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  2. Cheerios effect - Wikipedia

    en.wikipedia.org/wiki/Cheerios_effect

    The effect is observed in small objects which are supported by the surface of a liquid. There are two types of such objects: objects which are sufficiently buoyant that they will always float on the surface (for example, Cheerios in milk), and objects which are heavy enough to sink when immersed, but not so heavy as to overcome the surface tension of the liquid (for example, steel pins on water).

  3. Thermocline - Wikipedia

    en.wikipedia.org/wiki/Thermocline

    As the temperature continues to drop, the water on the surface may get cold enough to freeze and the lake/ocean begins to ice over. A new thermocline develops where the densest water (4 °C (39 °F)) sinks to the bottom, and the less dense water (water that is approaching the freezing point) rises to the top.

  4. Cork (material) - Wikipedia

    en.wikipedia.org/wiki/Cork_(material)

    Harvesting of cork from the forests of Algeria, 1930. Cork is a natural material used by humans for over 5,000 years. It is a material whose applications have been known since antiquity, especially in floating devices and as stopper for beverages, mainly wine, whose market, from the early twentieth century, had a massive expansion, particularly due to the development of several cork-based ...

  5. Open ocean convection - Wikipedia

    en.wikipedia.org/wiki/Open_ocean_convection

    Open ocean convection is a process in which the mesoscale ocean circulation and large, strong winds mix layers of water at different depths. Fresher water lying over the saltier or warmer over the colder leads to the stratification of water, or its separation into layers. Strong winds cause evaporation, so the ocean surface cools, weakening the ...

  6. Leidenfrost effect - Wikipedia

    en.wikipedia.org/wiki/Leidenfrost_effect

    Initially, as the temperature of the pan is just below 100 °C (212 °F), the water flattens out and slowly evaporates, or if the temperature of the pan is well below 100 °C (212 °F), the water stays liquid. As the temperature of the pan rises above 100 °C (212 °F), the water droplets hiss when touching the pan, and these droplets evaporate ...

  7. Why wine bottles are sealed with cork -- and why that ... - AOL

    www.aol.com/lifestyle/2016-02-27-why-wine...

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  8. The secrets of cork: So much more than a bottle stopper - AOL

    www.aol.com/news/secrets-cork-much-more-bottle...

    Biodegradable cork granules replace rubber in artificial turf infill, which also helps keep surface temperatures down and avoids the release of microplastics; Insulation panels that absorb ...

  9. Stratification (water) - Wikipedia

    en.wikipedia.org/wiki/Stratification_(water)

    The thermal stratification of lakes is a vertical isolation of parts of the water body from mixing caused by variation in the temperature at different depths in the lake, and is due to the density of water varying with temperature. [14] Cold water is denser than warm water of the same salinity, and the epilimnion generally consists of water ...