what is the exact recipe for normal saline?
602465
You can make your own saline solution very cheaply because the main ingredients are just water and salt. Here's how to do it along with a couple of other tips on reducing costs:\n\nBuy some distilled (or de-ionised, or de-mineralised) water. You should be able to find it with the laundry supplies in your supermarket (it's used for steam irons), in a hardware store, or an auto store (for topping up car batteries). I suggest buying at least a litre or a quart, and preferably twice this much. It's cheap stuff: around 2-3 dollars for 2 litres (half-gallon) here in Australia.\n The other supply you need is salt. In the absence of laboratory grade sodium chloride, I recommend cooking salt because table salt seems to have silica-type minerals added to make it free-flowing. Silica is exactly the sort of insoluble gritty stuff you don't want in your solution. The cooking salt should probably be plain rather than iodised (though I've used the latter myself), as I can't say what long-term effects, if any, the trace amounts of iodine might have.\n If you can find a clean, sterile container that holds a litre or a quart, this will be handy too. You could use a well-cleaned plastic soft-drink bottle. Rinse it well with water that has been well boiled, then give it a small final rinse or two with some fresh distilled water. To really give your containers a thorough sterilisation, you could use a solution made with sterilising powder from home brew or winery supply shops. However, you'd have to use a fair bit of distilled water to rinse it out completely. Several small rinses are generally much more effective than one large rinse.\n Now comes the only hard part: approximating the correct amount of salt. You are aiming for 8 grams per litre to make "normal saline" as it's called. If you have access to laboratory or jeweller's scales you'll be laughing. You can buy electronic jewellers scales fairly cheaply on eBay these days. Otherwise, use a teaspoon measure of the kind that is used for cooking. Make sure it's clean and sterile (boiling water is a good steriliser). A teaspoon holds about 5 mls, so allowing for the density of salt, I find that a very slightly heaped teaspoon is perfect for a litre of water. A quart is close enough to a litre that you don't have to worry if that's what you have - just make sure it's a very full quart.\n As you can see, this is all very rough and approximate but I've found that it doesn't matter. You don't need precision and your eyes won't feel the difference. It's better to err on the side of a weaker solution if anything, because too much salt will make your eyes sting slightly whereas too little will just produce a vaguely uncomfortable suction until the osmotic pressures equalise. You probably know the feeling if you've ever had distilled or tap water in your eyes. If you find that you've made a solution that's too strong, add more water (which is why it's nice to have some spare).\n Keep the solution in a dark place and/or a dark bottle so that algae doesn't grow in it. Keep the lid tight. I suggest refilling smaller squirt-bottles and using these on a day-to-day basis. You can often prise the cap off a commercial saline or disinfecting solution bottle and reuse it repeatedly as long as you maintain its sterility. Keep the caps and bottle tops away from surfaces if possible. Open the bottles only briefly.\nDon't use home-made saline if you're disinfecting your lenses with heat. Commercial salines are pH-buffered. If you cook your lenses in a slightly acidic solution repeatedly, it will probably damage them (I did this a long time ago when heat disinfection was popular). Remember also that this home-made solution is not actively sterilised. Take care when preparing it, and you should find that it's fine for rinsing, enzyme cleaning, and so on, but not for your daily sterilisation. You will s
121712
my doc always jusy recommended mild saline solution.
607804
The easiest way to prepare an insoluble salt is to produce it from two aqueous solutions each containing an ion present in the salt!\n\nSo, you'll just mix two solutions, and the insoluble salt appears! Of course, if you intend to prepare a certain amount/ mass of the salt, you may need to carry out some calculations to determine the necessary concentrations/ volumes of the 2 initial solutions. \n\nYou'll also get another product in the reaction, but it should be soluble and will not contaminate the desired product (the insoluble salt).  \n\nYou may refer to this website to gain a better understanding...\nhttp://www.wpbschoolhouse.btinternet.co.uk/page01/AqueousChem/AqueousChem.htm#salts [Refer to point (4)]
928311
Salt, sodium chloride [NaCl]... all you need to know is on that page so I won't bother repeating it all here>>>\n\nhttp://en.wikipedia.org/wiki/Sodium_chloride
860365
use the equation  pH= -lgKa+ lg( salt/acid)\n(this equation only applies for buffer system)
703543
Mmmm... Salt....\n\nYou will get a super-saturated solution. Like the sugar they use to make rock candy, salt dissolves better in hot water. Saturated means it has as much solute (salt, in your question) in it as will possibly dissolve, so a saturated solution at 60 degrees celsius has quite a lot of salt in it!\n\nAs the saturated solution goes back to normal temperatures, it eventually reaches the point where there is MORE salt in solution than would normally dissolve. This is called a super-saturated solution. It still looks like it did before, except saltier than normally possible.\n\nSeveral things can happen to a super-saturated solution as it cools. Either it appears unchanged, or crystals start to grow like when you are making rock candy. You would see crystals around the edges and on the sides and bottom of the container. Some substances like sodium nitrate are so soluable that they can crystalize all at once when disturbed, which looks like the solution instantly froze solid. Table salt does not normally do this, so just write that it would go from saturated to super-saturated and crystals would form.
788768
Just the usual stuff.  Use an electrolyte (H2SO4/HNO3), a couple of electrodes, a reduction table of half cell potentials, and some electricity.
702225
there are 5 ways to prepair MgSo4 \n\n-neutralisation between acid and alkali(but this is espcially for sodium and potassium salt)\n\n-Acid and metal (magnesium and sulphuric acid)\n\n-Acid and metal oxide (magnesium oxide and sulphuric acid)\n\n-Acid and metal hydroxide (magnesium hydroxide and sulphuric acid)\n\n-Acid and metal carbonate (magnesium carbonate and sulphuric acid)\n\nthese methods are especially for soluble salts...
521017
The formula for table salt is NaCl (Sodium Chloride). It exists in face-centred crystal lattices.
890579
No need to buy special salines, and I wouldn't buy a nose spray because after using it once you've contaminated it with your infection anyway.  I do a nasal flush, several times a day when the infection is active, twice a day when I feel one coming on, and daily (before bed) in the winter or when prone to it.\n\nA nasal flush is 8 oz body-temp water with 1/4 tsp baking soda and 1/4 tsp salt.  Gently flush that through your nostrils using a neti pot or baby nasal aspirator, leaning over the sink.  Lots of goop should come out at first.  It gets the infection out and moisturizes the membranes at the same time.\n\nI used to be prone to sinus infections, and once spent almost the whole winter on antibiotics.  Screwed up my system badly, got a nasty systemic yeast infection that wouldn't go away, it was awful.  Now it's been 3-4 years since I've had one, but if I feel one coming on, I'm right back to my nasal flush, and no more problems.  Good luck!\n\nPS:  Sounds like you might have a bad infection and if it's gone on awhile it may be safest to take an antibiotic, so go do that.  Just flush also, it will clear it up faster, and then do it regularly so it doesn't come back.
174475
mix it...let NaCl dissolve in water...then let the mmixture evaporate or perhaps bring the mixture into a boil 'til you can see the formation of crystals...   try it... i've encountered such experiment in my chemistry class... im not quite certain of the procedures though...it's two years ago...cant remember it well...^_^
1117539
2400mg Max! Its hard to do coz all process foods have salt.Dont add salt to anything and read labels carefully.Cheese pizza and hamburgers are loaded with salt!Forget fish and chips all together.Look at bread labels, cottage cheese,even yogurt and you will be surprised at the amount of salt they have! The AMA is trying to force the FDA to add a new label to foods.I hope they can do this coz it will be a great help.
655718
HOPKINS CaFe C with salt (NaCl)(Human body majorly is made \nup of Hydrogen, Oxygen, Phosphorous, Potassium,  Iodin, Nitrogen, sulphur,Calciun, Iron, CARBON, Sodiun and Chlorine with other trace materials)\nBest enpherical formulae hor humans
734957
Na+ Cl-\nC +4 O-2 each\nK+ Br-\nN-3 H+1 each\nMg+2 O-2
637181
I dont know the exact calculation but this site might be able to help you.\n\nhttp://www.fseric.demon.co.uk/skills/salinity.htm
786589
Generally a heaping teaspoon of sea salt per quart, or level teaspoon  per liter. Ordinary table salt will do as long as it is NON-IODIZED. The iodine in iodized salt will kill the shrimp.\n\nSome people use as much as a level tablespoon of salt. Brine shrimp live in landlocked salty basins and the salt level rises and falls with seasonal evaporation, so the exact level of salinity is not critical. \n\nAlso, you can feed them with ordinary baking yeast. They like to eat algae. After adding salt to water, put in some lawn clippings.... grass... and wait for algae to form. Then take out the grass and put in some shrimp eggs. They like it about 78 degrees and an air bubbler tube is beneficial as well.
708591
Depends on your salt substitute, but the answer you're looking for is probably Cl- as your salt substitute probably contains KCl.