Water saturated or strongly impregnated with salt; pickle; hence, any strong saline solution; also, the saline residue or strong mother liquor resulting from the evaporation of natural or artificial waters.
The ocean; the water of an ocean, sea, or salt lake.
Tears; -- so called from their saltness.
To steep or saturate in brine.
To sprinkle with salt or brine; as, to brine hay.
A water and salt solution used for pickling or preserving.
Water that has a large amount of salt dissolved in it.
Water saturated with salt; a strongly saline solution.
Salt water (e.g., covering feta).
A mixture of salt and water. Cheese salt, rock salt or table salt can be used. Do not use iodised salt.
Water that is not fresh but is less salty than seawater; brine may be found in estuaries.
(Verb) To treat with or steep in brine. (Noun) A strong solution of water and salt, and a sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.
A strong saline solution such as common salt and water cooled by a refrigerant and used for the transmission of heat without a change in its state, having no flash point or a flash point above 150 degrees Fahrenheit.
a salt water solution used to preserve foods. Word
A salt water mixture commonly used as a secondary refrigerant.
Water that is heavily saturated with salt, e.g. seawater.
Dissolved salt, used for liquid salted foods. Brine for covering: usually covered with dry salt. Oxalmi: brine for marinades with vinegar or wine and condiments. Infused Brine: intramuscular or arterial infusion usually for salting pork.
Water saturated with or containing large amounts of a salt, especially sodium chloride.
A mixture comprised of water, salt, and often some type of spirit. Brines are used to "wash" cheeses, inhibiting mold growth and promoting flavor development.
water containing salts; "the water in the ocean is all saltwater"
a high salt liquid mixture, which loosens the protein fibers of the tough turkey to hold more moisture and thereby making it more juicy
a salt and liquid solution that makes meat moister and more tender
a very salty marinade that tenderizes foods, adds flavor and moisture, and reduces cooking time
Water discharged by a reverse osmosis unit. The concentration of contaminants, including salts, in the brine is higher than in the water feeding the unit, although only slightly.
Water that contains greater than 40,000 ppm salt. Brine discharges from desalination plants may also include constituents used in pretreatment processes.
A mixture of salt and water used for salting some cheeses. Also used for storing and pickling Feta cheese.
Water that contains a high concentration of salt. Brine discharges from desalination plants may include constituents used in pretreatment processes, in addition to the high salt concentration seawater.
Salt and water solution used for pickling and preserving.
Seawater containing a higher concentration of dissolved salt than that of the ordinary ocean.
a salt water solution that is used in hardening steel
Salty water with more than 10,000 mg/L of salts (principally sodium chloride).
See produced water
highly salty and heavily mineralized water containing heavy metal and organic contaminants.
A strong salt solution such as salt water.
Mineralized water consisting of sodium chloride, metallic and/or organic contaminants. Brine solutions are utilized in food processing procedures.
A strong solution of salt and water used for preserving vegetables. Small items can be pickled in brine on a domestic scale.
water in a sea or salt lake
A solution of salt used for regenerating the water softener resin.
A salt water solution used for preserving foods
n. Water saturated with salt.
A term that referes to aqueous solutions of inorganic salts. A Sodium Chloride solution could be refered to as brine for example.
Concentrated solution of salts.
A solution of sodium chloride (salt) used for regenerating water softeners.
Pickling or preserving foods by soaking in a water and salt solution to which a sweetener such as sugar is sometimes added.
A salt & water solution used during regeneration to re-charge the resin.
A salt, water, and seasonings solution used to preserve foods.
n: water that has a quantity of salt, especially sodium chloride, dissolved in it; salt water.
Brine refers to the water that's discharged by an RO unit.
Same as reject water. One of two streams of fluids generated by a reverse osmosis unit. It contains the impurities removed from the feed water.
A strong solution of salt(s), such as sodium chloride, and water used in the regeneration of ion exchange water softeners but also applied to the mixed sodium, calcium and magnesium chloride waste solution from regeneration.
Water saturated with chemical such as salt.
A strong solution of salt and water used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added.
Aqueous chloride solution, usually sodium, but can be calcium, magnesium or potassium
the solution a water softener uses to clean its media bed of captured calcium and magnesium in preparation for service
Highly salty water, commonly with more than 10,000 milligrams per liter of chloride. In parts of Kansas, ground water may be naturally salty. Brine also is regularly produced along with oil in Kansas.
Seawater with a salinity greater than 35 parts per thousand. Usually occurs in isolated bodies of seawater that have high amounts of water loss due to evaporation.
(1) Water saturated or strongly impregnated with salt. (2) A saturated solution of a soluble mineral in water.
A strong solution of salt(s) (usually sodium chloride and other salts too) with total dissolved solids concentrations in the range of 40,000 to 300,000 or more milligrams per liter. Potassium or sodium chloride brine is used in the regeneration stage of cation and/or anion exchange water treatment equipment.
A highly saline solution. A solution containing appreciable amounts of NaCl and other salts.
A geothermal solution containing appreciable amounts of sodium chloride or other salts.
small droplets of highly saline water that form in pockets between ice crystals, as sea ice forms and expels salt into the underlying ocean water.
A salt-and-water solution in which some cheese varieties are washed or dipped during the cheesemaking process. Certain cheeses, such as Feta, are packed or stored in brine.
A solution of water and a salt, used as a coolant.
a solution of salt and water used in pickling. Brine draws natural sugars and moisture from foods and forms lactic acids which protects them against spoilage. Usually the strongest brine used in food processing is a 10 per cent solution, made by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6 tablespoons of salt for each quart of liquid.
Brine is water saturated or nearly saturated with salt. It is used (now less popular than historically) to preserve vegetables, fish, and meat. Although brine is used in preservation much like sugar or vinegar, it can be used to great effect in transportation.