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In organic chemistry, a condensation reaction is a type of chemical reaction in which two molecules are combined to form a single molecule, usually with the loss of a small molecule such as water. [1] If water is lost, the reaction is also known as a dehydration synthesis.
In computational mechanics, Guyan reduction, [1] also known as static condensation, is a dimensionality reduction method which reduces the number of degrees of freedom by ignoring the inertial terms of the equilibrium equations and expressing the unloaded degrees of freedom in terms of the loaded degrees of freedom.
The classical Stefan problem aims to describe the evolution of the boundary between two phases of a material undergoing a phase change, for example the melting of a solid, such as ice to water. This is accomplished by solving heat equations in both regions, subject to given boundary and initial conditions. At the interface between the phases ...
It is a modification of the aldol condensation. [1] [2] A Knoevenagel condensation is a nucleophilic addition of an active hydrogen compound to a carbonyl group followed by a dehydration reaction in which a molecule of water is eliminated (hence condensation). The product is often an α,β-unsaturated ketone (a conjugated enone).
Condensation of long double-helical DNAs is a sharp phase transition, which takes place within a narrow interval of condensing agent concentrations.[ref] Since the double helices come very closely to each other in the condensed phase, this leads to the restructuring of water molecules, which gives rise to the so-called hydration forces.[ref] To ...
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It can be considered as a specific variation of the aldol condensation. This reaction is named after two of its pioneering investigators Rainer Ludwig Claisen and J. Gustav Schmidt, who independently published on this topic in 1880 and 1881. [1] [2] [3] An example is the synthesis of dibenzylideneacetone ((1E, 4E)-1,5-diphenylpenta-1,4-dien-3 ...
According to the American Meteorological Society Glossary of Meteorology, saturation vapor pressure properly refers to the equilibrium vapor pressure of water above a flat surface of liquid water or solid ice, and is a function only of temperature and whether the condensed phase is liquid or solid. [17]