Table Salt
Table Salt
Table Salt (pronunciation: /ˈteɪbəl sɔːlt/), also known as Sodium Chloride (NaCl), is a white crystalline substance commonly used as a seasoning in food.
Etymology
The term "Table Salt" originates from the Middle English word "salt", which is derived from the Old English word "sealt". The prefix "table" is used to differentiate it from other types of salt such as sea salt or rock salt.
Description
Table Salt is primarily composed of two elements: sodium (Na) and chlorine (Cl). It is produced by the evaporation of seawater or brine from salt pans, or by mining rock salt. The salt is then refined to remove impurities and often has anti-caking agents added to prevent clumping.
Uses
Table Salt is most commonly used in cooking as a flavor enhancer. It is also used in food preservation, as salt inhibits the growth of bacteria. In addition, it has industrial uses in the production of many chemicals.
Health Effects
While Table Salt is essential for human health, excessive consumption can lead to health problems such as high blood pressure and heart disease. The World Health Organization recommends a daily intake of less than 5 grams of salt for adults.
Related Terms
- Iodized salt: Table salt that has been fortified with iodine to prevent iodine deficiency.
- Sea salt: Salt that is produced by evaporating seawater. It often contains trace minerals that give it a different flavor and color than table salt.
- Rock salt: A coarse salt that is mined from underground salt deposits. It is often used for de-icing roads and in water softeners.
External links
- Medical encyclopedia article on Table Salt
- Wikipedia's article - Table Salt
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