Salt, Part 1: What’s Up With Salt?
My oldest son brought home his high school chemistry textbook after orientation classes a few weeks ago and inadvertently launched me on a new research project. While thumbing through the book, I noticed the decomposition formulas for sodium chloride (salt) out of the corner of my eye. That particular paragraph described the behavior salt in solution, and it got me wondering: Why is salt so important to unlocking flavor in food? And by the way, how do we even taste salt? Can we really put sodium and chlorine in our mouth and not get sick? A month and quite a bit of research later, some of the answers have been found. Interested? The answers are coming on the installment plan – check back each week for the next chapter!