Sodium

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Sodium

  1. 1. Brittany Alejandra
  2. 2. Properties <ul><li>Atomic Number: 11 </li></ul><ul><li>Atomic Mass: 22.98977 </li></ul><ul><li>Boiling Point: 1,621 °F </li></ul><ul><li>Melting Point: 207.9 °F </li></ul><ul><li>Alkali metal </li></ul><ul><ul><li>Appearance: Sodium is a soft silvery alkali metal that is very volatile in water. It also oxidizes when it’s cut. </li></ul></ul>
  3. 3. Electron Configuration <ul><li>1s 2 2s 2 p 6 3s 1 </li></ul><ul><li>Core Notation: [Ne]3s 1 </li></ul>
  4. 4. Compounds <ul><li>Sodium erythorbate </li></ul><ul><ul><li>helps decrease risk of use of nitrite and improves the color of cured meat </li></ul></ul>
  5. 5. Compounds Monosodium glutamate (MSG) - MSG is used as a flavor enhancer that is describe as savory - generally used in Chinese foods and canned foods - NaC 5 NH 8 O 4 MSG is surrounded around controversy over its potential health dangers due to some people having side effects after consumption.
  6. 6. Compounds Sodium chloride - Sodium and chlorine come together to form NaCl in result of the ionization of chlorine and sodium atoms then the two atoms being attracted to one another due to chlorine needing an electron in its outer shell to become stable. - NaCl is commonly found in food. People use it to add favor and our body uses it to balance the level of fluids in the body. - It can be found in almost every food especially as an additive to many of our now processed foods.
  7. 7. Sodium in Food <ul><li>Salt is composed of 40% sodium and 60% chloride. Salt is a vital ingredient in food and is important in animal and human nutrition and functioning. </li></ul><ul><li>Hundreds of years ago, travelers abroad ships would use salt to preserve their food. Salt kept vegetables, fish, and meat from spoiling because it drained the water from the food and kept the bacteria from feeding off of it. </li></ul><ul><li>Adding salt to a food also enhances it’s flavor. </li></ul><ul><li>Sodium nitrate and salt are combined together in some processed food to prevent food borne illness and food spoilages. </li></ul>
  8. 8. Sodium in food <ul><li>Sodium also forms many useful compounds. Some of the most common are: </li></ul><ul><li>Table salt (NaCl) </li></ul><ul><li>Soda ash (Na 2 CO 3 ) </li></ul><ul><li>Baking soda (NaHCO 3 ) </li></ul><ul><li>Caustic soda (NaOH), </li></ul><ul><li>Chile saltpeter (NaNO 3 ) </li></ul><ul><li>Borax (Na 2 B 4 O 7 ·10H 2 O). </li></ul>
  9. 9. Role in Nutrients <ul><li>Salt/Sodium is a mineral that the body itself cannot produce, so it needs to be taken with food. </li></ul><ul><ul><li>It helps regulate body fluids, osmotic pressure and pH levels. </li></ul></ul><ul><ul><li>Iodinated salt is responsible for mostly ridding of IDD(Iodine Deficiency Disorder) </li></ul></ul>
  10. 10. Bibliography <ul><li>Barbalace, Kenneth (1995). Periodic Table of Elements-Sodium Na. Retrieved 11/5/2008, from EnviormentalChemistry.com Website: http://EnvironmentalChemistry.com/yogi/periodic/Na.html </li></ul><ul><li>(2001). -Elements-25:Sodium. Retrieved November 7, 2008, from healthyeatingclub.com Website: http://www.healthyeatingclub.com/Info/booksphds/books/foodfacts </li></ul><ul><li>Winter, M (1993). Sodium: the essentials. Retrieved November 15, 2008, from WebElements.com Web site: http://www.webelements.com/sodium/ </li></ul><ul><li>Sodium erythorbate. (2008). In Encyclopædia Britannica . Retrieved November 18, 2008, from Encyclopædia Britannica Online: http://www.britannica.com/EBchecked/topic/552207/sodium- erythorbate </li></ul>

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