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Artículos de revistas sobre el tema "Brine"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Liu, Chenglin, Tim K. Lowenstein, Anjian Wang, Chunmiao Zheng, and Jianguo Yu. "Brine: Genesis and Sustainable Resource Recovery Worldwide." Annual Review of Environment and Resources 48, no. 1 (2023): 371–94. http://dx.doi.org/10.1146/annurev-environ-112621-094745.

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Brine contains cations such as K+, Ca2+, Na+, Mg2+, Li+, B3+, Rb2+, and Cs2+, as well as anions such as SO42−, Cl−, HCO3−, CO32−, NO3−, Br−, and I−, which are valuable elements. Brines are widely distributed in salt lakes in the world's three enormous plateaus and beyond and are classified into three types: sulfate-, chloride-, and carbonate-type brines. Sulfate-type brine forms in salt lakes, whereas carbonate-type brine results from magmatic and hydrothermal activity. Chloride-type brine forms in deep basins due to the reduction and transformation of buried brine. Li in brine plays a critica

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2

Chen, Bo, Ying Yu, Qiao Su, et al. "The Study on the Genesis of Underground Brine in Laizhou Bay Based on Hydrochemical Data." Water 15, no. 21 (2023): 3788. http://dx.doi.org/10.3390/w15213788.

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The Laizhou Bay area contains a large amount of Quaternary brine resources, which have been gradually depleted by long-term high-intensity mining. The local brine genesis is still controversial, and the dominant theory of the evaporation of brine formation limits the exploration of brine resources to the land area, while the confirmation of freezing brine formation would greatly expand the brine storage range. In this research paper, the genesis of underground brines was analyzed based on the major ion concentrations of 62 samples of underground brines at different depths at 24 stations along

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3

Ajayi, Toluwaleke. "Investigation of PH effect in a mixture of basalt and iron on co2 sequestration in synthetic brines." International Journal of Advanced Geosciences 7, no. 2 (2019): 112. http://dx.doi.org/10.14419/ijag.v7i2.29132.

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CO2 sequestration in deep saline aquifers is a critical component of long-term storage options. It is suggested that the precipitation of mineral carbonates is mostly dependent on brine pH and is favoured above a basic pH of 9.0. However, brine pH will drop to acidic values once CO2 is injected into the brine. Therefore, there is a need to raise brine pH and maintain it stable. Synthetic brines were used here instead of natural brines because of the difficulty in obtaining and storing natural brines. Therefore, experiments were conducted to prepare a series of synthetic brines and to compare t

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4

Burnett, David. "Brine Management: Produced Water and Frac Flowback Brine." Journal of Petroleum Technology 63, no. 10 (2011): 46–48. http://dx.doi.org/10.2118/1011-0046-jpt.

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5

Joye, S. B., I. R. MacDonald, J. P. Montoya, and M. Peccini. "Geophysical and geochemical signatures of Gulf of Mexico seafloor brines." Biogeosciences Discussions 2, no. 3 (2005): 637–71. http://dx.doi.org/10.5194/bgd-2-637-2005.

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Abstract. Geophysical, temperature, and discrete depth-stratified geochemical data illustrate differences between an actively venting mud volcano and a relatively quiescent brine pool in the Gulf of Mexico along the continental slope. Geophysical data, including laser-line scan mosaics and sub-bottom profiles, document the dynamic nature of both environments. Temperature profiles, obtained by lowering a CTD into the brine fluid, show that the venting brine was at least 10°C warmer than the bottom water. At the brine pool, two thermoclines were observed, one directly below the brine-seawater in

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6

Joye, S. B., I. R. MacDonald, J. P. Montoya, and M. Peccini. "Geophysical and geochemical signatures of Gulf of Mexico seafloor brines." Biogeosciences 2, no. 3 (2005): 295–309. http://dx.doi.org/10.5194/bg-2-295-2005.

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Abstract. Geophysical, temperature, and discrete depth-stratified geochemical data illustrate differences between an actively venting mud volcano and a relatively quiescent brine pool in the Gulf of Mexico along the continental slope. Geophysical data, including laser-line scan mosaics and sub-bottom profiles, document the dynamic nature of both environments. Temperature profiles, obtained by lowering a CTD into the brine fluid, show that the venting brine was at least 10°C warmer than the bottom water. At the brine pool, thermal stratification was observed and only small differences in strati

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7

Alwazeer, Duried, Menekşe Bulut, and Yasemin Çelebi. "Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles." Fermentation 8, no. 12 (2022): 741. http://dx.doi.org/10.3390/fermentation8120741.

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Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e., NWP and HRWP, respectively. The formation of BAs, i.e., aromatic amines (tyramine, 2-phenylethylamine), heterocyclic amines (histamine, tryptamine), and aliphatic di-amines (putrescine), was analyzed in both beet slices and brine of NWPs and HRWPs throughout the fermentation stages. Significant differences in redox value (Eh7) between NWP and HRWP

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8

Hwang, Chiu-Chu, Yi-Chen Lee, Chung-Yung Huang, Hsien-Feng Kung, Hung-Hui Cheng, and Yung-Hsiang Tsai. "Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish." Foods 9, no. 11 (2020): 1597. http://dx.doi.org/10.3390/foods9111597.

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In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (n = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine,

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9

Nasralla, Ramez A., and Hisham A. Nasr-El-Din. "Double-Layer Expansion: Is It a Primary Mechanism of Improved Oil Recovery by Low-Salinity Waterflooding?" SPE Reservoir Evaluation & Engineering 17, no. 01 (2014): 49–59. http://dx.doi.org/10.2118/154334-pa.

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Summary Literature review shows that improved oil recovery (IOR) by low-salinity waterflooding could be attributed to several mechanisms, such as sweep-efficiency improvement, interfacial-tension (IFT) reduction, multicomponent ionic exchange, and electrical-double-layer (EDL) expansion. Although these mechanisms might contribute to IOR by low-salinity water, they may not be the primary mechanism. Therefore, the main objective of this study is to investigate if the mechanism of EDL expansion could be the principal reason for IOR during low-salinity waterflooding. Low-salinity water results in

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10

Wang, Z., Z. He, and H. Li. "Mass transfer dynamics during brining of rabbit meat." World Rabbit Science 25, no. 4 (2017): 377. http://dx.doi.org/10.4995/wrs.2017.6687.

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As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brined for 24 h in 5 brine solutions (5, 10, 15, 20 and 25% NaCl [w/w]). Results indicated that mass transfer and kinetics parameters were significantly affected by the brine concentration during brining. When brine concentration increased, the total and water weight changes decreased, whereas the sodium

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11

Udoh, Tinuola, and Jan Vinogradov. "A Synergy between Controlled Salinity Brine and Biosurfactant Flooding for Improved Oil Recovery: An Experimental Investigation Based on Zeta Potential and Interfacial Tension Measurements." International Journal of Geophysics 2019 (July 4, 2019): 1–15. http://dx.doi.org/10.1155/2019/2495614.

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In this study, we have investigated the effects of brine and biosurfactant compositions on crude-oil-rock-brine interactions, interfacial tension, zeta potential, and oil recovery. The results of this study show that reduced brine salinity does not cause significant change in IFT. However, addition of biosurfactants to both high and low salinity brines resulted in IFT reduction. Also, experimental results suggest that the zeta potential of high salinity formation brine-rock interface is positive, but oil-brine interface was found to be negatively charged for all solutions used in the study. Wh

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12

Novak, Stephanie A., and Yoram Eckstein. "Hydrochemical Characterization of Brines and Identification of Brine Contamination in Aquifersa." Ground Water 26, no. 3 (1988): 317–24. http://dx.doi.org/10.1111/j.1745-6584.1988.tb00395.x.

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13

Merridew, Nancy. "Being of brine." Neurology 95, no. 23 (2020): 1059–60. http://dx.doi.org/10.1212/wnl.0000000000010956.

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14

TREMBLAY, JEAN-FRANÇOIS. "BRINE INTO GOLD." Chemical & Engineering News 88, no. 30 (2010): 22. http://dx.doi.org/10.1021/cen-v088n030.p022.

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15

Del Bene, J. V., Gerhard Jirka, and John Largier. "Ocean brine disposal." Desalination 97, no. 1-3 (1994): 365–72. http://dx.doi.org/10.1016/0011-9164(94)00100-6.

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16

Duran, Lena Ballone. "Investigating Brine Shrimp." Science Activities: Classroom Projects and Curriculum Ideas 40, no. 2 (2003): 30–34. http://dx.doi.org/10.1080/00368120309601119.

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17

Schmid, R. M. "Lake Torrens brine." Hydrobiologia 158, no. 1 (1988): 267–69. http://dx.doi.org/10.1007/bf00026284.

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18

Han, Eung-Soo, Moon-Sik Seok, Ji-Hyun Park, Jae-Sun Jo, and Ho-Jae Lee. "Quality Changes of Brine during Brine Salting of Highland Baechu." Food Engineering Progress 2, no. 2 (1998): 85–89. http://dx.doi.org/10.13050/foodengprog.1998.2.2.85.

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19

Price, Robert J., Edward F. Melvin, and Jon W. Bell. "Postmortem Changes in Blast, Brine and Brine-Coil Frozen Albacore." Journal of Aquatic Food Product Technology 1, no. 1 (1992): 67–84. http://dx.doi.org/10.1300/j030v01n01_08.

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20

Jia, Hu, Yao–Xi Hu, Shan–Jie Zhao, and Jin–Zhou Zhao. "The Feasibility for Potassium-Based Phosphate Brines To Serve as High-Density Solid-Free Well-Completion Fluids in High-Temperature/High-Pressure Formations." SPE Journal 24, no. 05 (2018): 2033–46. http://dx.doi.org/10.2118/194008-pa.

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Summary Many oil and gas resources in deep–sea environments worldwide are often located in high–temperature/high–pressure (HT/HP) and low–permeability reservoirs. The reservoir–pressure coefficient usually exceeds 1.6, with formation temperature greater than 180°C. Challenges are faced for well drilling and completion in these HT/HP reservoirs. A solid–free well–completion fluid with safety density greater than 1.8 g/cm3 and excellent thermal endurance is strongly needed in the industry. Because of high cost and/or corrosion and toxicity problems, the application of available solid–free well–c

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21

Bai, Hongkui, Tong Pan, Guang Han, Qishun Fan, Qing Miao, and Haiyi Bu. "Hydrochemical Characteristics and Genesis of Sand–Gravel Brine Deposits in the Mahai Basin of the Northern Qinghai–Tibetan Plateau." Water 16, no. 24 (2024): 3562. https://doi.org/10.3390/w16243562.

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The sand–gravel brine deposit in the Mahai Basin is a newly discovered large-scale potassium–bearing brine deposit. The potassium–bearing brine is primarily found at depths exceeding 150 m within the porous alluvial and fluvial sand–gravel reservoir of the Middle to Lower Pleistocene. This deposit is characterized by a relatively shallow water table, moderate–to–strong aquifer productivity, high salinity, and a KCl content that meets the conditions for exploitation, with the advantage of reduced salt crystallization during well mining, making it a potential reserve base for potash development.

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22

GARCÍA-GARCÍA, P., M. BRENES-BALBUENA, D. HORNERO-MÉNDEZ, A. GARCÍA-BORREGO, and A. GARRIDO-FERNÁNDEZ. "Content of Biogenic Amines in Table Olives." Journal of Food Protection 63, no. 1 (2000): 111–16. http://dx.doi.org/10.4315/0362-028x-63.1.111.

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Content of biogenic amines in flesh and brines of table olives was determined by high-pressure liquid chromatography analysis of their benzoyl derivatives. No biogenic amines were found in the flesh of fresh fruits at any stage of ripeness. Contents of biogenic amines in Spanish-style green or stored olives increased throughout the brining period but were always higher in the former. Putrescine was the amine found in the highest concentration. Small quantities of cadaverine were found in the samples taken after 3 months of brining. This compound and histamine, tyramine, and tryptamine were als

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23

Tang, Hui, Jin-Kui Ma, Lin Chen, et al. "GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions." Molecules 23, no. 12 (2018): 3155. http://dx.doi.org/10.3390/molecules23123155.

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This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile fla

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24

Zhang, Shiyao, Yue Xiao, Yongli Jiang, et al. "Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation." Foods 12, no. 1 (2022): 101. http://dx.doi.org/10.3390/foods12010101.

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The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71–3.92) and sugar (7.92–8.51 mg/g) than that using fresh brine (respective 3.79–3.96; 6.50–9.25 mg/g). Besides, chili peppers ferm

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25

Öztürk, Mustafa, and Büşra Gülşah Güncü. "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese." Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (2021): 650–54. http://dx.doi.org/10.24925/turjaf.v9i4.650-654.3764.

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Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the prote

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26

Sander, W., and H. J. Herbert. "NaC1 crystallization at the MgCl2/NaC1 solution boundary–a possible natural barrier to the transport of radionuclides." Mineralogical Magazine 49, no. 351 (1985): 265–70. http://dx.doi.org/10.1180/minmag.1985.049.351.13.

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AbstractConcentration, conductivity, temperature, and flow logs from sixteen brine-filled shafts in northern Germany have shown that the brines in all former potash salt mines exhibit a very sharp stratification into lower Mg-rich brine, an upper layer of Na-rich brine, and groundwater at the top. Laboratory experiments have shown that, at the MgCl2-brine/NaCl-brine boundary, both solutions become oversaturated with regard to NaCl, due to diffusion processes. NaCl therefore crystallizes from the solutions and forms a salt plug in the boundary region, which considerably reduces further diffusio

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27

Udoh, Tinuola Hannah, and Oyinkepreye David Orodu. "Synergetic Interfacial Tension Reduction Potential of Silica Nanoparticles and Enzyme." ABUAD Journal of Engineering Research and Development (AJERD) 6, no. 2 (2023): 10–16. http://dx.doi.org/10.53982/ajerd.2023.0602.02-j.

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The co-existence of multiphase fluids in the hydrocarbon reservoir rock pores plays a fundamental role in oil recovery processes because of the strong effect of interfacial forces that exist at the interface of these immiscible fluids. In this study, the effects of enzyme and silica nanoparticles on crude oil-brine interfacial tension were investigated under varied brine salinities and brine compositions. The results showed that the application of silica nanoparticles alone in brines of varied compositions and salinities does not significantly modify the crude oil-brine IFT. The use of enzyme

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28

Kumaresan, A., P. Krishna Kumar, J. Shanmugapriya, and Mahmoud Al Khazaleh. "Utilization Potential of Waste Bittern from Sea Brine, Subsoil Brine and Backwater Brine as Fertilizer for Amaranthus Tender." Materials Science Forum 1143 (December 26, 2024): 103–12. https://doi.org/10.4028/p-8grqmp.

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After common salt crystallizes in salt pans, bittern is obtained as a waste mother liquor. This investigation focused on extracting valuable chemicals from toxic and unavoidable waste, specifically bittern. Samples were collected from various sources including sea bittern, subsoil bittern, and backwater bittern. The goal was to recover by-products such as potassium chloride and glaserite using established procedures. An evaluation was conducted to determine both the amount and the level of excellence of the compounds that were retrieved. The test results clearly demonstrated that the potassium

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29

GAILUNAS, K. M., K. E. MATAK, R. R. BOYER, C. Z. ALVARADO, R. C. WILLIAMS, and S. S. SUMNER. "Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines." Journal of Food Protection 71, no. 3 (2008): 629–33. http://dx.doi.org/10.4315/0362-028x-71.3.629.

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Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after thermal processing when products are chilled in salt brines. The objective of this study was to evaluate UV radiation on the inactivation of Listeria monocytogenes and lactic acid bacteria in a model brine chiller system. Two concentrations of brine (7.9% [wt/wt] or 13.2% [wt/wt]) were inoculated with a ~6.0 log CFU/ml cocktail of L. monocytogenes or lactic acid bacteria and passed through a UV treatment system for 60 min. Three replications of e

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30

Cho, H., P. B. Shepson, L. A. Barrie, J. P. Cowin, and R. Zaveri. "NMR Investigation of the Quasi-Brine Layer in Ice/Brine Mixtures." Journal of Physical Chemistry B 106, no. 43 (2002): 11226–32. http://dx.doi.org/10.1021/jp020449+.

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31

Pales, AshleyR, ErinN Kinsey, Chunyan Li, et al. "Rheological Properties of Silica Nanoparticles in Brine and Brine-Surfactant Systems." Journal of Nanofluids 6, no. 5 (2017): 795–803. http://dx.doi.org/10.1166/jon.2017.1379.

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32

Totten, ClayW. "4765912 Geothermal brine clarifier process for removing solids from geothermal brine." Geothermics 18, no. 3 (1989): 478. http://dx.doi.org/10.1016/0375-6505(89)90075-8.

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33

Koefod, Scott. "Effect of Prewetting Brines and Mixing on Ice-Melting Rate of Salt at Cold Temperatures: New Tracer Dilution Method." Transportation Research Record: Journal of the Transportation Research Board 2613, no. 1 (2017): 71–78. http://dx.doi.org/10.3141/2613-09.

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A novel test method has been developed to measure the ice-melting rate of deicers. The ice-melting rates of prewetted salt were determined by measuring the change in the concentration of chloride (Cl−) or magnesium or calcium cations (Mg2+ or Ca2+, respectively) in the ice melt as tracers. The method is substantially more precise than the SHRP H205.1 standard and has the further advantage of measuring ice-melting and salt dissolution rates simultaneously. Brines were preequilibrated with ice at −19.3°C (−2.7°F) and blended with solid salt to determine the effect of different prewetting brines

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34

Song, Hyeyeon, Eun-woo Moon, and Ji-Hyoung Ha. "Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi." Foods 10, no. 8 (2021): 1935. http://dx.doi.org/10.3390/foods10081935.

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The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, wat

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35

Kuo, M. H., S. G. Moussa, and V. F. McNeill. "Modeling interfacial liquid layers on environmental ices." Atmospheric Chemistry and Physics 11, no. 18 (2011): 9971–82. http://dx.doi.org/10.5194/acp-11-9971-2011.

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Abstract. Interfacial layers on ice significantly influence air-ice chemical interactions. In solute-containing aqueous systems, a liquid brine may form upon freezing due to the exclusion of impurities from the ice crystal lattice coupled with freezing point depression in the concentrated brine. The brine may be segregated to the air-ice interface where it creates a surface layer, in micropockets, or at grain boundaries or triple junctions. We present a model for brines and their associated liquid layers in environmental ice systems that is valid over a wide range of temperatures and solute co

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36

Fauziah, Cut A., Ahmed Z. Al-Yaseri, R. Beloborodov, et al. "Carbon Dioxide/Brine, Nitrogen/Brine, and Oil/Brine Wettability of Montmorillonite, Illite, and Kaolinite at Elevated Pressure and Temperature." Energy & Fuels 33, no. 1 (2018): 441–48. http://dx.doi.org/10.1021/acs.energyfuels.8b02845.

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37

Koleini, Mohammad Mehdi, Mohammad Hasan Badizad, Zahra Kargozarfard, and Shahab Ayatollahi. "Interactions between Rock/Brine and Oil/Brine Interfaces within Thin Brine Film Wetting Carbonates: A Molecular Dynamics Simulation Study." Energy & Fuels 33, no. 9 (2019): 7983–92. http://dx.doi.org/10.1021/acs.energyfuels.9b00496.

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38

Bottomley, Dennis J., Ian D. Clark, Nicholas Battye, and Tom Kotzer. "Geochemical and isotopic evidence for a genetic link between Canadian Shield brines, dolomitization in the Western Canada Sedimentary Basin, and Devonian calcium-chloridic seawater." Canadian Journal of Earth Sciences 42, no. 11 (2005): 2059–71. http://dx.doi.org/10.1139/e05-075.

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Hypersaline brines of marine origin, deep within fractured crystalline rocks of the Canadian Shield, are characterized by calcium-chloride compositions with relatively low concentrations of magnesium and sulphate. Such chemistries among crustal fluids are very unusual, regardless of their origins, which makes it difficult to identify possible genetic associations between shield brines and other marine brines. Key conservative chemical and isotopic attributes of shield brines from the Yellowknife and Sudbury areas are similar, however, to those of fluid inclusions in sparry, late-stage hydrothe

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39

Shumway, Andrew O., David C. Catling, and Jonathan D. Toner. "Regolith Inhibits Salt and Ice Crystallization in Mg(ClO₄)₂ Brine, Implying More Persistent and Potentially Habitable Brines on Mars." Planetary Science Journal 4, no. 8 (2023): 143. http://dx.doi.org/10.3847/psj/ace891.

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Abstract On Mars, liquid water may form in regolith when perchlorate salts absorb water vapor and dissolve into brine, or when ice-salt mixtures reach their melting temperature and thaw. Brines created in this way can chemically react with minerals, alter the mechanical properties of regolith, mobilize salts in the soil, and potentially create habitable environments. Although Martian brines would exist in contact with regolith, few studies have investigated how regolith alters the formation and stability of brines at Mars-relevant conditions. To fill this gap, we studied magnesium perchlorate

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40

Geyer, Christopher, Andrew S. Elwood Madden, Andrew Rodriguez, Janice L. Bishop, Daniel Mason, and Megan Elwood Madden. "The Role of Sulfate in Cation Exchange Reactions: Applications to Clay–Brine Interactions on Mars." Planetary Science Journal 4, no. 3 (2023): 48. http://dx.doi.org/10.3847/psj/acba97.

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Abstract Phyllosilicates on Mars record a complex history of aqueous activity, including at Gale crater and Meridiani Planum, where stratigraphic differences in clay mineralogy have been recorded in outcrops that also contain calcium sulfate minerals. Thus, characterizing associations between phyllosilicates and calcium sulfates may provide constraints that are useful for constraining the geochemical environments that formed these outcrops. Previous studies have documented calcium sulfate precipitation as a result of clay–salt–atmospheric H2O interactions, but the compositions of brines throug

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41

Hershey, David R., and Stanley A. Rice. "Brine Shrimp "Bioassay" Problems." American Biology Teacher 66, no. 7 (2004): 474–75. http://dx.doi.org/10.2307/4451723.

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Hershey, David R. "Brine Shrimp “Bioassay” Problems." American Biology Teacher 66, no. 7 (2004): 474–75. http://dx.doi.org/10.1662/0002-7685(2004)066[0474:bsbp]2.0.co;2.

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Sarah, Quazi Sahely, Fatema Chowdhury Anny, and Mir Misbahuddin. "Brine shrimp lethality assay." Bangladesh Journal of Pharmacology 12, no. 2 (2017): 5. http://dx.doi.org/10.3329/bjp.v12i2.32796.

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<p>Brine shrimp lethality assay is an important tool for the preliminary cytotoxicity assay of plant extract and others based on the ability to kill a laboratory cultured larvae (nauplii). The nauplii were exposed to different concentrations of plant extract for 24 hours. The number of motile nauplii was calculated for the effectiveness of the extract. It is a simple, cost effective and requires small amount of test material.</p><p><strong>Video Clip of Methodology</strong>:</p><p>Brine Shrimp Lethality Assay: 4 min 9 sec <a href="https://www.youtub

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44

Ejeian, Mojtaba, Alexander Grant, Ho Kyong Shon, and Amir Razmjou. "Is lithium brine water?" Desalination 518 (December 2021): 115169. http://dx.doi.org/10.1016/j.desal.2021.115169.

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Dole, E. "Brine Bulb Technology ABSTRACT." Proceedings of the Water Environment Federation 2014, no. 7 (2014): 4259–60. http://dx.doi.org/10.2175/193864714815941847.

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Hanson, B. "Dissolving CO2 in Brine." Science 337, no. 6101 (2012): 1435. http://dx.doi.org/10.1126/science.337.6101.1435-c.

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Kirkwood, R. "Badger braves the brine." Veterinary Record 165, no. 4 (2009): 122. http://dx.doi.org/10.1136/vetrec.165.4.122-b.

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Reed, Alisz. "An Electrolysis of Brine." Scientific American 332, no. 6 (2025): 85. https://doi.org/10.1038/scientificamerican062025-3nhod2kc4zsedvwlstah79.

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Fatoba, Ojo O., Leslie F. Petrik, Wilson M. Gitari, and Emmanuel I. Iwuoha. "Fly ash-brine interactions: Removal of major and trace elements from brine." Journal of Environmental Science and Health, Part A 46, no. 14 (2011): 1648–66. http://dx.doi.org/10.1080/10934529.2011.623647.

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Xevgenos, D., A. Vidalis, K. Moustakas, D. Malamis, and M. Loizidou. "Sustainable management of brine effluent from desalination plants: the SOL-BRINE system." Desalination and Water Treatment 53, no. 12 (2014): 3151–60. http://dx.doi.org/10.1080/19443994.2014.933621.

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