Concept
Salt (chemistry)
Related concepts (35)
Mordant
A mordant or dye fixative is a substance used to set (i.e. bind) dyes on fabrics. It does this by forming a coordination complex with the dye, which then attaches to the fabric (or tissue). It may be used for dyeing fabrics or for intensifying stains in cell or tissue preparations. Although mordants are still used, especially by small batch dyers, it has been largely displaced in industry by directs. The term mordant comes from the Latin mordere, "to bite".
Phosphonium
In chemistry, the term phosphonium (more obscurely: phosphinium) describes polyatomic cations with the chemical formula PR4+ (where R is a hydrogen or an alkyl, aryl, or halide group). These cations have tetrahedral structures. The salts are generally colorless or take the color of the anions. The parent phosphonium is PH4+ as found in the iodide salt, phosphonium iodide.
Saccharin
Saccharin, also called saccharine or benzosulfimide, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. Saccharin is a benzoic sulfimide that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products, such as drinks, candies, baked goods, tobacco products, excipients, and for masking the bitter taste of some medicines. It appears as white crystals and is odorless.
Umami
Umami (uːˈmɑːmi from 旨味 ɯmami), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP).
Molten salt
Molten salt is salt which is solid at standard temperature and pressure but has become liquid due to elevated temperature. Regular table salt has a melting point of 801 °C (1474 °F) and a heat of fusion of 520 J/g. A salt that is normally liquid even at standard temperature and pressure is usually called a room-temperature ionic liquid, and molten salts are technically a class of ionic liquids. Molten salts have a variety of uses. Molten chloride salt mixtures are commonly used as quenching baths for various alloy heat treatments, such as annealing and martempering of steel.