Salinity
saltiness or amount of salt dissolved in a body of water
Salinity () is the saltiness or amount of salt dissolved in a body of water, called saline water (see also soil salinity). It is usually measured in g/L or g/kg (grams of salt per liter/kilogram of water; the latter is dimensionless and equal to ‰).
Salinity is an important factor in determining many aspects of the chemistry of natural waters and of biological processes within it, and is a thermodynamic state variable that, along with temperature and pressure, governs physical characteristics like the density and heat capacity of the water. These in turn are important for understanding ocean currents and heat exchange with the atmosphere.
A contour line of constant salinity is called an isohaline, or sometimes isohale.
Definitions
Salinity in rivers, lakes, and the ocean is conceptually simple, but technically challenging to define and measure precisely. Conceptually the salinity is the quantity of dissolved salt content of the water. Salts are compounds like sodium chloride, magnesium sulfate, potassium nitrate, and sodium bicarbonate which dissolve into ions. The concentration of dissolved chloride ions is sometimes referred to as chlorinity. Operationally, dissolved matter is defined as that which can pass through a very fine filter (historically a filter with a pore size of 0.45 μm, but later usually 0.2 μm).
“Salinity” enters the record as saltiness or amount of salt dissolved in a body of water. Crown Archives preserves that source wording while asking what Salinity, saltiness and amount can confirm, complicate or overturn.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Aug 11, 2026. The linked authority identifier is Q179615. The Library of Congress control number is sh85116792. 1 of 1 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank.
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This entry incorporates text from “Salinity” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.