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Aerators cause the dissolution of gas in the liquid by injecting bubbles. Bubbles are used by chemical and metallurgic engineer in processes such as distillation, absorption, flotation and spray drying. The complex processes involved often require consideration for mass and heat transfer and are modeled using fluid dynamics. [3]
Forms of matter that are not composed of molecules and are organized by different forces can also be considered different states of matter. Superfluids (like Fermionic condensate) and the quark–gluon plasma are examples. In a chemical equation, the state of matter of the chemicals may be shown as (s) for solid, (l) for liquid, and (g) for gas.
Hexatic state, a state of matter that is between the solid and the isotropic liquid phases in two dimensional systems of particles. Ferroics; Ferroelastic state, a phenomenon in which a material may exhibit a spontaneous strain. Photon molecule: Photons which are connected with each other, attracted by apparent mass while mediating energy transfer.
While a Mentos candy contains millions of cavities, it is likely that only about 100,000 cavities actively nucleate bubbles on any single Mentos candy placed in a carbonated beverage. [20] [26] Pre-existing bubbles provide a way for the reaction to occur without requiring bubbles to form within the liquid itself (homogeneous nucleation).
Candy varieties are influenced by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. [1] Simple sugar or sucrose is turned into candy by dissolving it in water, concentrating this solution through cooking and allowing the mass either to form a mutable solid or to recrystallize. [1]
A cloudburst is an extreme form of production of liquid water from a supersaturated mixture of air and water vapour in the atmosphere. Supersaturation in the vapour phase is related to the surface tension of liquids through the Kelvin equation, the Gibbs–Thomson effect and the Poynting effect. [9]
As described by a 1980 patent, the candy is made by dissolving sugars in water and is evaporated at 320 °F (160 °C) until the water content is 3% by mass. [10] The water and sugar mixture is then cooled to 280 °F (138 °C), and while being intensely stirred, it is pressurized with carbon dioxide at 730 pounds per square inch [psi] (50 atm). [10]
The solubility of a specific solute in a specific solvent is generally expressed as the concentration of a saturated solution of the two. [1] Any of the several ways of expressing concentration of solutions can be used, such as the mass, volume, or amount in moles of the solute for a specific mass, volume, or mole amount of the solvent or of the solution.