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Saturation puts a practical limit on the maximum magnetic fields achievable in ferromagnetic-core electromagnets and transformers of around 2 T, which puts a limit on the minimum size of their cores. This is one reason why high power motors, generators, and utility transformers are physically large; to conduct the large amounts of magnetic flux ...
The process that is used for magnetic separation separates non-magnetic substances from those which are magnetic. This technique is useful for the select few minerals which are ferromagnetic (iron-, nickel-, and cobalt-containing minerals) and paramagnetic . [ 2 ]
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.
Ferromagnetism is a property of certain materials (such as iron) that results in a significant, observable magnetic permeability, and in many cases, a significant magnetic coercivity, allowing the material to form a permanent magnet. Ferromagnetic materials are noticeably attracted to a magnet, which is a consequence of their substantial ...
For example, the CGS volume magnetic susceptibility of water at 20 °C is 7.19 × 10 −7, which is 9.04 × 10 −6 using the SI convention, both quantities being dimensionless. Whereas for most electromagnetic quantities, which system of quantities it belongs to can be disambiguated by incompatibility of their units, this is not true for the ...
It is a colloidal liquid made of nanoscale ferromagnetic or ferrimagnetic particles suspended in a carrier fluid (usually an organic solvent or water). [1] Each magnetic particle is thoroughly coated with a surfactant to inhibit clumping. Large ferromagnetic particles can be ripped out of the homogeneous colloidal mixture, forming a separate ...
An increase in a w is usually accompanied by an increase in water content, but in a non-linear fashion. This relationship between water activity and moisture content at a given temperature is called the moisture sorption isotherm. These curves are determined experimentally and constitute the fingerprint of a food system. [2]
Magnetostriction is a property of magnetic materials that causes them to change their shape or dimensions during the process of magnetization.The variation of materials' magnetization due to the applied magnetic field changes the magnetostrictive strain until reaching its saturation value, λ.