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The US Occupational Safety and Health Administration recommends indoor air be maintained at 20–24.5 °C (68–76 °F) with a 20–60% relative humidity, [12] equivalent to a dew point of approximately 4.0 to 16.5 °C (39 to 62 °F) (by Simple Rule calculation below).
David R. Lide (ed), CRC Handbook of Chemistry and Physics, 84th Edition.CRC Press. Boca Raton, Florida, 2003; Section 6, Fluid Properties; Vapor Pressure Uncertainties of several degrees should generally be assumed.
In thermodynamics, the bubble point is the temperature (at a given pressure) where the first bubble of vapor is formed when heating a liquid consisting of two or more components. [ 1 ] [ 2 ] Given that vapor will probably have a different composition than the liquid, the bubble point (along with the dew point ) at different compositions are ...
Up to 99.63 °C (the boiling point of water at 0.1 MPa), at this pressure water exists as a liquid. Above that, it exists as water vapor. Note that the boiling point of 100.0 °C is at a pressure of 0.101325 MPa (1 atm), which is the average atmospheric pressure.
The boiling point of water is the temperature at which the saturated vapor pressure equals the ambient pressure. Water supercooled below its normal freezing point has a higher vapor pressure than that of ice at the same temperature and is, thus, unstable. Calculations of the (saturation) vapor pressure of water are commonly used in meteorology.
Dew point temperature (DPT) is the temperature at which a moist air sample at the same pressure would reach water vapor "saturation." At this point further removal of heat would result in water vapor condensing into liquid water fog or, if below freezing point, solid hoarfrost. The dew point temperature is measured easily and provides useful ...
The CCL is determined by plotting the dew point (100%RH) versus altitude and locating the intersection with the actual measured temperature sounding. It marks where the cloud base begins when air is heated from below to the convective temperature, without mechanical lift. [1]
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w .