QUOTE(Trantor_3 @ Jul 11 2005, 11:16 PM)
Ageka, even plain table salt (natrium chloride) attract moisture. Leave a jar without a lid open for a few weeks, in the fall, and the salt gets wet.
In salt shakers in restaurants you will often find a few grains if rice, because those even attract the moisture more than the salt, so the salt will stay dry and can be "poored" out easily.
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Trantor I know about the rice in salt shakers
The larger rice will also mechanically shake loose lumpy salt
But I guess that only is necessary at 90% humidity
Since in my heated home the salt never gets wet
Since you can regenerate silica gel in the oven I do not
understand why calciumcloride would be intresting to use
With silica gel the color shows saturations with calciumchloride
I guess you would not even know when to replace it