7/28/2019 Bahan Rujukan Garam

1/3

http://www.saltinstitute.org/About-salt/Chemical-properties

Chemical properties

The chemical properties of salt help us understand its beneficial uses. The chemical formula

for salt, sodium chloride, is 60.663% elemental chlorine (Cl) and 39.337% sodium (Na).

Chlorines atomic weight is 35.4527; for sodium, 22.989768.

What is salt?

Sodium chloride or common salt is the chemical compound NaCl, composed of the elements

sodium and chloride. Salt occurs naturally in many parts of the world as the

mineral halite and as mixed evaporites in salt lakes. Seawaterhas lots of salt; it contains an

average of 2.7% (by weight) NaCl, or 26 million metric tons per cubic kilometer, an

inexhaustible supply (note: seawater also contains other dissolved solids; salt represents

about 77% of the Total Dissolved Solids). Underground salt deposits are found in

bothbedded sedimentary layers and domal deposits . Deposits have been found to have

encapsulated ancient microorganisms including bacteria. Some salt is on the surface, the

dried-up residue of ancient seas like the famed Bonneville Salt Flats in Utah. Salt even

arrives on earth from outer space in meteors and its presence on the planet Mars makes

scientists think life may exist there (in fact, scientists speculate that salt-loving bacteria live inunderground water on Mars -- as they have survived in suspended animation for 250 million

years in Texas ). Conversely, surface salt depositions and man-made saltworks can be seen

from space. In ocean coastal areas, saltwater can "intrude" on underground freshwater

supplies , complicating the lives of those who provide our drinking water supplies.

Sodium chloride crystals are cubic in form. Table salt consists of tiny cubes tightly bound

together through ionic bonding of the sodium and chloride ions. The salt crystal is often used

as an example of crystalline structure. Many online science pages offer instruction

http://www.saltinstitute.org/About-salt/Chemical-propertieshttp://www.saltinstitute.org/About-salt/Chemical-propertieshttp://www.students.stir.ac.uk/biology/ionpot/salt.htmhttp://www.galleries.com/minerals/halides/halite/halite.htmhttp://seawifs.gsfc.nasa.gov/OCEAN_PLANET/HTML/ps_questions.htmlhttp://www.beg.utexas.edu/indassoc/agl/saltMine_ifcontent.htmlhttp://www.netl.doe.gov/scngo/Natural%20Gas/TD&S/Storage/salt.htmlhttp://web.archive.org/web/20071214234445/http:/www.edcon.com/saltflnk.htmhttp://www.wipp.energy.gov/science/biology/bacteria.htmhttp://www.utah.com/playgrounds/bonneville_salt.htmhttp://neo.jpl.nasa.gov/news/news103.htmlhttp://science.nasa.gov/headlines/y2000/ast29jun_1m.htmhttp://astrobiology.arc.nasa.gov/news/expandnews.cfm?id=466http://web.archive.org/web/20040302015940/http:/www.nature.com/nsu/001019/001019-9.htmlhttp://web.archive.org/web/20040302015940/http:/www.nature.com/nsu/001019/001019-9.htmlhttp://octopus.gma.org/surfing/human/saltwater.htmlhttp://octopus.gma.org/surfing/human/saltwater.htmlhttp://www.emporia.edu/earthsci/museum/salt.htmhttp://www.geo.wvu.edu/~wilson/geol1/lec15/lec151.htmhttp://www.immr.tu-clausthal.de/labs/mineral/catalog/cat3/min3p.htmhttp://www.immr.tu-clausthal.de/labs/mineral/catalog/cat3/min3p.htmhttp://www.geo.wvu.edu/~wilson/geol1/lec15/lec151.htmhttp://www.emporia.edu/earthsci/museum/salt.htmhttp://octopus.gma.org/surfing/human/saltwater.htmlhttp://octopus.gma.org/surfing/human/saltwater.htmlhttp://web.archive.org/web/20040302015940/http:/www.nature.com/nsu/001019/001019-9.htmlhttp://web.archive.org/web/20040302015940/http:/www.nature.com/nsu/001019/001019-9.htmlhttp://astrobiology.arc.nasa.gov/news/expandnews.cfm?id=466http://science.nasa.gov/headlines/y2000/ast29jun_1m.htmhttp://neo.jpl.nasa.gov/news/news103.htmlhttp://www.utah.com/playgrounds/bonneville_salt.htmhttp://www.wipp.energy.gov/science/biology/bacteria.htmhttp://web.archive.org/web/20071214234445/http:/www.edcon.com/saltflnk.htmhttp://www.netl.doe.gov/scngo/Natural%20Gas/TD&S/Storage/salt.htmlhttp://www.beg.utexas.edu/indassoc/agl/saltMine_ifcontent.htmlhttp://seawifs.gsfc.nasa.gov/OCEAN_PLANET/HTML/ps_questions.htmlhttp://www.galleries.com/minerals/halides/halite/halite.htmhttp://www.students.stir.ac.uk/biology/ionpot/salt.htmhttp://www.saltinstitute.org/About-salt/Chemical-properties

7/28/2019 Bahan Rujukan Garam

2/3

ongrowing salt crystals . Other graphics ofsalt crystals are also available online. Different

types of crystal have different uses, as for food

Where does salt come from?

There's a huge amount of salt in the world -- about 3.5% of the weight of the world's oceans

plus massive underground (and underwater) deposits

History of Salt

Most people probably think ofsalt as simply that white granular food seasoning found in a

salt shaker on virtually every dining table.It is that, surely, but it is far more. Salt is an essential element in the diet of not only humans

but of animals in general. It is one of the most effective and most widely used of all food

preservatives (and used to preserve Egyptian mummies as well). Its industrial, medical and

other uses are almost without number. In fact, salt hasgreat current as well as historical

interest, and is even the subject ofhumorous cartoons , music , "art " and poetry .

What is "solution mining"?

Solution mining of salt is the extraction of salt using fresh and recycled water injected

through a well (or wells) into an underground salt bed orsalt dome , usually between 150

and 1,500 meters (500 to 5000 feet) deep. Dissolution of the salt forms a void or cavern in

the salt deposit. Salt brine is withdrawn from the cavern and transported by pipeline to an

onsite evaporating plant to make dry salt, or to a chemical processing plant for chloralkali or

other chemical production

Why do we use salt in cooking and food processing?

Human dietary consumption is a major market for salt.

Salt serves many purposes . Salt is the world's oldest known food additive and no decent

kitchen would be without salt . People use many types of sodium chloride in food processing

, cooking (see pg 640 ff) or at the table -- at home or in restaurants . Each makes its unique

contribution . Besides contributing its own basic "salty" taste, salt has many benefits . It

brings out natural flavors and makes foods acceptable, protects food safety by retarding the

growth of spoilage microorganisms, gives proper texture to processed foods, serves as a

http://www.kerala.com/science/project1_page1.htmhttp://cst-www.nrl.navy.mil/lattice/struk/b1.htmlhttp://www.mos.org/sln/sem/ksalt.htmlhttp://www.smithsonianmag.si.edu/smithsonian/issues99/jan99/salt.htmlhttp://members.aol.com/egyptart/mummy.htmlhttp://www.tribunes.com/tribune/sel/worm.htmhttp://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://www.cartoonbank.com/album_category.asp?mscssid=T74DDJAMPJW09H4765GECPX2K6490B66&id=11796http://www.losingblueprint.com/hmmobsalt.htmlhttp://wohba.com/2006/05/salt-patterns.htmlhttp://sunsite.dcc.uchile.cl/chile/misc/odas.htmlhttp://si.apcodev.com/images/saltdome.gifhttp://si.apcodev.com/images/saltdome.gifhttp://sunsite.dcc.uchile.cl/chile/misc/odas.htmlhttp://wohba.com/2006/05/salt-patterns.htmlhttp://www.losingblueprint.com/hmmobsalt.htmlhttp://www.cartoonbank.com/album_category.asp?mscssid=T74DDJAMPJW09H4765GECPX2K6490B66&id=11796http://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://smithsonianmag.com/smithsonian/issues99/jan99/salt.htmlhttp://www.tribunes.com/tribune/sel/worm.htmhttp://members.aol.com/egyptart/mummy.htmlhttp://www.smithsonianmag.si.edu/smithsonian/issues99/jan99/salt.htmlhttp://www.mos.org/sln/sem/ksalt.htmlhttp://cst-www.nrl.navy.mil/lattice/struk/b1.htmlhttp://www.kerala.com/science/project1_page1.htm

7/28/2019 Bahan Rujukan Garam

3/3

control agent to regulate the rate of fermentation in food processing strengthens gluten in

bread, provides the color, aroma and appearance consumers expect and is used to create

the gel necessary to process meats and sausages. As a result, more heavily processed

foods usually contain more sodium and salt.