• In a refrigeration system, a liquid used as a heat transfer agent that remains a liquid and has a flashpoint above 150°. The liquid is usually a salt solution.


  • A solution of salt in water used to preserve food. Preservation occurs by diffusion of salt from the brine into the food and of water from the food into the brine. On a small scale this can make the brine too dilute. Brines should be between 80 and 100 per cent saturation i.e. between 290 and 360g of salt per litre of water. Eggs and potatoes will float in such a brine. However 200g of salt per litre of water is sufficient to inhibit bacterial growth.