How is table salt made ?
959294
Salt is refined from many sources. "Table" salt is defined by salt that has been milled to a powder  - no lumps etc!
1123554
Everything we use is pretty much a compound. We breath O2 (oxygen, let out CO2, we use NaCl ot table salt. We also use more complicated things such as Na2(H2CO03) or Baking soda.
656468
I really advise that you dont try it.\n\nToo much table salt will create a sodium imbalance in your body. \nSodium ions in your body are responsible for transferring chemical signals between nerve cells, so as you can imagine it's kind of important.
457587
ingredients: Flour, Salt, Food Coloring, vegetable oil and Cream of Tartar\n\nIn a two quart saucepan add 1 cup of flour, 4 teaspoons of cream of tartar and 1 cup of salt. Mix dry ingredients together. Measure 2 cups of water (with two drops of the liquid food coloring of your choice added) Drop in two tablespoons of vegetable oil and stir to mix. Add the liquids slowly to the dry ingredients in the saucepan and stir till combined. Heat over medium heat stirring often until the dough begins to form,starts to pull away from the side of the pan, and becomes a bit dry. Remove from heat and place on counter or board. Knead until smooth and cool. Keep cooled dough in plastic containers or plastic bags to keep soft and "playable"
493575
The cube shape of salt results from the lattice of the ions. If you put mechanical pressure on salt, then naturally it will break cube shaped.\n\nAny naturally broken cube shaped piece of salt might be macroscopically treated to other shapes, for example by washing with water or by melting and cooling in pyramidal vessels. This might bring more money when selling it as "Kosher-salt" but doesn't affect the cubic structure of the microscopic lattice.
828284
The first thing that happens is that it melts.  If you continue heating the molten salt, you will see bubbles appearing.  These are bubbles of oxygen:\n2 KClO3(l)   --->   3 O2(g)   +   2 KCl(l)\nThe main product left behind is potassium chloride, but I believe that you also get some potassium perchlorate (tetraoxochlorate(VII)), produced by disproportionation:\n4 KClO3(l)   --->   3 KClO4(l)   +   KCl(l)\n\nIt wouldn't surprise me if the reaction also produced very small amounts of oxides of chlorine, such as chlorine dioxide, ClO2.\n\nAllan Deeds.
131798
Salt IS a chemical compound. It doens't HAVE chemical compounds.\n\nThe question makes no sense whatsoever. Someone is trying to fool you.
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.
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Do not crush the rock salt as this will make the impurities harder to remove.\n\nDissolve the rock salt in very hot water and filter.  If the filtrate (the water that comes through the filter) is colored, then you might need to treat it with charcoal to remove these soluble impurities.\n\nOnce you have a clear solution, allow some of the water to evaporate until the solution becomes saturated.  A single seed crystal will start the formation of sodium chloride crystals from the solution.  Stirring will keep the crystals smaller, otherwise you can end up with one very large crystal of salt.\n\nThis crystallization process is what does the final purification.  The crystals formed will be almost pure sodium chloride.
1117915
because the salt u use in the kitchen does not contain all the particals in the sea water like sodium sulphate magnesium sulphate etc because they are removed in the process  of making the salt and some times the salt it cut down from deep earth and they are also cleaned by removing the toxic particles and iodised which may alter the sea water salt from earth solt altho the main component of salt is Na Cl it has other particals such as iodine and k+ irons Fe ect...
213697
There are all sorts of salts:\nacid + base = salt + water\nHCl + NaOH = NaCl + H2O\n\nNaCl is sodium chloride. This is the same stuff we use at the table. If you have a look at the packet it came in you will probably find there are a few other things in the 'table salt' too - perhaps some iodides and an anti-caking agent to keep it running freely.\n\nMore info. on 'table salts':
984656
No, Midge.  Salt has always been seen as a "purifying" agent.  Salt is first made holy by blessing (called the "Exorcism of Salt") first....then it is added to the water with the invocation "In the name of the Father and of the Son and of the Holy Ghost."\n\nI've made gallons of Holy water...and nowhere in the rubrics is/are Jesus "tears" mentioned.\n\nGood guess though.  Don't teach it to the kids at catechism, though....it's not exactly true!!  ;-)
819564
ingredients are  pinche of salt and warm water. u add salt to the warm water and stir .
670488
Salt 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"
163597
By "salt," I'm assuming you are talking about rock salt. It lowers the necessary temperature for which the ice cream will freeze, allowing the ice cream to congeal (come together). This provides the texture that we all have come to know and love. People also use rock salt on snow to melt it. The lowering the freezing point of the water combined with the temperature of the snow remaining the same, causes the snow to melt.
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
1151385
I am interested, but I would want to know:\na) Where is your processing plant located?\nb) Who would pay the transportation/shipping costs to Calif. ?\nc) How is it packaged for shipping ? Plastic drums?\nd) How has it been processed, liquified ?\ne) What is the salt (NaCl) content ?\n  Your question gives me very little information to satisfy my needs.