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Air bubbles rising from a scuba diver in water A soap bubble floating in the air. A bubble is a globule of a gas substance in a liquid. In the opposite case, a globule of a liquid in a gas, is called a drop. [1] Due to the Marangoni effect, bubbles may remain intact when they reach the surface of the immersive substance.
Gas-liquid separation membranes allow gas but not liquid to pass through. Flowing a solution inside a gas-liquid separation membrane and evacuating outside makes the dissolved gas go out through the membrane. This method has the advantage of being able to prevent redissolution of the gas, so it is used to produce very pure solvents.
The solubility of a specific solute in a specific solvent is generally expressed as the concentration of a saturated solution of the two. [1] Any of the several ways of expressing concentration of solutions can be used, such as the mass, volume, or amount in moles of the solute for a specific mass, volume, or mole amount of the solvent or of the solution.
An everyday example is carbonated soft drinks, which contain dissolved carbon dioxide. Before opening, the gas above the drink in its container is almost pure carbon dioxide, at a pressure higher than atmospheric pressure. After the bottle is opened, this gas escapes, moving the partial pressure of carbon dioxide above the liquid to be much ...
Molecular diffusion, often simply called diffusion, is the thermal motion of all (liquid or gas) particles at temperatures above absolute zero. The rate of this movement is a function of temperature, viscosity of the fluid and the size (mass) of the particles.
Atmospheric nitrogen has a partial pressure of approximately 0.78 bar at sea level. Air in the alveoli of the lungs is diluted by saturated water vapour (H 2 O) and carbon dioxide (CO 2), a metabolic product given off by the blood, and contains less oxygen (O 2) than atmospheric air as some of it is taken up by the blood for metabolic use. The ...
Bubbles of carbon dioxide float to the surface of a carbonated soft drink. Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. [1] The word effervescence is derived from the Latin verb fervere (to boil), preceded by the adverb ex. It has the same linguistic root as the word ...
The taste of soda water (and related taste sensations in other carbonated beverages) is an effect of the dissolved carbon dioxide rather than the bursting bubbles of the gas. Carbonic anhydrase 4 converts carbon dioxide to carbonic acid leading to a sour taste, and also the dissolved carbon dioxide induces a somatosensory response. [128]