NaCl...Bakso...Fried Rice

I thought that you have already knew about sodium chloride (NaCl). NaCl is very popular compound, isnt it?...Everyone know it although they called it in another name,salt.
One day...my lecturer asked her student......
What is the different between salt in spice of "bakso" and fried rice???Oh no..no...no...Actually the question is Apa bedanya bumbu bakso dengan bumbu nasi goreng...?
Lets thinking about it......

NaCl(s) has relatively strong ionic bonds between particles.
Sodium Chloride (NaCl) physical properties are:
1. no conductivity because there are no free moving electrons or ions, unless dissolved, NaCl(aq) or melted, NaCl(l)
2. not malleable because particles cannot slide pass one another
3. relatively high solubility
4. relatively hard because ionic bonds are relatively strong
5. high melting point because ionic bonds are relatively strong
6. high boiling point because ionic bonds are relatively strong

Pada bumbu bakso garam langsung dimasukkan begitu saja kedalam kuah bakso,tetapi pada nasi goreng garam terkadang dengan bawang putih atau bumbu lainnya dilarutkan terlebih dahulu dengan air. Mengapa demikian...?
Hal ini bertujuan agar garam tersebut dapat bercampur secara merata, karena apabila tidak dilarutkan terlebih dahulu garam akan sulit meleleh karena titik lelehnya yang tinggi.

Sehingga rasa asin bisa jadi tidak merata karena garam masih berbentuk kristal.

Thats all....

Thankyou

If there any correction send it in to my blog

Semoga bermanfaat....