Foreword
When most of us think of Natural fact of salt, sodium salt, nutrition, the salt used in food immediately comes to mind. In scientific terms, it is also known as sodium chloride. Chemically, it is also called NaCl. The next time you see seawater, you think of salt. This is because salt is contained in very large quantities in seawater. This means that one liter of seawater contains 35 grams of salt. Its salt content is 3.5 percent.
Salt occupies a very important place in the human diet. In general, salt contains saltiness, which is one of the unpleasant tastes. Salt is a mineral that is essential for survival. Food is processed without spoiling and used for a commercial purpose.
Processing of salt
The preservation of food with salt has been practiced for thousands of years. For example, people living in a region of the country called Romania around 8000 years ago extracted salt by boiling spring water.
Even countries like China produced salt at similar times. In some countries there is also a tradition of giving salt as a gift. These include the Romans, Egyptians, Greeks and Indians.
Preparation of salt
- Salt is obtained by evaporating seawater and extracting salt from salt pans.
- Erosion and chlorine play an important role in industrial products. It is also used in the manufacture of plastics, cellulose, polyvinyl chloride and other products.
- Only 6 percent of the 200 million tons of salt produced worldwide is used for human consumption. The rest of the desalinated water is used for agricultural purposes.
- Salt is also used in the economy. Salt was transported across the Mediterranean. A worldwide shortage of salt has led to wars between nations.
- Iodized salt is used in cooking to eliminate iodine deficiency in the body. In the kitchen, it is divided into sea salt and table salt.
- It is believed that the salt was mined around 6000 years ago in Lake Shiyechi near Yancheng in China.
Conclusion
Natural fact of salt, sodium salt, nutrition production is one of the oldest industries in the world. Pure salt has a white color. Slightly contaminated salt has a blue or green color. The salt crystals are translucent and have a cubic shape. It is better to consume salt in moderation. Excessive consumption increases the risk of high blood pressure and heart disease. The World Health Organization recommends that adults generally consume less than 5 grams of sodium.
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