I have a quick question for the hive mind. I have just tasted two brands of salt, salt being NaCl.
One is made by concentrating and crystallizing salt water under vacuum (hence a faster process) and one is made the traditional way (sunshine/firewood under a pan and hence a slower process). Now when I tasted two salts (applied to a moderately wet substrate, not water), I find that the former is "saltier" than the latter even though they have pretty much identical NaCl percentages. My explanation is that the former has a smaller crystalline structure (because of the method of crystallization) while the latter has a bigger crystal lattice and hence this affects the rate of solubility, it being higher in the former. However, they both have identical particle sizes but I believe that particle size is not an indicator of the density of crystal structure within. Am I way of base here? In any of my assumptions and conclusions? ________ I'm playing fast and loose with 'scientific terms' here. Excuse my ineptness.
