Characteristics of table salt. Salt. From the history of the development of salt deposits in Russia

STATE (REGIONAL) EDUCATIONAL INSTITUTION

ADDITIONAL EDUCATION OF CHILDREN

"CHILDREN'S ECOLOGICAL AND BIOLOGICAL CENTER"

Geological Association "Amethyst"

Section: "Mineral resources"

Abstract on the topic:

"PRODUCTION AND USE

COOKED SALT "

Performed: 8th grade student

Protsenko Ekaterina Andreevna

Supervisor: educator

additional education

Shepelina O. G.

Lipetsk, 2010

Introduction 3

§ 1. General characteristics of table salt 4

§ 2. Methods of extraction and use of salt in the history of development of different states 8

§ 3. Salt fields of Russia 17

§ 4. The value of table salt for living organisms.

Her economic use 23

Conclusion 27

References 28

Introduction

Among all the salts, the most important is the one

which we call simply salt.

A.E. Fersman

Table salt, familiar to every person in the modern world, plays a huge role in the nature and life of living organisms. Now none of you and I in ordinary life give it special attention, and it is difficult to imagine that in former times it was worshiped, it was treasured like gold, in search of it we went on distant wanderings. In this work, I would like to remind you of the importance, and sometimes even the need for ordinary table salt.

purpose of work- review and analyze the extraction and use of table salt.

Tasks:

1. to characterize table salt,

2. to show the methods of extraction and use of salt in the history of the development of different states,

3. to consider the salt fields of Russia,

4. indicate the meaning and identify the areas of application of salt by humans.

To make our abstract more interesting, we will try to provide it with photographs and, for greater clarity, draw up a number of diagrams and maps, which we will also place in the text.

§ 1. General characteristics of table salt

There are only about 100 minerals and varieties on our planet that can be called salts. Table salt is the No. 1 salt, both in terms of distribution in nature and for human life. Table salt or rock salt consists of the mineral halite (NaCl).

The name of the mineral comes from the Greek. "Gallos" is sea salt.

Pure halite is transparent and colorless (Fig. 1). Inclusions and impurities can color it in red (iron inclusions), gray (organic) and yellow (sulfur, some iron oxides) tones. Under the influence of radioactive irradiation, halite turns blue. The mineral has a colorless or white line and a glassy luster.

It usually occurs in the form of dense, fine grains. Fig. 1. Halite (2 cm) on plaster

vague masses, much less often in the form of cubic crystals.

Halite mineral is very fragile, its hardness is 2 - 2.5. It dissolves easily in water at any temperature. Has a high thermal conductivity. The salty taste is a diagnostic feature of halite. In addition, if a silver nitrate solution is added to an aqueous solution of halite, the formation of a dense precipitate of silver chloride AgCl can be seen.

The mineral forms massive accumulations.

Halite is widespread. It occurs in the form of beds or salt domes. Salt layers do not come to the surface due to the high solubility of the mineral; they are penetrated by wells or mines. Halite is the main salt component of oceanic and sea waters, as well as salt lakes and highly mineralized groundwater. It can be found in layers of sedimentary rocks, among other minerals - products of water evaporation - in drying estuaries, lakes, and seas. The sedimentary layer is up to 350 m thick and extends over vast areas. For example, in America and Canada, underground salt deposits stretch from the Appalachian Mountains west of New York through Ontario to the Michigan Basin.

Halite deposits are the main source of table salt, which is used directly for food, is the main component in food preservation, is used in technology as a raw material for the production of hydrochloric acid and other substances.

Salt deposition requires a hot (for rapid evaporation of water saturated with salt) and dry (so that crystallization is not prevented by precipitation and high humidity) climate. This is a subtropical climate of deserts and semi-deserts (arid zone).

Halite, or table salt is formed:

1. in sea bays with poor connections with the sea, in lagoons;

2. in the sea coastal sands of the low-lying plains (sebhi). Salt water, falling on the surface of the sand, seeps into it. Over time, clear water evaporates, and the precipitated salt remains in the sand and crystallizes. Repeated from time to time, this process contributes to the accumulation of salt in the sand and the formation of whole salt-bearing layers;

3. in lakes with few rivers flowing in, with rapid evaporation of water, they are also sources of salt accumulation. These are mainly drying (desert) lakes in areas with low rainfall and in the presence of a hot season. Soda can also accumulate in such lakes.

It should be noted that the main industrial accumulation takes place in sea bays and lagoons and, to a lesser extent, in lakes.

Halite crystals, found in some stagnant salt lakes and water bodies that are not prone to waves and storms, can form funnel-shaped skeletal crystals (dendrites). A funnel is one crystal that has grown from one embryo, which forms on the very surface of the reservoir and grows only from below and from the sides - where it comes into contact with the feeding solution. As the crystal grows, it becomes hollow and floats like a boat on the surface of a supersaturated aqueous solution.

Since the solubility of halite is almost independent of temperature, evaporation acts alone: ​​supersaturation is achieved in the surface layer of the brine solution, and crystal nuclei appear in it. And since the solution is motionless, the funnel grows like a dendrite.

Here's another example. AE Fersman describes his observations in the Karakum Desert. After a heavy night rain, in the morning, the clay surfaces of the blinkers are unexpectedly covered with a continuous snow cover of salts - they grow in the form of twigs, needles and films, rustle underfoot ... but this only lasts until noon, - a hot desert wind rises, and its gusts are dispelled for several hours of salt flowers.

However, the most remarkable stone flowers can be seen in the polar regions. Here, during six cold months, in the salt brines of Yakutia, the mineralogist P.L.Dravert observed remarkable formations. In cold salt springs, the temperature of which dropped to 25 ° below zero, large hexagonal crystals of the rare mineral hydrohalite appeared on the walls. By the spring, they crumbled into a powder of simple table salt, and by winter they began to grow again.

Rock salt is commonly found in ancient dry sea basins. Back in 1715, the scientist Halley raised the question of why the sea is salty; he tried to give an answer, quite rightly seeking to find it in the past fate of water. Indeed, over the long history of its emergence on the surface of the Earth, the water of the oceans has managed to perform an enormous amount of chemical work. Many times she made her constant cycle on the surface of the earth, washing out everything that easily dissolves, sorting by specific gravity, accumulating difficult-to-dissolve, stable compounds at the bottom of her pools. The complex life of organisms again extracted some of these compounds, without touching others, and thus, during the entire geological past, colossal amounts of various salts accumulated in the mass of surface waters. This salt enrichment process continues to this day, and rivers annually bring millions of tons of dissolved substances with them.

Experts have calculated that if suddenly the water of all seas and oceans suddenly evaporated, the salt accumulated in the sediment would be enough to build a wall 1 m thick and 280 m high, which would encircle our planet along the equator.

Huge deposits are not only approximately horizontal beds of varying thickness. Sometimes salt deposits have a dome shape: their bases rest at a depth of 5 - 8 km, and the tops rise to the earth's surface, sometimes even protrude from it. The domes are formed as follows. At high temperatures and due to high pressure in the bowels of the Earth, salt becomes plastic. It expands and squeezes upward. The salt is embedded in the rocks overlying it.

Salt domes occur in weakened areas of the earth's crust, in particular at the intersection of faults. The dome consists of a salt massif (stock) and a subsalt structure formed by rocks raised above it. Large salt domes are known in many parts of the world. For example, in Tajikistan there are some of the highest salt domes, one of which rises to a height of 900 m. It is called Khoja-Mumyn (Salt Mountain) and is located near the city of Kulyab.

Depending on the conditions of salt occurrence, on its origin, several varieties are distinguished:

Self-precipitated salt (Fig. 3), which forms at the bottom of closed water basins in the form of layers in countries with hot and dry climates.

Rice. 3. Lake Baskunchak is one of the largest deposits of self-precipitated salt

Salt, or edible salt(sodium chloride, NaCl; the names "sodium chloride", "table salt", "rock salt", "table salt" or simply "salt" are also used) is a food product. Represents colorless crystals. Salt of natural (marine) origin almost always contains impurities of other mineral salts, which can give it shades of different colors (usually gray or brown). It is produced in different types: coarse and fine grinding, pure, iodized, nitrite and so on. Depending on the purity, it is divided into grades: extra, superior, first and second.

Mining technologies:

• self-precipitated salt, which is extracted from "salt waterfalls" by natural evaporation of sea water from caverns;
• salt, which is mined from the depths of salt lakes or in salt cave lakes. Extraction of cage salt is carried out during the warm season in areas with a suitable climate by natural evaporation of cage brine in artificial flat basins. In regions with cold climates, the freezing method is used;
• rock salt, which is extracted by mining. Does not undergo heat and water treatment;
• evaporated salt, which is extracted by evaporation from salt solutions (from natural underground brines or obtained by pumping water through boreholes of rock salt formations).

Biological role

Check information.

Salt is vital for human life, as well as for all other living beings. The chlorine ion in salt is the main material for the production of hydrochloric acid, an important component of gastric juice. Sodium ions, together with ions of other elements, participate in the transmission of nerve impulses, contraction of muscle fibers, therefore, their insufficient concentration in the body leads to general weakness, increased fatigue and other neuromuscular disorders. At the same time, an excess of sodium causes fluid retention and an increase in blood pressure.

There are different data on the required amount of salt in the diet. The World Health Organization recommends limiting sodium intake to 2 grams per day for adults, which equates to 5 grams of table salt. American doctors recommend limiting the intake of salt with a teaspoon per day for healthy people (about 6 g), or even less (less than 4 g), based on the assumption that table salt contains about 40% sodium (the recommended amount may increase with activities related to heat stress, increased sweating, or certain illnesses). It should be borne in mind that this amount includes salt in semi-finished products, sauces, canned food and the like, and other products themselves or food additives can also be sources of sodium.

Signs of a lack of salt are headache and weakness, dizziness, and nausea. The improvement in well-being after adding salt to food, as well as the excellent conservation properties of salt in an era when other methods of long-term preservation of food were unknown, gave rise to a special attitude towards it as to the most valuable product.

Since ancient times, the tribes of hunters and pastoralists have satisfied the need for salt by using meat products, sometimes raw. Agricultural peoples, on the other hand, consume mainly plant foods, which are poor in sodium chloride.

Production

In ancient times, salt was mined by burning some plants (for example, hazel, or other deciduous trees) in fires; the resulting ash was used as a seasoning. To increase the salt yield, they were additionally doused with salt sea water.

At least two thousand years ago, salt mining began to be carried out also by evaporation of sea water. This method first appeared in countries with dry and hot climates, where evaporation occurred naturally; as it spread, the water began to be heated artificially. In the northern regions, in particular on the shores of the White Sea, the method has been improved: fresh water freezes before salty water, and the salt concentration in the remaining solution increases accordingly. Thus, fresh water and concentrated brine were simultaneously obtained from sea water, which was then digested with lower energy costs.

Also, salt is mined by industrial cleaning mined from deposits. halite(rock salt), located in the place of dried up seas.

Economy

Salt mine

At the beginning of 2006, the Russian salt market is estimated at 3.6 million tons per year, according to other data - 4.5 million tons, of which 0.56 million tons are food costs, and 4 million tons - the use of salt for industrial purposes, in mostly chemical. The main foreign suppliers are Ukrainian and Belarusian.

Provider	The volume of supplies to the Russian market, million tons per year
OJSC "Bassol", Astrakhan	1,3
OJSC Uralkali, Berezniki	1,0
OJSC "Iletsksol", Orenburg	0,5
FSUE "Tyretsky Salt Mine", Tyret	0,3
Astrasol, Astrakhan	0,3
Total (Russian manufacturers)	3,2–3,5
SPO "Artyomsol", Ukraine	1,0
PO "Belaruskali", Belarus	0,5
OJSC "Mozyrsalt", Belarus	0,1
Total (external suppliers)	1–1,6
Total	4,8–5,1

Application

Food product

Table salt crystals

In cooking, salt is used as an important spice. Salt has a characteristic taste that is well known to every person, without which food seems bland. This feature of salt is due to human physiology, but people often consume more salt than is necessary for physiological processes.

Salt has mild antiseptic properties; The 10-15% salt content prevents the development of putrefactive bacteria, which is the reason for its widespread use as a preservative for food and other organic masses (leather, wood, glue).

Now there are many exotic varieties of salt (smoked French, black, pink Peruvian, Himalayan stone pink - mined by hand in the Himalayas, mainly in Pakistan, etc.), in some restaurants (for example, in the Thai resort Phuket) there is even a specialty "salt sommelier ".

Salt abuse

The physiological norm for one person is 5 grams of salt per day. In Europe and the United States, however, the average person consumes about 10 grams. In many European countries and the states of the United States, programs have been launched to explain the harmful consequences of salt abuse. In England, a law has been passed requiring the labeling of foods to contain salt. In Finland, it was possible to reduce salt intake by a third, thereby reducing deaths from strokes and heart attacks by 80%.

Studies conducted in European countries have shown that a woman should consume the usual amount of salt during pregnancy. Salt abuse can lead to a weakening of the circulatory system, hypertension, but a lack of salt is harmful. A severe restriction in salt can worsen edema, adversely affect the development of kidneys in an unborn child, which can provoke hypertension in the future.

Salt-free diet

The salt-free diet is used only for medicinal purposes and is carried out under the supervision of a specialist. It is prescribed for diseases of the kidneys and urinary tract. During the course of the diet, weight loss may occur due to water loss as a result of a decrease in salt concentration in the body.

Chemical industry

Table salt is used industrially to produce soda, chlorine, hydrochloric acid, sodium hydroxide, and metallic sodium.

De-icing agent

Salt in water

Salt, when mixed with ice (also in the form of snow), causes it to melt (melt). The resulting water-salt solution has a crystallization temperature (freezes) below 0 ° C, which depends on the amount of salt in the solution (the higher the concentration, the lower the crystallization temperature of the solution). This phenomenon is used to clear ice and snow from roads.

Facts

Please bring the information into an encyclopedic form and distribute it to the appropriate sections of the article. According to the decision of the Wikipedia Arbitration Committee, lists are preferably based on secondary summaries containing the criteria for inclusion of elements in the list.

• There is a famous catch phrase "Eat a pood of salt." According to the calculations of physiologists, a modern person consumes about five kilograms of salt per year, therefore, a pood of salt together can be eaten in one and a half to two years; earlier this time was much longer due to the high cost of the product.
• In the spring of 1648, the Salt Riot took place in Moscow, caused, among other things, by an exorbitantly high tax on salt. Thousands of years ago, salt was so expensive that wars were fought over it.
• Salt on sale has a NaCl content from 97% (second grade) to 99.7% (extra), the rest is accounted for by various impurities (sodium sulfate, potassium chloride, etc.), and also often additives. Iodides and carbonates are most often added, and in recent years, fluorides. Fluoride supplementation is used to prevent dental diseases. Since the 1950s, fluoride has been added to salt in Switzerland, and thanks to the positive results in the fight against tooth decay in the 1980s, fluoride has been added to salt in France and Germany.
• Other auxiliary substances are added to table salt, for example, potassium ferrocyanide (E536 in the European coding system for food additives; non-toxic complex salt) as an anti-caking agent.
• Various products are marketed in the United States that are advertised as "low sodium salt". The reduction in sodium content is achieved by reducing the amount of table salt per unit volume. One of the production options is to partially replace sodium chloride with other chemical compounds, such as potassium or magnesium chloride. Another option is to change the initial crystalline structure of the salt (“snowflakes” instead of characteristic prisms), as a result of which its bulk density decreases (0.76 g / cm³ versus 1.24 g / cm³ for “ordinary” salt), and one spoon of the product contains one third less sodium (and salt as such).
• It is known that, leaving the taiga shelter, hunters will certainly leave matches and salt for random travelers.
• In Russia, among the Orthodox, it was customary on Holy Thursday to prepare the so-called "Thursday salt" - coarse salt was mixed with leavened ground or rye bread crumb and poured in a pan, after which it was pounded in a mortar. Thursday's salt was used with Easter eggs and some other dishes.
• Fortune-telling with salt is called alomancy.
• As a result of salt mining in Louisiana, the Louisiana Gap was formed.
• In heraldry, salt is depicted in the vowels of the coats of arms of the Russian cities of Soligalich, Solikamsk, Solvychegodsk, Engels, Usolye-Sibirskoye, as well as the Ukrainian cities of Bakhmut and Drohobych.

Coat of arms of Bakhmut V. Kene - three crystals of salt



Soligalich coat of arms - three mortars of salt



Coat of arms of Usolye-Sibirskiy

Notes (edit)

1. Kukushkin Yuri Nikolaevich. Chapter 3. Table salt// Chemistry around us. - M.: Higher School, 1992.
2. Sodium in diet
3. Sodium intake for adults and children
4. How much sodium should I eat per day?
5. Kurlansky Mark. General history of salt. - M.: Kolibri, 2007. - S. 13–25. - (Things in themselves).
6. The oldest settlement in Europe unearthed in Bulgaria (Russian)... BBC Russian Service (November 1, 2012). Retrieved January 15, 2013. Archived January 19, 2013.
7. Zhores Medvedev. Salt of the earth - sodium chloride (unspecified) (unavailable link)... 2000. Retrieved January 22, 2008. Archived August 21, 2011.
8. Oleg Trutnev, Elena Zhelobanova... Salt speculation interested FAS, RBK daily (February 26, 2006).

Table salt is an inorganic compound that consists of sodium and chlorine ions. In a crushed form, it is white crystals of various sizes. In most cases, it contains impurities that can change the color of the salt from light brown to gray.

Types of table salt

According to its genesis and method of production, table salt is divided into:

• Stone;
• Evaporated;
• Ozernaya;
• Basin.

Rock salt, or halite, is a mineral that is composed of cubic crystals and is the main source of table salt, as well as a raw material for the production of chlorine, sodium hydroxide and hydrochloric acid. It is located in sedimentary rocks, the thickness of halite deposits reaches 350 meters. It differs from other types of salt in a relatively small amount of impurities.

Evaporated salt is obtained in the process of evaporation of natural brines, which are extracted from the bowels of the earth, or artificial brines, which are made by dissolving halite in water, which is pumped into the wells. After the brines are purified, they are evaporated in vacuum apparatus.

Lake, or self-precipitated salt, is mined from the bottom of the lakes. It is called sedimentary because it precipitates due to an overabundance of salt in the water. This type of table salt is distinguished by its high hygroscopicity and humidity.

Basin, or garden salt, is obtained from ocean or sea water, which is transferred to artificial, large in area, pools in the southern regions. The water evaporates and the salt precipitates.

By the type of processing, table salt is divided into: fine-crystalline, ground, unmilled and iodized; by quality: extra, premium, first and second grade.

Deposits and production

Natural reserves of table salt on Earth are almost inexhaustible.

The main types of table salt deposits: strata of rock salt deposits, ocean, sea and lake waters, brines and ground waters, salt marshes. The largest Russian as well as Ukrainian deposits are Verkhnekamskoe, Seryogovskoe, Astrakhanskoe and Artemovskoe.

Nowadays, table salt is mined by the mine method (the most common), crystallization, freezing, evaporation.

The use of table salt

Salt is of primary importance in the food industry as a seasoning. In its pure form, it is used in metallurgy for roasting ores and refining metals. It is used even in transport - sprinkling the bottom of wagons to protect coke or manganese ore during transportation. Also, table salt is used to treat leather products in order to prevent rotting.

Table salt is a crystalline natural sodium chloride containing a small amount of impurities. Table salt not only improves the taste of food, it has important physiological significance for the human body. It is found in blood, bile and cellular fluid. Thanks to table salt, normal metabolism is ensured in various tissues of the body. With a lack of it, blood clots are observed, spasms of smooth muscles, dysfunctions of the nervous system and blood circulation can develop, the regulation of water metabolism and acid-base balance are disturbed. Chlorine of table salt is involved in the formation of hydrochloric acid, which is necessary for the normal digestion of food. To ensure normal physiological functions, a person should receive 10-15 g of salt with food daily. In some diseases (kidney, hypertension, etc.), it is necessary to limit the intake of salt.

Table salt is used as a food preservative. Its action is based on the fact that saline solutions increase osmotic pressure. Microorganisms in such an environment are dehydrated and their vital activity stops. In addition, table salt is necessary for almost all industries: for the production of ferrous and precious metals, soap, rubber, paper, glass, fabrics, leather, etc.

The natural reserves of salt on Earth are practically inexhaustible. By the nature of the deposit and the method of extraction, rock salt, self-deposited, cage, and evaporated salt are distinguished.

Rock salt is found in the form of large deposits (Artemovskoye, Nakhichevan, Dzhebelovskoye, etc.). It is mined by mining and quarrying methods. Rock salt is of high purity (NaCl - 99%), contains few impurities (magnesium and calcium salts).

Self-precipitated salt is mined in many salt lakes. The most important deposit is Lake Baskunchak with an area of ​​100 km 2. Layers of self-precipitated salt here reach a depth of over 250 and, its reserves are so great that they would be enough for one and a half thousand years for the entire population of the world. Salt contains impurities of silt, clay, sand, which give it a yellowish or grayish tint.

Salt is obtained by evaporation of sea water or lake brine, which is discharged into shallow but vast artificial pools. It is mined in small quantities from the Perekop salt lakes and estuaries of the Black and Azov seas.

Evaporated salt is extracted from brines formed as a result of natural dissolution in water of underground deposits of rock salt (natural brines) or obtained by dissolving such salt in water injected into wells drilled to the salt layer. The brines are evaporated to remove water in special vats or vacuum apparatus (vacuum salt). Its production is carried out in the Perm region, Ukraine, Siberia and other regions of the country.

According to the method of processing, salt is fine-crystalline, ground (of various sizes of grinding numbers 0, I, 2, 3), lumpy (lump), grain, crushed, not ground and iodized (contains 25 g of potassium iodide per 1 g of salt).

The quality of table food salt is assessed in accordance with GOST 13830-84. Depending on the chemical composition and quality indicators, varieties are distinguished: extra, higher, 1st and 2nd. Extra grade salt contains at least 99.7% sodium chloride and 0.1% moisture. This grade produces only evaporated vacuum salt, corresponding to the size of the crystals to grind No. 0. In other grades of salt, depending on its type, sodium chloride is 96.5-98%, and the moisture content is 0.28-5%. The salt should be free-flowing, dry to the touch, without lumps, a 5% salt solution should be pure-salted, transparent, without foreign tastes and odors, a faint smell of iodine is allowed in iodized salt. Salt should not have mechanical impurities, with the exception of salt from the Artyomovsky and Solotvinsky deposits. The content of impurities of calcium, magnesium, iron oxide, sulfuric acid sodium, sulfate ion is normalized. Salt is packed in small (up to 1 kg) and large (up to 50 kg) paper packaging (packs, bags, bags).

Store at a temperature not exceeding 20 ° C and a relative humidity of not more than 75%. The main defect during storage of salt is its caking into lumps or into a solid monolithic mass. Salt caking increases with increasing moisture content due to its high hygroscopicity. Contribute to moisture and impurities in the form of calcium and magnesium salts.

Table salt is an important food additive, without which it is impossible to prepare many dishes. When ground, this product has the appearance of fine white crystals. Various impurities in naturally occurring table salt can give it shades of gray.

In terms of chemical structure, table salt is 97% sodium chloride. Other names for this product are rock, table or table salt, sodium chloride. In industrial production, such types of salt are obtained as refined or unrefined, fine or coarse grinding, iodized, fluorinated, pure, sea salt.

The admixture of magnesium salts in the composition of table salt gives it a bitter taste, and calcium sulfate - an earthy one.

Salt has been mined for many millennia. At first, the method of obtaining it was the evaporation of sea or salt lake water, the burning of some plants. Now on an industrial scale, salt deposits are being developed at the site of dried up ancient seas, getting it from the mineral halite (rock salt).

In addition to direct use in food, table salt is used as a safe and widespread preservative for preserving food, as a component in the production of hydrochloric acid and soda. The properties of table salt in the form of its strong solution in water have long been used for making leather.

In the body, table salt is not formed, therefore, it must necessarily come from the outside, with food. The absorption of table salt almost completely occurs in the small intestine. Its elimination from the body is carried out with the help of the kidneys, intestines and sweat glands. Excessive loss of sodium and chlorine ions occurs with profuse vomiting, severe diarrhea.

Salt is the main source of sodium and chlorine ions for the body, which are found in all organs and tissues. These ions play an important role in maintaining water-electrolyte balance, including activating a number of enzymes involved in the regulation of this balance.

The beneficial properties of table salt also lie in the fact that it participates in the conduction of nerve impulses and muscle contractions. One-fifth of the total daily salt requirement is spent on the production of gastric acid hydrochloric acid, without which normal digestion is impossible.

With insufficient intake of salt in the human body, blood pressure decreases, heartbeats become more frequent, muscle convulsive contractions, and weakness appear.

In medicine, sodium chloride solutions are used to dilute drugs, to replenish the lack of fluid in the body and detoxify. For colds and sinusitis, the nasal cavity and paranasal sinuses are washed with saline. Salt solutions have weak antiseptic properties. For constipation, enemas with a solution of sodium chloride help, which is able to stimulate the peristalsis of the large intestine.

The daily requirement for sodium chloride is about 11 grams, this amount of salt contains 1 teaspoon of salt. In hot climates with pronounced sweating, the daily requirement for table salt is higher, and amounts to 25-30 g. But often the actual amount of salt consumed exceeds this figure by 2-3 times. The calorie content of salt is practically zero.

With the abuse of table salt, arterial hypertension develops, the kidneys and heart work in an intense mode. With its excessive content in the body, water begins to linger, which leads to the occurrence of edema, headaches.

With diseases of the kidneys, liver and cardiovascular system, with rheumatism and obesity, it is recommended to limit salt intake or completely eliminate it.

Salt poisoning

Salt consumption in large quantities can not only negatively affect health, but can also be fatal. It is known that the lethal dose of table salt is 3 g / kg of body weight, these figures were established in experiments on rats. But salt poisoning is more common in pets and birds. The lack of water exacerbates this situation.

When this amount of salt enters the body, the blood composition changes and blood pressure rises sharply. Due to the redistribution of fluid in the body, the work of the nervous system is disrupted, blood cells - erythrocytes, as well as cells of vital organs are dehydrated. As a result, oxygen delivery to tissues is disrupted, and the body dies.

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