TIRED of your salt getting caked up in the shaker? A technique for making less angular grains could make salt flow more smoothly and reduce caking.
For the many industries that use vast quantities of salt, such as the textile, fertiliser and pharmaceutical industries, caking is an expensive headache. Normal salt crystals are cube-shaped, which means they often stack up like boxes, encouraging caking.
Now Pushpito Ghosh and colleagues at the Central Salt and Marine Chemicals Research Institute in Bhavnagar, India, have added the amino acid glycine to brine, producing salt crystals with a rhombic dodecahedron shape. These flow and…
