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Standard sea-level conditions (SSL), [1] also known as sea-level standard (SLS), defines a set of atmospheric conditions for physical calculations. The term "standard sea level " is used to indicate that values of properties are to be taken to be the same as those standard at sea level, and is done to define values for use in general calculations.
[33] [37] Above 4 °C, however, thermal expansion becomes the dominant effect, [37] and water near the boiling point (100 °C) is about 4% less dense than water at 4 °C (39 °F). [ 36 ] [ f ] Under increasing pressure, ice undergoes a number of transitions to other polymorphs with higher density than liquid water, such as ice II , ice III ...
The values in the temperature range of −100 °C to 100 °C were inferred from D. Sunday (1982) and are quite uniform and exact. The values in the temperature range of the boiling point of water up to the critical point (100 °C to 374 °C) are drawn from different sources and are substantially less accurate; hence they should be used only as ...
In hydrothermal vents, the temperature can exceed 400 °C (752 °F). [67] At sea level, the boiling point of water is 100 °C (212 °F). As atmospheric pressure decreases with altitude, the boiling point decreases by 1 °C every 274 meters. High-altitude cooking takes longer than sea-level cooking.
The specific weight, also known as the unit weight (symbol γ, the Greek letter gamma), is a volume-specific quantity defined as the weight W divided by the volume V of a material: = / Equivalently, it may also be formulated as the product of density, ρ, and gravity acceleration, g: = Its unit of measurement in the International System of Units (SI) is newton per cubic metre (N/m 3), with ...
Seawater, or sea water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 35 ppt, 600 mM). This means that every kilogram (roughly one liter by volume) of seawater has approximately 35 grams (1.2 oz) of dissolved salts (predominantly sodium ( Na +
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
A common and relatively straightforward mean sea-level standard is instead a long-term average of tide gauge readings at a particular reference location. [1] The term above sea level generally refers to the height above mean sea level (AMSL). The term APSL means above present sea level, comparing sea levels in the past with the level today.