On this Wikipedia the language links are at the top of the page across from the article title. In diverse brine vs marinade, brine may refer to the salt solutions ranging from about 3. A NASA technician measures the concentration level of brine using a hydrometer at a salt evaporation pond in San Francisco.

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. The brine cropping out at the surface as saltwater springs are known as “licks” or “salines”. Brine is a common agent in food processing and cooking.

Brining is used to preserve or season the food. Brine is used as a secondary fluid in large refrigeration installations for the transport of thermal energy. Most commonly used brines are based on inexpensive calcium chloride and sodium chloride. Because of their corrosive properties salt-based brines have been replaced by organic liquids such as ethylene glycol. Sodium chloride brine spray is used on some fishing vessels to freeze fish. Given the higher temperature of brine, the system efficiency over air blast freezing can be higher. High-value fish usually are frozen at much lower temperatures, below the practical temperature limit for brine.

Brine is an auxiliary agent in water softening and water purification systems involving ion exchange technology. In lower temperatures, a brine solution can be used to de-ice or reduce freezing temperatures on roads. Wastewater brine can pose a significant environmental hazard, both due to corrosive and sediment-forming effects of salts and toxicity of other chemicals diluted in it. Unpolluted brine from desalination plants and cooling towers can be returned to the ocean.