Bittern (salt)

Bittern is a byproduct of the process of evaporation in the production of salt. It is a concentrated solution of those salts that remain after the crystallization of salt, typically sodium chloride. Bittern is rich in magnesium chloride, potassium chloride, and other minerals.

History

The use of bittern dates back to ancient times. It was used in traditional Chinese medicine and in the production of tofu. In modern times, it is used in a variety of applications, including the production of magnesium and other chemicals, as well as in the food industry.

Production

Bittern is produced during the evaporation of brine in the production of salt. As the brine evaporates, sodium chloride crystallizes first, leaving a solution rich in other salts. This solution is known as bittern.

Uses

Bittern has a variety of uses. It is used in the production of magnesium and other chemicals. In the food industry, it is used as a coagulant in the production of tofu. It is also used in the production of nigari, a type of Japanese seasoning.

Environmental Impact

The disposal of bittern can have significant environmental impacts. It is often discharged into the sea, which can lead to increased salinity and other environmental problems. However, there are also efforts to find sustainable uses for bittern, such as the production of magnesium and other valuable chemicals.

See Also

• Salt
• Evaporation
• Brine
• Nigari