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Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when ...
The evaporation rate depends on the temperature and humidity of the air, which is why sweat accumulates more on humid days, as it does not evaporate fast enough. Vapor-compression refrigeration uses evaporative cooling, but the evaporated vapor is within a sealed system, and is then compressed ready to evaporate again, using energy to do so. A ...
Use of water vapor, as steam, has been important for cooking, and as a major component in energy production and transport systems since the industrial revolution. Water vapor is a relatively common atmospheric constituent, present even in the solar atmosphere as well as every planet in the Solar System and many astronomical objects including ...
Evaporation: the movement of water directly to the air from sources such as the soil and water bodies. It can be affected by factors including heat, humidity, solar radiation and wind speed. [6]: Ch. 1, "Evaporation" Transpiration: the movement of water from root systems, through a plant, and exit into the air as water vapor.
If temperatures are cool enough and water levels are adequate the leaves expand again (right). During a growing season, a leaf will transpire many times more water than its own weight. An acre of corn gives off about 3,000–4,000 gallons (11,400–15,100 liters) of water each day, and a large oak tree can transpire 40,000 gallons (151,000 ...
Water cooling is a method of heat removal from components and industrial equipment. Evaporative cooling using water is often more efficient than air cooling. Water is inexpensive and non-toxic; however, it can contain impurities and cause corrosion. Water cooling is commonly used for cooling automobile internal combustion engines and power ...
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
Radiational cooling occurs due to the emission of infrared radiation, either by the air or by the surface underneath. [22] Evaporative cooling occurs when moisture is added to the air through evaporation, which forces the air temperature to cool to its wet-bulb temperature, or until it reaches saturation. [23]