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
Brine and fruit in a process known as pickling. Meat and fish are typically steeped in brine for shorter periods of time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period. Elemental chlorine can be produced by electrolysis of brine (NaCl solution). This process also produces sodium hydroxide (NaOH) and Hydrogen gas (H). The reaction equations are as follows: Brine is used as a secondary fluid in large refrigeration installations for the transport of thermal energy from place to place. Most commonly used brines are based on inexpensive calcium chloride and sodium chloride. It is