Table salt water is neutral, neither acidic nor alkaline.

The ingredient in table salt is sodium chloride, which is a strong acid and base salt, but when table salt is dissolved in water, it is neutral. This is because neither anions nor cations are hydrolyzed. And the acidity or alkalinity of foods is not judged by their taste. The main alkaline foods encountered in life are vegetables and fruits, nuts and soy products.

In ancient times, there were many kinds of salt, from the color of the points are: reddish snow, peach blossom, green, purple, white and so on. From the source is divided into: sea salt from the sea brine decoction, well salt from the well brine decoction, alkali salt is scraped from the alkali soil decoction, pool salt from the pool brine air-drying, the cliff salt was born in the soil between the cliffs. Sea salt, well salt, alkali salt three out of people, pool salt, cliff salt two out of heaven.

Notes on salt

1, buy less and eat in time

Buy in small quantities, eat before buying, the purpose is to prevent the sublimation of iodine. Because potassium iodate will decompose and volatilize under heat, light, wind and humidity conditions.

2, avoid high temperature

In stir-fry, make soup avoid high temperature when put iodized salt.

3, avoid open container long-term storage

Iodized salt, such as prolonged contact with sunlight, air, iodine volatile. It is best to put it in a colored glass bottle, and after using it, the lid will be tightly covered and sealed for storage.