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Periodic removal of the algae that has grown inside of an algae scrubber removes nutrients (ammonia, nitrate, phosphate) from the aquarium water, thus providing the needed filtration. An algae scrubber is a water filtering device which uses light to grow algae; in this process, undesirable chemicals are removed from the water. [1]
It reacts much more quickly and so contributes to a faster elimination of the carbon dioxide from the rebreathing circuit. The formation of water by the reaction and the moisture from the respiration also act as a solvent for the reaction. Reactions in aqueous phase are generally faster than between a dry gas and a dry solid.
The impeller pumps water from the first few feet of the water and expels it into the air. [4] This process utilizes air-water contact to transfer oxygen. As the water is propelled into the air, it breaks into small droplets. Collectively, these small droplets have a large surface area through which oxygen can be transferred. Upon return, these ...
Those connections are also used for making the process of filling/emptying, introduction of gas and transport of nutritive substances. The introduction of the flue gas mostly occurs at the bottom of the box to ensure that the carbon dioxide has enough time to interact with algae in the reactor fluid. Typically, these plates are illuminated from ...
A soda geyser is a physical reaction between a carbonated beverage, usually Diet Coke, and Mentos mints that causes the beverage to be expelled from its container. The candies catalyze the release of gas from the beverage, which creates an eruption that pushes most of the liquid up and out of the bottle.
In even a slight presence of water, carbonic acid dehydrates to carbon dioxide and water, which then catalyzes further decomposition. [6] For this reason, carbon dioxide can be considered the carbonic acid anhydride. The hydration equilibrium constant at 25 °C is [H 2 CO 3]/[CO 2] ≈ 1.7×10 −3 in pure water [12] and ≈ 1.2×10 −3 in ...
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In winemaking, carbon dioxide is an undesired by-product for most wines. If the wine is bottled quickly after fermentation , it is important to degas the wine before bottling. Wineries can skip the degassing process if they age their wines prior to bottling.