fogbound Posted March 15, 2015 Report Share Posted March 15, 2015 Assume that I start with 1 liter of the purest water possible, salt with zero impurities, and a controlled environment with regard to temperature, humidity and barometric pressure. If I add salt to the water until it will no longer dissolve, I end up with what folks in food processing call a 100% brine solution. My question is, if I start adding water to this solution, will the decrease in salinity be linear? In other words, will adding another liter of water result in a 50% brine, or adding 4 liters a 20% brine? Quote Link to comment Share on other sites More sharing options...
sanctus Posted March 16, 2015 Report Share Posted March 16, 2015 Judging by this table: http://www.thecheesemaker.com/content/brine_calculator.pdf I would say yes, if you have a saturated brine (last entry at 100) you have 26.398% of salt in the brine if you double the water then you would have 26.398%/2=13.199% of salt which is up to a rounding factor the entry at 50 salometer (13.198%) fogbound 1 Quote Link to comment Share on other sites More sharing options...
fogbound Posted March 16, 2015 Author Report Share Posted March 16, 2015 Judging by this table: http://www.thecheesemaker.com/content/brine_calculator.pdf I would say yes, if you have a saturated brine (last entry at 100) you have 26.398% of salt in the brine if you double the water then you would have 26.398%/2=13.199% of salt which is up to a rounding factor the entry at 50 salometer (13.198%)Thanks SanctusWhile this question wasn’t of earth-shaking importance, your answer means that I won’t have to buy a salometer and then find a place to keep it. sanctus 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.