it’s a very odd mineral it only can get
formed in the ocean the chlorines coming
from the volcanoes at the bottom of the
ocean the sodium is washing off the
continents with the rainwater and then
in the ocean they complex to create salt
there’s a lot of salt in the ocean but
it’s only about three and a half percent
so what happens is a piece of the ocean
gets isolated and over thousands of
years of operates wherever you have
thick salt deposits there’s been an
ocean that has dried up and left behind
the salt to get a meter thick bed of
salt
you’ve got to evaporate about sixty
meters of water salt deposits are fairly
common in the Atacama Desert in Chile
because the Andes are such a recent
mountain building event these salt
deposits have stayed very close to the
surface and it’s therefore very
inexpensive to get to them and move them
because you can mined with open pits
instead of deep subterranean mining
techniques
believe it or not it costs more to bring
it from upstate New York and to bring up
in Chile the stall for Mexico’s white
sold from Chile is peach island’s Brown
what all those the same thing it’s just
different colors the ships on average
come here they’re about 55,000 metric
tons
usually it’s not going out as fast as it
is now
well stockpile it the trucks going out
they might take 18 tons 240 tons the
clamshell buckets hold about 30 tons
when you have two cranes they’re doing
an average of a thousand tons an hour
days like today we’re loading it right
into the structures it’s coming off the
ship it’s a little bizarre to see
millions and billions of tons of salt
being mined in order to spread it on the
roads you have to imagine water in the
process of freezing these little
molecules in the liquid state that just
randomly organized and then as you get
cold enough the motions slow down to the
point where the interactions between the
molecules get strong enough that they
start to organize themselves into a
fixed crystal lattice and that’s
freezing now imagine you have salt in
that so as you cool this thing down
sodium and the chloride ions get in the
way
you have to slow things down much
further to get those inter molecule
bonds strong enough that the water will
crystallize and push the salt out of the
way is it edible
I suppose it is I have never crossed my
mind to break open a bag of rock salt
and put it on my eggs in the morning but
unless you got very unlucky in my
guesses it would be all right
formed in the ocean the chlorines coming
from the volcanoes at the bottom of the
ocean the sodium is washing off the
continents with the rainwater and then
in the ocean they complex to create salt
there’s a lot of salt in the ocean but
it’s only about three and a half percent
so what happens is a piece of the ocean
gets isolated and over thousands of
years of operates wherever you have
thick salt deposits there’s been an
ocean that has dried up and left behind
the salt to get a meter thick bed of
salt
you’ve got to evaporate about sixty
meters of water salt deposits are fairly
common in the Atacama Desert in Chile
because the Andes are such a recent
mountain building event these salt
deposits have stayed very close to the
surface and it’s therefore very
inexpensive to get to them and move them
because you can mined with open pits
instead of deep subterranean mining
techniques
believe it or not it costs more to bring
it from upstate New York and to bring up
in Chile the stall for Mexico’s white
sold from Chile is peach island’s Brown
what all those the same thing it’s just
different colors the ships on average
come here they’re about 55,000 metric
tons
usually it’s not going out as fast as it
is now
well stockpile it the trucks going out
they might take 18 tons 240 tons the
clamshell buckets hold about 30 tons
when you have two cranes they’re doing
an average of a thousand tons an hour
days like today we’re loading it right
into the structures it’s coming off the
ship it’s a little bizarre to see
millions and billions of tons of salt
being mined in order to spread it on the
roads you have to imagine water in the
process of freezing these little
molecules in the liquid state that just
randomly organized and then as you get
cold enough the motions slow down to the
point where the interactions between the
molecules get strong enough that they
start to organize themselves into a
fixed crystal lattice and that’s
freezing now imagine you have salt in
that so as you cool this thing down
sodium and the chloride ions get in the
way
you have to slow things down much
further to get those inter molecule
bonds strong enough that the water will
crystallize and push the salt out of the
way is it edible
I suppose it is I have never crossed my
mind to break open a bag of rock salt
and put it on my eggs in the morning but
unless you got very unlucky in my
guesses it would be all right
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