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The traditional explanation for frost weathering was volumetric expansion of freezing water. When water freezes to ice, its volume increases by nine percent.Under specific circumstances, this expansion is able to displace or fracture rock.
Freeze-fracture is a natural occurrence leading to processes like erosion of the earths crust or simply deterioration of food via freeze-thaw cycles. [1] [2] To investigate the process further freeze-fracture is artificially induced to view in detail the properties of materials. Fracture during freezing is often the result of crystallizing ...
Degassing, also known as degasification, is the removal of dissolved gases from liquids, especially water or aqueous solutions.There are numerous methods for removing gases from liquids.
Physical weathering, also called mechanical weathering or disaggregation, is the class of processes that causes the disintegration of rocks without chemical change.. Physical weathering involves the breakdown of rocks into smaller fragments through processes such as expansion and contraction, mainly due to temperature
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Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
Air entrainment in concrete is the intentional creation of tiny air bubbles in a batch by adding an air entraining agent during mixing. A form of surfactant (a surface-active substance that in the instance reduces the surface tension between water and solids) it allows bubbles of a desired size to form.
They have been shown to play a protective role by maintaining enzyme activity through freeze-thaw cycles and at higher temperatures. It is currently believed that they function by stabilizing protein structures by promoting preferential exclusion from the water layers on the surface of hydrated proteins.