brine shrimp

Brine shrimp (Artemia salina)

Any of several small crustaceans (genus Artemia) inhabiting brine pools and other highly salty inland waters throughout the world. A. salina, which occurs in vast numbers in Great Salt Lake, Utah, is commercially important. Young brine shrimp hatched there from dried eggs are used widely as food for fish and other small animals in aquariums. Up to 0.6 in. (15 mm) long, the brine shrimp's body has a distinguishable head and a slender abdomen. It normally swims upside down, and it feeds primarily on green algae, which it filters from the water with its legs.

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Brine (lat. saltus) is water saturated or nearly saturated with salt (NaCl).

It is used (now less popular than historically) to preserve vegetables, fish, and meat, in a process known as brining. Brine is also commonly used to age Halloumi and Feta cheeses.

Brine is a common fluid used in the transport of heat from place to place. It is used because the addition of salt to water lowers the freezing temperature of the solution and the heat transport efficiency can be greatly enhanced for the comparatively low cost of the material. At a concentration of 23.3%, the freezing point of the solution is lowered to -21°C (252.15 K, -6°F).

At 15.5 °C (288.65 K, 60 °F) saturated brine is 26.4% salt by weight (100 degree SAL). At 0 °C (273.15 K, 32 °F) brine can only hold 26.3% salt.

Water salinity based on dissolved salts in parts per thousand (ppt)
Fresh water Brackish water Saline water Brine
< 0.5 0.5 - 35 35 - 50 > 50

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