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The first decomposition of water into hydrogen and oxygen, by electrolysis, was done in 1800 by English chemist William Nicholson and Anthony Carlisle. [98] [99] In 1805, Joseph Louis Gay-Lussac and Alexander von Humboldt showed that water is composed of two parts hydrogen and one part oxygen. [100]
The Imperial gallon was based on the concept that an Imperial fluid ounce of water would have a mass of one Avoirdupois ounce, and indeed 1 g/cm 3 ≈ 1.00224129 ounces per Imperial fluid ounce = 10.0224129 pounds per Imperial gallon.
In aviation, however, water vapor emitted in the atmosphere contributes to global warming (to a lesser extent than CO 2). [11] Liquid hydrogen also has a much higher specific energy than gasoline, natural gas, or diesel. [12] The density of liquid hydrogen is only 70.85 kg/m 3 (at 20 K), a relative density of just 0.07.
where g is the local acceleration due to gravity, V is the volume of the sample and of water (the same for both), ρ sample is the density of the sample, ρ H 2 O is the density of water, W V represents a weight obtained in vacuum, is the mass of the sample and is the mass of an equal volume of water. The density of water and of the sample ...
The condition to get a partially ideal solution on mixing is that the volume of the resulting mixture V to equal double the volume V s of each solution mixed in equal volumes due to the additivity of volumes. The resulting volume can be found from the mass balance equation involving densities of the mixed and resulting solutions and equalising ...
Thus, the volumes of hydrogen and oxygen which combine (i.e., 100mL and 50mL) bear a simple ratio of 2:1, as also is the case for the ratio of product water vapor to reactant oxygen. Based on Gay-Lussac's results, Amedeo Avogadro hypothesized in 1811 that, at the same temperature and pressure, equal volumes of gases (of whatever kind) contain ...
The increase in weight is equal to the amount of liquid displaced by the object, which is the same as the volume of the suspended object times the density of the liquid. [1] The concept of Archimedes' principle is that an object immersed in a fluid is buoyed up by a force equal to the weight of the fluid displaced by the object. [2]
According to a report published by the Water Footprint organization in 2010, a single kilogram of beef requires 15 thousand litres (3.3 × 10 ^ 3 imp gal; 4.0 × 10 ^ 3 US gal) of water; however, the authors also make clear that this is a global average and circumstantial factors determine the amount of water used in beef production.