Search results
Results From The WOW.Com Content Network
Apart from the basic soil composition, which is constant at one location, soil thermal properties are strongly influenced by the soil volumetric water content, volume fraction of solids and volume fraction of air. Air is a poor thermal conductor and reduces the effectiveness of the solid and liquid phases to conduct heat.
The resistance to electrical flow that exists in the soil causes the formation of heat; resulting in an increase in temperature until the boiling point of water at depth is reached. After reaching this temperature, further energy input causes a phase change, forming steam and removing volatile contaminants.
This reduces the boiling point of the liquid to be evaporated, thereby reducing or eliminating the need for heat in both the boiling and condensation processes. There are other advantages, such as the ability to distill liquids with high boiling points and avoiding decomposition of substances that are heat sensitive.
If the soil particles in a sample are predominantly in a relatively narrow range of sizes, the sample is uniformly graded. If a soil sample has distinct gaps in the gradation curve, e.g., a mixture of gravel and fine sand, with no coarse sand, the sample may be gap graded. Uniformly graded and gap graded soils are both considered to be poorly ...
This loss of soil structure causes it to lose its strength (the ability to transfer shear stress), and it may be observed to flow like a liquid (hence 'liquefaction'). Although the effects of soil liquefaction have been long understood, engineers took more notice after the 1964 Alaska earthquake and 1964 Niigata earthquake.
This technique is used when the boiling point of the desired compound is difficult to achieve or will cause the compound to decompose. [1] Reduced pressures decrease the boiling point of compounds. The reduction in boiling point can be calculated using a temperature-pressure nomograph using the Clausius–Clapeyron relation. [2]
A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: 99.97 °C (211.95 °F)) under standard pressure at sea level, but at 93.4 °C (200.1 °F) at 1,905 metres (6,250 ft) [ 3 ] altitude.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.