what was the first culture that used salt to preserve food?
826059
Salt was in general use long before history, as we know it, began to be recorded. Some 2,700 years B.C.-about 4,700 years ago-there was published in China the Peng-Tzao-Kan-Mu, probably the earliest known treatise on pharmacology. A major portion of this writing was devoted to a discussion of more than 40 kinds of salt, including descriptions of two methods of extracting salt and putting it in usable form that are amazingly similar to processes used today. Chinese folklore recounts the discovery of salt. Salt production has been important in China for two millennia or more. And the Chinese, like many other governments over time, realizing that everyone needed to consume salt, made salt taxes a major revenue source. Nomads spreading westward were known to carry salt. Egyptian art from as long ago as 1450 B.C. records salt-making.
895319
salty.\nHCl (aq) + NaOH (aq) -> NaCl (aq) + H2O (l)\nNaCl (sodium chloride) is the salt you put into your food.
207971
I doubt anyone can really say. The first iced drinks were probably liquids that had frozen and were partially thawed when someone drank them. This could have been cery early Chinese. We know the Romans brought down ice from the mountains, but whether they put it in drinks, I don't know.\nIf you are talking about a restaurant serving a drink deliberately containing ice, chances are it was in the US, but I don't know how you would research it.
415730
Salt used to be a very valuable commodity, therefore something that was valuable was 'worth its salt' in mcuh the same way as something is 'worth its weight in gold'. Also at various times in history salt has been used to pay wages, therefore something that is done well is 'worth its salt'.
317174
Dear Friend,\n\nSalt in the ocean comes from the land. The elements that make up salts, such as chlorine and sodium, started out in rocks. Water and acids eroded the rocks, and rivers carried the elements into the sea. The oceans usually contain 35 parts of salts for every 1000 parts of sea water. This is lower in some places where there is a lot of fresh water coming into the ocean. It is higher where the Sun is very strong and evaporates more of the water. When all the water is gone, the salts are left behind as solid, white crystals.\n\nThe right amount of salt is a very important part of our diet. In ancient times, salt was worth its weight in gold. People used it to flavor and preserve their food. Without salt, the food would spoil. For this reason, salt became a symbol of purity. Some sacrifices in the Old Testament included salt (Leviticus 2:13; Ezekiel 43:24). Jesus called faithful people "the salt of the earth," and the apostle Paul said that our speech should be "seasoned with salt" (Colossians 4:6).
916316
From the American Heritage Dictionary:\n\nTrade with the Low Countries across the North Sea was important to England in the later Middle Ages, and it is perhaps because of this trade that we have the word pickle. Middle English pikel, the ancestor of our word, is first recorded around 1400 with the meaning "a spicy sauce or gravy served with meat or fowl." This is a different sense from the one the word brings to mind now, but it is somewhat related in sense to its possible Middle Dutch source pekel, a solution, such as spiced brine, for preserving and flavoring food. After coming into English the word pickle expanded its sense range in several ways. It was applied, as it had been in Middle Dutch, to a pickling solution. Later pickle was used to refer to something so treated, such as a cucumber. The word also took on a figurative sense, "a troublesome situation," perhaps under the influence of a similar Dutch usage in the phrase in de pekel zitten, "sit in the pickle," and iemand in de pekel laten zitten, "let someone sit in the pickle."
1012595
The most familiar salt is sodium chloride, the principal component of common table salt.
1145607
The process is called as, " Fermentation". and the details are as follows.\n\nIn some cases, the growth of microorganisms in food can be put to good use for the production and preservation of various types of food. Fermentation is arguably the earliest example of biotechnology and refers to the metabolic process by which microbes produce energy in the absence of oxygen and other terminal electron acceptors in the electron transport chain such as fumarate or nitrate. \n\nIn ancient times, it was considered as a way to both preserve food and to retain nutritional value. It was probably accidentally discovered in ancient Egypt when dough, made from ground up wheat and rye, was left for a period of time before cooking. In contrast to dough that was immediately cooked, it was observed that the aged dough expanded in size and when cooked produced tastier, lighter bread. The process was not completely reproducible: sometimes the uncooked dough yielded good bread and other times it did not. However if small amounts of good dough was added to the next batch, the bread was again tasty. \n\nThe Romans went onto improve and perfect this process and popularized this sort of bread throughout the European continent. The discovery of fermentation in Egypt also led to the first production of wine and alcohol. \n\nAll these discoveries were largely phenomenological and it would be another 3000 years before the exact cause of fermentation was uncovered. \n\nIt was Louis Pasteur, again, in 1857 who was able to demonstrate that alcohol can be produced by yeast when grown in particular conditions. \n\nThis discovery revolutionized the modern food industry: for the first time the agent of fermentation was identified and could be used commercially. \n\nHope this helps!!!
505670
There are several ways in which salt and sugar inhibit microbial growth. The most notable is simple osmosis, or dehydration. The salt or sugar, whether in solid or aqueous form removes free water molecules in the food that is necessary for microbial survival and growth.\n\nThey may also inhibit enzymes activity directly or indirectly by helpng in the accumulation of antimicrobial produts from other organisms.
330506
I assume you mean a mediaeval chef, not a middle-aged one!  I assume also you mean "food" by "material".  Thick slices of bread were used as plates, called "trenchers".  Honey was used for sweetening, and many spices, which were expensive at the time, were used to flavour food - particularly in the case of meat that had gone off due to no refridgeration.  The rich would eat all types of meat and fish, many of which we would not consider today, like swan or peacock; the poor were left with vegetables.  There are many books you can read to discover the way people cooked and ate in mediaeval times.
1011630
I know of two ways.\n1. It is mined from deposites underground.  They used to do this near where I grew up as the chlorine in the salt was used in the processes at the nearby chemical plants.\n\n2.  It is evaporated from ocean water.  Once the water is evaporated mostly what's left is just regular salt.  It just has to be cleaned up a bit.
1041301
Common table salt has other ingredients in it including sugar. It is not close to pure.   It would take very efficient purification.
959294
Salt is refined from many sources. "Table" salt is defined by salt that has been milled to a powder  - no lumps etc!
155689
Salt comes from  dissolved rock. Rivers carry that salt from the land to the ocean. It's that simple.
320292
Scientific theories behind the origins of sea salt started with Sir Edmond Halley in 1715, who proposed that salt and other minerals were carried into the sea by rivers, having been leached out of the ground by rainfall runoff. Upon reaching the ocean, these salts would be retained and concentrated as the process of evaporation (see Hydrologic cycle) removed the water. Halley noted that of the small number of lakes in the world without ocean outlets (such as the Dead Sea and the Caspian Sea, see endorheic basin), most have high salt content. Halley termed this process "continental weathering".\n\nHalley's theory is partly correct. In addition, sodium was leached out of the ocean floor when the oceans first formed. The presence of the other dominant element of salt, chloride, results from "outgassing" of chloride (as hydrochloric acid) with other gases from Earth's interior via volcanos and hydrothermal vents. The sodium and chloride subsequently became the most abundant constituents of sea salt.\n\nOcean salinity has been stable for millions of years, most likely as a consequence of a chemical/tectonic system which recycles the salt. Since the ocean's creation, sodium is no longer leached out of the ocean floor, but instead is captured in sedimentary layers covering the bed of the ocean. One theory is that plate tectonics result in salt being forced under the continental land masses, where it is again slowly leached to the surface.
1146284
Forever is a long time, I don't think anything can be preserved for ever.  Honey can be be preserved for along time on it's own it's been found in Egyptian Tombs several thousands of years old and still good.
497415
both living and non living things can live in the salt.non living things like sand etc.living things like fishes etc.