Brine rejection that drains from the newly formed ice is replaced by a weak flow of relatively fresh water, from the liquid region below it. The new water partially freezes within the pores of the ice, increasing the solidity of the ice. As sea ice ages and thickens, the initial salinity of the ice decreases due to the rejection of brine over time [Fig. 2]. While the sea ice ages, desalinization occurs to such a degree that some multiyear ice has a salinity of less than 1 PSU. This occurs in three different ways: Brine rejection occurs in the sea ice packs
Salt industry in Syracuse, New York white wood logs" used for pipes." Before the construction of the Erie Canal, transportation was difficult. Oxen would travel through marshy land and haul out salt on stone-boats. The brine from the reservation was extremely saline and in 1743 one gallon of water could be boiled down to one pound (0.45 kg) of salt. The salinity of water has been measured since the 1800s with a tool called the salometer which shows the percent saturation of salt in brine. The average reading of brine processed during the 1800s at the Onondaga Salt Springs Reservation measured between 74 °S through 78