Salt - Shio

Japanese: 塩 - しお

〘noun〙① A substance with a salty taste. Made from seawater or rock salt, it is refined into white crystals and is an essential seasoning in the diet. In Japan, it is also used as a material for "purification" in various situations. Its main component is sodium chloride (NaCl), and it is an important substance for industrial use, but in general it refers to table salt. ※Kojiki (712), Vol. 2, Song: "The dry fields were roasted to the brim , and there was some left over. " ② The taste of salt. A withered taste. Also, the amount of saltiness. ※Tenshohon Kyogen, Kuriyaki (late Muromachi period - early modern period): "Now I will hurry up and eat it. It is said that I saw the salt." ③ Spiciness. Bitterness. ※Shakai Hyakumenso (1902), appendix by Uchida Roan: "A virgin who has not yet tasted the salt of the world was sent to serve as a baron's servant, showing his rustic feelings." ④ A hoarse voice. A salty voice. ※Sakehon Shinagawa Nori (around 1789-1801), Kyo Hachihachi: "Singing shinnai in a voice that is too salty." ⑤ An abbreviation of "Shioya (1) ③." ※Sakehon Origins of Love Words (1781), "They talk about salt as if they are experts or dragons. " ⑥ ⇒ Shio (tide)

En [salt]

〘Noun〙 A salt in which the hydrogen ions of an acid have been replaced with metal ions or metallic ions, and is produced by the neutralization reaction between an acid and a base. A salt in which the hydrogen ions have been completely replaced is called a normal salt (neutral salt), one in which some of the hydrogen ions remain is called an acidic salt (hydrogen salt), and one in which hydroxide ions are combined is called a basic salt. A salt in which two or more types of salt are combined is called a double salt, and a salt that contains complex ions is called a complex salt. In general terms such as "table salt" and "salt" refer to sodium chloride. *Elementary School Chemistry Book (1874)〈Ministry of Education〉2 "Salt is a neutral substance formed by the combination of an acid and an 'alkali'."

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙① 塩辛い味をもった物質。海水または岩塩から製し、精製したものは白い結晶で、食生活上なくてはならない調味料。また、日本ではいろいろな場で「清め」の材料として用いられる。塩化ナトリウム（NaCl）を主成分とし、工業用にも重要な物質であるが、一般には食塩をさしていう。※古事記（712）下・歌謡「枯野(からの)を志本(シホ)に焼き其(し)が余り」② 塩の味。しおけ。から味。また、塩加減。※天正本狂言・栗焼（室町末‐近世初）「いま一はとさいそくする。それがしがしほを見たとゆふ」③ 辛さ。苦しさ。※社会百面相（1902）〈内田魯庵〉附録「猶(ま)だ世の中の塩を深く味はざる処女(をとめ)を男爵の侍婢(こしもと)に参らせし鄙(いや)しき心ばえの」④ 声がしわがれていること。塩声。※洒落本・品川海苔（1789‐1801頃）侠八歯臍「塩の過た声で新内をうたふ」⑤ 「しおや（塩屋）(一)③」の略。※洒落本・起原情語（1781）「通人だの龍じんだのと塩(シホ)をいはっしゃるが」⑥ ⇒しお（潮）

えん【塩】

〘名〙酸の水素イオンを金属イオンまたは金属性イオンで置換したもので、酸と塩基との中和反応などによって生ずる。水素イオンが完全に置換されたものを正塩（中性塩）、水素イオンの一部が残っているものを酸性塩（水素塩）、水酸イオンが結合したものを塩基性塩という。また、二種以上の塩が結合したものを複塩、錯イオンを含む塩を錯塩という。一般の「食塩」「塩分」などの場合は塩化ナトリウムをさす。※小学化学書（1874）〈文部省〉二「塩とは中性の物にして酸と『アルカリ』と化合して成る者を謂ふなり」

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