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Sodium Chloride Lab Report

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Introduction and Historic Background Sodium chloride is also known as salt. The molecular formula for sodium chloride is NaCl. NaCl has a molar mass of 58.443 grams. Sir Humphry Davy discovered sodium chloride in 1807. He was able to extract sodium from its compounds, which included sodium’s connection with chlorine. Sodium does not appear by itself naturally, so it was important that Sir Humphry Davy figured out how to get sodium by itself. The salinity in the ocean is in large part to sodium chloride. A physical description of sodium chloride can be a white solid that has crystals in it. There is essentially no color to it, other than the white that appears to show up. The boiling point is 1465 degrees Celsius (2575 degrees Fahrenheit) and the melting point is 800.7 degrees Celsius (1474 degrees Fahrenheit). The solubility of sodium chloride is 36.0 grams per 100.0 grams at 25 degrees Celsius. The compound is generally very stable, especially if left in the recommended storage temperature. It is only …show more content…

The simplest way to create sodium chloride is to take two total sodium atoms and one total diatomic chlorine and combine them. Out of that will come …show more content…

A long list of the symptoms includes nausea, vomiting, diarrhea, muscle twitching, dehydration, and congestion. It can also cause irritation to the eyes if not taking care of properly, which could last for quite a while. Concerning the hazard diamond, sodium chloride has little to no hazards at all. There is no chance for flammability. There is no health hazard for the compound, except for with wood or paper for example. Also, it is really stable - it has a 0 for the stability rating. It does not even react with water. Sodium chloride is not a huge safety or hazard issue, so it will not have much information

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Salt: Q1: What is salt? Salt, otherwise referred to as sodium chloride, is an exceedingly common mineral that is known for its strong flavour and crystalline appearance. Because of this, salt is routinely used in the preparation, preservation, and seasoning of foods the globe over (though the latter purpose is by far the one most commonly utilised), as it has been for generations.

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In the graph above we can see that the dependent variable (amount of time) increases as the independent variable (quantity of salt) in increased. This is due to the reason that when salt is added to water it increases its boiling point, this process is an example of boiling point elevation, where the mixture will boil at a higher point than the pure solvent. When salt is added to water, sodium chloride (NaCI) separates into sodium (Na) and chlorine (CI). These positively and negatively charged ions modify the intermolecular forces of the water molecules. Each water molecule has one side more negatively charged (oxygen side) while the other side is more negatively charged (hydrogen side).This formation is called a dipole.

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