5.Salt

__The Many Benefits of Salt__ 1.How to prevent the crystals from getting wet?

To prevent the crystals from getting wet, a free-flowing agent is needed. The compound used must possess a small particle size and be water insoluble. It may keep the crystals physically separate, like tricalcium phosphate, or actually absorb the moisture, such as the silicates. These have a higher attraction for water vapor than the salt and can absorb and give off the moisture without forming a brine. Sodium silicoaluminate is widely used as an anti-caking agent in table salt, but other types can be added, including silica dioxides and magnesium carbonate.

__Salt by the sea__ 2.What is difference between granulated salt and sea salt?

Table or granulated salts contain about 2,400 mg of sodium per teaspoon; however, coarse grades of sea salt have fewer crystals per teaspoon and, therefore, less sodium by volume. The difference is less dramatic by weight. While a typical refined table salt is 99%-plus sodium chloride, or about 40% sodium, a typical sea salt might only have about 96% sodium chloride, somewhere in the neighborhood of 38.5% sodium. One sea-salt-based product marketed by Nexcel Natural Ingredients, a division of Spectrum Foods, Springfield, IL, is called a natural sodium-reduced, magnesium-enriched sea salt with sodium, potassium and magnesium that, the company says, "contains 60% less sodium than ordinary salt yet can be used to replace it on a 1:1 basis."