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
Pickling salt Pickling salt Pickling salt is a salt that is used mainly for canning and manufacturing pickles. It is sodium chloride, as is table salt, but unlike most brands of table salt, it does not contain iodine or any anti caking products added. A widely circulated legend suggested that iodisation caused the brine of pickles to change color. This is false; however, some anti-caking agents are known to collect at the bottom of the jars, a minor aesthetic issue. Pickling salt is very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing