Since i am a foodie, i am always dissatisfied with so called "natural" and "organic" chicken broths (which is used to make everything) that are so salty, if you ate it all it would probably kill you. It's very salty so that it can have a long shelf life. well, to solve that problem, i divised a device which will take away all this yucky saltiness.

Since salt is your basic NACL, i devise using electrolysis to attract the NA (sodium) ions to one side and the chloride ions to the other side. Using platinum electrodes on both side (its worth the effort), just place said chicken broth in electrolysis chamber and to tell if its done or not, smell the negative electrode for fresheness. When you smell good ol mountain breeezes and taste the other side for blandness, you can than adjust saltiness level by diluting it with more water for level. You just got chicken broth without the salt!!

Note: if your a science major, you may appreciate your food just a bit more.

also.... it is suggested you put this solution where there is ventilation....also for fun, throw the positive electrode in a pool for easy disposal.
-- compatta, May 28 2006

Should work, unless there are other, more/less reactive ingredients in the soup that would electrolyse instead.

EDIT: This could be especially dangerous if only the Chlorine was left.
-- Germanicus, May 28 2006


I use diced potato or pumpkin to desaltify my broths.

I agree with you that off-the-shelf chicken flavourings are essentially yellow salt.

Must...fight... pedant...urges...

sp: NaCl.

Sorry, I literally couldn't resist.
-- Texticle, May 28 2006


sp: devised. BWAHQ! SOMEONE HAD TO, OKAY?
-- epicproblem, May 29 2006


also: "smell the negative electrode for fresheness" - priceless. [+]
-- epicproblem, May 29 2006


chicken broth without the sal!!

<pedant> sp: salt
-- DesertFox, May 29 2006


I thought it was short for salmon.
-- Texticle, May 29 2006


//I thought it was short for salmon// Chicken broth without the salmon?! Are you crazy? Then it'd just taste of chicken.

A good and well-observed problem which deserves thought. Bun.
-- moomintroll, May 29 2006


Interesting idea - but possibly you would poison your soup - I've tried electrolizing just water with salt in it (to make oxygen , hydrogen), and you get horrible green-blue scum left in the water afterwards....

Probably mostly to do with the electrodes - but still not sure what other chemicals you be releasing here....
-- monojohnny, May 29 2006


Impurities in the water?
-- Germanicus, May 29 2006


[compatta] , as a foodie, what are you doing using off-the-shelf chicken stock in the first place? :)
-- ConsulFlaminicus, May 29 2006


Won't work. Salt turns water into a good conductor of protons. If you attempt to electrolyse a dilute salt solution (ie a soup) you'll just make oxygen and hydrogen gas at the electrodes (and possibly some chlorine gas). Certainly won't eliminate any of the Na.

A simpler solution would be adding copper uranyl acetate to your soup, which forms an insoluble precipitate with Na+.
-- kinemojo, May 29 2006


Bris once suggested adding a potato which will absorb a lot (spot the pun) of salt.
-- po, May 29 2006


That works very well [po], but then you have to use electrolysis to depotatofy your broth.
-- methinksnot, May 29 2006


Enter the chilli pepper - the potato's natural enemy.
-- Texticle, May 30 2006


And if you over-do the chilli, just add some salt.
-- methinksnot, May 30 2006


//but then you have to use electrolysis to depotatofy your broth// I find a fork works well to depotatofy my broth.
-- Freefall, May 30 2006


//you can than adjust saltiness level by diluting it with more water for level.//

Am I the only one who thinks that this sounds like a pretty good idea in the first place? Dilution works and very rarely does mixing chicken broth with water produce chlorine gas.-
-- jellydoughnut, May 31 2006


Work or not, I'm bunning it just because it's much better than most of his ideas, content, presentation, and style.
-- RayfordSteele, Jun 01 2006



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