Brine is a solution of salt (usually sodium chloride) in water. In different contexts, brine may refer to salt solutions ranging from about 3.5% (a typical concentration of seawater, or the lower end of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Brine is used to preserve vegetables, fruit, fish and meat in a process known as brining. Brine is also commonly used to age halloumi and feta cheeses, or for pickling foodstuffs, as a means of preserving them (or increasing taste). Brine is a common fluid used in large refrigeration installations for the transport of heat from place to place. It is used because the addition of salt to water lowers the freezing temperature of the solution and the heat transport efficiency can be greatly enhanced for the comparatively low cost of the material. The lowest freezing point obtainable for NaCl brine is −21.1 °C (−6.0 °F) at 23.3wt% NaCl. This is called the eutectic point. In colder temperatures, brine can be used to de-ice or reduce freezing temperatures on roads.
Brine also refers to naturally occurring salt water. The brine outcropping at the surface as saltwater springs are known as "licks" or "salines". The contents of dissolved solids in groundwater vary highly from one location to another on earth, both in terms of specific constituents (e.g. halite, anhydrite, carbonates, gypsum, fluoride-salts, and sulfate-salts) and regarding the concentration level. Using one of several classification of groundwater based on Total Dissolved Solids, brine is water containing more than 100,000 mg/L TDS. Brine is commonly produced during well completion operations, particularly after the hydraulic fracturing of a well.
- 0 °F was initially set as the zero point in the Fahrenheit temperature scale, as it was the coldest temperature that Daniel Gabriel Fahrenheit could reliably reproduce — by freezing brine.
- At 100 °C (373.65 K, 212 °F), saturated sodium chloride brine is about 28% salt by weight i.e. 39.12 g salt dissolves in 100 mL of water at 100 °C. At 0 °C (273.15 K, 32 °F), brine can only hold about 26% salt.
|Water salinity based on dissolved salts in parts per thousand (g/L)|
|Fresh water||Brackish water||Saline water||Brine|
|< 0.5||0.5 – 30||30 – 50||> 50|
Other articles related to "brine":
... Brine is water saturated or nearly saturated with salt ... Brine can also refer to Brine, Corp ... a sporting goods manufacturer Brine lake, bodies of water at or near salt saturation Brine Lacrosse, mobile game Brine pool, areas of brine on the ocean basin ...
... than a thousand years, until the late 19th century, salt was extracted from brine at the saltworks by boiling ... The brine was brought up from a deposit under the town ... the downfall of the saltworks, however, came the discovery of the brine’s healing properties, and thus began the spa industry, with a bathhouse ...
... Fish and Game (DFG) has noted that salt toxicosis has killed over 4,000 birds in brine ponds produced by the Trona plant ... other minerals are higher in natural ephemeral pools than in the company's depleted brine ponds ... The Searles Lake brine is rich in arsenic, and a unique anaerobic, extremely haloalkaliphilic bacterium which uses arsenic for respiration has been ...
... Brine began speedway racing in 1938 ... Brine spent his entire career with one club, the Wimbledon Dons, where he made over 460 league appearances and scored over 2700 points, a club record ... Brine made his debut for England in 1949 ...
... Brine Championship Soccer Ball - "Official Ball of the NCAA Soccer Championships" since 1987 Brine Lacrosse Ball - "Official Lacrosse Ball of the NCAA" First Offset head First to insert gel into ...
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