Design brines for labs, food, and process lines. Choose salts, set volume, and compare scenarios. See composition instantly, then download tables in seconds easily.
Use these example rows to validate workflow and exports.
| Scenario | Volume (L) | Salt lines | Expected use |
|---|---|---|---|
| Seawater-like brine | 1.0 | NaCl 35 g/L; MgCl2 3.5 g/L; CaCl2 1.5 g/L | Bench testing and calibration checks |
| Pickling brine | 2.0 | NaCl 8 wt%; NaHCO3 0.2 wt% | Food process setpoints and QA |
| High-chloride process brine | 5.0 | CaCl2 1.2 mol/L; NaCl 50 g/L | Corrosion screening and heat transfer |
This tool assumes complete dissociation and ideal mixing. For precise activity, add lab measurements and Pitzer-based modeling.
Brines are multi‑ion solutions where small dosing changes shift reactivity and corrosion. A 10 g/L increase in NaCl raises chloride by about 0.171 mol/L. That change can alter pitting risk, electrode potentials, and solubility limits. In lab formulation, consistent ion ratios improve reproducibility for buffers, extractions, and precipitation tests. In processing, reporting TDS, ionic strength, and charge balance keeps batches comparable across sites and seasons.
This page converts common recipe units into grams, moles, and ion molarity. It reports TDS in g/L from total salt mass divided by volume. It also calculates meq/L using molarity × |charge| × 1000, which aligns with water‑chemistry reporting. For planning mixes, the ion table helps you match targets such as 0.50 mol/L Cl− or 5,000 mg/L as CaCO3 equivalents.
Ionic strength summarizes electrostatic effects using I = 0.5 Σ(ci zi²). Divalent ions contribute four times more than monovalent ions at equal molarity. For example, 0.05 mol/L Ca2+ adds 0.10 mol/L to ionic strength, while 0.05 mol/L Na+ adds 0.025 mol/L. Osmolarity here is the sum of ion molarities under complete dissociation, useful for approximate osmotic pressure comparisons and membrane screening.
Charge balance compares total cation and anion equivalents. Ideally, cation meq/L and anion meq/L match within a few percent for a well‑specified recipe. Large errors often indicate a missing counter‑ion, a unit mistake, or an unrealistic wt% assumption. Use the error metric (C−A)/(C+A) × 100 to flag inputs before running experiments or documenting certificates of analysis.
Use the calculator when translating formulations between mass‑based recipes and molar targets. It supports food brines, synthetic seawater, and high‑chloride process fluids. After calculation, export CSV for spreadsheets and trend charts, or export PDF for batch records and QA sign‑off. Keep the example table as a regression test: if outputs change, review molar masses, units, and dissociation rules. For tighter work, verify density and hydrate states against specifications always.
TDS is total dissolved salts per liter. It is computed as total salt mass divided by solution volume. It helps compare recipes quickly across different batch sizes.
Salinity wt% assumes density near 1.0 kg/L and treats dissolved salts as added mass. Real brines can be denser, so wt% should be confirmed with a hydrometer or density meter.
Inputs use anhydrous molar masses. If your salt is a hydrate, adjust the amount or add a custom molar mass in code. Hydrates change moles delivered per gram.
Ionic strength estimates electrostatic interactions. Higher values generally reduce activity coefficients and shift equilibria. Use it for screening and comparison, not as a replacement for activity‑based models.
For a defined recipe, aim for near zero. Errors above about 5% suggest missing ions, incorrect units, or an invalid assumption. Review each line and rerun.
Exports are enabled only after a successful calculation. Enter volume and at least one valid salt line, submit, then use the CSV or PDF buttons to download the tables.
Important Note: All the Calculators listed in this site are for educational purpose only and we do not guarentee the accuracy of results. Please do consult with other sources as well.