Brine: Difference between revisions
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'''Brine''' (lat. ''saltus'') is [[water]] [[Saturation (chemistry)|saturated]] or nearly saturated with [[salt]] (NaCl). |
'''Brine''' (lat. ''saltus'') is [[water]] [[Saturation (chemistry)|saturated]] or nearly saturated with [[salt]] (NaCl). |
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It is used (now less popular than historically) to preserve [[vegetable]]s, [[fish]], and [[meat]], in a process known as [[brining]]. Brine is also commonly used to age [[Halloumi]] and [[Feta cheese|Feta]] cheeses. |
It is used (now less popular than historically) to preserve [[vegetable]]s, [[fish]], and [[meat]], in a process known as [[brining]]. Brine is also commonly used to age [[Halloumi]] and [[Feta cheese|Feta]] cheeses. |
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Brine is a common fluid used in 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. At a concentration of 23.3%, the freezing point of the solution is lowered to −21°C (252.15 K, −6°F). |
Brine is a common fluid used in 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. At a concentration of 23.3%, the freezing point of the solution is lowered to −21°C (252.15 K, −6°F). |
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Revision as of 21:28, 2 December 2008
Brine (lat. saltus) is water saturated or nearly saturated with salt (NaCl).
It is used (now less popular than historically) to preserve vegetables, fish, and meat, in a process known as brining. Brine is also commonly used to age Halloumi and Feta cheeses.
Brine is a common fluid used in 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. At a concentration of 23.3%, the freezing point of the solution is lowered to −21°C (252.15 K, −6°F).
At 15.5 °C (288.65 K, 60 °F) saturated brine is 26.4% salt by weight (100 degree SAL). At 0 °C (273.15 K, 32 °F) brine can only hold 26.3% salt.
| Water salinity based on dissolved salts in parts per thousand (ppt) | |||
|---|---|---|---|
| Fresh water | Brackish water | Saline water | Brine |
| < 0.5 | 0.5 – 30 | 30 – 50 | > 50 |
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