explain why table salt does not melt easily?
89986
Gee, the last time I tried it, it melted pretty good. Maybe someone should define what "not meal easily" means.
904474
Do not crush the rock salt as this will make the impurities harder to remove.\n\nDissolve the rock salt in very hot water and filter.  If the filtrate (the water that comes through the filter) is colored, then you might need to treat it with charcoal to remove these soluble impurities.\n\nOnce you have a clear solution, allow some of the water to evaporate until the solution becomes saturated.  A single seed crystal will start the formation of sodium chloride crystals from the solution.  Stirring will keep the crystals smaller, otherwise you can end up with one very large crystal of salt.\n\nThis crystallization process is what does the final purification.  The crystals formed will be almost pure sodium chloride.
1039304
Salt is an impurity which increases the boiling point of water.  This causes more heat to be supplied to the potato and thus cooks it faster.
1053709
salt peter probably so it keeps burning,quicker it burns sooner you buy more
165423
A grain of salt.  It won't dissociate under physical pressures except for extreme temperature (800 Celsius) but will dissociate into sodium and chlorine ions in the presence of water.
379604
Rock salt and table salt ar two different ionic compounds.  Roack salt, calcium chloride, contains 3 ions: one calcium and 2 chloride ions.  Table salt has only 2 ions: one sodium and one chloride.\nSo who cares?  Well, the more ions (rock salt!) that are added to the ice (to make ice cream), the lower the freezing point of the ice will be.  Rock salt (3 ions) make the ice colder than the table salt (2 ions).  This is the only way the fatty moleculse of the cream can freeze into ice cream.  With table salt the ice just isn't cold enough.  The size of the salt crystals is not relevant.
656503
It doesn't.  Ice melts more slowly on a colder surface because when ice melts it must draw heat from the surrounding environment, and when there is less heat available it takes longer.\n\n____________\nEdit: as a college science major, I can tell you it simply doesn't work that way.  However, there are a number of factors besides temperature that effect ice melting.  For example, if the piece of ice on the colder block was considerably thinner than the ice on the warmer block the one on the colder block might still melt faster.  In biology, we sometimes melt small amounts of liquid on ice because bad things happen if they get too warm, and two microliters of frozen liquid on ice generally melts faster than ten mililiters in warm (about 98˚F) water.\n\nAnother factor that effects melting point is solutes dissolved in the water before it was frozen.  Salt water freezes at a lower temperature, and consequently melts at a lower temperature, than pure water (that's why the salt the roads in the winter).  If there were a lot of salt dissolved in the piece of ice on the cold block, then depending on the temperatures of the two blocks, the one on the cold block might melt faster.\n\nIt's also possible that one or both pieces of ice weren't water at all.  There are plenty of clear liquids out there that melt at various temperatures.  A compound with a lower freezing point will tend to melt faster, possibly even at a lower temperature.\n\nAnother factor is the starting temperature of the ice.  In one of the biology labs at my school we have a freezer that's at -80˚C, and the normal ones at 4˚C.  If you take a piece of ice out of the -80˚C freezer and one out of the 4˚C freezer, they're both frozen, so they're both ice, but the one at -80 is a lot colder, and is going to take a lot longer to melt, even at a warmer temperature, because it has to warm back up to 0˚C before it can even start to melt.\n\nBut, of course, the obvious explanation is that either your teacher lied to you, or you lost track of which block was which at some point in the demo.
100455
Here's the thing: \nAdding salt to water actually increases the boiling point of water, so depending on how much salt you use, your boiling point of salt water could be something like 105 degrees celsius instead of 100.  Boiling point raising is an example of a colligative property, which is a property that is not dependent on what kind of particles you're using, just how many particles there are.  So if you added more salt, the water's boiling point would be higher.  \n\nThat means that your water would have to be at a higher temperature to boil.  This means that reasonably, it would take longer for you to get your water to that higher temperature, but not by a lot.  It would be roughly the same amount of time.  \n\nThe trick, though, is that because your water is boiling at a higher temperature, whatever you're cooking in that water is going to cook faster.  You're cooking it at 105 degrees instead of 100, so whatever you're cooking in the water will be done faster.  That's probably what your high school chemistry teacher meant.
899981
This is what happens if you start freezing a glass of sea water: it will start to freeze at a lower temperature than fresh water (around -4 C, but variable depending on the salinity you start with). \nImportant, the salinity of the ice formed is almost pure water (it is not salty). Some salty water may be trapped on the ice though, but the ice itself is fresh water. If you keep lowering the temperature, more ice will form and the remaining salty water gets even saltier. This process will continues until an eutectic is reached and then you will have a fast crystallization of ice, a mineral called hydrohalite. This eutectic is about -21 C, but depends on other components, like Mg, Ca that are also abundant in the composition of sea water.
613215
Simply put, the salt lowers the freezing point of water.\n\nHow does it do this?  From kinetic molecular theory, the temperature of an object is proportional to the random motion of the molecules of the object.  As water cools down the molecules move slower and stick closer together until the intermolecular forces are stong enough to lock the molecules into a crystal structure (overcome random motion) and water freezes.  The salt lowers these intermolecular forces by interacting with the water molecules: there is some salt-water interaction and thus less water-water interaction.  Thus, a lower temperature is required to lock in the crystal structure (lower melting point) and the ice melts.\n\nThis works to about -30 or -40 C IIRC.
179616
Well it's tough because on one hand, an ionic compound is really likely to be a salt of somekind (CaCO3, NaCl).  But, on the other hand, you could have metals such as aluminum which forms an oxidized coating (Al2O3), which itself is ionic.  So you are looking at a brittle and maleable material.  In addition, not all salts are as soluble as NaCl.  Hmm... tough... good luck.
684939
possibly salt water,  salt water has a lower freezing point than water, it could keep the metal warmer than the ice cream so the ice cream would slightly melt as the scoop passed through the ice cream making it easier to scoop.  possibly
1173714
Sodium is the chemical element in the periodic table that has the symbol Na (Natrium in Latin) and atomic number 11. Sodium is a soft, waxy, silvery reactive metal belonging to the alkali metals that is abundant in natural compounds (especially halite). It is highly reactive, burns with a yellow flame, reacts violently with water and oxidizes in air, necessitating storage in an inert environment.\n\nLike the other alkali metals, sodium metal is a soft, light-weight, silvery white, reactive metal. Owing to its extreme reactivity, it occurs in nature only combined in compounds, never as a pure elemental metal. Sodium metal floats on water and reacts with it violently, releasing heat and flammable hydrogen gas, and forming a solution of the strong base sodium hydroxide.\n\nSodium ions are necessary for regulation of blood and body fluids, transmission of nerve impulses, heart activity, and certain metabolic functions. It is widely considered that most people in Western countries consume more than is needed, in the form of sodium chloride, or table salt, and that this can have a negative effect on health. See Edible salt.\n\nUnder extreme pressure, sodium departs from standard rules for changing to a liquid state. Most materials need more thermal energy to melt under pressure than they do at normal atmospheric pressure. This is because the molecules are packed closer together and have less room to move. At a pressure of 30 gigapascals (300,000 times sea level atmospheric pressure), the melting temperature of sodium begins to drop. At around 100 gigapascals, sodium will melt near room temperature.\n\nA possible explanation for the aberrant behavior of sodium is that this element has one free electron that is pushed closer to the other 10 electrons when placed under pressure, forcing interactions that are not normally present. While under pressure, solid sodium assumes several odd crystal structures suggesting that the liquid might have unusual properties such as superconduction or superfluidity. (Gregoryanz, et al., 2005)\n[edit]\n\nApplications\n\nSodium in its metallic form is an essential component in the making of esters and in the manufacture of organic compounds. This alkali metal is also a component of sodium chloride (NaCl) which is vital to life. Other uses:\n\n    * In certain alloys to improve their structure.\n    * In soap, in combination with fatty acids.\n    * To descale metal (make its surface smooth).\n    * To purify molten metals.\n    * In sodium vapor lamps, an efficient means of producing light from electricity.\n    * As a heat transfer fluid in some types of nuclear reactors and inside the hollow valves of high-performance internal combustion engines.\n\n[edit]\n\nHistory\n\nSodium (English, soda) has long been recognized in compounds, but was not isolated until 1807 by Sir Humphry Davy through the electrolysis of caustic soda. In medieval Europe a compound of sodium with the Latin name of sodanum was used as a headache remedy. Sodium's symbol, Na, comes from the neo-Latin name for a common sodium compound named natrium, which comes from the Greek nítron, a kind of natural salt. As early as 1860 Kirchhoff and Bunsen noted the sensitivity that a flame test for sodium could have. Stating in Annalen der Physik und der Chemie in the paper "Chemical Analysis by Observation of Spectra": "In a corner of our 60 cu.m. room farthest away from the apparatus, we exploded 3 mg. of sodium chlorate with milk sugar while observing the nonluminous flame before the slit. After a few minutes, the flame gradually turned yellow and showed a strong sodium line that disappeared only after 10 minutes. From the weight of the sodium salt and the volume of air in the room, we easily calculate that one part by weight of air could not contain more than 1/20 millionth weight of sodium."\n[edit]\n\nOccurrence and production\nThe flame test for sodium displays a brilliantly bright yellow emission due to the so cal
1111193
In my years of teaching, it seems that everything in chemistry is related to stability.  The network solids are very stable structures and form strong bonds.  \n\nA melting point in chemical terms is when the physical property of heat is capable of changing the configuration of the bonds.  This configuration will be resistant to change if it is in a stable state, because the change to the liquid form is an increase in entropy (chaos).  Therefore a high temperature would be required to change the form.
521017
The formula for table salt is NaCl (Sodium Chloride). It exists in face-centred crystal lattices.
114256
You know that salt melts ice.\n\nDo a controlled experiment.  Set up four treatments using ice cubes in separate dishes.\n\n1: Ice alone.\n2: Ice + salt.\n3: Ice + sugar.\n4: Ice + flour.\n\nLook at the dishes every couple of minutes and write down what you see--which dishes have water and how much.  \n\nAfter a certain time, say 15 minutes or 30 minutes, remove the remaining ice (if there is any) and measure the amount of water that melted for each dish.\n\nRepeat the experiment at least one more time (more than one repeat is desirable).  \n\nPrepare a table that shows the results of your observations.  Look over the table and draw conclusions.
617322
Althouigh I am sure you mean Sodium Chloride when you say "Salt", just to be perfectly clear....there are multiple types of "salt".\nA salt is an ionic compound made up of a matal cation and a non-metal anion. Sodium Chloride ("table salt") is an example of a salt, so is Potassium Chloride and Ammonium Nitrate.\n\nWhen you dissolve a salt in water, the freezing point of the solution is lowered.  Likewise, when dissolving a salt, the boiling point of the solution is raised.\n\nBut you asked about a temperature change.\nWhen dissolving some salts, the dissolving process is endothermic...meaning that it requires enegry input to proceed.  When a endothermic process occurs, the temperature of the surroundings (this case, the water) drops.\nThere are also salts which give off energy when they are dissolved in water.  Processes which give off excess energy are called exothermic and can raise the temperature of the surroundings.\nThere are also a few (not too many) "ideal" salts which neither take in or give off energy when they dissolve.\n\nWhen the salt dissolves, if the "product" (the aqueous salt) has a lower enthalpy than the undissolved salt, the solution is said to be exothermic.  If the enthalpy increases, the solution is said to be endothermic.\n\nSalts like Potassium Chloride, Ammonium Nitrate, and several others (probably NaCl too, which you refered to) are endothermic when dissolved in water, and thus, when dissolved cause the temperature of the solution to decrease slighty.\n\nSalts like Sodium or Potassium Hydroxide are great examples of salts which are exothermic (give off energy) when they are dissolved in water.  When dissolving these salts in water, a notible increase in temperature can be observed.