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The dish is then closed and heated at high temperature until completely clean, fused silica is produced. Comparison of the initial weight of the substance and that of the fused silica allows the content of silicon in the sample to be determined. A generic evaporator dish. The shape of the evaporating dish encourages evaporation in two ways:
The other bulbs can be used to collect the distillates sequentially, when the desired fraction is being collected the bulb is cooled with water or ice to aid condensation. A motor drive is often used to rotate the string of bulbs to reduce bumping, give even heating, and increase the surface area for evaporation.
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
Because the cooling water, which is chemically treated fresh water, is at a temperature of 70–80 °C (158–176 °F), it would not be possible to flash off any water vapor unless the pressure in the heat exchanger vessel is dropped. A brine-air ejector venturi pump is then used to create a vacuum inside the vessel, achieving partial evaporation.
Vacuum Sugar Apparatus at The Great Exhibition, 1851. Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal.
The U.S. Department of Energy on Friday proposed energy efficiency standards on water heaters it said would save consumers $11.4 billion on energy and water bills annually. The standards on ...
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