Sodium chloride

99.99% metals basis

  • Product Code: 235333
  Alias:    Sodium chloride; table salt; [NaCl]
  CAS:    7647-14-5
Molecular Weight: 58.44 g./mol Molecular Formula: NaCl
EC Number: 231-791-2 MDL Number: MFCD00003477
Melting Point: 801 °C Boiling Point: 1413 °C
Density: 2.165 g/cm3 Storage Condition: Room temperature, inert gas
Product Description: Used extensively in food preservation and flavoring due to its ability to enhance taste and inhibit microbial growth. Commonly employed in the production of processed foods, canned goods, and cured meats. Serves as a key component in pharmaceuticals, particularly in intravenous fluids and saline solutions for medical hydration and wound cleaning. Utilized in water treatment processes to regenerate ion exchange resins in water softeners. Plays a role in de-icing roads and sidewalks during winter by lowering the freezing point of water. Industrially applied in the manufacture of chlorine, sodium hydroxide, and soda ash through electrolysis and other chemical processes. Also used in dyeing and textile operations as a leveling agent.
Sizes / Availability / Pricing:
Size Availability Price Quantity
25.000 G 10-20 days ฿490.00
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100.000 G 10-20 days ฿1,080.00
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2500.000 G 10-20 days ฿12,600.00
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500.000 G 10-20 days ฿3,490.00
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Sodium chloride
Used extensively in food preservation and flavoring due to its ability to enhance taste and inhibit microbial growth. Commonly employed in the production of processed foods, canned goods, and cured meats. Serves as a key component in pharmaceuticals, particularly in intravenous fluids and saline solutions for medical hydration and wound cleaning. Utilized in water treatment processes to regenerate ion exchange resins in water softeners. Plays a role in de-icing roads and sidewalks during winter by lowering the freezing point of water. Industrially applied in the manufacture of chlorine, sodium hydroxide, and soda ash through electrolysis and other chemical processes. Also used in dyeing and textile operations as a leveling agent.
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