Search results
Results From The WOW.Com Content Network
Any body wholly or partially immersed in a fluid experiences an upward force equal to the weight of the fluid displaced. In addition to the principle that bears his name, Archimedes discovered that a submerged object displaces a volume of water equal to the object's own volume (upon which the story of him shouting "Eureka" is based). This ...
Chyme or chymus (/ k aɪ m /; from Greek χυμός khymos, "juice" [1] [2]) is the semi-fluid mass of partly digested food that is expelled by the stomach, through the pyloric valve, into the duodenum [3] (the beginning of the small intestine).
Buoyancy (/ ˈ b ɔɪ ən s i, ˈ b uː j ən s i /), [1] [2] or upthrust is a net upward force exerted by a fluid that opposes the weight of a partially or fully immersed object. In a column of fluid, pressure increases with depth as a result of the weight of the overlying fluid. Thus, the pressure at the bottom of a column of fluid is greater ...
Archimedes' principle states that the upward buoyant force that is exerted on a body immersed in a fluid, whether fully or partially, is equal to the weight of the fluid that the body displaces. [1] Archimedes' principle is a law of physics fundamental to fluid mechanics. It was formulated by Archimedes of Syracuse. [2]
In fluid mechanics, displacement occurs when an object is largely immersed in a fluid, pushing it out of the way and taking its place. The volume of the fluid displaced can then be measured, and from this, the volume of the immersed object can be deduced: the volume of the immersed object will be exactly equal to the volume of the displaced fluid.
Flotation of flexible objects is a phenomenon in which the bending of a flexible material allows an object to displace a greater amount of fluid than if it were completely rigid. This ability to displace more fluid translates directly into an ability to support greater loads, giving the flexible structure an advantage over a similarly rigid one.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The apparent weight can also differ from weight when an object is "partially or completely immersed in a fluid", where there is an "upthrust" from the fluid that is working against the force of gravity. [2] Another example is the weight of an object or person riding in an elevator.