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in the condensation of the water-vapour of the air on the cold surface of a glass; in the capillarity of hair, wool, cotton, wood shavings, etc.; in the imbibition of water from the air by gelatine; in the deliquescence of common salt; in the absorption of water from the air by concentrated sulphuric acid; in the behaviour of quicklime". [4]
The Bennett acceptance ratio method (BAR) is an algorithm for estimating the difference in free energy between two systems (usually the systems will be simulated on the computer). It was suggested by Charles H. Bennett in 1976.
A SAP's ability to absorb water depends on the ionic concentration of the aqueous solution. In deionized and distilled water, a SAP may absorb 300 times its weight [ 4 ] (from 30 to 60 times its own volume) and can become up to 99.9% liquid, and when put into a 0.9% saline solution the absorbency drops to approximately 50 times its weight.
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
Searle's bar method (named after George Frederick Charles Searle) is an experimental procedure to measure thermal conductivity of material. A bar of material is being heated by steam on one side and the other side cooled down by water while the length of the bar is thermally insulated .
Although oral glucose gel is often recommended to diabetics, including by medical providers and organisations such as Diabetes UK, [3] its efficacy in treating hypoglycaemia has been questioned. A 1978 study demonstrated poor absorption through the oral mucosa, and concluded that such gels have therapeutic value only when swallowed by the patient.
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
The drying agent absorbs any aerosolized water and/or water vapor (reaction 3.). The mix of the drying agent and NaOH absorbs the CO 2 and any water that may have been produced as a result of the absorption of the NaOH (reaction 4.). [11] The reactions are: Reaction 3 - absorption of water NaHCO 3 (aq) + H 2 SO 4 (aq) → CO 2 (g) + H 2 O(l ...