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Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:
Sodium chloride / ˌ s oʊ d i ə m ˈ k l ɔːr aɪ d /, [8] commonly known as edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chlorine ions. It is transparent or translucent, brittle, hygroscopic, and occurs as the mineral halite. In its edible form, it is commonly used as a condiment ...
Sodium salts are salts composed of a sodium cation and any anion. The anion may be the conjugate base of some inorganic or organic acids , or any monatomic or polyatomic anion . They can be formed by the neutralization of acids with sodium hydroxide .
[100] [101] For example, MgCl 2 is named magnesium chloride, and Na 2 SO 4 is named sodium sulfate (SO 2− 4, sulfate, is an example of a polyatomic ion). To obtain the empirical formula from these names, the stoichiometry can be deduced from the charges on the ions, and the requirement of overall charge neutrality. [102]
This means that 1 gram of sodium chloride contains approximately 393.4 mg of elemental sodium. [94] For example, to find out how much sodium chloride contains 1500 mg of elemental sodium (the value of 1500 mg sodium is the adequate intake (AI) for an adult), we can use the proportion: 393.4 mg Na : 1000 mg NaCl = 1500 mg Na : x mg NaCl
If you don't have a kitchen scale or don't feel like weighing your salt, a good rule of thumb is to substitute half the amount of table salt with kosher salt. Conversely, if the recipe calls for ...
Both table salt and sea salt share a similar makeup, containing roughly 40 percent sodium by weight. ... the same volume of it will contain more sodium than an equal volume of coarser-textured sea ...
Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...