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The saturation vapor density (SVD) is the maximum density of water vapor in air at a given temperature. [1] The concept is related to saturation vapor pressure (SVP). It can be used to calculate exact quantity of water vapor in the air from a relative humidity (RH = % local air humidity measured / local total air humidity possible ) Given an RH percentage, the density of water in the air is ...
Critical Density 515.3 kg/m 3 (32.17 lb/ft 3) Density (Liquid) at 25 °C 1206 kg/m 3 (75.28 lb/ft 3) Density (Saturated Vapor) at boiling point 5.25 kg/m 3 (0.328 lb/ft 3) Heat Capacity (Liquid) at 25 °C 0.339 kcal/kg·K Heat Capacity (Vapor at Constant Pressure) at 25 °C and 1 atm 0.204 kcal/kg·K Vapor Pressure at 25 °C 666.1 kPa
The third column is the heat content of each gram of the liquid phase relative to water at 0 °C. The fourth column is the heat of vaporization of each gram of liquid that changes to vapor. The fifth column is the work PΔV done by each gram of liquid that changes to vapor. The sixth column is the density of the vapor.
David R. Lide (ed), CRC Handbook of Chemistry and Physics, 84th Edition.CRC Press. Boca Raton, Florida, 2003; Section 6, Fluid Properties; Vapor Pressure Uncertainties of several degrees should generally be assumed.
saturated adiabats or pseudoadiabats = lines representing the temperature of a rising parcel saturated with water vapor mixing ratio = lines representing the dewpoint of a rising parcel The lapse rate , dry adiabatic lapse rate (DALR) and moist adiabatic lapse rate (MALR), are obtained.
When used in a power cycle, the fluid expansion depends strongly on the nature of this saturation curve: A "wet" fluid shows a negative saturation vapor curve. If overheating before the expansion is limited, a two-phase state is obtained at the end of the expansion. An "isentropic" fluid shows a vertical saturation vapor curve. It remains very ...
Water vapor, water vapour or aqueous vapor is the gaseous phase of water. It is one state of water within the hydrosphere. Water vapor can be produced from the evaporation or boiling of liquid water or from the sublimation of ice. Water vapor is transparent, like most constituents of the atmosphere. [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. Thus, water ...