----- Forwarded message ----- From: gopala krishnan <[email protected]>To: Iyer <[email protected]>; [email protected] <[email protected]>Sent: Friday, 2 July, 2021, 11:41:02 am ISTSubject: UPPU- SALT 3 UPPU (SALT) PART III
Dearfriends Ihad enough of my prelude in Part 1 of the posting. I am happy many members readmy posting and thank full for their responses. I had already posted part 2 ofthe posting. This is in continuation and part 3 of the posting about salt. Sincerely GopalaKrishnan 3-11-2010. Reposted after editing and updating on2-7-2021. R.Gopala Krishnan (Continued from Part 2) 24 Biological functions Inhumans, A HIGH-SALT INTAKE has long been suspected to generally raise bloodpressure. More recently, it was demonstrated to attenuate nitric oxideproduction. Nitric oxide (NO) contributes to vessel homeostasis by inhibitingvascular smooth muscle contraction and growth, platelet aggregation, andleukocyte adhesion to the endothelium. Normal salt intake for humans is 4-5 GRAMS OF SALT ONLYPER DAY including all items 25 Crystal structure of salt Mynote- nothing more than chemical formation. Sodium chloride appears as cubes in summary. MEMBERS NOT INTERESTED INCHEMISTRY CAN SIMPLY SKIP THIS SUB HEAD. Sodiumchloride has a Cubic crystal system. Sodium chloride forms crystals with simplecubic symmetry. In these, the larger chloride ions, shown to the right as greenspheres, are arranged in a cubic close-packing, while the smaller sodium ions,shown to the right as silver spheres, fill all the cubic gaps between them. Eachion is surrounded by six ions of the other kind; the surrounding ions arelocated at the vertices of a regular octahedron. Thissame BASIC STRUCTURE IS FOUND IN MANY OTHER MINERALS AND IS COMMONLY KNOWN AS THE HALITE OR ROCK-SALT CRYSTALSTRUCTURE. Itcan be represented as a face-centred cubic (fcc) lattice with a two atom basisor as two interpenetrating face centred cubic lattices. The first atom islocated at each lattice point, and the second atom is located half way betweenlattice points along the fcc unit cell edge. Itis held together by an ionic bond which is produced by electrostatic forcesarising from the difference in charge between the ions. While salt was once a scarce commodityin history, industrialized production has now made salt plentiful. 26 Road salt Approximately51% of world output is now used by cold countries to de-ice roads in winter, both in gritbins and spread by winter service vehicles. Calciumchloride is preferred over sodium chloride, since CaCl2 releases energy upon forming a solution withwater; heating any ice or snow it is in contact with. It also lowersthe freezing point, depending on the concentration. NaCldoes not release heat upon solution; however, it does lower the freezing point.Calcium chloride isthought to be more environmentally friendly than sodium chloride when used tode-ice roads, however a drawback is that it tends to promote corrosion(of vehicles) more so than sodium chloride. NaClis also more readily available and does not have any special handling orstorage requirements, unlike calcium chloride. Salt for de-icing in the United Kingdompredominantly comes from a single mine in Winsford in Cheshire. Prior todistribution it has an anti-cakingagent added: sodium hexacyanoferrate at less than 100 ppm. Thistreatment ENABLES ROCKSALT TO FLOW FREELY OUT OF THE GRITTING VEHICLES despite beingstockpiled prior to use. In recent years this additive has also been used intable salt. 26.1 Environmental impact Road salt ends up in fresh water bodiesand could harmaquatic plants and animals by disrupting their osmoregulation ability 27 Addictives Mosttable salt sold for consumption today is not pure sodium chloride. In 1911, magnesium carbonate was firstadded to salt TO MAKE IT FLOW MORE FREELY. In 1924 trace amounts of iodine in form ofsodium iodide, potassium iodide or potassium iodate were first added, to reducethe incidence of simple goitre. Now we get mostly iodised salt. 28. Smoked salt Smokedsalt is an aromatic edible salt product with smoke flavouring. It is aseasoning and is used as a shortcut to add smoked flavour to foods. Smoked saltconsists mainly of sea salt and smoke volatiles condensed on the salt. Smoked salt lends a strong smokeflavour and aroma to meats and vegetables, and is suitable for vegetarians. "Smoked salt" differs from"smoke flavoured salt" in that the latter contains a smoke flavouredadditive and is therefore not classified as a pure salt product. Smoked salt is typically made fromevaporated "sea salt" as opposed to "mined salt". Bothtypes of salt aresodium chloride (NaCl), but mined salt often has a more pronounced"salty" taste due to the iodine added for health reasons; thereforemined salt is typically not suitable for use in the manufacture of smoked salt.Smoked salt is a manufactured product. There are several ways to manufacture it(Smoked salt is a new information to me) 29 Pickling salt Pickling salt is a salt that is usedmainly for canning and manufacturing pickles. IT IS MADE WITHOUT IODINE OR ANYANTI-CAKING PRODUCTS ADDED. Ifpickles are made with table salt, they will have dark and cloudy juice, due tothe iodide in the salt, although the flavour should be about the same. Picklingsalt is very fine grained, to speed up dissolving in water to create brine, soit is useful for any solution which needs salt.In short the colour will be clear. My note- I am not sure whether separate picklingsalt is available in Chennai. 29.1 Other uses of pickling salt Picklingsalt can be used for things other than pickling. It can be used in place oftable salt, although it can cake. A solution to this would be to add a fewgrains of rice to the salt, or to bake it (draws the moisture out), and thenbreak it apart. Pickling salt also sticks well to food, so it can be used inplace of popcorn salt, which also has fine grains. 30 Koshering salt Koshering salt, usuallyreferred to as kosher salt inthe US, is a term that describes one of the most commonly used varieties of edible salt in commercialkitchens today. Kosher salt has a much larger grain size than some commontable salt. Like commontable salt, kosher salt consists of the chemical compound sodium chloride. Unlike some common table salt, Kosher salt typicallycontains no additives (for example, iodide), although some brands will include anti-clumping agentsin small amounts. Additive-free non-kosher salt is also readily available. Kosher salt is generally preferred in professionalkitchens due to its ease of being "measured" by hand. Because kosher salt grains are larger than regular tablesalt grains, when meats are coated in kosher salt the salt does not dissolvereadily; the salt remains on the surface of the meat longer to draw fluids outof the meat. Kosher salt can be used in nearly all applications, butit is not generally recommended for baking with recipes that use small amounts of liquid (wetingredients). If there is not enough liquid, the kosher salt will notdissolve sufficiently, and this can result in small bits of salt in theresulting product; in certain applications this is undesirable. In recipeswhere there is enough liquid to dissolve all the salt, table salt can bereplaced by kosher salt, but the volume must be adjusted. Because kosher grains occupy more volume (for equalweight) the volume of kosher salt should be increased. Best technique is to usean equal weight; a gram of kosher salt is equivalent to a gram of table salt. Ihope our Kalluppu getting in provision stores is referred as kosher saltprobably. Salt has to be restricted for better health. I will have some moreinformation. I will continue in next posting -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1814719409.4911570.1625206311308%40mail.yahoo.com.
