Sodium chloride, commonly known as salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. With molar masses of 22.99 and 35.45 g/mol respectively, 100 g of NaCl contains 39.34 g Na and 60.66 g Cl. 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 of table salt, it is commonly used as a condiment and food preservative. Large quantities of sodium chloride are used in many industrial processes, and it is a major source of sodium and chlorine compounds used as feedstocks for further chemical syntheses. A second major application of sodium chloride is de-icing of roadways in sub-freezing weather.
Droitwich Spa is a town in northern Worcestershire, England, on the River Salwarpe. It is located approximately 22 miles (35 km) south of Birmingham and 12 miles (19 km) west of Redditch.
Artemia is a genus of aquatic crustaceans also known as brine shrimp. Artemia, the only genus in the family Artemiidae, has changed little externally since the Triassic period. The first historical record of the existence of Artemia dates back to the first half of the 10th century AD from Urmia Lake, Iran, with an example called by an Iranian geographer an "aquatic dog", although the first unambiguous record is the report and drawings made by Schlösser in 1757 of animals from Lymington, England. Artemia populations are found worldwide in inland saltwater lakes, but not in oceans. Artemia are able to avoid cohabiting with most types of predators, such as fish, by their ability to live in waters of very high salinity.
A salt lake or saline lake is a landlocked body of water that has a concentration of salts and other dissolved minerals significantly higher than most lakes. In some cases, salt lakes have a higher concentration of salt than sea water; such lakes can also be termed hypersaline lakes. An alkalic salt lake that has a high content of carbonate is sometimes termed a soda lake.
The electrolysis of brine is an industrial process for the electrolysis of sodium chloride solutions. It is the technology used to produce chlorine and sodium hydroxide, which are commodity chemicals required by industry. 35 million tons of chlorine were prepared by this process in 1987. Industrial scale production began in 1892.
Pickled pigs’ feet is a type of pork associated with Cuisine of the Southern United States, Mexican, Chinese, and Scandinavian cuisine.
Saline water is water that contains a high concentration of dissolved salts. The salt concentration is usually expressed in parts per thousand or parts per million (ppm). The United States Geological Survey classifies saline water in three salinity categories. Salt concentration in slightly saline water is around 1,000 to 3,000 ppm (0.1–0.3%), in moderately saline water 3,000 to 10,000 ppm (0.3–1%) and in highly saline water 10,000 to 35,000 ppm (1–3.5%). Seawater has a salinity of roughly 35,000 ppm, equivalent to 35 grams of salt per one liter of water. The saturation level is dependent on the temperature of the water. At 20 °C one liter of water can dissolve about 357 grams of salt, a concentration of 26.3%. At boiling (100 °C) the amount that can be dissolved in one liter of water increases to about 391 grams, a concentration of 28.1%.
Bad Reichenhall is a spa town, and administrative center of the Berchtesgadener Land district in Upper Bavaria, Germany. It is located near Salzburg in a basin encircled by the Chiemgau Alps. Together with other alpine towns Bad Reichenhall engages in the Alpine Town of the Year Association for the implementation of the Alpine Convention to achieve sustainable development in the alpine arc. Bad Reichenhall was awarded Alpine Town of the Year 2001.
A saltern is an area or installation for making salt. Salterns include modern salt-making works, as well as hypersaline waters that usually contain high concentrations of halophilic microorganisms, primarily haloarchaea but also other halophiles including algae and bacteria.
Sedimentary exhalative deposits are ore deposits which are interpreted to have been formed by release of ore-bearing hydrothermal fluids into a water reservoir, resulting in the precipitation of stratiform ore.
Congelation ice is ice that forms on the bottom of an established ice cover.
In petrophysics, Archie's law relates the in-situ electrical conductivity of a sedimentary rock to its porosity and brine saturation:
In hydrogeology, groundwater flow is defined as the "...part of streamflow that has infiltrated the ground, has entered the phreatic zone, and has been discharged into a stream channel, or springs and seepage water." It is governed by the groundwater flow equation. Groundwater is water that is found underground in cracks and spaces in the soil, sand and rocks. An area where water fills these spaces is called a phreatic zone or saturated zone. Groundwater is stored in and moves slowly through the layers of soil, sand and rocks called aquifers. The rate of groundwater flow depends on the permeability and the hydraulic head.
Bittern is a bitter-tasting solution that remains after precipitation of halite from brines and/or seawater. It is rich in magnesium chlorides, sulfates, bromides, iodides, and other chemicals present in the original waters.
This article presents the industrial and laboratory methods to prepare elemental chlorine.
Artemia salina is a species of brine shrimp – aquatic crustaceans that are more closely related to Triops and cladocerans than to true shrimp. It is a very old species that does not appear to have changed in 100 million years.
Hydrohalite is a mineral that occurs in saturated halite brines at cold temperatures (−5 °C). It was first described in 1847 in Salzburg, Austria.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
