Brine is a solution of salt (usually sodium chloride) in water. In different contexts, brine may refer to salt solutions ranging from about 3.5% (a typical concentration of seawater, or the lower end of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Other levels of concentration are called in different names:
Water salinity based on dissolved salts
| Fresh water | Brackish water | Saline water | Brine |
|---|---|---|---|
| < 0.05% | 0.05–3% | 3–5% | > 5% |
Brine Water is a solution that has a high concentration of sodium chloride. Brine occurs naturally in salt lakes or as seawater because it is a common source of common salt like chlorides and sulfates of potassium and magnesium. Oilfield brine is determined by a variety of physical and chemical processes. These processes include evaporation, dilution, membrane filtration, precipitation, and alteration of minerals. Besides, redox reactions within the fluid can also affect the chemistry of Brine Water.
Beningson explains Brine Water
Generally a water-based solution which contains inorganic salts is referred to as Brine Water. Brine is usually produced along with oil. Oilfield brine can be accomplished by evaporation in surface pits or by injecting saltwater formation. It is used as a preservative in pickles and meat packaging. Brine Water has a property of heat transfer media due to vapor absorption agents and thus can be used to cool steel. It can also be used in cooling systems in refrigerators and air conditioners. However, Water Brine is costly and corrosive in nature.