Brine (or Briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery).
Saline water
Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in the residual fluid, a characteristic geologic deposit called an evaporite is formed as different dissolved ions reach the saturation states of minerals, typically gypsum and halite. Dissolution of such salt deposits into water can produce brines as well. As seawater freezes, dissolved ions tend to remain in solution resulting in a fluid termed a cryogenic brine. At the time of formation, these cryogenic brines are by definition cooler than the freezing temperature of seawater and can produce a feature called a brinicle where cool brines descend, freezing the surrounding seawater.
The brine cropping out 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, organic halides, and sulfate-salts) and regarding the concentration level. Using one of several classification of groundwater based on total dissolved solids (TDS), brine is water containing more than 100,000 mg/L TDS.
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Sodium chloride ˌsoʊdiəm_ˈklɔraɪd, commonly known as salt (although sea salt also contains other chemical salts), is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. Sodium chloride is the salt most responsible for the salinity of seawater and of the extracellular fluid of many multicellular organisms. In its edible form, salt (also known as table salt) is commonly used as a condiment and food preservative.
Seawater, or sea water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 35 ppt, 600 mM). This means that every kilogram (roughly one liter by volume) of seawater has approximately of dissolved salts (predominantly sodium (Na+) and chloride (Cl-) ions). The average density at the surface is 1.025 kg/L. Seawater is denser than both fresh water and pure water (density 1.0 kg/L at ) because the dissolved salts increase the mass by a larger proportion than the volume.
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially at table in ground form in dispensers, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food.
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