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Evelyn Salt, a CIA officer, is accused by a Russian defector of being a sleeper spy, forcing her to go on the run to clear her name. Mobile gamers can guide Salt to elude capture and protect her husband, or the world's most powerful forces will erase any trace of her existence. Players leverage all of Salt's skill to construct weapons, hide from the enemy and fight their way to redemption.

Release Date: 2013

Publisher: Sony Pictures Mobile


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Common salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in the sea where it is the main mineral constituent, with the open ocean having about 35 grams (1.2oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. The tissues of animals contain larger quantities of salt than do plant tissues; therefore the typical diets of nomads who subsist on their flocks and herds require little or no added salt, whereas cereal-based diets require supplementation. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.

Some of the earliest evidence of salt processing dates to around 6,000 years ago, when people living in Romania were boiling spring water to extract the salts; a saltworks in China has been found which dates to approximately the same period. Salt was prized by the ancient Hebrews, the Greeks, the Romans, the Byzantines, the Hittites and the Egyptians. Salt became an important article of trade and was transported by boat across the Mediterranean Sea, along specially built salt roads, and across the Sahara in camel caravans. The scarcity and universal need for salt has led nations to go to war over salt and use it to raise tax revenues. Salt is also used in religious ceremonies and has other cultural significance.

Salt is produced from salt mines or by the evaporation of seawater or mineral-rich spring water in shallow pools. Its major industrial products are caustic soda and chlorine, and it is used in many industrial processes and in the manufacture of polyvinyl chloride, plastics, paper pulp and many other products. Of the annual production of around two hundred million tonnes of salt, only about 6% is used for human consumption; other uses include water conditioning processes, de-icing highways and agricultural use. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods. Too much sodium in the diet raises blood pressure and may increase the risk of heart attacks and strokes. The World Health Organization recommends that adults should consume less than 2,000mg of sodium which is equivalent to 5grams of salt per day.

Questions & Answers

  • How to identify salts?

    How can I identify salts using their molecular formula? For example, I know NaCl is a salt, I know CH3CNOONA is also a salt. But is there any way of identifying them?

    A salt is often defined as bing a product of an acid/base neutralization reaction. The salt consists of the cation of the base and the anion of the acid. Acid + base --> salt + water ========== Follow up ============= RMC said, "All salts are easily able to form ions. To form ions easily, the molecule much be able to split into parts in with large electronegative differences. Typically anything with a first or second column atom in it, will be a salt. Na, Ca, K, Mg, etc. are all indicators of being salts. Technically, H-Cl, H-Br, H-F, etc are salts as well. These are strong acids that ionize. However, few ever refer to them as salts. To determine the electronegative difference, take the electronegativity value of each atom and subtract them. If this difference is greater than ~1.9 you can assume it ionizes easily in water and you can call it a salt." Despite sounding very "scientific", very little of it is actually correct. It is true that a number of salts do contain an alkali metal or an alkaline earth metal along with a halogen or a polyatomic ion. But not all salts easily form ions in solution. A number of salts are insoluble in water. Technically, HCl, HBr, and HI are NOT salts, but indeed are acids. No one refers to them as salts because they are not salts. If a salt is a product of the reaction between an acid and a base, then a salt cannot be an acid. Just because a compound may have two elements with an electronegativity difference greater than 1.9 doesn't mean that it will dissolve in water to make ions, although it could, as long as it is water soluble. But this doesn't allow for the myriad of compounds with electronegativities differences less than 1.9 that dissolve in water to make ions. RMC seems to be implying that only "ionic" compounds dissolve to make ions. That simply isn't true. The classic case is HCl, which clearly, has a bond which is highly covalent, and yet dissociates completely ion water to make ions. Another is CuCl2. Some would classify this compound as ionic, since it contains a metal and a nonmetal, yet the bonds between Cu and Cl are more covalent than they are ionic, and the compound is still a salt. Yet when CuCl2 dissolves in water it dissociates to form copper ions and chloride ions. Clearly, just because something dissociates into ions, does not make it a salt.

  • Sea Salt . . . . . . . .?

    What are some of the benefits of using sea salt.

    Nutritionally, none. It’s just salt. Really. There are some trivial minerals, but not enough to do you any good. There is no mystic power to coming from the sea. All salt is ultimately sea salt; mined salt is made from ancient dried-up seas. Culinarily... some people like the flavor better, though honestly I can’t tell the difference. The plain boxes of "sea salt" are regular cubic crystals of salt, just like regular salt, and I’d defy anybody except perhaps a trained expert to tell the difference. I've used really expensive "fleur de sel" sea salt, and it tastes like salt. Some, more expensive sea salts are different shapes, and those have their culinary uses. (Like the way popcorn salt is finer, to distribute better over popcorn, or pretzel salt is big and chunky, for exciting crunchy hits of saltiness as you eat it.) Personally, I use kosher salt to the same effect. But that's only if you use it dry. Once you dissolve it, it's just salt.

  • Iodized or sea salt?

    are sea salts better than other salts for seasoning? is it healthier?

    There are three basic types of salt: Table salt – mined using water to create a brine. Table salt, the one found in most salt shakers, is mined from salt deposits and has most of the minerals removed. Most salt in the United States is sold with iodine added making it iodized salt. This salt is harvested by forcing water into a mine to create brine (salt/water mix). The brine is then evaporated leaving cubes of salt. The salt is refined from there to create varieties like: Pickling salt, Canning salt, Coarse salt, Gos sel – fine grained without iodine or anti-caking preservatives. This is similar to table salt, but lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt would still be good to eat, but they wouldn't look as appetizing. Pretzel salt – large grained, does not melt quickly. Rock salt – large crystal salt with a gray color, due to minerals not removed from normal table salt. Popcorn salt – very fine grained salt which is flakier version of table salt. Iodized salt – contains a small amount of potassium iodide and dextrose as a dietary supplement to prevent thyroid disease. (see Salt Composition and Medical Uses below). Seasoned salt – table salt with herbs added like onion, hickory smoke or garlic. Kosher salt, Koshering salt – also made from a brine but this brine is continually raked during the evaporation process. Kosher salt is an additive-free coarse-grained salt. This salt was developed for the preparation of kosher meats in accordance with Jewish dietary laws. The salt itself is not kosher, but this is where the name comes from. The difference between table and Kosher salt is that during the evaporation process it is raked to give it a block-like structure which allows the salt to draw the blood out of meats. The raking makes Kosher salt coarser and flakier than table salt so it disperses more easily. This makes it lighter and less dense than table salt. It is also recommended to use Kosher salt for cocktail glasses for drinks like margaritas. Since it is a lighter salt, there is less after taste with it. Today many cooks and chefs prefer it over table salt in their cooking, as it dissolves fast and its flavor disperses quickly. Kosher salt weighs less by volume than table salt, so you must increase the amount of salt used in a recipe when substituting for table salt. This is a great all-purpose salt. Sea Salt – made from ocean or sea water, contains trace minerals not in the mined salts. Sea Salt is just that – salt gained from evaporating salt water collected from an ocean or sea. The process is more costly then the mining process. Sea salt is typically less refined than other salts. Depending on the seawater used, you also get a variety of minerals in the sea salt. Due to this there are numerous types of sea salts. Here are a few: Black Salt, Kala Namak, Sanchal - Significant for its strong sulfur odor (India) this salt is a pearly pink gray. It is used in Indian cooking. Grey salt, Celtic salt, Sel Gris – Harvested from the light film of salt which forms during the evaporation process. The gray or light purple color comes from the clay in the region of France where it is harvested. Collected using traditional Celtic hand methods. Hawaiian sea salt – Has a distinctive pink hue from the Alaea added to it. The Alaea is volcanic red clay with a high content of iron oxide. This salt is used in many traditional Hawaiian dishes like Kahlua Pig and Hawaiian Jerky. Coarse salt, Gos Sel, Gale Grosso – Is a larger grain salt which resists moisture and is intended to be ground. Uses include flavoring for soups and salt crusts on meats. Flake salt – Shaped like snowflakes, the brine is made using the sun and wind for evaporation. Then the brine is slowly heated to create the flakes. Fleur de Sel, Flower of Salt, Flor De Sal – Skimmed from the top of salt ponds early in the process of evaporation, this is considered a great condiment salt; also good on grilled meats, in salads and on vegetables. The flavor, like wines, varies depending on the region it is harvested from. Typically it is from France though some is produced in Portugal. French Sea Salt – Processed less than American salt, retains more of the mineral content gained from the Atlantic seawater it is harvested from. This usually includes natural iodine. A coarse salt, this is good for salads, vegetables and grilled meats. Grinder salt – Large dry salt crystal which can easily be put through a grinder. With a salt grinder you want to avoid metal as the salt will corrode the grinding mechanism. Italian Sea Salt, Sicilian Sea Salt, Sale Marino – Harvested from the lower Mediterranean sea by hand using traditional methods of natural evaporation, this salt is high in iodine, fluorine, magnesium and potassium. A delicate salt which is good on salads and in sauces. Smoked Sea Salt - One other derivative of sea salt is a smoked sea salt. The salt is smoked over real wood fires to add the flavor to the crystals. These can be used in soups, salads, pasta and also in grilling foods like salmon. Organic salt has different standards than organic livestock or botanicals. Some organizations have started to set up guidelines to ensure the quality of water and production process. Lite (light) salt and salt substitutes generally do not have a great flavor. Lite salt uses potassium chloride to reduce the sodium level in the salt. Salt substitutes have little or no sodium in them. Typically only people who have a medical reason use these because the flavor is not as good as salt. There is a product called sour salt which is not made up of salt at all, instead it is citric acid. This is used to prevent browning when canning fruit. It can also be added to rye or sour dough bread to make it more tart.

  • Salts......?

    Whats the difference between table and cooking salt?

    Table salt is almost purely sodium chloride, with a small amount of calcium silicate added to prevent it from caking and help it flow freely. Kosher salt is a coarse, flake salt with no additives.The flakes are quite large and much lighter than those of table salt. Sea salt, also a coarse salt, is made from evaporation of seawater.

  • . how is salt made?

    from salt minerals, salt crystals, sea salt, salt rocks, salt fields.

    Salt is a mineral that can be found both in liquid or solid form. It can be found in oceans, lakes, or rock beds buried deep in the earth. Where salt comes from is the key to how it is made. Salt from oceans and lakes can be produced by letting shallow holes of water dry up in the sun. The salt which remains is coarse grained, not like our fine-grained table salt. Salt produced this way is called solar salt. Each gallon of water produces more than 1/4 pound of salt. Salt buried in mines deep in the earth, however, is the main source of our table salt. Salt mines are found almost everywhere in the world. The salt is obtained by two methods. In one, the salt veins in deep mines are broken loose by drills and explosives. The salt is carried to the surface on elevators and is then put through a crusher. A screen then separates it into various size crystals. This is also done in underground plants as well as in mills on the surface. The crystals are then sorted by size, packed, and sent to various users. The other method for obtaining salt, the hydraulic method, involves the drilling of two wells deep into the earth's salt beds. Fresh water is then pumped under high pressure into one of the wells through a pipe. When the water reaches the salt beds, it dissolves the salt, and the salty water, called brine, is then forced up to the surface through a pipe in the second well. At refineries, the water is evaporated from the brine, leaving grains of salt. These grains are placed in revolving cylinders, into which hot air is forced to speed the drying of the salt. The dried grains are then graded for purity, grain size, and their final use. In addition to salt's use as a seasoning for food, there are over 14,000 other uses for this valuable mineral. It is used by meat packers, chemical companies, leather processors, and food processors; it is used in the manufacture of soap, glass, chlorine, and paper; it is used to preserve hay, purify water, soften water, build roads, refine metals, melt snow and ice, and freeze ice cream. If all the oceans of the world dried up, they would leave enough salt to cover the continental United States with a layer of salt 1.5 miles deep!

  • What are families of salts?

    pls explain about families of salts and do give examples. pls be in detail (as big info as possible). Also tell how salts are formed and about acidic and basic salts.

    Salts are formed by a chemical reaction between: A base and an acid, e.g., NH3 + HCl → NH4Cl A metal and an acid, e.g., Mg + H2SO4 → MgSO4 + H2 A metal and a non-metal, e.g., Ca + Cl2 → CaCl2 A base and an acid anhydride, e.g., 2 NaOH + Cl2O → 2 NaClO + H2O An acid and a basic anhydride, e.g., 2 HNO3 + Na2O → 2 NaNO3 + H2O Salts can also form if solutions of different salts are mixed, their ions recombine, and the new salt is insoluble and precipitates (see: solubility equilibrium), for example: Pb(NO3)2(aq) + Na2SO4(aq) → PbSO4(s) + 2 NaNO3(aq) Common salt-forming cations include: Iron (II) oxide (FeO) Iron (III) oxide (Fe2O3)Ammonium NH4+ Calcium Ca2+ Iron Fe2+ and Fe3+ Magnesium Mg2+ Potassium K+ Pyridinium C5H5NH+ Quaternary ammonium NR4+ Sodium Na+ Common salt-forming anions (parent acids in parentheses) include: Acetate CH3COO− (acetic acid) Carbonate CO32− (carbonic acid) Chloride Cl− (hydrochloric acid) Citrate HOC(COO−)(CH2COO−)2 (citric acid) Cyanide C≡N− (hydrogen cyanide) Hydroxide OH− (water) Nitrate NO3− (nitric acid) Nitrite NO2− (nitrous acid) Oxide O2− (water) Phosphate PO43− (phosphoric acid) Sulfate SO42− (sulfuric acid) ACIDIC SALTS:- Acid salt is a somewhat obscure term for a class of salts formed by the partial neutralization of diprotic or polyprotic acids. Because the parent acid is only partially neutralized, one or more replaceable hydrogen atoms remain. Typical acid salts have one or more alkali (alkaline) metal ions as well as one or more hydrogen atoms. Well known examples are sodium bicarbonate (NaHCO3), sodium hydrosulfide (NaHS), sodium bisulfate (NaHSO4), monosodium phosphate (NaH2PO4), and disodium phosphate (Na2HPO4). Often acid salts are used as buffers.[1] For example, the acid salt sodium bisulfate is the main species formed upon the half neutralization of sulfuric acid with sodium hydroxide: H2SO4 + NaOH → NaHSO4 + H2O Acid salts compounds can act either as an acid or a base: addition of a suitably strong acid will protonate anions, and addition of a suitably strong base will split off H+. The pH of a solution of an acid salt will depend on the relevant equilibrium constants and the amounts of any additional base or acid. A comparison between the Kb and Ka will indicate this: if Kb > Ka, the solution will be basic, whereas if Kb < 'Ka, the solution will be acidic. BASIC SALTS:- Alkali salts or basic salts are salts which are the product of the neutralization of a strong base and a weak acid. Rather than being neutral, as some salts are, basic salts are, as their name suggests, bases. What makes these compounds basic is that the conjugate base from the weak acid hydrolyzes to form a basic solution. In sodium carbonate, for example, the carbonate from the carbonic acid hydrolyzes to form a basic solution. The chloride from the hydrochloric acid in sodium chloride does not hydrolyze, though, so sodium chloride is not basic. The difference between a basic salt and an alkali is that an alkali is the insoluble hydroxide compound of an alkali metal or an alkaline earth metal. A basic salt is any salt that hydrolyzes to form a basic solution. The hydroxide compounds are not salts. Another definition of a basic salt would be a salt that contains amounts of both hydroxide and other anions. White lead is an example. It is basic lead carbonate, or lead carbonate hydroxide. These salts are insoluble and are obtained through precipitation reactions

  • What is cosha salt?


    Perhaps you mean "kosher salt". Kosher salt is salt that is used to prepare kosher meat. The particles are much larger than regular salt and they are able to soak up more blood, so that the meat can be classified as "kosher". The Torah (Judaism) contains strict instructions for the preparation of food that Jews may consume. This food is then "kosher". You can Google "kosher" and "kosher salt" to find out more.

  • Question about Kosher Salt?

    What exactly is it? What makes salt kosher...or i guess..what makes it not kosher? I'm muslim so I don't quite know all the kosher laws (i get the general jist), but we prefer to

    Kosher salt is larger grained & naturally dried (verse chemicals added to regular salt, except for health food sea salt). It's use is to sprinkle on meat to pull out the any residual blood since that's not kosher. Some do think it tastes better. This site has more definitely on kosher, not sure about salt itself: http://www.jewfaq.org I agree kosher stuff is often better. I drive my neighbor to get hallel meat at her favorite shop too. ============ EDIT: The chemicals added to store salt are more than iodine which you could get in your diet too. The process for making regular table salt now includes chemical drying & changes the structure of the salt. Natural air dried sea salt doesn't have that, & neither does kosher salt. Regular salt has iodine for the same reason white breads have B vitamins, the government through the FDA required it to solve a health problems that was happening from a nutrient missing in people's diets. Kosher salt of course is made on kosher equipment that doesn't mix milk & meat or what would be the point? However, salt itself has no kosher or nonkosher aspect to it. The reason it's called kosher salt is because it's larger grained & therefore used to draw out the blood to make the -meat- kosher.

  • What are the steps to produce salt?

    also where can i find pictures of people producing salt?please help!A.S.A.P

    Sea Salt? There are more than one way to make a sea salt or table salt. But if you do not have any machine to make it, you can make it manually by having a Salt pans. Or you can make a container looks like a bath tub outside and pour it with sea water and let the sun dries up the water. After that you will see the residue and you can use it as your seasoning for cooking. Salt ponds are for the seawater storage and then let seawater evaporates and produce a salt once the sunlight eats the seawater on those ponds. Here are the steps. 1. It is best to make a salt if you live close to the sea. It's easy to form a salt pans to produce salt. 2. Make the sea water dries up and after that you can see a crystal looks like residues and that is good to use as your table salt. Not sure, just ask the expert then about this matter. 3. Make your own Salt Ponds and let the seawater evaporates and you will see the reaction of those bacteria or other algae to help make the salt. 4. Try to put a seawater in your bathtub and let it evaporates under the sunlight, you will see that the residue is white crystal and that's salt itself. BTW: You can find pictures of people producing salt by searching on Google Images.

  • What is the spiritual meaning of salt?

    I am going to be giving a speech on salt and what it means spiritually. I also welcome the uses of salt and any other helpful information. Thanks in advance!

    salt, the most commonly used seasoning in antiquity: ‘Can that which is tasteless be eaten without salt?’ (Job 6:6). Its preservative powers made it an absolute necessity of life and a virtual synonym for essential life-giving forces and, not surprisingly, endowed it with religious significance. In the Sermon on the Mount, Jesus calls the people who listen to him the ‘salt of the earth’ (Matt. 5:13). In Israelite worship, salt was used to season incense (Exod. 30:35) and all offerings had to be seasoned with salt (Lev. 2:13; Ezek. 43:24). A related usage finds salt symbolizing the making of a covenant (Num. 18:19; 2 Chron. 13:5). Numerous references to ‘the Salt Sea’ (Josh. 15:5; Deut. 3:17) and the Valley of Salt (2 Kings 14:7; 2 Chron. 25:11) clearly identify the Dead Sea area as the place where supplies of salt were procured. Salt could either be mined in the rock formations along the Dead Sea (Lot’s wife was turned into a ‘pillar’ of salt, Gen. 19:26), or be obtained by letting water evaporate from pans. Once the salt was removed from sediment, it was rinsed, purified, and crushed until fine. Ironically, salt also became associated with the destruction of life, a land gone to waste (Deut. 29:23; Job. 39:6; Ps. 107:34; Jer. 17:6; Zeph. 2:9). In a common practice of conquest, Abimelech ‘razed the city and sowed it with salt’ (Judg. 9:45).

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