I'm not sure what you mean by "layers" but in many places, Potassium Iodide
is added to cooking salt, so it is less pure than chemical reagent grade or
even lab grade sodium chloride. They may also add anti-caking agents (I'm
not entirely sure what these are chemically). Sea salt, though, would also
have lots of impurities, like salts of bromine, manganese, etc. Overall,
I'd expect it to be less pure than even iodized cooking salt.


On Wed, Sep 10, 2014 at 6:38 PM, IVP <joecolquitt@clear.net.nz> wrote:

> > IMHO, it is cooking salt that varies in layers and not sea salt
> > as per one chemist's opinion. Sea salt is homogenous when
> > dissolved.
>
> ?
>
> If cooking salt is pure NaCl then you'd expect that to be the
> salt that didn't layer.
>
> Have you tried varying other factors - for example substituting
> a resistor for the solution to see if the drift still occurs
>
> Joe
>
>
>
> -
--=20
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