1. Your first post asked about adding more salt. If you ever said anything about using less salt, you didn't say it in this forum until after my posts. Your objection to my accurate restatement of what you actually said is the sort of thing which makes meaningful communication difficult.
2. I did not, and will not take your remarks out of context. You create the context with the remarks. For instance, in post 8, you asked for "scientific or logical" explanations. You shouldn't be surprised if the word "science," comes back.
3. I do not dislike you. I have no personal feelings for you at all. Why would I? Some people think you're a troll because you ask simple-minded questions. I don't. I take you and your questions at face value.
4. I do not take the same attitude with everyone, and am generally very gentle with beginners. Someone pointed out to me that I can be grumpy; and it's true that I don't suffer fools gladly. But, enough about me.
If you want to be treated with respect, act respectably. It's generally a bad idea to insult someone, then ask questions about the issues he raised.
Quit fighting with people who are trying to offer the aid you sought. It doesn't matter whether you like the answers or not. It is very frustrating to be misinterpreted, and you've had more than your share come your way. However, part of that comes from the nature of your questions and the way in which you ask them. The "old timers" here are not an unfriendly bunch.
5. How quickly salt reaches equilibrium in something like a soup depends on a number of factors. The most important are the salinity of the solution and the individual objects in it before salt is added; temperature; how closely the added salt will push the solution towards saturation; density of the solids; presence or absence of impermeable barriers; presence or absence and degree of permeability of semi-permeable barriers.
This is high-school chemistry at most. The fundamental laws of the universe don't change because we're talking about cooking.
6. Your hypothesis regarding diffusion when salt is added early as opposed to being added later has merit to the extent it deals in the factors listed above in #5 -- primarily temperature, degree of salinity, how closely you approach saturation, and the salinity of the solids. Otherwise it has no merit that I can think of.
7. Forty minutes to an hour probably isn't enough to reach complete equilibrium. The way to tell if forty minutes or an hour is enough to reach the level you desire, is to taste. A great many cooks never figure out the importance of tasting. Don't be one of them.
If the soup hasn't reached the desired equilibrium, give it more time. As a general rule, a night in the refrigerator is a good thing for soups, stews and braises.
8. Do not expect technical cooking refinements or advanced techniques in response to your questions, because the questions do not call for them. If you want more fat, use more fat. If you want more salt, use more salt and more and saltier things. If you want less salt, use less salt and fewer and less salty things. If you want the salt more equally diffused, give it more time. It's as simple as that.