Outline four properties of salt. (4 marks)June/July 2020

Salt, also known as sodium chloride, has a number of properties that make it an important ingredient in cooking and food preservation:

1. Solubility: Salt is highly soluble in water, meaning it easily dissolves in water to form a solution. This property makes it easy to use as a seasoning in food.
2. pH: Salt has a neutral pH, meaning it is neither acidic nor basic. This makes it useful for maintaining the pH balance in certain types of food, such as pickles, which are preserved in a salty, acidic brine.
3. Flavor: Salt is a key flavor enhancer in cooking, as it helps to bring out the natural flavors of other ingredients. It is also often used to add a savory or salty taste to food.
4. Preservation: Salt has antimicrobial properties, meaning it can inhibit the growth of bacteria and other microorganisms. This makes it useful for preserving food by preventing spoilage.
5. Texture: Salt can affect the texture of food by helping to retain moisture and tenderize certain types of proteins, such as meat.
6. Nutritional value: Salt is an important source of dietary minerals, including sodium and chlorine, which are essential for maintaining the balance of fluids in the body and supporting proper muscle and nerve function.