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Edible salt refers to the processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (ore) salt sediments and natural brine (salt) water, excluding low sodium salt. The main component of edible salt is sodium chloride (NaCl), which contains a small amount of water and impurities and other elements such as iron, phosphorus and iodine. Salt colorless transparent cubic crystals with melting point of 801 and boiling point of 1413 and relative density of 2.165. Refined salt can be divided into iodized salt and non-iodized salt. In the mid-1920s, in order to curb the spread of hyperthyroidism, people began to use iodized salt. Hyperthyroidism is hyperthyroidism, which is mainly caused by the disorder of hormone secretion caused by iodine deficiency. Children with iodine deficiency also suffer from physical and mental retardation. Although iodine deficiency is still a concern worldwide, few people in North America are currently suffering from iodine deficiency. In some areas, fluorine and folic acid are often used as salt additives. Refined salt is the most common salt. During its processing, impurities need to be removed and anti-caking agents such as calcium phosphate are added. Refined salt is very delicate, not only easy to weigh, but also easy to mix with food.