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Moisture Detection In Buildings With TDR
Moisture is the presence of a liquid, especially water, often in trace amounts. Small amounts of water may be found, for example, in the air (humidity), in foods, and in some commercial products. Moisture also refers to the amount of water vapor present in the air. Moisture control in products Control of moisture in products can be a vital part of the process of the product. There is a substantial amount of moisture in what seems to be dry matter. Ranging in products from cornflake cereals to washing powders, moisture can play an important role in the final quality of the product. There are two main aspects of concern in moisture control in products: allowing too much moisture or too little of it. For example, adding some water to cornflake cereal, which is sold by weight, reduces costs and prevents it from tasting too dry, but adding too much water can affect the crunchiness of the cereal and the freshness because water content contributes to bacteria growth. Water content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spider Web Luc Viatour
Spiders (order Araneae) are air-breathing arthropods that have eight legs, chelicerae with fangs generally able to inject venom, and spinnerets that extrude silk. They are the largest order of arachnids and rank seventh in total species diversity among all orders of organisms. Spiders are found worldwide on every continent except for Antarctica, and have become established in nearly every land habitat. , 50,356 spider species in 132 families have been recorded by taxonomists. However, there has been debate among scientists about how families should be classified, with over 20 different classifications proposed since 1900. Anatomically, spiders (as with all arachnids) differ from other arthropods in that the usual body segments are fused into two tagmata, the cephalothorax or prosoma, and the opisthosoma, or abdomen, and joined by a small, cylindrical pedicel, however, as there is currently neither paleontological nor embryological evidence that spiders ever had ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paint Peeling Off Bathroom Wall
Paint is any pigmented liquid, liquefiable, or solid mastic composition that, after application to a substrate in a thin layer, converts to a solid film. It is most commonly used to protect, color, or provide texture. Paint can be made in many colors—and in many different types. Paint is typically stored, sold, and applied as a liquid, but most types dry into a solid. Most paints are either oil-based or water-based and each has distinct characteristics. For one, it is illegal in most municipalities to discard oil-based paint down household drains or sewers. Clean-up solvents are also different for water-based paint than they are for oil-based paint. Water-based paints and oil-based paints will cure differently based on the outside ambient temperature of the object being painted (such as a house.) Usually, the object being painted must be over , although some manufacturers of external paints/primers claim they can be applied when temperatures are as low as . History Paint was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humidity
Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation, dew, or fog to be present. Humidity depends on the temperature and pressure of the system of interest. The same amount of water vapor results in higher relative humidity in cool air than warm air. A related parameter is the dew point. The amount of water vapor needed to achieve saturation increases as the temperature increases. As the temperature of a parcel of air decreases it will eventually reach the saturation point without adding or losing water mass. The amount of water vapor contained within a parcel of air can vary significantly. For example, a parcel of air near saturation may contain 28 g of water per cubic metre of air at , but only 8 g of water per cubic metre of air at . Three primary measurements of humidity are widely employed: absolute, relative, and specific. Ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Vapor
(99.9839 °C) , - , Boiling point , , - , specific gas constant , 461.5 J/( kg·K) , - , Heat of vaporization , 2.27 MJ/kg , - , Heat capacity , 1.864 kJ/(kg·K) Water vapor, water vapour or aqueous vapor is the gaseous phase of water. It is one state of water within the hydrosphere. Water vapor can be produced from the evaporation or boiling of liquid water or from the sublimation of ice. Water vapor is transparent, like most constituents of the atmosphere. Under typical atmospheric conditions, water vapor is continuously generated by evaporation and removed by condensation. It is less dense than most of the other constituents of air and triggers convection currents that can lead to clouds. Being a component of Earth's hydrosphere and hydrologic cycle, it is particularly abundant in Earth's atmosphere, where it acts as a greenhouse gas and warming feedback, contributing more to total greenhouse effect than non-condensable gases such as carbon dioxide an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Matter
The dry matter or dry weight is a measurement of the mass of something when completely dried. Analysis of food The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. Water composition Water content in foods varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%), cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g., peanut butter, crackers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laundry Detergent
Laundry detergent is a type of detergent (cleaning agent) used for cleaning dirty laundry (clothes). Laundry detergent is manufactured in powder (washing powder) and liquid form. While powdered and liquid detergents hold roughly equal share of the worldwide laundry detergent market in terms of value, powdered detergents are sold twice as much compared to liquids in terms of volume. History From ancient times, chemical additives were used to facilitate the mechanical washing of textile fibers with water. The earliest recorded evidence of the production of soap-like materials dates back to around 2800 BC in ancient Babylon. German chemical companies developed an alkyl sulfate surfactant in 1917, in response to shortages of soap ingredients during the Allied Blockade of Germany during World War I. In the 1930s, commercially viable routes to fatty alcohols were developed, and these new materials were converted to their sulfate esters, key ingredients in the commercially i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and protein in nutrition, proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet (nutrition), diet components that provide little or no food energy, such as water, dietary mineral, minerals, vitamins, cholesterol, and dietary fiber, fiber, may still be necessary to health and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts energy from food by reactions that do not require oxygen. The energy contents of a given mass of food is usually expressed in the International System of Units, metric (SI) unit of energy, the joule (J), and its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood Pellet
Pellet fuels (or pellets) are biofuels made from compressed organic matter or biomass. Pellets can be made from any one of five general categories of biomass: industrial waste and co-products, food waste, agricultural residues, energy crops, and untreated lumber. Wood pellets are the most common type of pellet fuel and are generally made from compacted sawdust and related industrial wastes from the milling of lumber, manufacture of wood products and furniture, and construction. Other industrial waste sources include empty fruit bunches, palm kernel shells, coconut shells, and tree tops and branches discarded during logging operations. So-called "black pellets" are made of biomass, refined to resemble hard coal and were developed to be used in existing coal-fired power plants. Pellets are categorized by their heating value, moisture and ash content, and dimensions. They can be used as fuels for power generation, commercial or residential heating, and cooking. Pellets are extremely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aquametry
Aquametry in analytical chemistry refer to analytical processes to measure the water present in materials. The methods widely used in aquametry encompasses Karl Fischer titration, distillation, chromatography In chemical analysis, chromatography is a laboratory technique for the separation of a mixture into its components. The mixture is dissolved in a fluid solvent (gas or liquid) called the ''mobile phase'', which carries it through a system (a ... etc. Sources McGraw-Hill Dictionary of Scientific & Technical Terms (6. ed.). The McGraw-Hill Companies, Inc. 2003(online May 6, 2011) References {{reflist Analytical chemistry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electromagnetic Field
An electromagnetic field (also EM field or EMF) is a classical (i.e. non-quantum) field produced by (stationary or moving) electric charges. It is the field described by classical electrodynamics (a classical field theory) and is the classical counterpart to the quantized electromagnetic field tensor in quantum electrodynamics (a quantum field theory). The electromagnetic field propagates at the speed of light (in fact, this field can be identified ''as'' light) and interacts with charges and currents. Its quantum counterpart is one of the four fundamental forces of nature (the others are gravitation, weak interaction and strong interaction.) The field can be viewed as the combination of an electric field and a magnetic field. The electric field is produced by stationary charges, and the magnetic field by moving charges (currents); these two are often described as the sources of the field. The way in which charges and currents interact with the electromagnetic field is des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Damp (structural)
Structural dampness is the presence of unwanted moisture in the structure of a building, either the result of intrusion from outside or condensation from within the structure. A high proportion of damp problems in buildings are caused by ambient climate dependent factors of condensation and rain penetration. Capillary penetration of fluid from the ground up through concrete or masonry is known as "rising damp" and is governed by the shape and porosity of the construction materials through which this evaporation-limited capillary penetration takes place. Structural damp, regardless of the mechanisms through which it takes place, is exacerbated by higher levels of humidity. Dampness control is fundamental to the proper functioning of any building. Controlling moisture is important to protect occupants from adverse health effects and to protect the building, its mechanical systems and its contents from physical or chemical damage. Symptoms Dampness tends to cause secondary dama ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
