Why brackish be burning if put on a cut? ...
Answers: From an article on Why salt stings wounds:
"The rationale that salt stings a cut is that as the brackish dissolves, it causes the fluid surrounding tattered tissues to become extremely hypertonic (which means that the concentration of brackish and other electrolytes is higher than it is within normal body fluids).
Pain-sensing neurons enjoy receptors on them that respond to a variety of stimuli. For example, in that is a specific receptor that responds vigorously to capsaicin, which is the substance that give jalape~no and habanero peppers their see. So, quite literally, when you are tally hot pepper to food, you are (carefully, I hope!) inducing the sensation of pain to complement the other flavors of the feast.
More recently identified is a receptor that responds to change in electrolyte concentration¡ªsuch as the revision that a large amount of saline induces. Thus, putting salt on a wound stimulates pain-sensing neurons within much the same course hot pepper does.
When tissue is damaged, abundant pain receptors become sensitized¡ªthat is, they want a much lower level of stimulation to respond than they typically would. (For example, after you have burned your mouth, try intake some spicy food that you could normally handle¡ªouch!) Salt may afterwards compound the pain by further risky injured tissues and making them more sensitive in broad."
Good question. It burns for impossible to tell apart reason it burns if you put alcohol on a cut. By the passageway, what's this got to do next to garden and landscape?