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With ozone concentrations in the order of 10-6-10-5 relative to molecular oxygen, ozone photodissociation becomes the dominant photodissociation reaction, and most of the stratosphere heat is generated through this procsees, with highest heat generation rate per molecule at the upper limit of the stratosphere (stratopause), where ozone ...
Oxygen is one of the most common elements on Earth and represents a large portion of each main reservoir. By far the largest reservoir of Earth's oxygen is within the silicate and oxide minerals of the crust and mantle (99.5% by weight). [6]
Solid oxygen O 2, like liquid oxygen, is a clear substance with a light sky-blue color caused by absorption in the red part of the visible light spectrum. Oxygen molecules have attracted attention because of the relationship between the molecular magnetization and crystal structures , electronic structures , and superconductivity .
Gas exchange is the physical process by which gases move passively by diffusion across a surface. For example, this surface might be the air/water interface of a water body, the surface of a gas bubble in a liquid, a gas-permeable membrane, or a biological membrane that forms the boundary between an organism and its extracellular environment.
Aerobic organisms use atmospheric dioxygen as the terminal oxidant in cellular respiration in order to obtain chemical energy. The ground state of dioxygen is known as triplet oxygen, 3 [O 2], because it has two unpaired electrons. The first excited state, singlet oxygen, 1 [O 2], has no unpaired electrons and is metastable.
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Ozone-oxygen cycle in the ozone layer. The photochemical mechanisms that give rise to the ozone layer were discovered by the British physicist Sydney Chapman in 1930. Ozone in the Earth's stratosphere is created by ultraviolet light striking ordinary oxygen molecules containing two oxygen atoms (O 2), splitting them into individual oxygen atoms (atomic oxygen); the atomic oxygen then combines ...
Sugar does this because it is hygroscopic, which means it readily attracts and holds onto water. In flour, the gluten-forming proteins and starch granules act like a sponge to retain water.
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