Brine

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brine

1. the sea or its water
2. Chem
a. a concentrated solution of sodium chloride in water
b. any solution of a salt in water

Brine

 

(1) Highly mineralized natural waters in lagoons, salt lakes, reservoirs, and subterranean waters.

(2) Aqueous sodium chloride solutions used in food preserving.

(3) Aqueous solutions of various salts, for example, calcium chloride and magnesium chloride, that have low freezing points. These solutions act as cold conductors between refrigerators and objects being chilled.

(4) Mixtures composed of two or more solid (or solid and liquid) substances that bring about a decrease in temperature when mixed; this decrease is the result of heat absorption upon melting or dissolving.


Brine

 

the water in lagoons, salt lakes, and reservoirs that is in the form of a saturated solution. The brine found in lakes is grouped according to its chemical composition into carbonate brine, sulfate brine, and chloride brine. The concentration and composition of brines vary, depending on the hydrometeorological conditions during different seasons of the year and over the course of many years. Different chemical processes are constantly taking place in brine and result in a change in its salt composition. Brine is used for baths at pelotherapy resorts either as an independent treatment or together with pelotherapy.

brine

[brīn]
(materials)
A liquid used in a refrigeration system, usually an aqueous solution of calcium chloride or sodium chloride, which is cooled by contact with the evaporator surface and then goes to the space to be refrigerated.
(oceanography)
Sea water containing a higher concentration of dissolved salt than that of the ordinary ocean.

brine

In a refrigeration system, any liquid used as a heat transfer medium which remains as a liquid and which has either a flashpoint above 150°F (66°C) or no flashpoint; usually a water solution of inorganic salts.
References in periodicals archive ?
Brining techniques depend on the size of the meat in question.
In a turkey brining bag or other food-safe container large enough to hold the turkey and liquid, combine an additional 2 quarts of cool water, the oranges, cloves, bay leaves and peppercorns.
Could any of your readers help me locate a photograph, especially perhaps the families of Mr Edward George Roberts and Mr Christopher Matthew Brining, who both lived in Preesons Row, Liverpool, at that time?
With dry brining, the salt and other compounds are rubbed on the fillets and later rinsed off before the fish is smoked.
Brining creates a salty environment that limits what bacteria can grow and slows them down, but ultimately preserves with acids that the bacteria create.
Brining appreciates his new co-worker's doggedness.
Aside from making lean meat more moist and tender, brining can also bring different flavors to the table.
Brining is an ancient technique for preparing and preserving foods, involving soaking the meat in salted water laced with herbs and spices.
AFGRI Limited ( AFGRI ), a leading listed South African agricultural services and foods group, announced today that it is in support of the proposed brining legislation.
Brining to Help Manage Growth of Channel Program, Which is Being Fueled by Palisade's Free 5-Day Secure Assessments
To slow things down and avoid overcooking, shield it by tenting with an 8x10-inch piece of foil for the last third of the cooking ti Christopher Kimball, founder and editor of Cook's Illustrated and Cook's Country magazines, advocates brining a fresh turkey.
Brining time varies with the size of the bird; bigger ones take longer.