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And' known that the Phoenician sailors dealt precious goods and the histories there you are been handed down by the ancient writers, first between the historical whole Erodotos (IV,196) and Diodoro Siculo (5, 35, 1-5). Besides, to well few it is known that the Phoenician ones they were between the most important producers and distributors of salt of their time. In fact, with every probability, for good part of the first millennium to. C. they almost had the monopoly of the white gold, essential for the human feeding.In opinion of Bartoloni, therefore, the salt pans in Trapani, Paceco and Marsala are old of 2500 years and you/they were installed in Sicily really from the Phoenician ones of Mozia.
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A famous Arabic traveller Idrisi brings his/her testimony on the salt pans, already in the period of the Norman kingdom. Fred of Swabia turns her into a monopoly of State, that maintained him during the domination angioina.The hard job of the salicoltoris continues, exploited and monopolized, during the different dominations and the landscape molt of few, with the usual stones, (the tufo) the mills that lift the men from the ancient works and the spectacular colors that waters from the different salinity assume to the hours of the sunset: amaranth, vermilion, purple, ruby. The War of the Evening and the supremacy of the Aragonese crown, with the consequent passage of the island to it, it enacts the return of the private ownership. The hard job continues. The men under the scorching sun in Trapani in the months of the harvest of the salt, to hand, with archaic means of harvest and transport.
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The I bring of Trapani, from 1572 the more main point becomes in Europe for the export of the jewel salt. Him "schifazzi", particular sailboats used for the transport of the salt, cross frantic, the channels from the salt pans to the I bring. Duecentomila salt's tons a year, over 40 active salt pans along the coast between Trapani and Marsala, they were for centuries the economic boast of the island population, that supplied the tables of all the kingdoms and the languages.Just before the unity of Italy the salt pans of Cagliari are born and it begin a merciless competition, that starts a crisis that will subsequently have increased from the burst of the Second World war and from the foreign competition.The recent history speaks of a rebirth, thanks to the revaluation of the sea salt for the human organism, and to the love of some owners that you/they have braked the expansion of the cement against the salt pans, an urban expansion that has subtracted unfortunately an ample portion of this splendid coastal damp environment to the industry of the salt and the nature.
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The chloride of sodium is found abundantly in nature. The greatest part is dissolved in water, to form sea water; partly it is found to the solid state in layers of dry land. The processes of production vary according to the form in which the chloride of sodium is available. The most ancient form of production and' that sort for solar evaporation in stailimenti dictates salt pans. The water of the sea, the energy of the wind and the heat of the sun are the elements that, addressed by the work of the man, they produce the jewel salt. But a sea they are necessary to high salinity, an almost constant presence of wind and scarce raininess. The principle of the workmanship of the salt is simple: the water of sea is carried in different tubs of dimension and different levels, provoking of it therefore the evaporation and allowing to deposit the chloride of sodium on the fund, from where then you/he/she is picked up and transported for following workmanship (pulitura, refinement).
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The water of sea is carried in the great called tubs "fridde" behind the coast. From here, through channels and dams, water moves to the less great and deep basins of the "fridde", you call tubs "of raw water or retrocalda." To allow a best evaporation and concentration of the chloride of sodium, the tubs decrease of ampleness and depth, but they increase of number.The fragmentation of the basins is important to accelerate the water's evaporation provoked by the wind and by the sol. Long channels provided of dams connect these called tubs "messaggere or panders" to the tubs of retrocalda, to also favor the evaporation during the transfer. A last group of tubs welcomes the water of sea for the production of the salt: they are the tubs of "warm", square, you approach on two files, one in communication with the "messaggere", the other with the "boxes", where the production of the salt finishes. To the borders, heaps of salt are placed and covered of terracotta tiles, you give slim colors of the earth and the sun.
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The ancient work of the harvest of the salt has recently been attenuated by the contribution of the new technologies, but also so the job of the salt pans stays a very hard job. To the place of the shovel, a mean is used similar to the plow to pick up the salt in the tubs, a ribbon then conveyor replaces the baskets that were loaded on the shoulders, while gas-oil pomps or electric they replace the shovels of the mills with wind.The fund of the tubs salting you/he/she is rolled instead by cars it crushes stones to the place of the wood roll or stone thrown to hand, and in their imperfection, they assume a sweet aspect, creating a particular and fascinating symmetry with the product of the sea, of the sun, of the wind.
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The chloride of sodium is the salt of sodium of the hydrochloric acid and is the commune salt from kitchen.
To temperature environment introduces him as a colorless and unscented crystalline solid, from the characteristic taste. Its crystals have a cubic network to whose vertexes are alternated ions sodium Na + and ions I chlorinate Cl -. In solution watery or fused, it conducts the electric tide.
Salt is indeed an esaltatore of sapiditą used in all the known culinary traditions and you/he/she is broadly exploited in the industry conserviera both as ingredient that as mean of maintenance of the foods. This last ownership is due to the dehydrating effect that salt has on the materials with which it comes to contact, from which it extracts the water for osmosis.
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Salt from kitchen additivato of particular elements can be prescribed for taking care of or to prevent some illnesses (for instance the saleiodato for the gullet or added dicloruro of potassium for the hypertension).
Salt is also a reagent used in chemistry, for instance to improve the precipitation of the products at the end of a saponificazione. An important use in the chemical industry is as first subject in the fittings chlorine-firm, in which the electrolysis of the brine of chloride of sodium is performed for getting chlorine gaseous, hydrogen and firm caustic, all fundamental first subjects for the chemical industry. Salt also finds employment as I anti-freeze: shed on the frozen surfaces, it provokes the breakup of it, since a mixture of ice and salt it forms uneutettico whose stings of fusion it is -10°C.
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The chloride of sodium is essential for the life on the earth. The greatest part of the fabrics and the fluids of the living beings contain one some quantities of salt. The ions sodium they are essential for the transmission of the signals sensoriali and motor along the nervous system. A solution watery container him 0,9% of chloride of sodium are said "physiological solution" because it has the same osmotic pressure of the human blood plasma. It is the fluid principal used in medicine to take care of the dehydration.
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