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The third column is the heat content of each gram of the liquid phase relative to water at 0 °C. The fourth column is the heat of vaporization of each gram of liquid that changes to vapor. The fifth column is the work PΔV done by each gram of liquid that changes to vapor. The sixth column is the density of the vapor.
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]
A tablespoon (tbsp., Tbsp., Tb., or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; [1] however, in some regions, it is the largest type of spoon used for eating. By extension, the term is also used as a cooking measure of volume.
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.
A typical phase diagram.The solid green line applies to most substances; the dashed green line gives the anomalous behavior of water. In thermodynamics, the triple point of a substance is the temperature and pressure at which the three phases (gas, liquid, and solid) of that substance coexist in thermodynamic equilibrium. [1]
A fluid ounce (abbreviated fl oz, fl. oz. or oz. fl., old forms ℥, fl ℥, f℥, ƒ ℥) is a unit of volume (also called capacity) typically used for measuring liquids. The British Imperial , the United States customary , and the United States food labeling fluid ounce are the three that are still in common use, although various definitions ...
The other two common states of matter of water are the solid phase, ice, and the gaseous phase, water vapor or steam. The addition or removal of heat can cause phase transitions: freezing (water to ice), melting (ice to water), vaporization (water to vapor), condensation (vapor to water), sublimation (ice to vapor) and deposition (vapor to ice ...