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As liquid is poured from a bottle, the air pressure in the bottle is lowered, and air at higher pressure from outside the bottle is forced into the bottle, in the form of a bubble, impeding the flow of liquid. [3] Once the bubble enters, more liquid escapes, and the process is repeated. [3] The reciprocal action of glugging creates a rhythmic ...
A wash bottle is a squeeze bottle with a nozzle, used to rinse various pieces of laboratory glassware, such as test tubes and round bottom flasks. Wash bottles are sealed with a screw-top lid. When hand pressure is applied to the bottle, the liquid inside becomes pressurized and is forced out of the nozzle into a narrow stream of liquid.
A squeeze bottle is a type of container such as a plastic bottle for dispensing a fluid, that is powered by squeezing the container by exerting pressure with the user's hand. Its fundamental characteristic is that manual pressure applied to a resilient hollow body is harnessed to compress fluid within it and thereby expel the fluid through some ...
Mariotte's bottle is a device that delivers a constant rate of flow from closed bottles or tanks. It is named after French physicist Edme Mariotte (1620-1684). A picture of a bottle with a gas inlet is shown in the works of Mariotte, [ 1 ] but this construction was made to show the effect of outside pressure on mercury level inside the bottle.
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Microwave volumetric heating (MVH) overcomes the uneven absorption by applying an intense, uniform microwave field. Different compounds convert microwave radiation to heat by different amounts. This selectivity allows some parts of the object being heated to heat more quickly or more slowly than others (particularly the reaction vessel).
A vacuum flask (also known as a Dewar flask, Dewar bottle or thermos) is an insulating storage vessel that slows the speed at which its contents change in temperature. It greatly lengthens the time over which its contents remain hotter or cooler than the flask's surroundings by trying to be as adiabatic as possible.
At the low pressure, it is possible by progressive distillation to reach a distillate at the point, B, which is on the same side of the azeotrope as A. Successive distillation steps near the azeotropic composition exhibit very little difference in boiling temperature. If this distillate is now exposed to the high pressure, it boils at point C.