Brine Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, and may pose an environmental risk due to its corrosive and toxic effects, so it requires wastewater treatment for proper disposal. Saline water with relatively high concentration of salt (usually sodium chloride) occurs naturally on Earth's surface (salt lakes), crust, and within brine pools on ocean bottom. Numerous processes exist which can produce brines in nature. Modification of seawater via evaporation results in
Aquaculture of brine shrimp briny (salt) water (>5‰), the eggs hatch within a few hours. The nauplii, or larvae, are less than 0.4 mm in length when they first hatch. Brine shrimp have a biological life cycle of one year. Since no artificial feed formulation is yet available to completely substitute for brine shrimp, feeding live prey to young fish and crustacean larvae still remains essential in commercial hatchery operation. The nutritional properties of newly hatched brine shrimp are high in lipids and unsaturated fatty acids (but low in calcium). Dried brine shrimp nauplii contain 37%–71% protein, 12%–30% lipid, 11%–23% carbohydrate, and 4%–21% ash.