Good Eats

[fogbound]

Assume that I start with 1 liter of the purest water possible, salt with zero impurities, and a controlled environment with regard to temperature, humidity and barometric pressure.

If I add salt to the water until it will no longer dissolve, I end up with what folks in food processing call a 100% brine solution.

My question is, if I start adding water to this solution, will the decrease in salinity be linear?

In other words, will adding another liter of water result in a 50% brine, or adding 4 liters a 20% brine?

 

[sanctus]

Judging by this table: http://www.thecheesemaker.com/content/brine_calculator.pdf I would say yes, if you have a saturated brine (last entry at 100) you have 26.398% of salt in the brine if you double the water then you would have 26.398%/2=13.199% of salt which is up to a rounding factor the entry at 50 salometer (13.198%)

[fogbound]

Judging by this table: http://www.thecheesemaker.com/content/brine_calculator.pdf I would say yes, if you have a saturated brine (last entry at 100) you have 26.398% of salt in the brine if you double the water then you would have 26.398%/2=13.199% of salt which is up to a rounding factor the entry at 50 salometer (13.198%)

Thanks Sanctus

While this question wasn’t of earth-shaking importance, your answer means that I won’t have to buy a salometer and then find a place to keep it.