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The boiling point of water is the temperature at which the saturated vapor pressure equals the ambient pressure. Water supercooled below its normal freezing point has a higher vapor pressure than that of ice at the same temperature and is, thus, unstable. Calculations of the (saturation) vapor pressure of water are commonly used in meteorology.
10 kPa 1.5 psi Pressure increase per meter of a water column [26]: 10 kPa 1.5 psi Decrease in air pressure when going from Earth sea level to 1000 m elevation [citation needed]
low in glycemic index (in which the carbohydrates take longer to digest) - e.g. oats; high in fibre (which takes longer to digest than low fibre foods) - e.g. fruit; low in calories - e.g. vegetables; solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period) [9]
“The DASH diet is very similar in concept to the Mediterranean diet but has an emphasis on low sodium intake for heart health, striving for the daily recommended intake of 1500-2300 mg of sodium ...
An important basic value, which is not registered in the table, is the saturated vapor pressure at the triple point of water. The internationally accepted value according to measurements of Guildner, Johnson and Jones (1976) amounts to: P w (t tp = 0.01 °C) = 611.657 Pa ± 0.010 Pa at (1 − α) = 99%
For most solids this pressure is very low, but some notable exceptions are naphthalene, dry ice (the vapor pressure of dry ice is 5.73 MPa (831 psi, 56.5 atm) at 20 °C, which causes most sealed containers to rupture), and ice. All solid materials have a vapor pressure.
Water migrates from areas of high a w to areas of low a w. For example, if honey (a w ≈ 0.6) is exposed to humid air (a w ≈ 0.7), the honey absorbs water from the air. If salami (a w ≈ 0.87) is exposed to dry air (a w ≈ 0.5), the salami dries out, which could preserve it or spoil it.
A salt or acid contaminant level exceeding even 100 parts per trillion (ppt) in otherwise ultra-pure water begins to noticeably lower its resistivity by up to several kΩ·m. [citation needed] In pure water, sensitive equipment can detect a very slight electrical conductivity of 0.05501 ± 0.0001 μS/cm at 25.00 °C. [56]