Table salt dissolves because water is polar: each molecule has a slightly plus end and a slightly minus end. Those ends tug sodium and chloride ions out of the crystal and surround them. The solid looks gone, but the pieces are still in the water.
On this page: why salt dissolves, what salt is made of, how much water can hold, and how to get dissolved salt back.
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Table salt is a crystal of sodium and chloride ions locked in a cube pattern. Water molecules are tiny magnets of charge: oxygen leans minus, hydrogens lean plus. The minus ends crowd the sodium. The plus ends crowd the chloride. The crystal lets go. Each ion gets a water coat, called a hydration shell. That is dissolving. The water did not destroy the salt. It unstacked it.
•Salt is ions in a crystal, not a single mush.
•Polar water pulls those ions apart.
•Dissolved salt is still there, just unstacked.
NaCl
Sodium + chloride
Polar
Water's plus and minus
~36 g
Per 100 mL water (room)
Evaporate
How salt returns
What is table salt made of?
The everyday crystal is sodium chloride, written NaCl. Sodium is a metal that would be wild on its own. Chloride comes from chlorine, a gas. Locked together as ions, they make the white grains in a shaker. Sea salt and rock salt are still mostly NaCl, with extra minerals that can change taste and color. Iodized salt has a tiny added iodine compound so people get that nutrient.
How much salt can water hold?
A cup of water can dissolve only so much salt. At room temperature, about 36 grams of table salt dissolve in 100 milliliters of water. That packed limit is called saturation. Extra crystals sit on the bottom. Hotter water can usually hold a little more. The ocean is salty, but it is nowhere near that packed limit. That is why a shaker still disappears in a glass.
•About 36 grams per 100 milliliters at room temperature.
•Saturation means no more salt will dissolve.
•Heat can raise the limit a little.
Can you get dissolved salt back?
Yes. If you boil or evaporate the water, the ions meet again and rebuild crystals. That is how sea-salt farms work: shallow ponds, sun, leftover white crust. You can try a tiny version in a pan with help from a grown-up. The salt was never gone. The water was hiding it.
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