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The wet-bulb temperature is the lowest temperature that may be achieved by evaporative cooling of a water-wetted, ventilated surface.. By contrast, the dew point is the temperature to which the ambient air must be cooled to reach 100% relative humidity assuming there is no further evaporation into the air; it is the temperature where condensation (dew) and clouds would form.
This results in a reduction of the density by the sine of the angle between the field and the surface. The associated increase in the Debye length must be taken into account when considering ion non-saturation due to sheath effects. Especially interesting and difficult to understand is the role of cross-field currents.
The water table is the upper surface of the zone of saturation. The zone of saturation is where the pores and fractures of the ground are saturated with groundwater, [1] which may be fresh, saline, or brackish, depending on the locality. It can also be simply explained as the depth below which the ground is saturated.
Avalanche effect between two electrodes. The original ionization event liberates one electron, and each subsequent collision liberates a further electron, so two electrons emerge from each collision: the ionizing electron and the liberated electron. Electric arc is a continuous electric discharge between two electrodes, similar to lightning ...
Saturation mutagenesis is commonly achieved by site-directed mutagenesis PCR with a randomised codon in the primers (e.g. SeSaM) [2] or by artificial gene synthesis, with a mixture of synthesis nucleotides used at the codons to be randomised. [3] Different degenerate codons can be used to encode sets of amino acids. [1]
Chromaticity consists of two independent parameters, often specified as hue (h) and colorfulness (s), where the latter is alternatively called saturation, chroma, intensity, [1] or excitation purity. [ 2 ] [ 3 ] This number of parameters follows from trichromacy of vision of most humans, which is assumed by most models in color science .
Whether you're prepping a mirepoix, making a crunchy salad, or adding a garnish to your favorite Bloody Mary, knowing the difference between a stalk and a rib will make your cooking more precise.
The difference in pK a can be quantified to reflect the salt bridge’s contribution to free energy. Using Gibbs free energy : Δ G = − RT ln( K eq ), where R is the universal gas constant, T is the temperature in kelvins, and K eq is the equilibrium constant of a reaction in equilibrium.