Talk:Brine

Sea water
The article says:


 * Sea water, particularly that of the Dead Sea, is often regarded as brine.

Why is sea water only "often" and not always "regarded as brine"? Is typical sea water not salty enough to be considered brine?


 * The Salinity article indicates brine is a saturated salt solution where salt will preciptitate back out of solution. Water with less than saturated salt concentrations might not be considered brine.  Typical salt water is only about 3.5% salt, where this article is talking of 20+% salt solutions. 139.70.10.66 16:48, 28 March 2006 (UTC)

It is in parts per thousand percent, or 0/00. It's confusing and it's measured a different way in each article, but it is correct. If anyone wants to they can go through and change each of the four articles to show the same standard of measurement. 70.105.131.19 23:58, 30 May 2007 (UTC)

This article is wrong to presume Brine is only concentrated salt solution. Consider the word "Briny", meaning "of the sea". To say it means only saturated/concentrated salt water is opinion and incorrect. Djp~enwiki (talk) 11:01, 1 July 2019 (UTC)

Quality
This isnt a B... its a stub, maby, maby a start class... —Preceding unsigned comment added by 24.62.108.94 (talk) 00:24, 26 January 2009 (UTC)

Bromine
The bromine association seems a bit tenuous to me CustardJack 07:14, 18 September 2005 (UTC)
 * To me as well, I removed it. Alureiter 13:38, 13 October 2005 (UTC)

Meats
I would like to see some discussion where 'brine' is associated with meats, i.e., like to brine chicken. What is the benefit of this type of processing and are we taking away the health benefit by doing so.

The benefit is that the meat doesn't rot and spoil. It can stay good without refridgeration or other preservation methods (canning, drying). This was especially important before the technological advances of electricity and fast shipping. It does not have as many nutrients as fresh, but better than the alternative (no food). See Also: Brining, corning or pickling... there should probably be only one page for that process... different terms, same thing. Utopienne 17:02, 10 August 2007 (UTC)


 * It's also beneficial for flavoring! It is common to brine poultry when it is to be smoked for up to a day before smoking. It enhances flavor and keeps the meat moist. I'm not sure if the concentration is quite as high as the article describes. It is also common to use sugar and herbs in this type of brine.


 * It is also common to brine shrimp in restaurants to bring back flavor. Shrimp are delicate and a lot of flavor can be lost, no matter how carefully they are frozen. I'm surprised this stuff isn't in the article, actually. I have no idea where to find sources for this kind of thing, though. Mabsal (talk) 20:13, 28 December 2009 (UTC)

Other term "Brine Lakes" or "Brine Pools"
Remove extraneous references to brackish water and brine lakes. Added Also See links to replace the information.

Food Production
In an episode of How It's Made, they show iced lollies being made; the moulds go through a brine bath, to freeze them. I think this could be mentioned in the article. KingDaveRa (talk) 16:34, 25 December 2007 (UTC)

Other Uses
In the section for 'Other Uses' there is an entry for Oil extraction that reads:

"Oil extraction Brine is used in the offshore oil and gas industry where a pipeline, prior to commissioning, is flooded with a meg/brine mix to prevent the formation of hydrates on production start-up. This is dependent on the well properties."

The term "meg/brine" needs to be defined.

Oosterwal (talk) 17:54, 5 May 2008 (UTC)

Mono-ethylene glycol, which happens to be normal vehicle anti-freeze, (abbreviated to MEG) is used as a hydrate inhibitor. It prevents the formation of certain compounds (can someone else help here, please?) when withdrawing gas from a well, or sending it down pipelines. MEG has some slight lubricant properties, which helps the valves in the lines.

Any oil exploration company can provide verification & additional information.

Brine is also used, but whether it is mixed with MEG or used sequentially requires information not available to the writer. Markwilks (talk) 15:27, 18 December 2008 (UTC)

Old sections
Prior to the mid-September vandalism, there were sections on "Other Uses" and "See Also." Should these be restored, or are they still gone for a reason? I thought I'd check and make sure I wasn't walking into the middle of something that others have already thought through. -FZ (talk) 18:56, 7 October 2008 (UTC)

This is not associated with these sections, but could you please add why brine electrolyzes the way it does? I'm just curious because the Barron's Chemistry Guide says nothing about it. — Preceding unsigned comment added by 69.126.32.223 (talk) 15:49, 10 December 2011 (UTC)

Feces?
"Common pickling flavors include garlic, dill, mustard seed, and feces."

I am guessing this is vandalism or a typo. I'm thinking of removing the feces.

Guacamel (talk) 02:41, 12 November 2009 (UTC)

Units
Most sections have SI units along with Imperial units, but the Properties section has just Imperial units. Those should be converted to SI units. — Preceding unsigned comment added by ThePiachu (talk • contribs) 09:36, 28 August 2011 (UTC)

Proposed correction: "In colder temperatures" --> "In higher temperatures"
At the end of 2nd paragraph:

"In colder temperatures, brine can be used to de-ice or reduce freezing temperatures on roads."

Why "In colder temperatures"? It looks like it should be saying "In higher temperatures" (i.e. than the eutectic point which was just mentioned). — Preceding unsigned comment added by 79.129.26.235 (talk) 12:59, 13 March 2012 (UTC)

Multi-merge

 * The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

This article purports to be written in summary style, but it is barely above a stub, and its spin-offs Brine (hydrology), Brine (food) and Brine (refrigerant) are stubs. These articles are not properly summarized here (In cooking, brine is used for food brining and salting. - duh!). Since the four articles are about the same substance, just its different uses, a reader would be much better served with a single comprehensive article, and the editors would not have to think which aspect of 'brine' they would want linked. No such user (talk) 11:55, 19 February 2016 (UTC)

...and, do we really need a separate article on Saline water? I don't think that "saline water" and "brine" are clearly delineated terms, it is more of a continuum. brine defines it as "salt water". This is all a salty mess. No such user (talk) 12:00, 19 February 2016 (UTC)
 * OPPOSE The article is split because in different language wikipedias different meanings have different artciles. The screwed up system of interwiki links of wikidata cannot handle this, but wikimedia prefers to waste money for other useless fancy projects. I agree that such small articles are inconvenient, but correct interlanguage links are important for overall information net. - üser:Altenmann >t 15:55, 19 February 2016 (UTC)
 * Wikipedias are independent, and each brings their own editorial decisions. There is no policy whatsoever that English wiki must follow what other Wikipedias do. Further, as the "flagship" and the most thoroughly edited Wikipedia, English one is supposed to provide a model that others might follow, particularly in the field of basic articles like this one, not to keep itself a hostage of others' bad decisions. Interwiki links are not mandated to be consistent by any policy, and are pretty low on the list of things to consider when making a decision to split, merge or disambiguate. No such user (talk) 16:30, 20 February 2016 (UTC)
 * I agree with your flagship assessment. However often I find reading articles in different languages estremely interesting. In particular German wikipedia has orders of magnitude better articles on salt mining. I don't give a fuck about consistency of wikilinks, I am concerned about  reachability of articles in other languages. Even with enwiki being a flagship, I consider multilang wikipedia as a single corpus, interlinked into a single net of knowledge. If they cannot devise a decent interwiki links in wikidata, I see no fucking chance of their bloody Knowledge Engine. I would not have minded merging these minuscule articles, if I haven't has run-ins with interwikinazis who delete "redundant" interwiki links.  - üser:Altenmann >t 03:58, 21 February 2016 (UTC)
 * Just to be clear, I do find interwiki links useful, and often click them, particularly to explore local culture-related articles (places, people, cuisine). But I just don't see a reason why would anyone find entertaining to explore interwikis on the subject of brine (apart from an interesting factoid that many languages have a separate word for brine (food)). Having a coherent and comprehensive article on this wiki about properties and uses of salt water is a much higher priority for me. (For example, I don't see it mentioned as a water softener, as in a dishwasher salt solution). No such user (talk) 10:16, 22 February 2016 (UTC)


 * Strong support: I just learned that "brine" is also used for the to be dumped residues from the efforts of recycling urine for e.g. drinking water in aerospace engineering, at least for US-astronauts, whereas Russian cosmonauts do electrolysis, only. As a non-native, deficient speaker of the English language I agree on the existence of higher quality articles on roughly identical topics in Wikipedias in other languages, at least, I claim the existence of better chapters in German and French Wikipedia, but I do not adhere to the opinion that the one, language-linked article in the German Wikipedia should be considered as a hindrance to merge the addressed three stub articles into this one, which itself is in no way overly long at the time being. Of course, I cannot forsee a possible development. I've seen much more deviant language links as "brine - Sole" would establish in a merged setting. Purgy (talk) 10:09, 26 September 2016 (UTC)

Chemistry versus foods
I sense two groups of articles to be merged: chemistry and foods.


 * So notice the offered merge of these: Brine (food), Brining, and possible brine too.


 * Although I suggest to make the brine into a disambig, a kind of rootsome; with offered a new brine (solution).

--Franta Oashi (talk) 08:46, 17 July 2017 (UTC)


 * I merged Brine (food) into Brining, separating the part about Russian rassol into Pickling. As you outlined, I agree that food processing use deserves a separate article. There is more work to be done on that article, but I think it is a reasonable standalone page now. I don't think brine should be a disambig, but a mere main article, outlining various uses of brine in food processing and technology. No such user (talk) 13:15, 17 July 2017 (UTC)


 * The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

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Other contexts
Isn't the term brine used as a more general sense in the refrigeration and heat pump industries for liquids used to carry heat (cold)? I believe brine in this contexts would include any salt, not just NaCl, used to lower the freezing point and possibly other compounds such as carbamide (if used in such applications) and alcohols. I presume the brine solutions would normally be water based, but I don't know if thats a requirement.150.227.15.253 (talk) 13:26, 9 April 2021 (UTC)


 * Is it not already covered under Brine? No such user (talk) 13:38, 9 April 2021 (UTC)

Brine water
What would happen if someone were to put brown water on your food? 2600:387:15:1B34:0:0:0:4 (talk) 17:28, 28 December 2022 (UTC)