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Chapter 1 The Many Uses of Salt

W ords to U nderstand brine: water containing a high amount of salt. compound: a substance formed when two or more chemical elements join together. crystalline: having the form of a crystal, with particles that are arranged in regular, repeated structures. evaporite: a salt or mineral deposit left behind as a body of water evaporates over time. freezing-point depression: when the freezing point of a liquid is lowered by adding another substance to it. ionic bond: a bond formed between two electrically charged atoms called ions. lattice: a regular arrangement of chemical particles. processed food: food that has been refined before resale, often with additional fats, sugars, sodium, and other additives. savory: a spicy or salty quality in food. Y ou’ve sprinkled it on your french fries, tasted its coarse grains on pretzels at the ballpark, and noticed it on every restaurant table right next to the pepper. Maybe you’ve seen trucks scatter it over icy roads in wintertime,

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