SALT FROM SEA WATER 



15 



Table 6. Analyses of Samples of Sea Salt.* 

 (Per cent on moisture-free basis) 



or flake, made in grainers or open pans; and solar, refined and sold as granulated. 

 As a rule, the faster the brine is evaporated, the finer the size of the salt obtained. 

 Vacuum pans and the Alsberger process consequently make the finest and solar 

 evaporation the coarsest. Grainer salt is the intermediate size. 



The granulated, or vacuum grade, comprises the chief portion of table salt 

 marketed and some of the high grade industrial salt for food preparation. The 

 latter is used, among other things, for canning, dairying, and baking (cake and 

 biscuit mixes, etc.). Table salt, according to the United States Food, Drug and 

 Cosmetic Administration, is fine-grained crystalline salt, containing, on a water- 

 free basis, a maximum of 1.4 per cent calcium sulfate, 0.5 per cent (max.) cal- 

 cium and magnesium chlorides, and 0.1 per cent (max.) insoluble matter. 



Grainer salt is also used for canning and dairying where the flaky type of salt 

 is desired. It is usually preferred for crackers, pretzels, and sauerkraut. 



* Tressler, D. K., "Some Considerations Concerning the Salting of Fish," U. S. Bureau 

 of Fisheries, Doc, 884 (1920)., and Tressler, D. K., and Murray, W. T., "How Brining 

 with Pure Salt Improves Fillets," Fishing Gazette, 49, No. 2, 24-26 (1932). 



