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  2. Bound water - Wikipedia

    en.wikipedia.org/wiki/Bound_water

    In hydrology, bound water, is an extremely thin layer of water surrounding mineral surfaces. Water molecules have a strong electrical polarity, meaning that there is a very strong positive charge on one side of the molecule and a strong negative charge on the other. This causes the water molecules to bond to each other and to other charged ...

  3. Equilibrium moisture content - Wikipedia

    en.wikipedia.org/wiki/Equilibrium_moisture_content

    The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [1] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature. [2]

  4. Water retention curve - Wikipedia

    en.wikipedia.org/wiki/Water_retention_curve

    In 1907, Edgar Buckingham created the first water retention curve. [2] It was measured and made for six soils varying in texture from sand to clay. The data came from experiments made on soil columns 48 inch tall, where a constant water level maintained about 2 inches above the bottom through periodic addition of water from a side tube.

  5. Water content - Wikipedia

    en.wikipedia.org/wiki/Water_content

    Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.

  6. Water activity - Wikipedia

    en.wikipedia.org/wiki/Water_activity

    Water activity values can also help limit moisture migration within a food product made with different ingredients. If raisins of a higher water activity are packaged with bran flakes of a lower water activity, the water from the raisins migrates to the bran flakes over time, making the raisins hard and the bran flakes soggy.

  7. Moisture sorption isotherm - Wikipedia

    en.wikipedia.org/wiki/Moisture_sorption_isotherm

    Moisture sorption isotherm. The relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given temperature. If the composition or quality ...

  8. Masonry - Wikipedia

    en.wikipedia.org/wiki/Masonry

    Masonry walls have an endothermic effect of its hydrates, as in chemically bound water, unbound moisture from the concrete block, and the poured concrete if the hollow cores inside the blocks are filled. Masonry can withstand temperatures up to 1,000 °F (538 °C) and it can withstand direct exposure to fire for up to 4 hours.

  9. Wood drying - Wikipedia

    en.wikipedia.org/wiki/Wood_drying

    Wood continually exchanges moisture or water with its surroundings, although the rate of exchange is strongly affected by the degree to which wood is sealed. Wood contains water in three forms: Free water The bulk of water contained in the cell lumina is only held by capillary forces. It is not bound chemically and is called free water.

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