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Slip ratio (or velocity ratio) in gas–liquid (two-phase) flow, is defined as the ratio of the velocity of the gas phase to the velocity of the liquid phase. [ 1 ] In the homogeneous model of two-phase flow , the slip ratio is by definition assumed to be unity (no slip).
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.
The no-slip condition is an empirical assumption that has been useful in modelling many macroscopic experiments. It was one of three alternatives that were the subject of contention in the 19th century, with the other two being the stagnant-layer (a thin layer of stationary fluid on which the rest of the fluid flows) and the partial slip (a finite relative velocity between solid and fluid ...
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Solutes in water also affect water activity that affects many chemical reactions and the growth of microbes in food. [156] Water activity can be described as a ratio of the vapor pressure of water in a solution to the vapor pressure of pure water. [155]
Used in geology, hydrogeology, soil science, and building science, the porosity of a porous medium (such as rock or sediment) describes the fraction of void space in the material, where the void may contain, for example, air or water. It is defined by the ratio: =
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Stop pouring the material when the pile reaches a predetermined height or the base a predetermined width. Rather than attempt to measure the angle of the resulting cone directly, divide the height by half the width of the base of the cone. The inverse tangent of this ratio is the angle of repose.