Search results
Results from the WOW.Com Content Network
Coagulation-flocculation process in a water treatment system. Flocculation and sedimentation are widely employed in the purification of drinking water as well as in sewage treatment, storm-water treatment and treatment of industrial wastewater streams. For drinking water, typical treatment processes consist of grates, coagulation, flocculation ...
A water bath is used for temperatures up to 100 °C. An oil bath is employed for temperatures over up to and above 100 °C. The heated bath is heated on an electric hot plate, or with a Bunsen burner. The reaction vessel (Florence flask, Erlenmeyer flask, or beaker) is immersed in the heated bath.
A thermal immersion circulator comprises a circulator pump or motorized impeller to move the fluid, a heating element immersed in the fluid, an accurate temperature probe, and control circuitry which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
Note that the especially high molar values, as for paraffin, gasoline, water and ammonia, result from calculating specific heats in terms of moles of molecules. If specific heat is expressed per mole of atoms for these substances, none of the constant-volume values exceed, to any large extent, the theoretical Dulong–Petit limit of 25 J⋅mol ...
Particles finer than 0.1 μm (10 −7 m) in water remain continuously in motion due to electrostatic charge (often negative) which causes them to repel each other. [citation needed] Once their electrostatic charge is neutralized by the use of a coagulant chemical, the finer particles start to collide and agglomerate (collect together) under the influence of Van der Waals forces.
Water: 0 Ice: Ammonium chloride-5 0.3 to 1 ratio of salt to ice. Liquid N 2: Aniline-6 Ice: Sodium thiosulfate pentahydrate-8 1.1 to 1 ratio of salt to ice. Ice: Calcium chloride hexahydrate-10 1 to 2.5 ratio of salt to ice. Liquid N 2: Ethylene glycol-10 Ice: Acetone-10 1 to 1 ratio of acetone to ice. Liquid N 2: Cycloheptane-12 Dry ice ...