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When an aerator is added to the faucet (or fluid stream), there is a region of high pressure created behind the aerator. Because of the higher pressure behind the aerator and the low pressure in front of it (outside the faucet), due to Bernoulli's principle there is an increase in velocity of the fluid flow.
Elie Prodromou Aghnides (1901–1988) was a Greek engineer and inventor, best known for his invention of the faucet aerator. He was born in Istanbul , Ottoman Empire, in 1901. He had three siblings: Nicholas Aghnides, a former professor at Columbia University ; Thanasis Aghnides, a Greek ambassador and undersecretary to the United Nations in ...
The effectiveness of a surface aerator is limited to a small area as they are unable to add circulation or oxygen to much more than a 3-metre radius. This circulation and oxygenating is then limited to the uppermost portion of the water column, often leaving the bottom portions unaffected. Low speed surface aerators can also be installed on floats.
This is why low speed surface aerators are mostly used in sewage or industrial treatment as WWTP [clarification needed] are bigger and sparing energy becomes very interesting. Biological oxidation processes are sensitive to temperature and, between 0 °C and 40 °C, the rate of biological reactions increase with temperature.
In wine tasting, a variety of methods are used to aerate the wine and bring out the aromas, including swirling wine in the glass, using a decanter to increase exposure to air, or using a specialized wine aerator. Cider from Asturias is poured into the glass from a height of about 1 metre (el escanciado) to increase aeration.
A wine aerator is a small, in-bottle, hand-held pour-through or decanter top device for aerating wine. These devices mix air into the wine as it flows through or over, increasing exposure to oxygen and causing aeration.