Sodium chloride

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Sodium chloride
Halit-Kristalle.jpg
NaCl polyhedra.png
Sodium-3D.png
Chloride-ion-3D-vdW.png
Names
IUPAC name
Sodium chloride
Ither names
Common salt

Halite
Rock salt
Saline
Sodium chloric

Table salt
Identifiers
3D model (JSmol)
3534976
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.028.726
EC Nummer 231-598-3
Gmelin Reference 13673
KEGG
MeSH Sodium+chloride
RTECS nummer VZ4725000
UNII
Properties
NaCl
Molar mass 58.44 g mol−1
Appearance Colorless crystals
Odour Odorless
Density 2.165 g cm−3
Meltin pynt 801 °C (1,474 °F; 1,074 K)
Bylin pynt 1,413 °C (2,575 °F; 1,686 K)
359 g L−1
Solubility in ammonia 21.5 g L−1
Solubility in methanol 14.9 g L−1
Refractive index (nD) 1.5442 (at 589 nm)
Structur
Cubic
(see text), cF8
Space group Fm3m, No. 225
a = 564.02 pm
Octahedral (Na+)
Octahedral (Cl)
Thermochemistry
Speceefic heat capacity, C 36.79 J K−1 mol−1
Staundart molar
entropy
So298
72.11 J K−1 mol−1
Std enthalpy o
formation
ΔfHo298
−411.12 kJ mol−1
Hazards
NFPA 704
Flammability code 0: Will nae burn. E.g., watterHealth code 1: Exposur would cause irritation but anly minor residual injury. E.g., turpentineReactivity code 0: Normally stable, even unner fire exposur condeetions, an is nae reactive wi watter. E.g., liquid nitrogenSpecial hazards (white): no codeNFPA 704 four-colored diamond
0
1
0
Lethal dose or concentration (LD, LC):
3000–8000 mg/kg (oral in rats, mice, rabbits)[1]
Relatit compoonds
Ither anions
Sodium fluoride
Sodium bromide
Sodium iodide
Ither cations
Lithium chloride
Potassium chloride
Rubidium chloride
Caesium chloride
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
YesY verify (whit is YesYN ?)
Infobox references

Sodium chloride, an aa kent as saut, common saut, table saut or halite, is an ionic compound wi the formula NaCl, representin equal proportions o sodium an chlorine. Sodium chloride is the saut maist responsible for the salinity o the ocean an o the extracellular fluid of mony multicellular organisms. As the major ingredient in edible saut, it is commonly uised as a condiment an fuid preservative.

References[eedit | eedit soorce]

  1. Martel, B.; Cassidy, K. (2004). Chemical Risk Analysis: A Practical Handbook. Butterworth–Heinemann. p. 369. ISBN 1-903996-65-1.