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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]
Thus, the volumes of hydrogen and oxygen which combine (i.e., 100mL and 50mL) bear a simple ratio of 2:1, as also is the case for the ratio of product water vapor to reactant oxygen. Based on Gay-Lussac's results, Amedeo Avogadro hypothesized in 1811 that, at the same temperature and pressure, equal volumes of gases (of whatever kind) contain ...
Stoichiometry is often used to balance chemical equations (reaction stoichiometry). For example, the two diatomic gases, hydrogen and oxygen, can combine to form a liquid, water, in an exothermic reaction, as described by the following equation: 2 H 2 + O 2 → 2 H 2 O
Quantity (common name/s) (Common) symbol/s Defining equation SI unit Dimension Temperature gradient: No standard symbol K⋅m −1: ΘL −1: Thermal conduction rate, thermal current, thermal/heat flux, thermal power transfer
Therefore, the August–Roche–Magnus equation implies that saturation water vapor pressure changes approximately exponentially with temperature under typical atmospheric conditions, and hence the water-holding capacity of the atmosphere increases by about 7% for every 1 °C rise in temperature. [18]
The Van 't Hoff equation relates the change in the equilibrium constant, K eq, of a chemical reaction to the change in temperature, T, given the standard enthalpy change, Δ r H ⊖, for the process. The subscript r {\displaystyle r} means "reaction" and the superscript ⊖ {\displaystyle \ominus } means "standard".
In thermochemistry, a thermochemical equation is a balanced chemical equation that represents the energy changes from a system to its surroundings. One such equation involves the enthalpy change, which is denoted with Δ H {\displaystyle \Delta H} In variable form, a thermochemical equation would appear similar to the following:
In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1] Pure water has a water activity of one. Put another way, a w is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage.