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Convection is often categorised or described by the main effect causing the convective flow; for example, thermal convection. Convection cannot take place in most solids because neither bulk current flows nor significant diffusion of matter can take place. Granular convection is a similar phenomenon in granular material instead of fluids.
Familiar examples are the upward flow of air due to a fire or hot object and the circulation of water in a pot that is heated from below. Forced convection: when a fluid is forced to flow over the surface by an internal source such as fans, by stirring, and pumps, creating an artificially induced convection current. [3]
Convection is the heat transfer by the macroscopic movement of a fluid. This type of transfer takes place in a forced-air furnace and in weather systems, for example. Heat transfer by radiation occurs when microwaves, infrared radiation, visible light, or another form of electromagnetic radiation is emitted or absorbed. An obvious example is ...
Free, or natural, convection occurs when bulk fluid motions (streams and currents) are caused by buoyancy forces that result from density variations due to variations of temperature in the fluid. Forced convection is a term used when the streams and currents in the fluid are induced by external means—such as fans, stirrers, and pumps ...
Convection is caused by yeast releasing CO2. In fluid dynamics, a convection cell is the phenomenon that occurs when density differences exist within a body of liquid or gas. These density differences result in rising and/or falling convection currents, which are the key characteristics of a convection cell. When a volume of fluid is heated, it ...
ab-polar current Any air current moving away from either the North Pole or the South Pole. advection The horizontal transport of some property of the atmosphere or ocean, such as thermal energy, humidity, or salinity. In the context of meteorology, the related term convection generally refers to vertical transport. actinoform. Also actiniform.
Cooking With Convection Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in conventional ovens. Plus the temperature can be set lower, at about 25 ...
These currents create further magnetic field due to Ampere's law. With the fluid motion, the currents are carried in a way that the magnetic field gets stronger (as long as () is negative [19]). Thus a "seed" magnetic field can get stronger and stronger until it reaches some value that is related to existing non-magnetic forces.