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Equilibrium brine calculator: volume from weight · case 02

20 g of salt reads as 120 teaspoons.

Member previewVariant 2 · 3 implementations · 8 checks per implementation

Case contract

Salt grams = total*pct/100 where total = meat+water for "wet" and meat only for "dry". Salt densities per tsp: table 6 g, morton kosher 4.8 g, diamond kosher 2.8 g. Return salt_g half-up to 0.1 (float), tsp half-up to 0.25 (float), and sodium_mg_per_100g = half-up of salt_g*393 per 100 g of total at equilibrium.

Why this case matters

Equilibrium brining sets salt as a percentage of meat plus water and converts between salt brands.

One recorded failure

Sample boundary fixture

This sample comes from the broken implementation of a controlled reproducer.

Boundary fixture	Actual	Expected	Outcome
dry brine ignores water	`{"salt_g": 15.0, "sodium_mg_per_100g": 393, "tsp": 42.0}`	`{"salt_g": 15.0, "sodium_mg_per_100g": 393, "tsp": 5.25}`	Failed

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