Search results
Results from the WOW.Com Content Network
The equivalence point is marked in red. In chemistry, neutralization or neutralisation (see spelling differences) is a chemical reaction in which acid and a base react with an equivalent quantity of each other. In a reaction in water, neutralization results in there being no excess of hydrogen or hydroxide ions present in the solution.
Water vapor can also be indirect evidence supporting the presence of extraterrestrial liquid water in the case of some planetary mass objects. Water vapor, which reacts to temperature changes, is referred to as a 'feedback', because it amplifies the effect of forces that initially cause the warming. Therefore, it is a greenhouse gas. [2]
Vapor pressure [a] or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indication of a liquid's thermodynamic tendency to evaporate.
The boiling point of water is the temperature at which the saturated vapor pressure equals the ambient pressure. Water supercooled below its normal freezing point has a higher vapor pressure than that of ice at the same temperature and is, thus, unstable. Calculations of the (saturation) vapor pressure of water are commonly used in meteorology.
The solid/liquid/vapor triple point of liquid water, ice I h and water vapor in the lower left portion of a water phase diagram. The temperature and pressure at which ordinary solid, liquid, and gaseous water coexist in equilibrium is a triple point of water.
Dynamic vapor sorption (DVS) is a gravimetric technique that measures how quickly and how much of a solvent is absorbed by a sample such as a dry powder absorbing water. It does this by varying the vapor concentration surrounding the sample and measuring the change in mass which this produces.
Water activity (a w) is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one.
Boiling is also a phase transition from the liquid phase to gas phase, but boiling is the formation of vapor as bubbles of vapor below the surface of the liquid. Boiling occurs when the equilibrium vapor pressure of the substance is greater than or equal to the atmospheric pressure. The temperature at which boiling occurs is the boiling ...