does anyone know how NaCl can preserve meat??  (I need this for my lab teory)?
818367
See the link for a short, clear, explanation.\nIt is what the salt does to the water in the meat\nand what too salty a condition does to living cells.\n\nPS Genghis Khan's men put slices of meat under their saddles\nand the heat and salt from the horse's sweat\npreserved the meat for the men to eat on the road.
113569
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor.\nMethod of Preservation\n---------------------\nRefrigeration or chilling - Low temperature to retard growth \nFreezing - Low temperature and reduction of water activity to prevent growth \nDrying, curing and conserving -  Reduction in water activity sufficient to delay or prevent growth \nVacuum and oxygen free modified atmosphere packaging -  Low oxygen tension inhibits strict aerobes and delay growth of facultative anaerobes \nCarbon dioxide enriched modified atmosphere packaging -  Specific inhibition of some micro-organisms by carbon dioxide \nAddition of weak acids -  Reduction of the intracellular pH of micro-organisms \nLactic fermentation -  Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins) \nSugar preservation -  Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival. \nEthanol preservation -  Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation \nEmulsification -  Compartmentalisation and nutrient limitation within the aqueous droplets in water-in-oil emulsion foods \nAddition of preservatives such as nitrite or sulphite ions -  Inhibition of specific groups of micro-organisms \nPasteurization and appertization -  Delivery of heat sufficient to inactivate target micro-organisms to the desired extent \nFood irradiation (Radurization, radicidation and radappertization) -  Delivery of ionising radiation \nApplication of high hydrostatic pressure (Pascalization) -  Pressure-inactivation of vegetative bacteria, yeasts and moulds
478587
See if Putting it in the Freezer for about 30 Minuets Helps. I Serious.
140400
< Halite (Sodium chloride--Salt): Used in human and animal diet, food seasoning and food preservation, used to prepare sodium hydroxide, soda ash, caustic soda, hydrochloric acid, chlorine, metallic sodium, used in ceramic glazes, metallurgy, curing of hides, mineral waters, soap manufacture, home water softeners, highway de-icing, photography, herbicide, fire extinguishing, nuclear reactors, mouthwash, medicine (heat exhaustion), in scientific equipment for optical parts. Single crystals used for spectroscopy, ultraviolet and infrared transmission.
282125
Buy a small inexpensive freezer,dry ice,or power converter,store your frozen food in freezer and off you go.Hint dry ice will keep food frozen for about a day in a half.I used to sell meat door to door,that's how I know.Now I work offshore and we get our groceries from a boat packed with frozen food and dry ice.Sometimes we don't see the boat for 2 days and the food is still frozen when we get it.
165423
A grain of salt.  It won't dissociate under physical pressures except for extreme temperature (800 Celsius) but will dissociate into sodium and chlorine ions in the presence of water.
831148
Sea salt melts it quickly.\n\n\nPeace
1114360
1. Canning..this is preserving fruits and vegetables in jars for later use.  the fruits or veggies are cooked and them placed in sterilized jars and sealed. ie.. jams and jellies\n2. Blanching.  this is dipping veggies in boiling water and partially cooking them and then plunging them in cold water to stop the cooking process, and then freezing them. ie Frozen vegetables.\n3. Curing or Smoking Meats.  Lots of meats are cured and preserved with just salt and left to sit for anywhere from 3 months to 18months as is done with the Spanish Serrano Ham.Or you can dry and preserve by smoking them in a smoke house... same can be done for fish.\n\n4 Dehydration.. You can see examples of this with dried fruits like banana chips or cherries.. the fruits are preserved by taking out the moisture, and then storing until needed.
76360
Salt when dissoved in water dissociates an forms Sodium+ and Chlorine- ions.Sodium in free state immediately reacts with oxygen and burns.That's the reason why sodium is stored under kerosene.When the water containing salt comes in contact with a wound,the Sodium gets deposited on our wounds and starts oxidising and burns our skin which hurts us.
4788
Best method if practical is to freeze it.\nIf not sealed within a steralized container.
588420
sodium chloride and water
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.
125186
(I just did this today in lab with bacteria instead of onions!) Other liquids can do many things to DNA, but water binds to the DNA and "elutes" it, the DNA will stay with the water. (look up "elute")
65634
I don't think you would have any problems just go slow  at the very end. The only thing you would have to worry about is the possibility of the salt turning brown with excess heat but salt is ionic and has a high melting point so I wouldn't worry.
242447
place the mixture in water. salt would be dissolved. to recover the salt evaporate the water.
133398
The salt sodium chloride will dissociate into sodium ions and chloride ions as it dissolves in water. The solution is an elecrolyte.\nStarch is insoluble but can be persuaded to make a colloidal solution in water. Starch molecules do not dissociate, but remain suspended in the water. If left undisturbed for a while, the starch and water will separate into two layers.
334010
The only way I've heard of to obtain pure sodium metal is by electrolysis of NaCl.  Basically, place the salt solution between two electrodes (Na+ attracted to anode, Cl- attracted to cathode).\n\nPure Na is extremely reactive, though.  It is very difficult to store, as any exposure to air will cause almost instant oxidation of the surface (formation of Na2O).  There is also very little commercial use for pure Na.  There are many, many commercially viable sodium compounds, but pure sodium is rarely useful.