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Moisture dew point is the temperature at which moisture condenses out of a gas. This parameter is inherently related to the moisture content, which defines the amount of water molecules as a fraction of the total. Both can be used as a measure of the amount of moisture in a gas and one can be calculated from the other fairly accurately.
Dry basis is an expression of a calculation in chemistry, chemical engineering and related subjects, in which the presence of water (H 2 O) (and/or other solvents) is neglected for the purposes of the calculation. [1] Water (and/or other solvents) is neglected because addition and removal of water (and/or other solvents) are common processing ...
This relationship between water activity and moisture content at a given temperature is called the moisture sorption isotherm. These curves are determined experimentally and constitute the fingerprint of a food system. [2] BET theory (Brunauer-Emmett-Teller) provides a calculation to describe the physical adsorption of gas molecules on a solid ...
Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.
The glass walls of the vessel adsorb water, and if any water leaks into the cell, the slow release of water into the titration solution can continue for a long time. Therefore, before measurement, it is necessary to carefully dry the vessel and run a 10–30-minute "dry run" in order to calculate the rate of drift.
The dew point of a given body of air is the temperature to which it must be cooled to become saturated with water vapor. This temperature depends on the pressure and water content of the air. When the air is cooled below the dew point, its moisture capacity is reduced and airborne water vapor will condense to form liquid water known as dew. [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 .
The second water in the formula unit is hydrogen-bonded to the chloride and to the coordinated water molecule. Water of crystallization is stabilized by electrostatic attractions, consequently hydrates are common for salts that contain +2 and +3 cations as well as −2 anions.