sóság

Sóság, meaning "saltiness" in Hungarian, is the property of a substance that contains dissolved salts. In everyday use it describes the salt content of liquids, especially water, as well as the salt concentration in soils and foods. In science it is synonymous with salinity and is a key parameter in oceanography, hydrology, agriculture, and food science.

Salinity is the concentration of dissolved salts, usually expressed as parts per thousand (ppt) or practical salinity units (PSU). Freshwater typically has less than 0.5 ppt, while seawater is about 35 ppt. Measurement methods include electrical conductivity, refractometry, and chemical analyses that quantify ions such as sodium, chloride, sulfate, and magnesium.

Natural waters: the oceans are the most saline large environment; rivers and lakes vary with geology and human impact. Soils can accumulate salts via irrigation, drainage, or capillary rise, affecting plant growth and soil structure. High sóság can cause osmotic stress, reducing crop yields; deserts and salt flats host organisms adapted to high salt.

Food and taste: sóság influences flavor and preservation. Different cuisines seek varying degrees of saltiness for aroma, texture, and safety. Food processing often targets stable salt levels for safety and sensory balance.

Management and research: monitoring sóság informs water management, desalination, irrigation strategy, and soil reclamation. Factors such as climate, geology, and human activity influence salinity patterns, making it a common subject of environmental monitoring and planning.