WHY TABLE SALT TASTE SALTY?

Saltiness is a taste produced primarily by the presence of sodium ions. Other ions of the alkali metals group also taste salty, but the further from sodium the less salty the sensation is. The size of lithium and potassium ions most closely resemble those of sodium and thus the saltiness is most similar. In contrast rubidium and cesium ions are far larger so their salty taste differs accordingly. The saltiness of substances is rated relative to sodium chloride (NaCl), which has an index of 1. Potassium, as potassium chloride - KCl, is the principal ingredient in salt substitute, and has a saltiness index of 0.6.

Other monovalent catios, e.g. ammonium, NH₄⁺, and divalent cations of the alkali earth metals group of the periodic table, e.g. calcium, Ca²⁺, ions generally elicit a bitter rather than a salty taste even though they, too, can pass directly through ion channels in the tongue, generating an action potential. 

The melting point of table salt is 801 °C and its boiling point is 1413 °c.Sodium Chloride has a chemical formula of NaCl. It's molar mass is 58.44 grams/mole.

The lattice structure of table salt is ;