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Thermal work limit (TWL) is an index defined as the maximum sustainable metabolic rate that well-hydrated, acclimatized individuals can maintain in a specific thermal environment within a safe deep body core temperature (< 38.2 °C or 100.8 °F) and sweat rate (< 1.2 kg or 2.6 lb per hour). [1] The index is designed for self-paced workers and ...
Supercooling is the cooling of a liquid below its freezing point without it becoming solid. Freezing point depression is when a solution can be cooled below the freezing point of the corresponding pure liquid due to the presence of the solute; an example of this is the freezing point depression that occurs when salt is added to pure water.
ANSI/ASHRAE Standard 55: Thermal Environmental Conditions for Human Occupancy is an American National Standard published by ASHRAE that establishes the ranges of indoor environmental conditions to achieve acceptable thermal comfort for occupants of buildings. It was first published in 1966, and since 2004 has been updated every three to six ...
Vacuum flask. The typical design of a Thermos brand vacuum flask, used for maintaining the temperature of fluids such as coffee. A vacuum flask (also known as a Dewar flask, Dewar bottle or thermos) is an insulating storage vessel that slows the speed at which its contents change in temperature. It greatly lengthens the time over which its ...
Web corpus searches show that the acronym TEWL is about 40 times more common than TWL in reference to transepidermal water loss. A large advantage of TEWL is that it has higher specificity to that sense than does TWL, which has more alternative senses, including, most importantly, two other senses having to do with evaporation of body water: thermal work limit (TWL), which is the highest ...
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Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. [1] Aseptic processing has almost completely replaced in-container ...