brine

Noun
  1. Water containing salts (synset 115033414)
    "the water in the ocean is all saltwater"
    is a type of: h2o, water - binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent
    subtypes: red tide - seawater that is discolored by large numbers of certain dinoflagellates that produce saxitoxin
    substance holonym:
    • atomic number 35, br, bromine - a nonmetallic heavy volatile corrosive dark brown liquid element belonging to the halogens; found in sea water
    • atomic number 53, i, iodin, iodine - a nonmetallic element belonging to the halogens; used especially in medicine and photography and in dyes; occurs naturally only in combination in small quantities (as in sea water or rocks)
    • atomic number 19, k, potassium - a light soft silver-white metallic element of the alkali metal group; oxidizes rapidly in air and reacts violently with water; is abundant in nature in combined forms occurring in sea water and in carnallite and kainite and sylvite
    • atomic number 11, na, sodium - a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt)
    • common salt, sodium chloride - a white crystalline solid consisting mainly of sodium chloride (NaCl)
    • calcium chloride - a deliquescent salt; used in de-icing and as a drying agent
    • evaporite - the sediment that is left after the evaporation of seawater
    same as: saltwater, seawater
  2. A strong solution of salt and water used for pickling (synset 107953443)
    is a type of: solution - a homogeneous mixture of two or more substances; frequently (but not necessarily) a liquid solution
Verb
  1. Soak in brine (synset 200216987)
    referred to in: cookery, cooking, preparation - the act of preparing something (as food) by the application of heat
    is a type of: douse, dowse, drench, soak, sop, souse - cover with liquid; pour liquid onto

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