{"id":641,"date":"2019-06-13T22:49:58","date_gmt":"2019-06-13T22:49:58","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/part\/salt\/"},"modified":"2019-06-17T18:41:55","modified_gmt":"2019-06-17T18:41:55","slug":"salt","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/ingredients\/part\/salt\/","title":{"raw":"Salt","rendered":"Salt"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Describe the production and properties of salt<\/li>\r\n \t<li>Describe the function of salt in baking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nHistorically, salt was a prestigious commodity. \u201cThe salt of the earth\u201d describes an outstanding person. The word <em>salary<\/em> comes from the Latin <em>salaria, <\/em>which was the payment made to Roman soldiers for the purchase of salt. In Arabic, the phrase translated as \u201cthere is salt between us\u201d expresses the covenant between humans and the divine. Though no longer a valuable commodity in the monetary sense, salt is still valuable in the sense of being crucial to human health.\r\n\r\nSalt can be found deposited in Earth\u2019s layers in rock salt deposits. These deposits formed when the water in the oceans that covered Earth many millions of years ago evaporated. The salt was then covered by various types of rocks.\r\n\r\nCommon salt (sodium chloride) is 40% sodium and 60% chloride. An average adult consumes about 7 kg (15 lb.) per year.\r\n\r\nToday, we have three basic methods of obtaining salt from natural sources:\r\n<ol>\r\n \t<li style=\"list-style-type: none;\">\r\n<ol>\r\n \t<li>Mining rock salt<\/li>\r\n \t<li>Extracting salt from salt brines created by pumping water into underground salt deposits<\/li>\r\n \t<li>Evaporating salt water from oceans, seas, and salt lakes<\/li>\r\n<\/ol>\r\n<\/li>\r\n<\/ol>","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Describe the production and properties of salt<\/li>\n<li>Describe the function of salt in baking<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Historically, salt was a prestigious commodity. \u201cThe salt of the earth\u201d describes an outstanding person. The word <em>salary<\/em> comes from the Latin <em>salaria, <\/em>which was the payment made to Roman soldiers for the purchase of salt. In Arabic, the phrase translated as \u201cthere is salt between us\u201d expresses the covenant between humans and the divine. Though no longer a valuable commodity in the monetary sense, salt is still valuable in the sense of being crucial to human health.<\/p>\n<p>Salt can be found deposited in Earth\u2019s layers in rock salt deposits. These deposits formed when the water in the oceans that covered Earth many millions of years ago evaporated. The salt was then covered by various types of rocks.<\/p>\n<p>Common salt (sodium chloride) is 40% sodium and 60% chloride. An average adult consumes about 7 kg (15 lb.) per year.<\/p>\n<p>Today, we have three basic methods of obtaining salt from natural sources:<\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Mining rock salt<\/li>\n<li>Extracting salt from salt brines created by pumping water into underground salt deposits<\/li>\n<li>Evaporating salt water from oceans, seas, and salt lakes<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n","protected":false},"parent":0,"menu_order":11,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-641","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/641\/revisions"}],"predecessor-version":[{"id":827,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/641\/revisions\/827"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=641"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=641"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}