What kind of Experiment can be done to find out the total salt contents of certain foods?
468020
Of course you could bring it to a food lab and have them analyze it.  Other than that, I have no idea how you would find how much sodium is in it with chemicals available at home.  If you are worried about your sodium intake, just have half the bowl and share with someone else, or if it's really that good (which it probably is, all Thai food is), just eat it less often.
745178
What is known comes from experiment.
708591
Depends on your salt substitute, but the answer you're looking for is probably Cl- as your salt substitute probably contains KCl.
661119
sodium chloride or salt
442945
Osmosis in potatoes. \nPut pieces of potato in different conc. of glucose solution and look at the changes.
394753
what kind of experiment do you mean?
671814
Firstly mash up a pile of bananas\n\nWeight out a set amoult of banana mash.\n\nAdd a x amoult of solvent to the banana mash that will\nextact the potassium from the mash.\n\nNow you have a chose of techinquies\nbut the best one I would go for is\nflame spectroscopy for potassium.\n\nFrom the solvent (taking note of the amoult\nyou got) Use in the spectroscopy machine\nthis should give you a ppm reading.\nFrom this work out the weight of potassium\nin the solvent.\n\nFrom that work out the weight of potassium\nin xxx bananas.
1172209
1. investigating starch in peanuts or other edible foods\n\n2. process of photosynthesis in plants\n\nsurry got only two in mind! hope it help
530904
what do you mean by "salt"? There are hundreds of thousands of salts~~~\n\nsodium chloride for what you normally eat.
884674
Distill it.\n\nIn cooking, supposedly you can put a piece of raw potato (sometimes, the hint says a piece of lettuce) in food that's too salty and it takes the salt out.  But I don't know if that works.  I'd go with distillation.  \n\nDistillation is where you boil a liquid and then catch the vapor and condense it.  In the case of salt water, the vapor would be plain water with nothing dissolved in it (the salt gets left behind in whatever you use to boil the liquid in.)  Distillation is also used to make an alcoholic liquid more alcoholic.  I guess the alcohol gets vaporized and condensed.
886476
Try using mypyramidtracker.gov. \n\nIt's actually an online food journal (completely free) and calculates all sorts of things, including calories, for the foods that you enter.
274452
I don't know if it's the one you used before, but the USDA Data Lab is an excellent place to look.\n\nhttp://www.nal.usda.gov/fnic/foodcomp/search/
716763
depending on what kind of ions, you can use a spectrometer.\n\nOr a titration with a color change to see how much of a reactant it takes to consume all of the ions.
255281
you should just run your own experiment..that is the point of a science fair project, right?  it's only qualitative data anyway...you don't need to write down any numbers except numers of days...but you don't have any materials to test the acidity of the bread or anything quantitative at all...you just record the progression of the bread molding...(i.e. on day 1 the bread was fresh..on day 2 the bread was stale...on day 3 the bread had 1 spot of mold...on day 4 the bread had 4 spots of mold.)
721530
Yes, you can get very many experiments on density. Depends on what you want to do with density. If you want to compare the densities of to different solids in relation to a particular liquid (e.g water) You just measure their dimensions and divide their  mass by their volume to get their density (If you don't know already) . Then you find their Relative density using the equation.
69026
probably not, because alot of foods, canned foods, etc. have salt in them anyway.
964010
A salt is an ionic compound that is composed of a metal and non-metal. \nThere are many different kinds of salts. Table salt, the kind you put on food is Sodium Chloride (NaCl) and it can be found in concentrations in the Earth known as "salt domes" or derived from sea salt or halite formations.\n\nSea salt, another kind of salt commonly used in cooking, has varying compositions depending on where it is harvested but generally contains more chloride than sodium and has trace amounts of sulfites, calcium, and other metals. These metals are not in pure form, but combined chemically with non-metals.\n\nSalts can be the byproduct of a chemical reaction as is often the case when an acid and base are mixed. The base and acid neutralize to form, among other things, a salt in an aqueous solution. Many salts are poisonous to humans. \n\nFor more information go here: http://en.wikipedia.org/wiki/Salt