Salt
* All salt can cause damage to things
  - comes from the sea in some way
  - has the potential of containing minute amounts of organisms
* All salts are good conductors when in solution
  - ionic compounds
  - come from a sea, but are processed in different ways
  - dissociate completely in aqueous solution
* Enhances the flavor of food, especially meat.
* Many salts are quite stable in the crystalline state
  - sparingly soluble in water
* More salt blown up from the sea increases the conductivity of ice laid down in that layer.
* Most salt attracts animals
  - contains sodium
  - finds in seawater
* Most salt has iodine in it, in the form of iodide or iodate
  - properties
* Most salt helps dehydration
  - fatal dehydration
* Most salt is lost through urine and perspiration
  - used to remove ice from roadways and to make many chemicals
  - salts appear white because they reflect and scatter light
* Most salts are ionic
  - read- ily soluble in water
  - the result of a reaction between a metal and one or more nonmetals
  - containing the alkali metal ions and the ammonium ion are soluble
* Pocked -Rock salt is pressed into the surface after finishing.
* Some salt adds to food.
* Some salt causes blood pressure
  - imbalances
  - micronutrient imbalances
* Some salt comes from evaporation ponds
* Some salt conducts electricity
  - negative charge
* Some salt contains elements
  - minerals
  - nutrients
  - trace minerals
  - decreases absorption
  - derives from chlorophyll
  - encourages water consumption
* Some salt has effects
  - hydrogen
  - important functions
  - powder
  - truffle powder
  - helps carbohydrates
* Some salt increases blood pressure
  - excretion
* Some salt is added to mayonnaise as a flavor enhancer
  - excreted by kidneys
  - formed by acid
  - synthesized in livers
  - kills bacteria
  - lowers blood pressure
* Some salt neutralizes acid
  - excess acid
* Some salt passes through cell layers
  - provides natural resources
  - raises blood pressure
  - retains moisture
  - uses in dentistry
* Some salts are colored, some are white
  - insoluble
  - toxic to the plant when they are in excess amounts
  - can be toxic to root tissue
  - contain insoluble additives such as calcium carbonate to enhance the flow of the salt
  - pass through the gut without being absorbed
  - when added to water make the solution acidic or basic
* absorbs liquids and can cause a heavy feeling
  - moisture, so the paper side with the water turns back to black
  - water and increases water retention
* accelerates the development of rancidity and thus decreases freezer life.
* accumulate in the plant root zone as soil water is depleted by evapotranspiration
  - soil when they are added faster than they can be removed
* accumulating in the root zone make it harder for a plant to absorb the water it needs.
* activates the first enzyme in the mouth, salivary amylase.
* acts as a binder in sausages to form a binding gel made up of meat, fat, and moisture
  - preservative and adds flavour and crispness
  - purifier and a preservative
* actually acts as a substitute for the cuttlefish's brain which has been long removed
  - bonds to the surface and forms a film
  - has several negative effects on anything it comes in contact with
* adds density to the water so objects float
  - flavor and also inhibits bacterial growth
  - taste to life
* adversely affects plants in two ways.
* affect plants both directly and indirectly.
* affects kidneys
  - mineral nutrition
  - soil quality
* aids the body in fluid and temperature regulation.
* alone has very little effect on snow.
* also accumulates in basins or playas through rainfall runoff
  - acts as a flavor enhancer and as a tenderizer
  - aids digestion, and helps to retain water
  - brings out the flavor of food
  - contributes to the crust colour and adds flavour
  - corrodes ALL metals eventually
  - creates thirst
  - has implications for exobiology
  - helps to retain flavor
  - increases the palatability of some foods
  - interfere with water uptake in the plants
  - invades plant cells, forcing out water
* also is mined from rock salt, the huge deposits beneath the ground
  - toxic to slugs and direct applications of table salt to a slug can kill it
  - makes the sediment edges bulge
  - place a strain on the kidneys
  - plays a role in the ability to produce large quantities of nanoparticles
  - provokes thirst
* also stings greatly when it enters a wound
  - when it touches bare flesh
  - stings, and it burns and it irritates
  - strengthens the structure of the dough and adds the necessary flavor to a baked product
  - tends to inhibit bacteria and parasites
* also works on blood stains on cotton clothes
  - to weather rock
* appears to contribute significantly to cancer.
* are a form taken by many minerals.
* are among the most important chemical compounds
  - colourless, tasteless and easily dissolved in water
  - combinations of ions
  - common solutes and water is by far the most common solvent
* are compounds formed when an acid and a base react
  - that result when the hydrogen of an acid is replaced by a metallic element
  - comprised of positive ions and negative ions
  - important maintaining fluid balance
  - ionic compounds that often dissolve readily in water
  - known in the three oxidation states
  - lost from the body in perspiration, feces, and urine
  - made up of particles with opposite electrical charges
  - nutrients and evidence of liquid water
  - precipitated within the soil
  - product of chemical weathering in adjacent highlands
* are stable compounds held together by ionic bonds
  - that, when dissolved in water, can be absorbed by plants
  - the result of combing an acid with a base
* are usually crystalline solids that consist of positive metal ions and negative nonmetal ions
  - ionic solids
* balances the action of yeast and in sweet mixtures it helps to develop flavor.
* becomes apart of everything that it touches.
* break down into ions when they go into solution.
* breaks the chemical bonds holding the clumps together and the pore spaces close.
* brings a very distinctive flavor to food.
* build up usually in soils in dry areas that have been irrigated excessively.
* burns foliage, turning it brown.
* can accumulate and cause kidney disease in old age
  - adversely affect plants in several ways
* can also accumulate around the rims of both clay and plastic containers
  - be brittle
  - corrode metal feeders
  - deter ants from coming inside
  - go from sea to land
  - intensify the effects of drought, and vice versa
  - precipitate out of soil water onto soil particles
* can be a problem in some manures
  - an irritant, and light can blind
  - become tasteless because of a process of contamination or infiltration
  - build up in the soil which makes it harder for plant growth
* can cause even greater dehydration to occur
  - higher water retention, requiring extra water to dilute it
  - come from two sources
  - contribute to the painful retention of fluids
  - damage, even kill, plants
  - delay death
  - hurt an animal's paw, so when trying to melt ice, use sand instead
  - improve the flavor, but phosphate can contribute a soapy flavor
  - inhibit plant growth and depress yields
  - injure and or kill grass, flowers and other vegetation along campus walkways
  - leave stains on the wood
  - mask off flavors in salted butter
  - persist at the surface in cold and arid climates
  - preserve and heal, but it cauterises when strewn in an open wound
  - worsen the symptoms of cardiomyopathy by increasing retention of excess fluid
* causes a person to retain fluid which drives up the blood pressure
  - corrosion of the sealing materials
  - excretion of larger amounts of calcium and thus increases calcium in the urine
* causes fluid retention which can increase nervous tension and high blood pressure levels
  - retention, varying throughout the day with fluctuating intake
  - hypertension
  - moistness
* causes the body to retain fluid, which increases the heart's workload
  - fluids, resulting in swelling
  - or hold on to water
  - outright death of plants, and the consequent erosion of topsoil
* causes water retention and increases that marshmallow woman feeling
  - in the body, and, in turn, higher pressure
  - to move out of the plants in a process called exosmosis
* collects on stems, buds and roots, or washes into the soil and destroys root systems.
* combination of sodium and chloride.
* comes from our groundwater
  - through the gel column with the starch
* common commodity today and it is relatively in expensive.
* commonly occuring mineral, the technical name of which is sodium chloride.
  - that is made of the elements sodium and chlorine
* concentrates through evaporation and evapotranspiration.
* conducts electricity when placed in water.
* consists of sodium and chlorine
* containing the sulfite ion are called sulfites.
* contains an anti-caking agent
* continues to be produced in the traditional way, i.e. through an evaporation process.
* controls the yeast's activity.
* decreases the growth of some bacteria and molds.
* desiccant - it helps remove water from things, including human bodies.
* dissolve into positively charged ions and negatively charged ions, which conduct electricity
  - releasing an aroma
* dissolved in water increases the density of water.
* dissolves in ocean water
  - salt water
* does kill slugs and snails but repeated use can make the soil toxic to plants
  - more than bring out the flavor of foods
* does, indeed, rise because it is less viscous than surrounding rock.
* domes contain anhydrite , gypsum , and native sulfur , in addition to halite and sylvite.
* draws moisture from herbs and at the same time absorbs some of their essential oils
  - off nutritious, natural juices
* draws out moisture and inhibits browning
  - water out of bacteria and molds , which prevents their growth
* easily removes stains from skin.
* enhances the natural flavors in most dishes, even pies and cakes.
* enters the roots and accumulates throughout the tree.
* even arrives on earth from outer space.
* flavor crystal.
* flavors food.
* flows into the ocean from the land.
* forms crystals that are almost perfect cubes
  - protective layers
* frequently cakes around the nostrils.
* furnish raw material for food synthesis.
* general magical protectant in almost every culture around the world.
* gets into the sea from rivers and groundwater.
* gives taste to food.
* glow An exfoliating treatment using a mixture of oil and coarse salt rubbed into dampened skin.
* hardens the arteries and if taken in excess can cause hypertension, which leads to strokes.
* has a dispersing effect on clumps of bacteria
  - retarding effect on yeast and a toughening effect on gluten
  - tendency to dry the meat out and remove moisture
  - at least three unique qualities
  - healing properties
  - many regulatory functions in the body
  - natural qualities to absorb negativity
  - no intrinsic nutritional value
  - the power of life like the immortal and eternal truth
* have also an influence on the products formed in a reaction
  - relatively little effect in practical food applications
* helps conduct electricity better through water
  - destroy moths and drives away ants
  - restore faded colors, and to remove dirt and grime
  - slow bacterial growth
  - strengthen the gluten in the flour
  - the body hold on to water
* helps to aid digestion
  - keep nerves and muscles functioning properly
* hydrophilic substance because it dissolves easily in water.
* improves the taste of cooking apples.
* increases marinade pick-up by increasing the space between the thick and thin filaments.
* increases the buoyancy of the ice cube
  - flow of saliva also
  - rate at which rancidity develops in meat
  - solubility of muscle proteins in water
* influence ionic activities, and therefore, reduce pH values.
* inhibits the ability of liver cells to change hydrogen peroxide into water and oxygen
  - softening of the seed coat of beans
  - yeast fermentation, improves texture, has a slight toughening effect, and adds flavor
* interferes with absorption.
* is about thirty kilometers northwest of Amman
  - absolutely vital to making the structure of bones firm
  - abundant on and deep within the earth
* is added during the manufacture of all cheeses as a preservative and flavouring
  - processing and manufacturing of food products in the form of sodium
  - for flavor and to inhibit the growth of undesirable microbes
* is added to butter for some flavor but mostly as a preservative
  - many foods as a meat preservative
  - processed foods to aid preservation and to improve taste
  - the depleted brine leaving the electrolytic cell and the brine is recirculated
  - water by rivers dissolving rocks and carrying it to the ocean
* is also a cause of osteoporosis and a minor cause of some cancers
  - very important element in animals' diets
  - widely used preservative
* is also an important export
  - ingredient in many manufactured foodstuffs
  - effective in treating injuries or infections to the slime coat of our pond fish
  - important in their diet
  - injurious to many plants growing along roadsides and driveways
  - of vital nutritional importance
  - prepared and used as an export commodity
* is an abiotic factor found in some environments
  - antiseptic and disinfectant
* is an element that is difficult to remove
  - difficult, at the very least, to remove
  - excellent cleaning agent, by itself or in combination with other substances
  - important curing ingredient
  - indispensable necessity of life
  - inexpensive, bulk commodity
  - insulator
  - integral part of our diet
* is another common household product that produces texture
  - essential ingredient in quality bread production.It has several functions
* is both a seasoning and a preservative
  - sharp tasting spice and a vital ingredient for life
  - brought over the land from the fine aerosol spray thrown up from the oceans
  - categorized as four types, based on the method of production
  - composed of two poisonous elements
  - considered to be a hallowing substance that purifies, repels evil, and attracts wealth
  - corrosive to metal type creep feeders
* is crucial for both taste and texture
  - to survival in outdoor conditions in Antarctica
  - dangerous for people with hypertension
  - different from that which it salts
* is dissolved into a brine solution
  - with water to form a concentrated brine solution
  - dried along the coasts, as the Black Sea salt water body
  - effective in treating skin disease and is used in some soaps
  - especially effective against fungal infections and some parasitic problems such as ich
* is essential for life in general , and saltiness is one of the basic human tastes
  - life, and salt is used to purify and to preserve
  - many body functions
  - normal body maintenance
  - the prevention of muscle cramps
  - in relationship to the desired life of the bread
* is essential to the health of both people and animals
  - human body
  - essential, both for bringing out the flavors of foods and for bringing flavors into balance
  - excreted through special glands, but Spartina has another defense from salt damage
  - expensive to separate from drinking water
  - extremely important in food processing and cooking
* is for cleansing
  - shiokagen, the act of seasoning food to bring out the flavor
* is found in considerable quantities in the deep underground
  - underground deposits and seawater more commonly called saltwater
  - free of charge
  - heavier than water, so it sinks to the bottom
  - high in ions and conducts electricity
  - highly antiseptic and draws out toxins while exfoliating
  - important in many ways
  - in the makeup of almost all foods, with incredibly high percentages in processed foods
  - inorganic, a mineral, and also crystalizes
* is iodized by adding the chemical potassium iodate to it
  - using potassium or sodium iodide
  - known as the universal and most widely used food supplement and condiment
* is less dense than rock and tends to mushroom upward forming salt domes
  - effective for de-icing when temperatures plunge below minus five degrees
* is located in cabinets
  - cupboards
  - homes
  - mines
  - sea water
  - shakers
  - shelfs
  - streets
  - tables
* is made of crystal
* is made of sodium and chloride, and it's mostly the sodium that affects blood pressure
  - two different atoms
* is made up of many sodium and chlorine ions stacked together in a lattice
  - the elements sodium and chloride
* is made up of two chemicals, sodium and chloride
  - different kinds of atoms-sodium atoms and chloride atoms
  - mentioned many times in the Bible as a seasoning and staple ingredient
  - mined around Lake Chad, where most people live
* is mined in Gulf Coast mines of Louisiana by drilling and blasting
  - differnet ways depending on where it is found or even made
  - mixed with sand to prevent freezing and clumping
  - more viscous than ice by about three orders of magnitude
  - natural, but some healthy people avoid salt like the plague
* is necessary for people and animals to have in their diets
  - the biological processes of many aquatic organisms
  - non-toxic and harmless to skin and clothing
  - one of several factors determining the kind and abundance of plant life
* is one of the bugaboos of our eating habits, too
  - most commonly used drugs in aquaculture
  - world s most widely used inorganic chemicals
  - only affective to prevent rotting if it is applied to that which it is to preserve
  - part of a healthy diet
  - perhaps the single most important chemical for reducing transport stress in fish
  - plastic-like, flexing in all three dimensions under enough pressure
* is present in processed foods and is added in cooking and at the table
  - vast quantities in seawater , where it is the main mineral constituent
* is produced by the evaporation of sea water
  - from nearby salines
  - in most of the countries on the earth
  - pure
  - really most Effective, when the concentration of salt changes
  - removed from the ice as it forms, increasing the density of the underlying water
  - required to regulate body fluid levels
  - retained, which causes the body to hold fluid
  - salt, or it is less than dung fit only to be thrown out
  - seasons
  - separated out by water washing
* is so abundant that it is used for building blocks and for road pavement
  - dense that one can float without sinking
  - hostile to most life forms that people have used it for centuries as a preservative
  - something that developed taste
  - spices
  - spread when accumulations are under two inches
  - still a prevalent ingredient in our diets
  - suitable for vegetarian and other special diets as well
  - tasted with the tongue, and can overwhelm the tastebuds that perceive sourness, or acidity
  - that which keeps society from becoming rotten
* is the best disinfectant known, and the least harmful of all known to mankind
  - body or container of form, which holds the other principles together
  - decisive factor together with lactose
  - grand purifier and preserver
  - important necessary to live for human being
  - key in the diet
  - leading cause of dehydration for most marathoners
  - main source of sodium in foods
* is the most common seasoning and curing agent found in home sausage making
  - source of sodium in the diet
  - familiar source of sodium
  - obvious difference between the water that comes out of our tap at home and the sea
  - only commercially exploitable mineral
* is the only rock directly consumed by man
  - humans can eat
  - type of rock that has a permeability so low that it can hold the tiny helium atoms
  - primary source of dietary sodium
  - product of an alliance between fire from the sun and ocean water
  - signification that it is made barren
  - world's oldest known food additive
  - to prevent massive loss of feathers
  - totally different from meat and bones
  - transparent to infrared light
  - universally and regularly consumed
* is used as a deicer because it lowers the freezing point of water
  - natural preservative in soy cheeses
  - seasoning and a preservative, plus it functions to bind a product together
  - the connection between the worlds of the living and the dead
* is used both as a seasoning and as a preservative
  - in dry cure as well as brining
* is used for food
  - resin regeneration in the water softening unit of the dishwasher
  - in a manufacture of a large number of chemicals
* is used in canning and in frozen foods to enhance taste, color, and as a preservative
  - only for flavor or color protection
  - making covenants - friendship
  - the winter time to melt ice
  - washing cloth as a stain remover
* is used on many foods and can add up quickly
  - the snow route system to rapidly provide wet roads
  - primarily for stock feeds, recharging water softeners, and road de-icing
* is used to banish evil
  - control the amount of water in the body
  - denote permanence, preservation from corruption
* is used to keep snow and ice from bonding to the pavement and to allow snowplows to remove
  - wintry roads free of ice
  - limit consumption of supplemental phosphorus
  - lower the temperature and increase the rate of ice melting
  - manufacture chlorine and caustic soda
* is used to melt ice on road surfaces
  - the snow or ice
* is used to prevent meat from spoiling
  - the snow or freezing rain from freezing directly to the pavement
  - purify water
  - recharge the resin beads once they are saturated with magnesium and calcium
* is used to relieve stress associated with maintaining a water balance in the fish
  - during handling and transport
  - season foods and is the primary source of sodium in our diet
  - the ancient rites to exorcise the devil
  - treat bacterial gill infections and relieve stress during handling and transport
  - useful in treating parasites
  - very important for the camel
* is vital for absorption of food particles through the intestinal tract
  - clearing up catarrh and congestion of the sinuses
  - maintaining sexuality and libido
  - preventing varicose veins and spider veins on the legs and thighs
  - sleep regulation
* is vital for the generation of hydroelectric energy in cells in the body
  - prevention of gout and gouty arthritis
  - white coloreds
* is, today, the largest mineral feedstock consumed by the world chemical industry.
* key ingredient in many yeasted breads, as it performs several important functions.
* kills germs and helps wounds heal
  - leeches
  - mold, too
  - plants, and they are growing plants here
  - weeds
* lessens the Number of Pathogens in the water.
* lowers the freezing point more d.
* lowers the freezing point of ice, causing the ice to melt
  - temperature of water by a few degrees
  - water potential
* major factor in our lives
  - problem with Hawaii soils
* makes blood vessels leaky and causes water retention
  - ice melt, and the string can sink into the ice cube a little
  - the white colors
  - water denser, so the less-dense fresh water flows on top of the denser sea water
* marshes evolve over time from young marshes to old marshes
  - exhibit characteristics of both terrestrial and marine ecosystems
  - fringe or grow around the edge of much of the pond
* mays have additional benefits
* means any inorganic compound dissolved in water.
* melts an ice balloon and the resulting water carves meandering channels.
* mineral that is found in soil and rocks, too
  - naturally in the earth
* mineral, so it can be stored indefinitely without going stale.
* minor element in food, but it flavours all of it.
* mixes with water.
* modify the properties of water by reducing an ion's activity in solution.
* natural exfoliant which eliminates impurities in the skin, leaving it clean and radiant
  - the skin, leaving it glowing and clean
  - water softener and is helpful in drawing impurities out of the skin
* necessary and accepted part of the winter environment
  - part of life
  - seasoning that makes life on earth possible
* needs moisture to provide melting action.
* occur in natural well water and spring water as well as saliva.
* occur naturally as rock weathers and forms soil
  - in the soil and are carried by water
* occurs in beds and in dome-like deposits.
* plays an important role in the formation of the cheeses rind or outer coating.
* preservative and imparts taste to food
  - that slows down the decay process of food and other natural materials
* preserves food from putrefaction and was a symbol of permanence
  - things, like meat
* preserving substance.
* prevent roots from absorbing water and thus increase the wilting point.
* produce positive ions and negative ions when dissolved in water.
* produces a cubic crystal
  - and promotes the development of color in meats and baked goods
* promotes the development of color in ham, bacon, hotdogs and sauerkraut.
* purifying agent.
* raises blood pressure increasing the risk of arterial spasms.
* readily absorbs moisture, tying it up in the soil and extracting it from plant roots
  - dissolves in water
* regulates the exchange of water between our cells and their surrounding fluids
  - water in our cells, it aids muscle contraction, nerve impulses, and heartbeats
* removes moisture and helps cure the alligator skin.
* replaces salt loss through sweating.
* represents stability between opposing forces as in fire and water.
* restricts bacterial growth.
* seems to be an irritant which increases the fish's slime response.
* sets the flavor in food.
* solid at room temperature, and water liquid.
* stable chemical compound.
* sterilizes the ground so that nothing grows.
* strengthens gluten by slowing down the enzymes which catalyze the breakdown of proteins
  - in bread dough, providing uniform grain, texture and dough strength
* strong natural antihistamine.
* substitutes Potassium chloride salt substitutes are one way that sodium intake can be reduced.
* symbol of lifelessness
  - that which preserves from decay
* takes three days to start to develop, and can keep growing for about a week
  - up space so less oxygen
* tend to attract water both from the concrete and through the coating
  - leave the water in the aquarium and accumulate on the cover glass
* tends to retain body fluids and adds to any weight problem.
* thus represents immutability.
* universal cleanser that absorbs impurities.
* used in cooking is limited
  - snow road maintenance can result in spalling and cracking
* uses for preparation.
* vital nutrient
  - substance for the survival of all living creatures, particularly humans
* vitally needed element in the treatment of diabetics.
* water loving chemical.
* works as a prooxidant for heme pigment oxidation and thereby also influences the color.
+ Iodine, Occurrence: Halogens :: Chemical elements :: Nonmetals
  * It has iodate in it. Iodide is found in seawater. Kelp has quite large amounts of iodine in it. Iodine is one of the heaviest elements needed by living things. If we do not get enough of it, we get a disease known as goitre. Most salt has iodine in it, in the form of iodide or iodate. We can also take iodine pills to make sure we get enough.
+ Salt, Table Salt: Chemical compounds
  * Both of these are needed for all living creatures, including humans, but they are not always eaten in the form of salt, where they are found together in large amounts. Some peoples, like the Yanomami tribe in South America, eat very little salt. Salt is used to control the amount of water in the body. Salty flavor is also one of the basic tastes. Salt cravings may be caused by not having enough minerals, like sodium chloride, in the body.
+ Sulfite: Chemistry
  * Sulfite' is an ion. Salts containing the sulfite ion are called sulfites. Sodium sulfite is an example. They are used to preserve dried food. Some people have allergies to sulfite in food, and it makes them sick.