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A dimmer consisted of a glass jar filled with salt water with a metal electrode at each end. As the upper electrode was moved away from the lower [3] electrode, the resistance increased and the lights got dimmer. [4] [5] [6] The brightness also depended on the concentration of salt in the water. [4]
A liquid rheostat or water rheostat [1] or salt water rheostat is a type of variable resistor. This may be used as a dummy load or as a starting resistor for large slip ring motors. In the simplest form it consists of a tank containing brine or other electrolyte solution, in which electrodes are submerged to create an electrical load .
At 20 °C (68 °F) one liter of water can dissolve about 357 grams of salt, a concentration of 26.3 percent by weight (% w/w). At 100 °C (212 °F) (the boiling temperature of pure water), the amount of salt that can be dissolved in one liter of water increases to about 391 grams, a concentration of 28.1% w/w.
Microorganisms make up about 70% of the marine biomass. [4] A microorganism, or microbe, is a microscopic organism too small to be recognised adequately with the naked eye. In practice, that includes organisms smaller than about 0.1 mm. [12]: 13
In oceanography, a halocline (from Greek hals, halos 'salt' and klinein 'to slope') is a cline, a subtype of chemocline caused by a strong, vertical salinity gradient within a body of water. [1] Because salinity (in concert with temperature ) affects the density of seawater , it can play a role in its vertical stratification .
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Osmoregulation is the active regulation of the osmotic pressure of an organism's body fluids, detected by osmoreceptors, to maintain the homeostasis of the organism's water content; that is, it maintains the fluid balance and the concentration of electrolytes (salts in solution which in this case is represented by body fluid) to keep the body fluids from becoming too diluted or concentrated.
The density of sea water depends on the dissolved salt content as well as the temperature. Ice still floats in the oceans, otherwise they would freeze from the bottom up. The salt content lowers the freezing point by about 1.9 °C and lowers the temperature of the density maximum of water to the fresh water freezing point at 0 °C. [ 19 ]