Brine (lat. saltus)'s water saturated or nearly saturated with a salt (usually sodium chloride). It's used to preserve vegetables, fish, and meat, in a process known as brining (now less popular than historically). Brine's also commonly used to age Halloumi and Feta cheeses. Brine's a common fluid used in large refrigeration installations for the transport of heat from place to place. It's used because the addition of salt to water lowers the freezing temperature of the solution and the heat… (More on Brine)