International watersThe terms international waters or transboundary waters apply where any of the following types of bodies of water (or their drainage basins) transcend international boundaries: oceans, large marine ecosystems, enclosed or semi-enclosed regional seas and estuaries, rivers, lakes, groundwater systems (aquifers), and wetlands. "International waters" is not a defined term in international law. It is an informal term, which sometimes refers to waters beyond the "territorial sea" of any country.
Brackish waterBrackish water, sometimes termed brack water, is water occurring in a natural environment that has more salinity than freshwater, but not as much as seawater. It may result from mixing seawater (salt water) and fresh water together, as in estuaries, or it may occur in brackish fossil aquifers. The word comes from the Middle Dutch root brak. Certain human activities can produce brackish water, in particular civil engineering projects such as dikes and the flooding of coastal marshland to produce brackish water pools for freshwater prawn farming.
Discharge (hydrology)In hydrology, discharge is the volumetric flow rate (in m3/h or ft3/h) of water transported through a given cross-sectional area. It includes any suspended solids (e.g. sediment), dissolved chemicals (e.g. CaCO3(aq)), or biologic material (e.g. diatoms) in addition to the water itself. Terms may vary between disciplines. For example, a fluvial hydrologist studying natural river systems may define discharge as streamflow, whereas an engineer operating a reservoir system may equate it with outflow, contrasted with inflow.
SaltIn common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially at table in ground form in dispensers, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food.
