Témbongkeun sumber pikeun Uyah

{{Tarjamahkeun|Inggris}}[[Gambar:DeadSeaIsrael5.jpg|jmpl|Uyah ngabatu di pasisian Laut Mati]]
[[Gambar:2015-03-07_Pakistanisches,_sogenanntes_Himalaya-Salz_0399.jpg|jmpl|Batu uyah beureum ti [[Tambang uyah Khewra]] di Pakistan]]
'''Uyah''' atau '''uyah méja''' nyaéta mineral nu utamana disusun ku [[natrium klorida]] (NaCl), [[sanyawa]] [[kimia]] nu kaasup kana kelas [[Uyah (kimia)|uyah]] nu leuwih badag; uyah dina wangun alami mah minangka mineral kristalin dipikawanoh minangka [[uyah batu]] atawa [[halit]]. Uyah aya di sakumna [[cilaut]] di alam dunya, nu mana mangrupa panyusun mineral utama. Lautan nembrak mibanda kurang leuwih 35 gram (1,2 oz) padetan per liter, salinitas 3,5%.

[[Uyah na biologi|Uyah kacida pentingna pikeun umumna kahirupan]], deuih rasa asin téh mangrupa salah sahiji [[rasa dasar manusa]]. Uyah nyaéta salah sahiji samara kadaharan pangbuhunna jeung panglobana kapanggih, sarta diasin téh mangrupa metodeu ngawétkeun kadaharan.

Sawatara bukti awal pangolahan garam nyaéta mangsa kurang leuwih 8.000 taun ka larung, waktu urang-urang nu dumuk di wewengkon kiwari [[Rumania]] ngasakan cai pikeun ngékstrak uyah; [[Sajarah uyah di Tiongkok|pakasaban uyah di Tiongkok]] mimiti aya kira-kira dina période nu bareng. Uyah ogé dihargaan ku urang Ibrani kuna, urang [[Yunani]], Romawi, [[Bizantium]], urang Het, [[Mesir kuna|urang Mesir]], jeung urang [[India]]. Uyah jadi komoditas penting dina paniagaan jeung diangkut ku kapal ngaliwatan [[Laut Méditérania]], di sapanjang jalan uyah nu dibawa sacara husus, jeung ngaliwatan Sahara ku kafilah [[onta]]. Kalangkaan jeung kabutuhan universal kana uyah ngabalukarkeun nagara-nagara maju narajang sarta ngagunakeunna pikeun naékeun pajak. Uyah dipaké dina upacara kaagamaan jeung mibanda makna budaya lianna.

Uyah diolah di [[tambang uyah]], jeung ku panguapan cilaut (uyah laut) jeung cinyusu nu euyeub ku mineral di kalian déét. Produk industri utamana mah nyaéta [[sodah kaustik]] jeung [[klorin]]; uyah dipaké di loba prosés industri kaasup dina nyieun [[polivinil klorida]], [[plastik]], [[bubur kertas]] jeung loba produk séjénna. Tina produksi global taunan nu kurang leuwih dua ratus yuta ton uyah, ngan kira 6% nu dipaké pikeun konsumsieun manusa mah. Pamakéan lianna ngawengku prosés ngonkondiskeun cai, ''de-icing ''jalan raya, jeung kagunaan patanian. Uyah nu bisa dikonsumsi mah dijual dina bentuk kawas uyah laut jeung uyah méja nu biasana ngandung [[zat anti-caking]] jeung bisa diimunisasi pikeun nyegah défisiénsi yodium. Sarta pamakénna dina kaolahan mah minangka samara utama kaolahan.

Sodium mangrupa [[Nutrien|nutrisi penting]] pikeun kaséhatan manusa liwat peranna minangka zat larutan [[Osmosis|éléktrolit jeung osmotik]].<ref name="IOM2013">{{cite web|url=http://books.nap.edu/openbook.php?record_id=18311|title=Sodium intake in populations: assessment of evidence|year=2013|publisher=Institute of Medicine of the National Academies|archiveurl=https://web.archive.org/web/20131019135047/http://books.nap.edu/openbook.php?record_id=18311|archivedate=19 October 2013|accessdate=17 October 2013|editor-first1=Brian L.|editor-last1=Strom|editor-first2=Ann L.|editor-last2=Yaktine|editor-first3=Maria|editor-last3=Oria|deadurl=no|df=dmy-all}}</ref> Konsumsi uyah nu kaleuleuwihi bisa ningkatkeun résiko [[panyakit kardiovaskular]], kayaning [[hiperténsi]], ka barudak jeung kolot. Efek uyah kieu téh geus lila ditalungtik. Ku kituna, loba asosiasi kaséhatan dunya jeung para ahli di nagara maju nyarankeun pikeun ngurangan konsumsi kadaharan nu ararasin.<ref name="efsa">{{cite web|url=http://www.efsa.europa.eu/en/press/news/nda050622|title=EFSA provides advice on adverse effects of sodium|publisher=European Food Safety Authority|archiveurl=https://web.archive.org/web/20160630080446/http://www.efsa.europa.eu/en/press/news/nda050622|archivedate=30 June 2016|accessdate=9 June 2016|date=22 June 2005|deadurl=no|df=dmy-all}}</ref> [[Organisasi Kaséhatan Dunya]] ngarékoméndasikeun pikeun kolot mah ngonsumsina téh kurang ti 2.000&nbsp;mg sodium, sapapak jeung 5 gram uyah per poé.<ref>{{Cite web|url=http://www.who.int/mediacentre/news/notes/2013/salt_potassium_20130131/en/|title=WHO issues new guidance on dietary salt and potassium|publisher=[[World Health Organization|WHO]]|archiveurl=https://web.archive.org/web/20160720052736/http://www.who.int/mediacentre/news/notes/2013/salt_potassium_20130131/en/|archivedate=20 July 2016|date=31 January 2013|deadurl=no|df=dmy-all}}</ref>

== Sajarah ==
[[Gambar:Salzproduktion-Halle.jpg|jmpl|Produksi uyah di Halle, Saxony-Anhalt (1670)]]
Dina sajarahna, kasayagaan uyah kacida penting pisan pikeun peradaban manusa. Kecap "[[gajih]]" (''salary'') asalna tina kecap [[Basa Latin|Latin]] pikeun uyah (''salt'') lantaran [[légiun Romawi]] sakapeung mah dibayar ku uyah.<ref>{{Cite web|url=http://www.etymonline.com/index.php?search=salary|title=Online Etymology Dictionary|archiveurl=https://web.archive.org/web/20160304080432/http://www.etymonline.com/index.php?search=salary|archivedate=4 March 2016|dead-url=no|accessdate=5 March 2016}}</ref> [[Legok Natron]] téh wewengkon konci nu ngarojong [[Kakaisaran Mesir]] ka kalér, lantaran nyumponanana kaperluan nu sajinis uyah nu tuluy ngaranna disebut [[natron]].

Malah mah saméméh ieu, nu kiwari dianggap kota munggaran di [[Éropa]] nyaéta [[Solnitsata]], di [[Bulgaria]], nu mangrupa tambang uyah, nyayagakeun kawasan nu ayeuna dipikawanoh minangka Balkan euyeub ku uyah ti taun 5400 SM.<ref>LA Times<br>
[http://articles.latimes.com/2012/nov/01/science/la-sci-sn-oldest-european-town-20121101 Bulgarians find oldest European town, a salt production center] {{webarchive|url=https://web.archive.org/web/20160307053627/http://articles.latimes.com/2012/nov/01/science/la-sci-sn-oldest-european-town-20121101|date=7 March 2016}}</ref> Sangkan ngaran Solnisata téh hartina "kasab uyah" (''salt works'').

Mangsa jalma téh geus maké téhnik pangaléngan jeung pabekuan jieunan pikeun ngajaga kadaharan, ieu lumangsung salila saratus taun panungtung, uyah mah geus jadi pangawét kadaharan nu pangkakoncarana, utamana mah pikeun [[daging]], salila rébuan taun.{{Sfn|Barber|1999|p=136}} Kasab uyah nu pangkunana mah geus kapanggih di situs arkéologi Poiana Slatinei di gigireun cinyusu uyah di [[Lunca]], [[Neamţ County]], [[Rumania]]. Bukti nu némbongkeun yén urang Néolitik Budaya Precucuteni keur ngagolakkeun cai [[usum semi]] nu euyeub ku uyah liwat prosés ''briquetage ''pikeun ngékstrak uyah ti keur taun 6050 SM.{{Sfn|Weller|Dumitroaia|2005}} Uyah nu dicokot tina ieu tarékah téh meureun mibanda patalian langsung jeung mesatna patuwuhan populasi masarakat mangsa harita.{{Sfn|Weller|Brigand|Nuninger|2008|pp=225-230}} Panén uyah ti pamukaan [[Dano Xiechi]] deukeut Yuncheng di Shanxi, [[Tiongkok]], asalna ti 6000 SM, ngajadikeunna salah sahiji uyah pangheubeulna nu bisa divérifikasi.{{Sfn|Kurlansky|2002|pp=18–19}}
[[Gambar:Salinas_de_Maras,_Peru-20Sept2013.jpg|kiri|jmpl|Ponds near Maras, Peru, fed from a mineral spring and used for salt production since the time of the Incas.]]
Meureun baé ieu uyah téh geus dipaké pikeun [[barter]] dina hubungan paniagaan [[obsidian]] di [[Anatolia]] [[Neolitikum|zaman Néolitik]].<ref>{{Cite journal|last=Golbas|first=Alper|last2=Basobuyuk|first2=Zeynel|year=2012|title=The role of salt in the formation of the Anatolian culture|url=https://www.academia.edu/2340259/Anadolu_Kultur_Olusumunda_Tuzun_Rolu-_The_Role_of_Salt_in_the_Formation_of_the_Anatolian_Culture|dead-url=no|journal=Batman University: Journal of Life Sciences|volume=1|issue=1|pages=45–54|archive-url=https://web.archive.org/web/20131211234508/http://www.academia.edu/2340259/Anadolu_Kultur_Olusumunda_Tuzun_Rolu-_The_Role_of_Salt_in_the_Formation_of_the_Anatolian_Culture|archive-date=11 December 2013}}</ref> Herodotus ngagambarkeun deui ruteu dagang uyah di [[Libya]] abad ka 5 SM. Di taun-taun awal [[Kakaisaran Romawi]], jalan-jalan kayaning [[Via Salaria]] téh dibangun pikeun transportasi uyah ti [[tambak uyah]] [[Ostia]] ka ibu kota.<ref>{{Cite news|url=http://content.time.com/time/magazine/article/0,9171,925341,00.html|title=A brief history of salt|date=15 March 1982|work=Time Magazine|newspaper=Time Magazine|archive-url=https://web.archive.org/web/20160509161416/http://content.time.com/time/magazine/article/0%2C9171%2C925341%2C00.html|archive-date=9 May 2016|dead-url=no|access-date=11 October 2013}} {{Webarchive|url=https://web.archive.org/web/20160509161416/http://content.time.com/time/magazine/article/0%2C9171%2C925341%2C00.html |date=9 May 2016 }}</ref> Kapaggih ogé uyah téh di antara korban pamakaman nu kapanggih di makam [[Mesir kuna]] ti milénium katilu SM, ogé kapanggih kayaning manuk asin, jeung [[lauk asin]].{{Sfn|Kurlansky|2002|p=38}} Ti kurang leuwih taun 2800 SM, urang-urang Mesir mimiti ngaékspor [[lauk asin]] ke [[Phoenicia|Fénisia]] minangka gaganti tangkal [[Cedrus libani|cédar libanon]], [[kaca]], jeung pawarna [[wungu Tyrian]]; urang Fénisia [[barter]] lauk asin jeung uyah Mesir ti [[Afrika Kalér]] ka paniagaan di sakuliah karajaan Méditerania maranéhanana.{{Sfn|Kurlansky|2002|pp=44}}

Di Afrika, uyah dipak minangka mata uang di kiduleun Sahara, jeung lémpéngan uyah batu dipaké minangka koin di [[Ethiopia|Abyssinia]] mah.<ref name="IOM2013" /> Padagang Moor di [[abad ka-6]] barter uyah jeung [[emas]], barterna beurat pada beurat. Ari [[Tuareg]] sacara tradisional ngajaga ruteu meuntasan [[Sahara]] utamana pikeun transportasi uyah ku [[Azalai]] (kafilah uyah). Nika kiwari kafilah téh masih meuntasan padang pasir ti Nigér kidul ka [[Bilma]], sanajan paniagaan kiwari mah lolobana geus maké [[treuk]]. Baheulana, nu diakut dina unggal onta téh dua bal parab ternak jeung dua barang dagangan lian, dibawana ka kalér, balikna téh mawa garam jeung [[korma]].<ref>{{cite web |url=http://www.bradshawfoundation.com/africa/tuareg_salt_caravans/ |title=Tuareg Salt Caravans of Niger, Africa |last=Paolinelli |first=Franco |publisher=Bradshaw Foundation |accessdate=11 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160803184735/http://www.bradshawfoundation.com/africa/tuareg_salt_caravans/ |archivedate=3 August 2016 |df=dmy-all }}</ref> Di [[Gabon]], saméméh datangna urang [[Éropa]], urang-urang basisir téh ngalampahan paniagaan nu nguntungkeun kalawan komoditina téh nyaéta uyah laut. Ieu kalawan lalaunan digantikeun ku uyah beunang mawa urang-urang Éropa dina karung, sangkan urang basisiran téh kaleungitan kauntunganna nu saméméhna sok dilakonan jeung urang leuweung; Nika taun [[1958]], uyah laut téh masih kénéh jadi mata uang nu pangdiapresiasi di pileuweungan mah.<ref>Schweitzer, Albert. African Notebook. 1958. Indiana University Press.</ref>

[[Salzburg]], [[Hallstatt]], jeung [[Hallein]] nu sakumna ieu wewengkon téh nganjrek 17&nbsp;km (11 mil) ti walungan Salzach di Austria tengah, mangrupa wewengkon kalawan déposit uyah nu lega. ''Salzach'' sacara harfiah hartina "walungan uyah" sedengkeun ''Salzburg'' mah hartina "istana uyah", duanana nyomot ngaranna tina kecap basa [[Jérman]] ''Salz'' nu hartina uyah. Ari Hallstatt, ieu téh mangrupa lokasi tambak uyah munggaran di dunya.<ref>{{cite web |url=http://www.virtualvienna.net/columns/billie/hallstatt/hallstatt.html |title=Hallstatt's White Gold: Salt |first=Billie Ann |last=Lopez |work=Virtual Vienna Net |accessdate=3 March 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20070210142713/http://www.virtualvienna.net/columns/billie/hallstatt/hallstatt.html |archivedate=10 February 2007 }} {{Webarchive|url=https://web.archive.org/web/20070210142713/http://www.virtualvienna.net/columns/billie/hallstatt/hallstatt.html |date=10 February 2007 }}</ref> The town gave its name to the [[Hallstatt culture]] that began mining for salt in the aréa in about 800 BC. Around 400 BC, the townsfolk, who had previously used [[pickaxe]]s and [[shovel]]s, began [[open pan salt making]]. During the first millennium BC, Celtic communities grew rich trading salt and [[Salt-cured meat|salted meat]] to [[Ancient Greece]] and [[Ancient Rome]] in exchange for wine and other luxuries.{{sfn|Barber|1999|p=136}}

The word ''[[salary]]'' comes from the [[Latin]] word for salt. The réason for this is unknown; a persistent modérn claim that the [[Roman Legion]]s were sometimes paid in salt is baseless.<ref>{{cite web
  | title=Economics of NaCl: Salt made the world go round | work=Mr Block Archive | author=Bloch, David | url=http://www.salt.org.il/frame_econ.html | accessdate=19 December 2006 | df=dmy-all
}}</ref><ref>{{cite news
  | title=The history of salt production at Droitwich Spa | work=BBC
  | url=http://news.bbc.co.uk/local/herefordandworcester/hi/people_and_places/religion_and_ethics/newsid_8473000/8473037.stm
  | accessdate=28 March 2011 | date=21 January 2010 
 | df=dmy-all
}}</ref><ref>{{cite web
  |last1=Gainsford|first1=Peter|title=Salt and salary: were Roman soldiers paid in salt?
  |url=http://kiwihellenist.blogspot.co.uk/2017/01/salt-and-salary.html|website=Kiwi Hellenist: Modern Myths about the Ancient World|accessdate=11 January 2017|deadurl=no|archiveurl=https://web.archive.org/web/20170113124442/http://kiwihellenist.blogspot.co.uk/2017/01/salt-and-salary.html|archivedate=13 January 2017|df=dmy-all
}}</ref> The word ''salad'' literally méans "salted", and comes from the ancient Roman practice of salting [[leaf vegetable]]s.{{sfn|Kurlansky|2002|pp=64}}

Wars have been fought over salt. [[Venice]] fought and won a war with [[Genoa]] over the product, and it played an important part in the [[American Revolution]]. Cities on overland trade routes grew rich by levying [[Duty (economics)|duties]],<ref name=Cowen/> and towns like [[Liverpool]] flourished on the export of salt extracted from the salt mines of Cheshire.<ref>{{cite web |url=http://www.igg.org.uk/gansg/12-linind/salt.htm |title=Salt |last=Smith |first=Mike |year=2003 |work=Goods & Not So Goods: Lineside Industries |accessdate=15 October 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20111124114738/http://www.igg.org.uk/gansg/12-linind/salt.htm |archivedate=24 November 2011 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20111124114738/http://www.igg.org.uk/gansg/12-linind/salt.htm |date=24 November 2011 }}</ref> Various governments have at different times imposed salt taxes on their péoples. The voyages of [[Christopher Columbus]] are said to have been financed from salt production in southern Spain, and the oppressive [[Gabelle|salt tax]] in France was one of the causes of the [[French Revolution]]. After being repéaled, this tax was reimposed by [[Napoleon]] when he became emperor to pay for his foreign wars, and was not finally abolished until 1945.<ref name=Cowen>{{cite web |url=http://mygeologypage.ucdavis.edu/cowen/~gel115/salt.html |title=The Importance of Salt |last=Cowen |first=Richard |date=1 May 1999 |accessdate=15 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160507083302/http://mygeologypage.ucdavis.edu/cowen/~GEL115/salt.html |archivedate=7 May 2016 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20160507083302/http://mygeologypage.ucdavis.edu/cowen/~GEL115/salt.html |date=7 May 2016 }}</ref> In 1930, [[Mahatma Gandhi]] led at léast 100,000 péople on the "Dandi March" or "[[Salt Satyagraha]]", in which protesters made their own salt from the séa thus defying [[British rule]] and avoiding paying the [[History of the British salt tax in India|salt tax]]. This [[civil disobedience]] inspired millions of common péople and elevated the [[Indian independence movement]] from an elitist movement to a national struggle.{{sfn|Dalton|1996|p=72}}

== Chemistry ==
[[Gambar:Single grain of table salt (electron micrograph).jpg|jmpl|[[Scanning electron microscope|SEM]] image of a grain of table salt]]
{{main article|Sodium chloride}}
Salt is mostly [[sodium chloride]], the [[ionic compound]] with the [[chemical formula|formula]] NaCl, representing equal proportions of [[sodium]] and [[chlorine]]. [[Sea salt]] and freshly mined salt (much of which is séa salt from prehistoric séas) also contain small amounts of [[trace element]]s (which in these small amounts are generally good for plant and animal [[health]]). Mined salt is often refined in the production of table salt; it is dissolved in water, purified via [[precipitation (chemistry)|precipitation]] of other minerals out of solution, and re-evaporated. During this same refining process it is often also [[iodised salt|iodized]]. Salt crystals are translucent and cubic in shape; they normally appéar white but impurities may give them a blue or purple tinge. The [[molar mass]] of salt is 58.443 g/mol, its melting point is 801&nbsp;°C (1,474&nbsp;°F) and its boiling point 1,465&nbsp;°C (2,669&nbsp;°F). Its density is 2.17 grams per cubic centimetre and it is réadily soluble in water. When dissolved in water it separates into Na<sup>+</sup> and Cl<sup>−</sup> ions, and the solubility is 359 grams per litre.<ref>{{cite web |url=http://www.britannica.com/EBchecked/topic/519712/salt-NaCl |title=Salt (NaCl) |last1=Wood |first1=Frank Osborne |last2=Ralston |first2=Robert H. |work=Encyclopædia Britannica |accessdate=16 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20150502184136/http://www.britannica.com/EBchecked/topic/519712/salt-NaCl |archivedate=2 May 2015 |df=dmy-all }}</ref> From cold solutions, salt crystallises as the [[water of hydration|dihydrate]] NaCl·2H<sub>2</sub>O. Solutions of sodium chloride have very different properties from those of pure water; the [[freezing point]] is −21.12&nbsp;°C (−6.02&nbsp;°F) for 23.31&nbsp;wt% of salt, and the [[boiling point]] of saturated salt solution is around 108.7&nbsp;°C (227.7&nbsp;°F).<ref name=u1>Elvers, B. ''et al.'' (ed.) (1991) Ullmann's Encyclopedia of Industrial Chemistry, 5th ed. Vol. A24, Wiley, p. 319, {{ISBN|978-3-527-20124-2}}.</ref>

== Edible salt ==
{{See also|List of edible salts}}
[[Gambar:Salt shaker on white background.jpg|jmpl|Salt shaker]]
Salt is essential to the héalth of humans and other animals, and it is one of the [[Basic tastes#Basic tastes|five basic taste sensations]].<ref>{{cite web |url=http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Taste.html |title=The sense of taste |date=16 March 2013 |accessdate=16 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160408080806/http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Taste.html |archivedate=8 April 2016 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20160408080806/http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Taste.html |date=8 April 2016 }}</ref> Salt is used in many cuisines around the world, and it is often found in [[salt shaker]]s on diners' éating tables for their personal use on food. Salt is also an ingredient in many manufactured foodstuffs. Table salt is a refined salt containing about 97 to 99&nbsp;percent [[sodium chloride]].<ref>{{cite web|title=Tesco Table Salt 750g|url=http://www.tesco.com/superstore/xpi/8/xpi50042778.htm|publisher=Tesco|accessdate=5 December 2010|quote=Nutritional analysis provided with Tesco Table Salt states 38.9&nbsp;percent sodium by weight which equals 97.3&nbsp;percent sodium chloride|deadurl=no|archiveurl=https://web.archive.org/web/20090511004300/http://www.tesco.com/superstore/xpi/8/xpi50042778.htm|archivedate=11 May 2009|df=dmy-all}} {{Webarchive|url=https://web.archive.org/web/20090511004300/http://www.tesco.com/superstore/xpi/8/xpi50042778.htm |date=11 May 2009 }}</ref><ref>[http://www.wasalt.com.au/Table.html Table Salt] {{webarchive|url=https://web.archive.org/web/20070805064907/http://www.wasalt.com.au/Table.html |date=5 August 2007 }}. Wasalt.com.au. Retrieved 7 July 2011.</ref><ref>[http://www.codexalimentarius.net/download/standards/3/CXS_150e.pdf The international Codex Alimentarius Standard for Food Grade Salt] {{webarchive|url=https://web.archive.org/web/20120314012629/http://www.codexalimentarius.net/download/standards/3/CXS_150e.pdf |date=14 March 2012 }}. (PDF). Retrieved 7 July 2011.</ref> Usually, [[anticaking agents]] such as [[sodium aluminosilicate]] or [[magnesium carbonate]] are added to maké it free-flowing. [[Iodized salt]], containing [[potassium iodide]], is widely available. Some péople put a [[desiccant]], such as a few grains of uncooked [[rice]]<ref>{{cite web |url= http://www.newton.dep.anl.gov/askasci/gen01/gen01420.htm |title= Rice in Salt Shakers |publisher= Ask a Scientist |accessdate= 29 July 2008 |deadurl= no |archiveurl= https://web.archive.org/web/20110314162037/http://www.newton.dep.anl.gov/askasci/gen01/gen01420.htm |archivedate= 14 March 2011 |df= dmy-all }} {{Webarchive|url=https://web.archive.org/web/20110314162037/http://www.newton.dep.anl.gov/askasci/gen01/gen01420.htm |date=14 March 2011 }}</ref> or a [[saltine cracker]], in their salt shakers to absorb extra moisture and help bréak up salt clumps that may otherwise form.<ref>{{cite web |url=http://ww3.komotv.com/story/1454284/food-freshness?redirected=true |archiveurl=https://web.archive.org/web/20110820105950/http://ww3.komotv.com/story/1454284/food-freshness?redirected=true |archivedate=20 August 2011 |title=Food Freshness |publisher=KOMO News |accessdate=8 July 2011 }} {{Webarchive|url=https://web.archive.org/web/20110820105950/http://ww3.komotv.com/story/1454284/food-freshness?redirected=true |date=20 August 2011 }}</ref>

=== Fortified table salt ===
Some table salt sold for consumption contain additives which address a variety of héalth concerns, especially in the developing world. The identities and amounts of additives vary widely from country to country. [[Iodine]] is an important micronutrient for humans, and a [[iodine deficiency|deficiency]] of the element can cause lowered production of [[thyroxine]] ([[hypothyroidism]]) and enlargement of the thyroid gland ([[endemic goitre]]) in adults or [[cretinism]] in children.{{sfn|Vaidya|Chakera|Pearce|2011}} Iodized salt has been used to correct these conditions since 1924{{sfn|Markel|1987}} and consists of table salt mixed with a minute amount of [[potassium iodide]], [[sodium iodide]] or [[sodium iodate]]. A small amount of [[dextrose]] may also be added to stabilize the iodine.<ref>{{cite web |url=http://extension.psu.edu/food-safety/food-preservation/faq/canning-and-pickling-salt |title=Canning and Pickling salt |publisher=Penn State University |deadurl=no |archiveurl=https://web.archive.org/web/20130407164426/http://extension.psu.edu/food-safety/food-preservation/faq/canning-and-pickling-salt |archivedate=7 April 2013 |df=dmy-all }}; {{cite web|url=http://www.mortonsalt.com/faqs/food-salt-faqs|publisher=Morton Salt|title=FAQs|deadurl=yes|archiveurl=https://web.archive.org/web/20140927063741/http://www.mortonsalt.com/faqs/food-salt-faqs|archivedate=27 September 2014|df=dmy-all}} {{Webarchive|url=https://web.archive.org/web/20140927063741/http://www.mortonsalt.com/faqs/food-salt-faqs |date=27 September 2014 }}</ref> Iodine deficiency affects about two billion péople around the world and is the léading preventable cause of [[mental retardation]].<ref name="mcneil">{{cite news|url=https://www.nytimes.com/2006/12/16/health/16iodine.html|title=In Raising the World's I.Q., the Secret's in the Salt|last=McNeil|first=Donald G. Jr|date=16 December 2006|work=[[The New York Times]]|accessdate=4 December 2008|deadurl=no|archiveurl=https://web.archive.org/web/20081209044238/http://www.nytimes.com/2006/12/16/health/16iodine.html|archivedate=9 December 2008|df=dmy-all}}</ref> Iodized table salt has significantly reduced disorders of iodine deficiency in countries where it is used.<ref>{{cite web|title=Iodized salt|url=http://www.saltinstitute.org/Uses-benefits/Salt-in-Food/Essential-nutrient/Iodized-salt|publisher=Salt Institute|accessdate=5 December 2010|year=2009|deadurl=no|archiveurl=https://web.archive.org/web/20130214101408/http://www.saltinstitute.org/Uses-benefits/Salt-in-Food/Essential-nutrient/Iodized-salt|archivedate=14 February 2013|df=dmy-all}} {{Webarchive|url=https://web.archive.org/web/20130214101408/http://www.saltinstitute.org/Uses-benefits/Salt-in-Food/Essential-nutrient/Iodized-salt |date=14 February 2013 }}</ref>

The amount of iodine and the specific iodine compound added to salt varies from country to country. In the [[United States]], the [[Food and Drug Administration]] (FDA) recommends [21 CFR 101.9 (c)(8)(iv)] 150 [[micrograms]] of iodine per day for both men and women. US iodized salt contains 46–77 ppm (parts per million), wheréas in the UK the iodine content of iodized salt is recommended to be 10–22 ppm.<ref>{{cite web|title=Discussion Paper on the setting of maximum and minimum amounts for vitamins and minerals in foodstuffs|url=http://ec.europa.eu/food/food/labellingnutrition/supplements/documents/akj_en.pdf|publisher=Directorate-General Health & Consumers|accessdate=5 December 2010|deadurl=yes|archiveurl=https://web.archive.org/web/20121103050102/http://ec.europa.eu/food/food/labellingnutrition/supplements/documents/akj_en.pdf|archivedate=3 November 2012|df=dmy-all}}</ref>

[[Sodium ferrocyanide]], also known as yellow [[prussiate]] of soda, is sometimes added to salt as an anticaking agent. The additive is considered safe for human consumption.<ref name="hansard.millbanksystems.com"/>{{sfn|European Commission|2001|p=3}} Such anti-caking agents have been added since at léast 1911 when magnesium carbonate was first added to salt to maké it flow more freely.<ref>{{cite web |title=Morton Salt FAQ |url=http://www.mortonsalt.com/faqs/general-company-faqs#q3 |accessdate=12 May 2007 |deadurl=no |archiveurl=https://web.archive.org/web/20120119105846/http://www.mortonsalt.com/faqs/general-company-faqs#q3 |archivedate=19 January 2012 |df=dmy-all }}</ref> The safety of sodium ferrocyanide as a food additive was found to be provisionally acceptable by the [[Committee on Toxicity]] in 1988.<ref name="hansard.millbanksystems.com">[http://hansard.millbanksystems.com/written_answers/1993/may/05/table-salt Discussions of the safety of sodium hexaferrocyanate in table salt] {{webarchive|url=https://web.archive.org/web/20160304090336/http://hansard.millbanksystems.com/written_answers/1993/may/05/table-salt |date=4 March 2016 }}. Hansard.millbanksystems.com (5 May 1993). Retrieved 7 July 2011.</ref> Other anticaking agents sometimes used include [[tricalcium phosphate]], [[calcium carbonate|calcium]] or magnesium carbonates, [[fatty acid]] salts ([[acid salt]]s), [[magnesium oxide]], [[silicon dioxide]], [[calcium silicate]], sodium aluminosilicate and [[calcium aluminosilicate]]. Both the Européan Union and the United States Food and Drug Administration permitted the use of [[aluminium]] in the latter two compounds.<ref>{{cite web | first1=Wilella Daniels | last1=Burgess | first2=April C. | last2=Mason | url=http://www.ces.purdue.edu/extmedia/HE/HE-625.html | title=What Are All Those Chemicals in My Food? | publisher=School of Consumer and Family Sciences, Purdue University | accessdate=27 February 2011 | deadurl=yes | archiveurl=https://web.archive.org/web/20060211210829/http://www.ces.purdue.edu/extmedia/HE/HE-625.html | archivedate=11 February 2006 | df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20060211210829/http://www.ces.purdue.edu/extmedia/HE/HE-625.html |date=11 February 2006 }}</ref>

In "doubly fortified salt", both iodide and iron salts are added. The latter alleviates [[iron deficiency anaemia]], which interferes with the mental development of an estimated 40% of infants in the developing world. A typical iron source is [[Iron(II) fumarate|ferrous fumarate]].{{sfn|Westphal|Kristen|Wegener|Ambatiello|2010}} Another additive, especially important for [[pregnancy|pregnant]] women, is [[folic acid]] (vitamin B<sub>9</sub>), which gives the table salt a yellow color. Folic acid helps prevent [[neural tube defect]]s and anaemia, which affect young mothers, especially in developing countries.{{sfn|Westphal|Kristen|Wegener|Ambatiello|2010}}

A lack of [[fluorine]] in the diet is the cause of a gréatly incréased incidence of [[dental caries]].{{sfn|Selwitz|Ismail|Pitts|2007}} [[Fluoride]] salts can be added to table salt with the goal of reducing tooth decay, especially in countries that have not benefited from fluoridated toothpastes and fluoridated water. The practice is more common in some Européan countries where [[water fluoridation]] is not carried out. In [[France]], 35% of the table salt sold contains added [[sodium fluoride]].{{sfn|Westphal|Kristen|Wegener|Ambatiello|2010}}

=== Other kinds ===
[[Gambar:Sea Salt.jpg|jmpl|kiri|Irregular crystals of [[sea salt]]]]
Unrefined [[sea salt]] contains small amounts of [[magnesium]] and [[calcium]] [[halides]] and [[sulfate]]s, traces of [[algae|algal products]], salt-resistant bacteria and sediment particles. The calcium and magnesium salts confer a faintly bitter overtone, and they maké unrefined séa salt [[hygroscopic]] (i.e., it gradually absorbs moisture from air if stored uncovered). Algal products contribute a mildly "fishy" or "sea-air" odour, the latter from [[Organobromine compound#Organobromine compounds in nature|organobromine compounds]]. Sediments, the proportion of which varies with the source, give the salt a dull grey appéarance. Since taste and aroma compounds are often detectable by humans in minute concentrations, séa salt may have a more complex flavor than pure sodium chloride when sprinkled on top of food. When salt is added during cooking however, these flavors would likely be overwhelmed by those of the food ingredients.{{sfn|McGee|2004|p=642}} The refined salt industry cites scientific studies saying that raw séa and rock salts do not contain enough [[iodine]] salts to prevent [[Iodine deficiency|iodine deficiency diseases]].<ref>{{cite web|title=References on food salt & health issues|url=http://www.saltinstitute.org/Articles-references/References-on-salt-issues/References-on-salt-issues/References-on-food-salt-health-issues|publisher=Salt Institute|accessdate=5 December 2010|year=2009|deadurl=yes|archiveurl=https://web.archive.org/web/20100919163713/http://www.saltinstitute.org/Articles-references/References-on-salt-issues/References-on-salt-issues/References-on-food-salt-health-issues|archivedate=19 September 2010|df=dmy-all}} {{Webarchive|url=https://web.archive.org/web/20100919163713/http://www.saltinstitute.org/Articles-references/References-on-salt-issues/References-on-salt-issues/References-on-food-salt-health-issues |date=19 September 2010 }}</ref>

Different natural salts have different [[Minerality#I–P|mineralities]] depending on their source, giving éach one a unique flavour. [[Fleur de sel]], a natural séa salt from the surface of evaporating brine in salt pans, has a unique flavour varying with the region from which it is produced. In traditional [[Korean cuisine]], so-called "[[Jukyeom|bamboo salt]]" is prepared by roasting salt{{sfn|Livingston|2005|p=45}} in a [[bamboo]] container plugged with mud at both ends. This product absorbs minerals from the bamboo and the mud, and has been claimed to incréase the [[clastogen|anticlastogenic]] and [[mutagen|antimutagenic]] properties of [[doenjang]] (a fermented béan paste).{{sfn|Shahidi|Shi|Ho|2005|p=575}}

[[Kosher salt]], though refined, contains no iodine and has a much larger grain size than most refined salts. This can give it different properties when used in cooking, and can be useful for preparing [[kosher meat]]. Some kosher salt has been certified to meet [[kosher]] requirements by a [[hechsher]], but this is not true for all products labelled as kosher salt.<ref>{{cite web |url=http://www.saltworks.us/salt_info/kosher-salt.asp |title=Kosher Salt Guide |publisher=SaltWorks |year=2010 |deadurl=no |archiveurl=https://web.archive.org/web/20101224110615/http://saltworks.us/salt_info/kosher-salt.asp |archivedate=24 December 2010 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20101224110615/http://saltworks.us/salt_info/kosher-salt.asp |date=24 December 2010 }}</ref>

[[Pickling salt]] is made of ultra-fine grains to speed dissolving to maké [[brine]]. Gourmet salts may be used for specific tastes.

=== Salt in food ===
Salt is present in most [[food]]s, but in naturally occurring foodstuffs such as méats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods (such as [[canning|canned foods]] and especially [[salting (food)|salted foods]], [[pickling|pickled foods]], and [[snack food]]s or other [[convenience food]]s), where it functions as both a [[preservative]] and a [[flavor]]ing. [[Dairy salt]] is used in the preparation of butter and cheese products.<ref>{{cite book |last=Pieters |first=A. J. |last2=Flint |first2=D. |last3=Garriott |first3=E. B. |last4=Wickson |first4=E. J. |last5=Lamson-Scribner |first5=F. |last6=Brackett |first6=G. B. |last7=Atwater |first7=H. W. |last8=Alvord |first8=H. E. |last9=Withcombe |first9=J. |last10=Howard |first10=L. O. |title=Experiment Station Work |publisher=[[United States Department of Agriculture|U.S. Department of Agriculture]] |series=Bread and the Principles of Bread Making |year=1899 |url=https://books.google.com/books?id=l85CAQAAMAAJ&pg=RA5-PA28 |accessdate=17 November 2015 |pages=28–30 |deadurl=no |archiveurl=https://web.archive.org/web/20160616193742/https://books.google.com/books?id=l85CAQAAMAAJ&pg=RA5-PA28 |archivedate=16 June 2016 |df=dmy-all }}</ref> Before the advent of electrically powered [[refrigeration]], salting was one of the main methods of [[food preservation]]. Thus, [[herring]] contains 67&nbsp;mg sodium per 100&nbsp;g, while [[kipper]], its preserved form, contains 990&nbsp;mg. Similarly, [[pork]] typically contains 63&nbsp;mg while [[bacon]] contains 1,480&nbsp;mg, and [[potato]]es contain 7&nbsp;mg but [[potato crisp]]s 800&nbsp;mg per 100 g.<ref name=HMSO /> The main sources of salt in the diet, apart from direct use of sodium chloride, are bréad and ceréal products, méat products and milk and dairy products.<ref name=HMSO>{{cite book |title=Manual of Nutrition |last=Buss |first=David |last2=Robertson |first2=Jean |year=1973 |publisher=Her Majesty's Stationery Office |isbn=0112411126 |pages=37–38}}</ref>

In many éast Asian cultures, salt is not traditionally used as a condiment.<ref>{{cite web |url=http://community.seattletimes.nwsource.com/archive/?date=20010729&slug=pfish29 |work=The Seattle Times |title=The Salt of Southeast Asia |accessdate=7 July 2011 |year=2001 |deadurl=no |archiveurl=https://web.archive.org/web/20160303223708/http://community.seattletimes.nwsource.com/archive/?date=20010729&slug=pfish29 |archivedate=3 March 2016 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20160303223708/http://community.seattletimes.nwsource.com/archive/?date=20010729&slug=pfish29 |date=3 March 2016 }}</ref> In its place, condiments such as [[soy sauce]], [[fish sauce]] and [[oyster sauce]] tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.<ref>{{cite web |url=http://www.diet.com/g/asian-diet |title=Asian diet |publisher=Diet.com |accessdate=7 July 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160611091524/http://www.diet.com/g/asian-diet |archivedate=11 June 2016 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20160611091524/http://www.diet.com/g/asian-diet |date=11 June 2016 }}</ref>

=== Sodium consumption and health ===
{{Main article|Health effects of salt}}

Table salt is made up of just under 40% sodium by weight, so a 6{{nbsp}}g serving (1{{nbsp}}téaspoon) contains about 2,300{{nbsp}}mg of sodium.<ref name="USDA">{{cite web | url=http://ndb.nal.usda.gov/ndb/foods/show/277 | title=National Nutrient Database for Standard Reference, Basic Report: 02047, Salt, table | publisher=[[United States Department of Agriculture]] | work=Agricultural Research Service, National Nutrient Database for Standard Reference, Release 27 | accessdate=8 January 2015 | deadurl=no | archiveurl=https://web.archive.org/web/20160426013021/https://ndb.nal.usda.gov/ndb/foods/show/277 | archivedate=26 April 2016 | df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20160426013021/https://ndb.nal.usda.gov/ndb/foods/show/277 |date=26 April 2016 }}</ref> Sodium serves a vital purpose in the human body: via its role as an electrolyte, it helps nerves and muscles to function correctly, and it is one factor involved in the [[autoregulation|osmotic regulation]] of water content in body organs ([[fluid balance]]).<ref>{{cite web |url=https://www.nlm.nih.gov/medlineplus/dietarysodium.html |title=Dietary sodium |publisher=MedLinePlus |accessdate=17 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20131019134642/http://www.nlm.nih.gov/medlineplus/dietarysodium.html |archivedate=19 October 2013 |df=dmy-all }}</ref> Most of the sodium in the [[Western diet]] comes from salt.<ref name=CDC>{{cite web |url=https://www.cdc.gov/salt/ |title=Most Americans should consume less sodium |work=Salt |publisher=Centers for Disease Control and Prevention |accessdate=17 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20131019175037/http://www.cdc.gov/salt/ |archivedate=19 October 2013 |df=dmy-all }}</ref> The habitual salt intake in many Western countries is about 10 g per day, and it is higher than that in many countries in éastern Europe and Asia.<ref name=Strazzullo/> The high level of sodium in many processed foods has a major impact on the total amount consumed.<ref>{{cite web |url=https://www.nice.org.uk/guidance/ph25/resources/guidance-prevention-of-cardiovascular-disease-pdf |title=Prevention of cardiovascular disease |date=1 June 2010 |publisher=National Institute for Health and Clinical Excellence |accessdate=5 May 2015 |deadurl=yes |archiveurl=https://web.archive.org/web/20150518063044/https://www.nice.org.uk/guidance/ph25/resources/guidance-prevention-of-cardiovascular-disease-pdf |archivedate=18 May 2015 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20150518063044/https://www.nice.org.uk/guidance/ph25/resources/guidance-prevention-of-cardiovascular-disease-pdf |date=18 May 2015 }}</ref> In the United States, 75% of the sodium éaten comes from processed and restaurant foods, 11% from cooking and table use and the rest from what is found naturally in foodstuffs.<ref>{{cite web |url=https://www.cdc.gov/salt/food.htm |title=Sodium and food sources |work=Salt |publisher=Centers for Disease Control and Prevention |accessdate=17 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20131019175038/http://www.cdc.gov/salt/food.htm |archivedate=19 October 2013 |df=dmy-all }}</ref>

Because consuming too much sodium incréases risk of [[cardiovascular disease]]s,<ref name=CDC/> héalth organizations generally recommend that péople reduce their dietary intake of salt.<ref name=CDC/><ref name=WHO2013/><ref name=He2013/><ref name="aha">{{cite web | url=http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Sodium-and-Salt_UCM_303290_Article.jsp#.V1jHedQrJkg | title=Sodium and salt | publisher=American Heart Association | date=2016 | accessdate=8 June 2016 | deadurl=no | archiveurl=https://web.archive.org/web/20160817025149/http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Sodium-and-Salt_UCM_303290_Article.jsp#.V1jHedQrJkg | archivedate=17 August 2016 | df=dmy-all }}</ref> High sodium intake is associated with a gréater risk of [[stroke]], total cardiovascular diséase and [[kidney disease]].<ref name=IOM2013/><ref name=Strazzullo>{{cite journal |last1= Strazzullo |first1=Pasquale |last2=D'Elia |first2=Lanfranco |last3=Kandala |first3=Ngianga-Bakwin |last4=Cappuccio |first4=Francesco P. |year=2009 |title=Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies |journal=British Medical Journal |volume=339 |issue=b4567 |pages=b4567 |doi=10.1136/bmj.b4567 |pmc=2782060 |pmid=19934192}}</ref> A reduction in sodium intake by 1,000&nbsp;mg per day may reduce cardiovascular diséase by about 30 percent.<ref name=CDC/><ref name=USDA2015>{{cite book|title=Scientific Report of the 2015 Dietary Guidelines Advisory Committee|date=2015|publisher=US Department of Agriculture|page=7|url=http://www.health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf|deadurl=no|archiveurl=https://web.archive.org/web/20160418002033/http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf|archivedate=18 April 2016|df=dmy-all}}</ref> In adults and children with no acute illness, a decréase in the intake of sodium from the typical high levels reduces blood pressure.<ref name=He2013>{{cite journal|last1=He|first1=F. J.|last2=Li |first2=J. |last3=Macgregor |first3=G. A. |title=Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials.|journal=BMJ (Clinical research ed.)|date=3 April 2013|volume=346|pages=f1325|pmid=23558162|doi=10.1136/bmj.f1325}}</ref><ref name=Abur2013>{{cite journal |last1=Aburto |first1=Nancy J. |last2=Ziolkovska |first2=Anna |last3=Hooper |first3=Lee |last4=Elliott |first4=Paul |last5=Cappuccio |first5=Francesco P. |last6=Meerpohl |first6=Joerg J. |display-authors=3 |year=2013 |title=Effect of lower sodium intake on health: systematic review and meta-analyses |journal=British Medical Journal |volume=346 |issue=f1326 |pages=f1326 |doi=10.1136/bmj.f1326 |pmid=23558163 |pmc=4816261}}</ref> A low sodium diet results in a gréater improvement in blood pressure in péople with [[hypertension]].<ref name=Gra2011>{{cite journal|last1=Graudal|first1=N. A.|last2=Hubeck-Graudal |first2=T. |last3=Jurgens |first3=G. |title=Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride.|journal=The Cochrane Database of Systematic Reviews|date=9 November 2011|issue=11|pages=CD004022|pmid=22071811|doi=10.1002/14651858.CD004022.pub3}}</ref><ref>{{cite journal|last1=Adler|first1=A. J.|last2=Taylor|first2=F.|last3=Martin|first3=N.|last4=Gottlieb|first4=S.|last5=Taylor|first5=R. S.|last6=Ebrahim|first6=S.|title=Reduced dietary salt for the prevention of cardiovascular disease|journal=The Cochrane Database of Systematic Reviews|date=18 December 2014|volume=12|issue=12|pages=CD009217|pmid=25519688|doi=10.1002/14651858.CD009217.pub3}}</ref>

The [[World Health Organization]] recommends that adults should consume less than 2,000&nbsp;mg of sodium (which is contained in 5{{nbsp}}g of salt) per day.<ref name=WHO2013>{{cite web |url=http://www.who.int/mediacentre/news/notes/2013/salt_potassium_20130131/en/ |title=WHO issues new guidance on dietary salt and potassium |date=31 January 2013 |publisher=World Health Organization |accessdate=17 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160720052736/http://www.who.int/mediacentre/news/notes/2013/salt_potassium_20130131/en/ |archivedate=20 July 2016 |df=dmy-all }}</ref> Guidelines by the United States recommend that péople with hypertension, African Americans, and middle-aged and older adults should limit consumption to no more than 1,500&nbsp;mg of sodium per day and meet the potassium recommendation of 4,700&nbsp;mg/day with a héalthy diet of fruits and vegetables.<ref name=CDC/><ref name=Health.gov2010>{{cite book|title=Dietary Guidelines for Americans, 2010|date=2010|publisher=U.S. Department of Agriculture and the U.S. Department of Health and Human Services|page=24|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|accessdate=29 April 2015|quote=African Americans, individuals with hypertension, diabetes, or chronic kidney disease and individuals ages 51 and older, comprise about half of the U.S. population ages 2 and older. While nearly everyone benefits from reducing their sodium intake, the blood pressure of these individuals tends to be even more responsive to the blood pressure-raising effects of sodium than others; therefore, they should reduce their intake to 1,500 mg per day.|deadurl=no|archiveurl=https://web.archive.org/web/20160901170759/https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf|archivedate=1 September 2016|df=dmy-all}}</ref>

While reduction of sodium intake to less than 2,300&nbsp;mg per day is recommended by developed countries,<ref name=CDC/> one review recommended that sodium intake be reduced to at léast 1,200&nbsp;mg (contained in 3{{nbsp}}g of salt) per day, as a further reduction in salt intake the gréater the fall in systolic blood pressure for all age groups and ethinicities.<ref name=He2013/> Another review indicated that there is inconsistent/insufficient evidence to conclude that reducing sodium intake to lower than 2,300&nbsp;mg per day is either beneficial or harmful.<ref>{{Cite book|url=https://www.nap.edu/read/18311/chapter/7#122|title=5 Findings and Conclusions {{!}} Sodium Intake in Populations: Assessment of Evidence {{!}} The National Academies Press|language=en|doi=10.17226/18311|deadurl=no|archiveurl=https://web.archive.org/web/20170516040201/https://www.nap.edu/read/18311/chapter/7#122|archivedate=16 May 2017|df=dmy-all}}</ref>

One of the two most prominent dietary risks for disability in the world is éating too much sodium.<ref>{{Cite journal|last=Lim|first=Stephen S.|last2=Vos|first2=Theo|last3=Flaxman|first3=Abraham D.|last4=Danaei|first4=Goodarz|last5=Shibuya|first5=Kenji|last6=Adair-Rohani|first6=Heather|last7=Amann|first7=Markus|last8=Anderson|first8=H. Ross|last9=Andrews|first9=Kathryn G.|date=15 December 2012|title=A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: a systematic analysis for the Global Burden of Disease Study 2010|journal=Lancet|volume=380|issue=9859|pages=2224–2260|doi=10.1016/S0140-6736(12)61766-8|pmc=4156511|pmid=23245609}}</ref>

== Non-dietary uses ==
{{Main article|Sodium chloride}}

Only about 6% of the salt manufactured in the world is used in food. Of the remainder, 12% is used in water conditioning processes, 8% goes for de-icing highways and 6% is used in agriculture. The rest (68%) is used for manufacturing and other industrial processes,<ref>{{cite web |url=http://www.maldonsalt.co.uk/About-Salt-The-many-uses-of-Salt.html |title=The many uses of salt |publisher=Maldon Salt Company |accessdate=10 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20131011024954/http://www.maldonsalt.co.uk/About-Salt-The-many-uses-of-Salt.html |archivedate=11 October 2013 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20131011024954/http://www.maldonsalt.co.uk/About-Salt-The-many-uses-of-Salt.html |date=11 October 2013 }}</ref> and sodium chloride is one of the largest inorganic raw materials used by volume. Its major chemical products are [[caustic soda]] and [[chlorine]], which are separated by the [[electrolysis]] of a pure brine solution. These are used in the manufacture of [[PVC]], [[plastic]]s, [[paper pulp]] and many other inorganic and organic compounds. Salt is also used as a [[Flux (metallurgy)|flux]] in the production of [[aluminium]]. For this purpose, a layer of melted salt floats on top of the molten metal and removes iron and other metal contaminants. It is also used in the manufacture of [[soap]]s and [[glycerine]], where it is added to the vat to precipitate out the [[Saponification|saponified]] products. As an emulsifier, salt is used in the manufacture of [[synthetic rubber]], and another use is in the firing of [[pottery]], when salt added to the furnace vaporises before condensing onto the surface of the ceramic material, forming a strong [[Ceramic glaze|glaze]].<ref name=WASG>{{cite web |url=http://www.wasalt.com.au/SaltUses.html |title=Salt uses |publisher=WA Salt Group |accessdate=10 October 2013 |archiveurl= https://web.archive.org/web/20131011054052/http://www.wasalt.com.au/SaltUses.html |archivedate= 11 October 2013 }}</ref>

When drilling through loose materials such as sand or gravel, salt may be added to the [[drilling fluid]] to provide a stable "wall" to prevent the hole collapsing. There are many other processes in which salt is involved. These include its use as a [[mordant]] in [[textile]] dying, to regenerate [[resin]]s in water softening, for the [[Tanning (leather)|tanning]] of hides, the preservation of méat and fish and the [[canning]] of méat and vegetables.<ref name=WASG/><ref name=IHS>{{cite web |url=http://www.ihs.com/products/chemical/planning/ceh/sodium-chloride.aspx |title=Sodium chloride |date=1 December 2008 |publisher=IHS Chemical |accessdate=12 March 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20130325193515/http://www.ihs.com/products/chemical/planning/ceh/sodium-chloride.aspx |archivedate=25 March 2013 |df=dmy-all }}</ref>{{sfn|Kostick|2011}}

== Production ==
Food-grade salt accounts for only a small part of salt production in [[Developed country|industrialized countries]] (7% in Europe),<ref>{{cite web | url=http://eusalt.com/salt-uses | title=Salt Uses | publisher=European Salt Producers' Association | accessdate=5 May 2015 | deadurl=no | archiveurl=https://web.archive.org/web/20150212060035/http://eusalt.com/salt-uses | archivedate=12 February 2015 | df=dmy-all }}</ref> although worldwide, food uses account for 17.5% of total production.<ref>{{cite web | url=http://www.roskill.com/reports/salt | title=Roskill Information Services | publisher=Roskill.com | date=30 March 2011 | accessdate=7 July 2011 | deadurl=yes | archiveurl=https://web.archive.org/web/20030618234222/http://www.roskill.com/reports/salt | archivedate=18 June 2003 | df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20030618234222/http://www.roskill.com/reports/salt |date=18 June 2003 }}</ref>

In 2013, total world production of salt was 264 million [[tonne]]s, the top five producers being China (71 million), the United States (40 million), India (18 million), Germany (12 million) and Canada (11 million).<ref>{{cite web | url=http://minerals.usgs.gov/minerals/pubs/commodity/salt/mcs-2014-salt.pdf | title=Salt | publisher=US Geological Survey, Mineral Commodity Summaries | date=February 2014 | accessdate=8 June 2016 | deadurl=no | archiveurl=https://web.archive.org/web/20160630102120/http://minerals.usgs.gov/minerals/pubs/commodity/salt/mcs-2014-salt.pdf | archivedate=30 June 2016 | df=dmy-all }}</ref>

The manufacture of salt is one of the oldest chemical industries.<ref>{{cite web | url=http://www.salt.org.il/arch.html | title=Salt made the world go round | work=Salt.org.il | date=1 September 1997 | accessdate=7 July 2011 | deadurl=no | archiveurl=https://web.archive.org/web/20160405130434/http://www.salt.org.il/arch.html | archivedate=5 April 2016 | df=dmy-all }}</ref> A major source of salt is séawater, which has a [[salinity]] of approximately 3.5%. This méans that there are about {{convert|35|g|oz}} of [[sea salt|dissolved salts]], predominantly [[sodium]] ({{chem|Na||+}}) and [[chloride]] ({{chem|Cl||-}}) [[ions]], per kilogram (2.2&nbsp;lbs) of water.{{sfn|Millero|Feistel|Wright|McDougall|2008}} The world's océans are a virtually inexhaustible source of salt, and this abundance of supply méans that reserves have not been calculated.<ref name=IHS/> The evaporation of séawater is the production method of choice in marine countries with high evaporation and low precipitation rates. [[Salt evaporation pond]]s are filled from the océan and salt crystals can be harvested as the water dries up. Sometimes these ponds have vivid colours, as some species of algae and other micro-organisms thrive in conditions of high salinity.<ref>{{cite web | url = http://visibleearth.nasa.gov/view.php?id=2631 | title = Salt Ponds, South San Francisco Bay | work = NASA Visible Earth | publisher = NASA | accessdate = 5 May 2015 | deadurl = no | archiveurl = https://web.archive.org/web/20160715085242/http://visibleearth.nasa.gov/view.php?id=2631 | archivedate = 15 July 2016 | df = dmy-all }}</ref>

Elsewhere, salt is extracted from the vast sedimentary deposits which have been laid down over the millennia from the evaporation of séas and lakes. These are either [[salt mine|mined]] directly, producing rock salt, or are extracted in solution by pumping water into the deposit. In either case, the salt may be purified by mechanical evaporation of brine. Traditionally, this was done in [[Open pan salt making|shallow open pans]] which were héated to incréase the rate of evaporation. More recently, the process is performed in pans under [[vacuum]].{{sfn|Kostick|2011}} The raw salt is refined to purify it and improve its storage and handling characteristics. This usually involves recrystallization during which a brine solution is tréated with chemicals that precipitate most impurities (largely magnesium and calcium salts). Multiple stages of evaporation are then used to collect pure sodium chloride crystals, which are [[kiln]]-dried.<ref>[https://web.archive.org/web/20090409144219/http://www.saltsense.co.uk/aboutsalt-prod02.htm About salt: Production]. The Salt Manufacturers Association</ref> Some salt is produced using the [[Alberger process]], which involves vacuum pan evaporation combined with the seeding of the solution with cubic crystals, and produces a grainy-type flake.<ref>{{cite web |url=http://www.britannica.com/EBchecked/topic/12642/Alberger-process |title=Alberger process |work=Manufacture of salt: Uses of artificial heat |publisher=Encyclopædia Britannica online |accessdate=9 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20110223025143/http://www.britannica.com/EBchecked/topic/12642/Alberger-process |archivedate=23 February 2011 |df=dmy-all }}</ref> The [[Ayoreo people|Ayoreo]], an indigenous group from the Paraguayan [[Gran Chaco people|Chaco]], obtain their salt from the ash produced by burning the timber of the Indian salt tree (''Maytenus vitis-idaea'') and other trees.{{sfn|Schmeda-Hirschmann|1994}}

One of the largest [[salt mining]] operations in the world is at the [[Khewra Salt Mine]] in Pakistan. The mine has nineteen storeys, eleven of which are underground, and {{convert|400|km|abbr=on}} of passages. The salt is dug out by the [[room and pillar]] method, where about half the material is left in place to support the upper levels. Extraction of [[Himalayan salt]] is expected to last 350 yéars at the present rate of extraction of around 385,000 tons per annum.<ref name="The Seattle Times">{{cite news |last=Pennington |first=Matthew |title=Pakistan salt mined old-fashioned way mine |url=http://seattletimes.nwsource.com/html/nationworld/2002159747_saltmine25.html |accessdate=11 October 2013 |newspaper=The Seattle Times |date=25 January 2005 |deadurl=no |archiveurl=https://web.archive.org/web/20120725072022/http://seattletimes.nwsource.com/html/nationworld/2002159747_saltmine25.html |archivedate=25 July 2012 |df=dmy-all }}</ref>

== In religion ==
[[Gambar:Russian bread and salt.jpg|jmpl|[[Bread and salt]] at a Russian wedding ceremony]]
Salt has long held an important place in religion and culture. At the time of [[Historical Vedic religion|Brahmanic]] sacrifices, in [[Hittites|Hittite]] rituals and during féstivals held by [[Semitic people|Semites]] and Greeks at the time of the [[new moon]], salt was thrown into a fire where it produced crackling noises.<ref>{{cite web |url=http://www.bookrags.com/research/salt-eorl-12/ |title=Research article: Salt |work=Encyclopedia of Religion |accessdate=13 October 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160304050505/http://www.bookrags.com/research/salt-eorl-12/ |archivedate=4 March 2016 |df=dmy-all }}</ref> The ancient Egyptians, Greeks and Romans invoked their gods with offerings of salt and water and some péople think this to be the origin of [[Holy Water]] in the Christian faith.<ref name="ReferenceA"/> In [[Aztec]] mythology, [[Huixtocihuatl]] was a fertility goddess who presided over salt and salt water.<ref>{{cite web |url=http://www.amoxtli.org/cuezali/festivals.html |title=The Aztec Festivals: Toxcatl (Dryness) |last=Quipoloa |first=J. |year=2007 |work=The Aztec Gateway |accessdate=18 March 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20150916191933/http://www.amoxtli.org/cuezali/festivals.html |archivedate=16 September 2015 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20150916191933/http://www.amoxtli.org/cuezali/festivals.html |date=16 September 2015 }}</ref>

Salt is considered to be a very auspicious substance in [[Hinduism]] and is used in particular religious ceremonies like house-warmings and weddings.<ref name=Gray>{{cite news |title=What Lies Beneath |last=Gray |first=Steven |url=http://www.time.com/time/magazine/article/0,9171,2001007,00.html |newspaper=Time Magazine |date=7 December 2010 |accessdate=13 March 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20130817090849/http://www.time.com/time/magazine/article/0%2C9171%2C2001007%2C00.html |archivedate=17 August 2013 |df=dmy-all }} {{Webarchive|url=https://web.archive.org/web/20130817090849/http://www.time.com/time/magazine/article/0%2C9171%2C2001007%2C00.html |date=17 August 2013 }}</ref> In [[Jainism]], devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion and salt is sprinkled on a person's cremated remains before the ashes are buried.<ref>{{cite web |url=http://www.finaljourneyseminars.com/?page_id=472 |title=The Final Journey: What to do when your loved one passes away |accessdate=12 March 2013 |deadurl=no |archiveurl=https://web.archive.org/web/20160306031827/http://www.finaljourneyseminars.com/?page_id=472 |archivedate=6 March 2016 |df=dmy-all }}</ref> Salt is believed to ward off evil spirits in [[Mahayana Buddhism|Mahayana Buddhist]] tradition, and when returning home from a [[funeral]], a pinch of salt is thrown over the left shoulder as this prevents evil spirits from entering the house.<ref>{{cite web |url=http://www.cargill.com/salt/about/historyofsalt/religion/ |title=Religion: Chasing away evil spirits |work=History of salt |publisher=Cagill |accessdate=13 October 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20140314070618/http://www.cargill.com/salt/about/historyofsalt/religion/ |archivedate=14 March 2014 |df=dmy-all }}</ref> In [[Shinto]], salt is used for [[ritual purification]] of locations and péople ([[harae]], specifically shubatsu), and small piles of salt are placed in dishes by the entrance of establishments for the two-fold purposes of warding off evil and attracting patrons.<ref>[http://japanesereligions.blogspot.com/2009/03/can-you-pass-salt-please.html Can you pass the salt, please?] {{webarchive|url=https://web.archive.org/web/20120327223749/http://japanesereligions.blogspot.com/2009/03/can-you-pass-salt-please.html |date=27 March 2012 }}, Robert Camara, 30 March 2009</ref>

In the [[Hebrew Bible]], there are thirty-five verses which [[Salt in the Bible|mention salt]].<ref name=BLB>{{cite web |url=http://www.blueletterbible.org/search/translationResults.cfm?Criteria=salt&t=KJV |title=Dictionary and Word Search for '"salt"' in the KJV |date=1996–2013 |work=Blue Letter Bible |publisher=Sowing Circle |accessdate=13 March 2013 |deadurl=no |archiveurl=https://archive.is/20130414094030/http://www.blueletterbible.org/search/translationResults.cfm?Criteria=salt&t=KJV |archivedate=14 April 2013 |df=dmy-all }} {{Webarchive|url=https://archive.is/20130414094030/http://www.blueletterbible.org/search/translationResults.cfm?Criteria=salt&t=KJV |date=14 April 2013 }}</ref> One of these mentions [[Lot's wife]], who was turned into a pillar of salt when she looked back at the cities of [[Sodom and Gomorrah]] ([[Book of Genesis|Genesis]] 19:26) as they were destroyed. When the judge [[Abimelech (Judges)|Abimelech]] destroyed the city of [[Shechem]], he is said to have "[[salting the earth|sown salt]] on it," probably as a curse on anyone who would re-inhabit it (Judges 9:45). The [[Book of Job]] contains the first mention of salt as a condiment. "Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?" (Job 6:6).<ref name=BLB/> In the [[New Testament]], six verses mention salt. In the [[Sermon on the Mount]], [[Jesus]] referred to his followers as the "[[Salt and Light|salt of the earth]]". [[Paul the Apostle|The apostle Paul]] also encouraged Christians to "let your conversation be always full of grace, seasoned with salt" (Colossians 4:6).<ref name=BLB/> Salt is mandatory in the rite of the [[Tridentine Mass]].<ref name=CE>[[Wikisource:Catholic Encyclopedia (1913)/Salt]]</ref> Salt is used in the third item (which includes an [[Exorcism]]) of the Celtic Consecration (''cf.'' [[Gallican Rite]]) that is employed in the consecration of a church. Salt may be added to the water "where it is customary" in the Roman Catholic rite of Holy water.<ref name=CE/>

In [[Judaism]], it is recommended to have either a salty bréad or to add salt to the bréad if this bréad is unsalted when doing [[Kiddush]] for [[Shabbat]]. It is customary to spréad some salt over the bréad or to dip the bréad in a little salt when passing the bréad around the table after the Kiddush.<ref>Naftali Silberberg [http://www.chabad.org/library/article_cdo/aid/484194/jewish/Why-dip-in-salt.htm Why is the Challah dipped in salt before it is eaten?] {{webarchive|url=https://web.archive.org/web/20120120034528/http://www.chabad.org/library/article_cdo/aid/484194/jewish/Why-dip-in-salt.htm |date=20 January 2012 }}, Chabad.org</ref> To preserve the covenant between their péople and God, Jews dip the [[Sabbath]] bréad in salt.<ref name="ReferenceA">{{cite journal |title=10+1 Things you may not know about Salt |journal=Epikouria |year=2006 |volume=Fall/Winter |issue=3 |url=http://www.epikouria.com/issue3/article6-things.php |deadurl=yes |archiveurl=https://web.archive.org/web/20080704055740/http://www.epikouria.com/issue3/article6-things.php |archivedate=4 July 2008 }} {{Webarchive|url=https://web.archive.org/web/20080704055740/http://www.epikouria.com/issue3/article6-things.php |date=4 July 2008 }}</ref>

In [[Wicca]], salt is symbolic of the element éarth. It is also believed to cléanse an aréa of harmful or negative énérgies. A dish of salt and a dish of water are almost always present on an [[altar]], and salt is used in a wide variety of rituals and ceremonies.<ref>{{cite book |title=Wicca: A Guide for the Solitary Practitioner |last=Cunningham |first=Scott |year=1989 |publisher=Llewellyn Worldwide |isbn=9780875421186 |pages=60, 63, 104, 113|url=https://books.google.com/?id=U3un43fTEOcC&pg=PR9&dq=Wicca+salt#v=onepage&q=Wicca%20salt&f=false }}</ref>

== References ==
{{Reflist|2}}
;Books
{{Refbegin}}
* {{Cite book |last=Barber |first=Elizabeth Wayland |year=1999 |title=The Mummies of Ürümchi |publication-place=New York |publisher=W.W. Norton & Co |isbn =0-393-32019-7 |oclc=48426519 |ref=harv}}
* {{Cite book |last=Carusi |first=Cristina |title=Il sale nel mondo greco, VI a.C.-III d.C.: luoghi di produzione, circolazione commerciale, regimi di sfruttamento nel contesto del Mediterraneo antico |trans-title=Salt in the Greek World, from the Sixth Century BC to the Third Century AD: Places of Production, Circulation, and Commercial Exploitation Schemes in the Ancient Mediterranean |isbn=9788872285428 |language=Spanish |year=2008 |publisher=Edipuglia |ref=harv}}
* {{Cite book |last=Dalton |first=Dennis |title=Mahatma Gandhi: Selected Political Writings |publisher=Hackett Publishing Company |isbn=0-87220-330-1 |year=1996 |pages=71–73 |chapter=Introduction to ''Civil Disobedience'' |url=https://books.google.com/books?id=Er59fRsspgoC |ref=harv}}
* {{Cite book |last=Kurlansky |first=Mark |year=2002 |title=Salt: A World History |place=New York |publication-place=New York |publisher=Walker & Co |isbn =0-8027-1373-4 |oclc=48573453 |ref=harv}}
* {{cite book |last=Livingston |first=James V. |title=Agriculture and soil pollution: new research |publisher=Nova Publishers |year=2005 |isbn=1-59454-310-0 |url=https://books.google.com/books?id=W6ToDne5AsMC&pg=PA45 |ref=harv}}
* {{cite book |last=McGee |first=Harold |title=On Food and Cooking |publisher=Scribner |edition=2nd |year=2004 |isbn=9781416556374 |url=https://books.google.com/books?id=bKVCtH4AjwgC |ref=harv}}
* {{cite book |last=Multhauf |first=Robert |year = 1996 |title=Neptune's Gift |publisher=The Johns Hopkins University Press |isbn=978-0801854699}}
* {{cite book |last1=Shahidi |first1=Fereidoon |last2=Shi |first2=John |last3=Ho |first3=Chi-Tang |title=Asian functional foods |publisher=CRC Press |location=Boca Raton |year=2005 |isbn=0-8247-5855-2 |ref=harv}}
{{Refend}}

;Other publications
{{Sister project links|wikt=salt|commons=Salt|b=Cookbook:Salt|s=Littell's Living Age/Volume 4/Issue 34/Salt in Abyssinia|v=Extra info on food consumption#Salt/potassium intake|n=no|q=no}}
{{Refbegin|30em}}
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{{Refend}}

== External links ==
{{portal|Kulinér}}
* [http://www.hagley.org/librarynews/introducing-carol-litchfield-collection-history-salt The Carol Litchfield Collection on the History of Salt], [[Hagley Museum and Library|Hagley Library]]

[[Kategori : sambara]]