Solid sodium chloride is not conductive, but molten sodium chloride is conductive. With the increase of temperature, the solubility in water increased slightly. When the temperature is lower than 0. 15℃, NaCl dihydrate can be obtained.
Sodium chloride is abundant in seawater and natural salt lakes, and can be used to produce chlorine, hydrogen, hydrochloric acid, sodium hydroxide, chlorate, hypochlorite, bleaching powder and metallic sodium. It is an important chemical raw material.
It can be used for seasoning food and curing fish and vegetables, as well as salting out soap and tanning leather. Highly refined sodium chloride can be made into physiological saline for clinical treatment and physiological experiments, such as sodium loss, water loss and blood loss. Sodium chloride can be prepared by concentrating crystallized seawater or natural salt lake or salt well water.
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Please pay attention to the following points when using and storing:
1, sealed and saved.
Iodized salt is easily oxidized and decomposed under the influence of heat, light and wind, so it should be stored in a color sealed container with a cover. Store in a dry and cool place to avoid exposure to sunlight and moisture absorption in the air. Eat while buying, don't buy too much at a time and store it for a long time.
2. Avoid high-temperature stir-frying.
Iodized salt will decompose into elemental iodine and volatilize at high temperature, so don't use salt to "explode the pot" when cooking. Adding salt when cooking can reduce the loss of iodine.
Ordinary edible salt in the market has no shelf life, but the shelf life of edible salt with iodine or trace elements such as zinc, selenium, calcium and riboflavin is one year.
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