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Moisture Resistance
Moisture is the presence of a liquid, especially water, often in trace amounts. Moisture is defined as water in the adsorbed or absorbed phase. 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. The soil also includes moisture. 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spider Web Luc Viatour
Spiders (order (biology), order Araneae) are air-breathing arthropods that have eight limbs, chelicerae with fangs generally able to inject venom, and spinnerets that extrude spider silk, silk. They are the largest order of arachnids and rank seventh in total species diversity among all Order (biology), orders of organisms. Spiders are found worldwide on every continent except Antarctica, and have become established in nearly every land habitat. , 53,034 spider species in 136 Family (biology), families have been recorded by Taxonomy (biology), taxonomists. However, there has been debate among scientists about how families should be classified, with over 20 different classifications proposed since 1900. Anatomy, Anatomically, spiders (as with all arachnids) differ from other arthropods in that the usual body segmentation (biology), segments are fused into two Tagma (biology), tagmata, the cephalothorax or prosoma, and the opisthosoma, or abdomen, and joined by a small, cylindr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paint Peeling Off Bathroom Wall
Paint is a material or mixture that, when applied to a solid material and allowed to dry, adds a film-like layer. As art, this is used to create an image or images known as a painting. Paint can be made in many colors and types. Most paints are either oil-based or water-based, and each has distinct characteristics. Primitive forms of paint were used tens of thousands of years ago in cave paintings. Clean-up solvents are also different for water-based paint than 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). History Paint was used in some of the earliest known human artworks. Some cave paintings drawn with red or yellow ochre, hematite, manganese oxide, and charcoal may have been made by early ''Homo sapiens'' as long as 40,000 years ago. Paint may be even older. In 2003 and 2004, South African archeologists reported finds in Blombos Cave of a 100,000-year- ... [...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 (meteorology), 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 8 g of water per cubic metre of air at , and 28 g of water per cubic metre of air at Three primary measurements of humidity are widely employed: abso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Vapor
Water vapor, water vapour, or aqueous vapor is the gaseous phase of Properties of water, water. It is one Phase (matter), state of water within the hydrosphere. Water vapor can be produced from the evaporation or boiling of liquid water or from the Sublimation (phase transition), 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 and fog. 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 and methane. Use of water vapor, as steam, has been important for cooking, and as a major component in energy prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Matter
The dry matter or dry weight is a measure of the mass of a completely dried substance. 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, cracker ... [...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 (economics), 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 Blockade of Germany (1914–1919), 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 Orga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Energy
Food energy is chemical energy that animals and humans derive from food to sustain their metabolism and muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and 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 components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary for 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 metric (SI) unit of energy, the joule (J), and its multiple the kilojoule (kJ); or in the traditional unit of heat energy, the calorie (cal). In nutritional contexts, the latte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood Pellet
Pellet fuels (or pellets) are a type of solid fuel made from compressed organic material. 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 extr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Combustion Efficiency
Combustion efficiency refers to the effectiveness of the burning process in converting fuel into heat energy. It is measured by the proportion of fuel that is efficiently burned and converted into useful heat, while minimizing the emissions of pollutants. Specifically, it may refer to: *fuel efficiency Fuel efficiency (or fuel economy) is a form of thermal efficiency, meaning the ratio of effort to result of a process that converts chemical energy, chemical potential energy contained in a carrier (fuel) into kinetic energy or Mechanical work, w ... * engine efficiency depending on whether the level of efficiency is determined by the fuel itself or the combustion chamber or engine. References {{reflist Energy conversion Combustion engineering ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aquametry
Aquametry, in analytical chemistry, is the use of analytical processes to measure the water present in materials. The methods widely used in aquametry encompasses Karl Fischer titration, distillation, chromatography, infrared spectroscopy, and gravimetric analysis. Applications Pharmaceuticals Aquametry ensures stability of hygroscopic drugs and vaccines. The FDA mandates moisture control in tablet production to prevent degradation. Food Industry Moisture content affects shelf life and texture. For example, baked goods require precise aquametry to avoid microbial growth. Construction ASTM standards specify aquametric testing for concrete curing and wood moisture levels to prevent structural failures. See Also * Hygroscopy * Analytical chemistry * Quality control Quality control (QC) is a process by which entities review the quality of all factors involved in production. ISO 9000 defines quality control as "a part of quality management focused on fulfillin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electromagnetic Field
An electromagnetic field (also EM field) is a physical field, varying in space and time, that represents the electric and magnetic influences generated by and acting upon electric charges. The field at any point in space and time can be regarded as a combination of an electric field and a magnetic field. Because of the interrelationship between the fields, a disturbance in the electric field can create a disturbance in the magnetic field which in turn affects the electric field, leading to an oscillation that propagates through space, known as an ''electromagnetic wave''. The way in which charges and currents (i.e. streams of charges) interact with the electromagnetic field is described by Maxwell's equations and the Lorentz force law. Maxwell's equations detail how the electric field converges towards or diverges away from electric charges, how the magnetic field curls around electrical currents, and how changes in the electric and magnetic fields influence each other. The Lor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
