The answer depends on which salt.
The atomic ratio in this salt is 1:1. The mass ratio is 22.999:35.457 of sodium to chlorine, the ratio of the atomic weights of sodium and chlorine.
Saltwater is a mixture of water and salt (sodium chloride), which is a compound. The atomic number is a property of elements, not compounds. Sodium, which is one component of salt, has an atomic number of 11. Chlorine, the other component, has an atomic number of 17.
The formula unit of sodium chloride is NaCl; the atomic ratio Na/Cl is 1.Note that the expression molecular formula for NaCl is not correct.
Stability depends on to proton/neutron ratio; and this ratio increase with the atomic number.
The ratio of neutrons to protons in an atom can be calculated by subtracting the atomic number (number of protons) from the atomic mass (sum of protons and neutrons) of the atom. Mathematically, ratio of neutrons to protons = (Atomic mass - Atomic number).
The recommended salt ratio for brine when pickling vegetables is typically 5 to 8 salt by weight.
Salt is not an element, so there is no atom number.
The ideal brine salt ratio for pickling vegetables is generally around 5 to 8 salt to water.
The ideal salt brine ratio for preserving vegetables is typically around 5 to 8 salt to water.
This is the protons/neutrons ratio in the atomic nucleus.
The ideal brine water to salt ratio for preserving vegetables is generally around 5 salt to water.
The atomic mass of salt, which is primarily made up of sodium chloride (NaCl), is the sum of the atomic masses of sodium (Na) and chlorine (Cl). The atomic mass of sodium is approximately 23 g/mol and the atomic mass of chlorine is approximately 35.5 g/mol. Therefore, the atomic mass of salt (NaCl) is approximately 58.5 g/mol.