of the pasta into the water, and maybe too much would, thus making the pasta relatively flavorless. Maybe people used sea-water to cook pasta in (which would explain the advice to salt the water until it tastes like sea water). 2  Maybe it's because of the Tuscans and their salt-hating ways. 3  Protein formation. 4  Pasta has a specific feel to it, and fresh pasta has a different feel from dried pasta.