Optimize Brine Performance for Temperature and Corrosiveness

are about the same thing it's not exact but it's pretty close um we have had puddles in our parking lots that have not refrozen at as cold as -30 with that additive in our brine so you can work to extremely low temperatures and keep in mind straight white rock salt really really stops working around 10 or 15 degrees it just doesn't even function after that point so basically at any temperature that your formula will work as a solid it will also work as a brine solution CU all you're doing is creating the chemical reaction so whatever you're using down to -30° C now just add some water on to it turn it into a brine use less of it to create the Brine and you'll have the same functionality correct or correct that is correct absolutely correct okay last question because we did cover two of them stand care to show your formula and how you mix your Brine and there isn't really a formula but there is a certain solinity that you've got to hit because it's very weird how it goes from being effective to doing the reverse by adding too much when you make it too thick well you take it away Jordan you're the expert on this yeah so I mean really when we're making brine we're just making salt water but you're right Stan it's extremely important that we mix that salt water to What's called the TIC point so the TIC point is the lowest possible freeze point um which is also the highest possible energy that you can store in salt brine and that's 23.3% which is 2.28 lounds of salt per gallon of water now you might think if 23.3% is good then 25% is probably better but it's actually the opposite so if you look at a curve I don't have a graph on me obviously but if you look at a curve curve of the freeze point so water freezes at 32° as you add salt it gradually goes down till you hit -6° Fahrenheit which is the freeze point of 23.3% brine so that's a gradual curve down once you get over 23.3% that freeze point spikes up and if you get back up to 26 1 12% salt brine it now freezes at 32° just like water and the reason for that is because we're overpacking oversaturating the energy molecules and they don't have they don't have room to bounce around and create that energy in that formula and that's why if you oversaturate your brine it will actually freeze at the same temperature as water so staying um I I typically recommend I mean obviously if we can get right to 23.3% that's ideal um our vsi equipment does that for you it it literally tells you exactly what you're mixed to um…