Sodium chloride
[CAS# 7647-14-5]

Identification

• Classification: Inorganic chemical industry >> Inorganic salt >> Metal halides and halides >> Metal chlorides and salts
• Name: Sodium chloride
• Molecular Formula: NaCl
• Molecular Weight: 58.44
• CAS Registry Number: 7647-14-5
• EC Number: 231-598-3
• SMILES: [Na+].[Cl-]

Properties

• Density: 2.165 g/mL (25 °C)
• Melting point: 801 °C
• Index of Refraction: 1.5442
• Boiling point: 1413 °C
• Water solubility: 360 g/L (20 °C)

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H319
• Safety Statements: P264+P265-P280-P305+P351+P338-P337+P317

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319
Specific target organ toxicity - repeated exposure	STOT RE	2	H373
Skin irritation	Skin Irrit.	2	H315
Eye irritation	Eye Irrit.	2	H320
Skin mild irritation	Skin Mild Irrit. 99	3	H316

Discovery and Applications

Sodium chloride, commonly known as table salt, is a chemical compound with the formula NaCl. It is an essential ionic compound that plays a critical role in various biological and chemical processes. The discovery of sodium chloride dates back to ancient civilizations, where it was recognized for its preservative properties and culinary uses. Historical records suggest that salt was highly valued, often used as a form of currency and trade. The extraction of sodium chloride from seawater or salt mines has been practiced for thousands of years, with notable ancient sources including the salt flats in China and the salt mines in Europe.

Sodium chloride is composed of sodium ions (Na⁺) and chloride ions (Cl⁻), forming a stable ionic bond that results in a crystalline structure. The compound is highly soluble in water, which allows it to dissociate into its constituent ions. This solubility is crucial for its various applications across multiple fields.

In the culinary world, sodium chloride is a fundamental ingredient used for flavoring and preserving food. Its ability to inhibit the growth of bacteria makes it a vital preservative, particularly in curing meats and pickling vegetables. Moreover, it is an essential nutrient for human health, as it helps maintain electrolyte balance and is necessary for proper muscle and nerve function.

Beyond its dietary significance, sodium chloride has numerous industrial applications. It is widely used in the chemical industry as a feedstock for the production of chlorine and sodium hydroxide through the electrolysis of brine. These compounds are fundamental in the manufacture of various chemicals, including plastics, disinfectants, and solvents.

In addition, sodium chloride plays a crucial role in water treatment processes. It is employed in water softening systems to remove hardness from water, thereby preventing scale buildup in pipes and appliances. In the medical field, sodium chloride solutions are used for rehydration therapy, wound cleaning, and as intravenous fluids to maintain hydration and electrolyte balance in patients.

Furthermore, sodium chloride is essential in the production of de-icing agents for roads in winter climates, helping to melt snow and ice, thus improving safety for transportation. Its ability to lower the freezing point of water makes it particularly effective in maintaining clear roadways during adverse weather conditions.

Despite its widespread use, it is essential to monitor sodium chloride consumption due to its association with health issues such as hypertension when consumed in excess. Public health guidelines recommend limiting sodium intake to promote cardiovascular health.

In summary, sodium chloride is a vital chemical compound with a rich history of discovery and diverse applications in culinary arts, industry, medicine, and environmental management. Its multifaceted role underscores its importance in everyday life and various scientific disciplines.

References

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DOI: 10.1038/280490a0

1979. Characterization of protein components of poly(A)-containing messenger ribonucleoproteins from cryptobiotic gastrulae of Artemia salina. Molecular Biology Reports, 5(1).
DOI: 10.1007/bf00777490