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Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours. Pat the inside and outside dry ...
Learn how to brine a turkey using a wet brine or a dry brine. Brining prevents meat from drying out, creating a juicier, more flavorful Thanksgiving turkey. The post How to Brine a Turkey appeared ...
Wild brine streams, occurring from the natural solution of rock salt by groundwater, can come to the surface as natural brine springs or can be pumped up to the surface at well, shafts or boreholes. Artificial brine is obtained through solution mining of rock salt with freshwater and is known as 'controlled brine pumping'.
The salt solution is continuously fed to the anode compartment and flows through the diaphragm to the cathode compartment, where the caustic alkali is produced and the brine is partially depleted. As a result, diaphragm methods produce alkali that is quite dilute (about 12%) and of lower purity than do mercury cell methods.
A diluted caustic brine leaves the cell. The caustic soda must usually be concentrated to 50% and the salt removed. This is done using an evaporative process with about three tonnes of steam per tonne of caustic soda. The salt separated from the caustic brine can be used to saturate diluted brine.
Note that, in a basic solution, NaHCO 3 is less water-soluble than sodium chloride. The ammonia (NH 3) buffers the solution at a basic (high) pH; without the ammonia, a hydrochloric acid byproduct would render the solution acidic, and arrest the precipitation. Here, NH 3 along with ammoniacal brine acts as a mother liquor.