Salts in Agriculture and Food Preservation
Chemistry ⇒ Acids, Bases, and Salts
Salts in Agriculture and Food Preservation starts at 10 and continues till grade 12.
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A farmer notices that his crops are wilting despite regular watering. Soil tests show high concentrations of sodium chloride. Explain how this could affect plant growth.
A food manufacturer wants to preserve pickles for a longer period. Which salt should be added to the brine to inhibit microbial growth and why?
Describe the difference between table salt and rock salt in terms of their use in food preservation.
Describe the role of calcium sulfate (gypsum) in agriculture.
Explain how the use of excessive chemical fertilizers can lead to soil salinization.
Explain why calcium chloride is added to canned vegetables.
Explain why salts are effective in preserving food.
A batch of preserved fish is found to spoil faster than expected. Laboratory analysis shows a lower than recommended concentration of sodium nitrite. Explain the chemical reason for the reduced shelf life.
A farmer applies ammonium sulfate to his field. After several seasons, he notices a decline in soil pH. Explain the chemical process responsible for this observation.
Describe the mechanism by which salt (sodium chloride) preserves food at the molecular level.
Explain how the use of potassium chloride as a fertilizer can affect the sodium-potassium balance in soil and its impact on plant health.
Explain why magnesium sulfate is sometimes preferred over sodium chloride for correcting magnesium deficiency in crops.
