Search results
Results from the WOW.Com Content Network
Boiling water reactors generally have negative void coefficients, and in normal operation the negative void coefficient allows reactor power to be adjusted by changing the rate of water flow through the core. The negative void coefficient can cause an unplanned reactor power increase in events (such as sudden closure of a streamline valve ...
As this water stream flashes into steam, due to the decrease in pressure and that it is above the water boiling point at normal atmospheric pressure, the pressure sensors within the drywell will report a pressure increase anomaly within it to the reactor protection system at latest T+0.3.
The worst season to water outdoor plants is during freezing winter weather when temperatures can be below freezing. "Watering at this time can lead to water freezing around the roots or on leaves ...
In thermodynamics, superheating (sometimes referred to as boiling retardation, or boiling delay) is the phenomenon in which a liquid is heated to a temperature higher than its boiling point, without boiling. This is a so-called metastable state or metastate, where boiling might occur at any time, induced by external or internal effects.
In comparison, there is no significant boiling allowed in a pressurized water reactor (PWR) because of the high pressure maintained in its primary loop—approximately 158 atm (16 MPa, 2300 psi). The core damage frequency of the reactor was estimated to be between 10 −4 and 10 −7 (i.e., one core damage accident per every 10,000 to ...
Superheated steam was widely used in main line steam locomotives. Saturated steam has three main disadvantages in a steam engine: it contains small droplets of water which have to be periodically drained from the cylinders; being precisely at the boiling point of water for the boiler pressure in use, it inevitably condenses to some extent in the steam pipes and cylinders outside the boiler ...
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods without spoiling. It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as egg whites coagulating when attempting to dehydrate the albumen into a powder.