Hydroscopic water refers to water that is condensed at a solid surface. This type of water has substances that have the ability to absorb moisture from the atmosphere.

hydroscopic

Hygroscopic substances are chemicals that are easily dissolvable in water. One way in which they are used is as a dessicant.

There seems to be a typo in your question. "Bacel" is likely a misspelling. If you meant "basal hydroscopic flakes," those would refer to moisture-absorbing flakes used in various applications to soak up wetness. They can be used for drying agents, humidity control, or to prevent clumping in products.

Brake fluid is hydroscopic. It absorbs moisture out of the air. That gives unsealed brake fluid a shelf life.

No, oil is not hygroscopic. Oil does not have a tendency to absorb or attract water molecules from its surroundings like hygroscopic substances do.

2P2O5, which is diphosphorus pentoxide, is a white solid that is sparingly soluble in water. It reacts with water to form phosphoric acid, so it is considered hydroscopic.

It gives off its moisture readily, the reverse of hardened sugar which is hygrocopic (takes on moisture). I thought that hydroscopic could be an acceptable answer, though it's not a 'word'...........

Common salt becomes sticky during rainy season as it traps the water molecules and then stick to it.......... hence we can say that common salt is hydroscopic in nature

A hygroscopic powder is a substance that has the ability to absorb moisture from the air. This property can cause the powder to clump together or become sticky. Hygroscopic powders are often used in adsorption processes to remove moisture from the environment.

Yes, carlite plaster can contain hygroscopic salts such as sodium chloride or potassium sulfate. These salts can cause the plaster to absorb moisture from the atmosphere, leading to potential issues with dampness and degradation over time.

Not usually although it is possible...soap is usually made out of a base like lye. Most soap has a dual affinity for water. One end of the molecule is hydroscopic while the other end is hydrophobic. The hydrophobic end will attach itself to grease(and other lipids) surrounding it. The hydroscopic end will then attach itself to water and allow the lipid to be dissolved within the shell of soap. Peanut butter is largely hydrophobic so you could use peanut butter for this purpose but it would require some chemical rearrangment to be effective.

A hygroscopic salt is a salt that readily absorbs water from the atmosphere, either to form a solution (hygroscopicity) or to become damp (deliquescence). This property makes hygroscopic salts useful for controlling humidity in certain applications, such as in food processing or as drying agents in laboratories.

It doesnt matter whether its running or not.

Brake fluid is hydroscopic, which means it absorbs water from the atmosphere so it has to come from a sealed container and your cars brake fluid needs changing every two years.

Light yellowish colour is ok, if its a dark colour it needs changing.

NO. Brake fluid is hydroscopic, meaning it adsorbs water. It is also petroleum based. If yours is low you either have a leak somewhere, it is time for a brake job because friction material is worn down letting pistons or wheel cylinders travel farther out of their bores, or it was never the right level to start with.

After having problems with seizing wheel cylinders and other brake problems due to moisture in the hydroscopic brake fluid, I started flush clean fluid through the brake systems of my vehicles every 2 years... Have not had a single corrosion (or any brake problem for that matter) since...

Unless it is dark or smells burnt, just make sure it is up to the correct level. If it isn’t broke, don't fix it. It's one of the few items people don’t bother to change but remember the fluid is hydroscopic and will absorbs water so needs to be changed every two years.

Ammonia has a strong, pungent odor that is often described as sharp and unpleasant. It is commonly used in cleaning products and can be irritating to the respiratory system when present in high concentrations.

Hygroscopic components absorb moisture from the air, while hydrophilic components have an affinity for water and can interact with it. Hygroscopic materials can actively draw in moisture, while hydrophilic materials can dissolve, disperse, or swell in water. Both types of components are important in various industries, such as pharmaceuticals and cosmetics.

Ammonia is a stable compound at room temperature. It is a colorless gas with a pungent odor that is commonly used in various industrial applications, such as cleaning products and fertilizers. However, it is important to handle ammonia with care due to its potential health hazards.

Ammonia is highly soluble in water and will readily dissolve in it. This can lead to inaccuracies in the collection process, as the ammonia gas will be quickly absorbed by the water, affecting the volume and concentration of the collected gas. To accurately collect ammonia, it is best to use a technique such as downward displacement of air or a gas syringe.

Hygroscopic refers to the ability of a substance to attract and hold water molecules from the surrounding environment, often leading to the substance becoming damp or moist. This property is commonly seen in materials like silica gel, salt, and certain polymers.

Calcium oxide is added in the Haber process for ammonia production as it acts as a desiccant to absorb any moisture present in the reactants, which can lower the efficiency of the process. By removing moisture, the equilibrium shift in the reaction favors the production of more ammonia, thus increasing the overall yield.

Potassium hydroxide is a hygroscopic substance, meaning it absorbs moisture from the air. Exposure to air can cause it to form a solution, becoming corrosive and causing skin and eye irritation. It can also react with carbon dioxide in the air to form potassium carbonate, reducing its effectiveness as a base.

Glass and chinaware are commonly packed with straw because straw provides cushioning and protection against impact during transportation. Straw is lightweight, inexpensive, and effectively absorbs shock, helping to prevent breakage and scratches on delicate items like glass and chinaware.

Yes, sodium nitrate is highly soluble in water. It dissolves easily to form a clear solution.

Your shell ejectors are probably sticking. Squirt lots of WD40 or other degreaser into the slits where they are attached and work them. Then keep trying to eject shells (carefully) and spray more, eject shells, spray more to see if you can free them up. It is hydroscopic and any residue left will attract water and cause rust. Go get some GUN OIL.

A damascus barrel was made by winding thin strips or iron or steel around a mandrel and welding the seams shut. This manufacturing technique was developed prior to the ability to drill holes of the necessary length for gun barrels. Generally speaking all damascus barrel shopguns are quite old and should not be shot unless first inspected by well qualified gunsmith. The corrosive effect of old primers, the ravages of time, and the fact that black powder was hydroscopic could and did play hell with poorly maintained guns.

KHP is used as a primary standard because it is highly pure, stable, and has a high molecular weight which makes it easy to accurately weigh. By titrating a solution of known concentration of NaOH with KHP, we can accurately determine the concentration of NaOH in the solution.

There are a lot of exchanges in the circulatory system. Probably the most significant is the exchange of oxygen and carbon dioxide, both in the lungs and throughout the body. The circulatory system also delivers nutrients to all cells of the body, transports hormones to the appropriate organs and cells and brings waste to the kidneys to be filtered out and excreted.

These processes are affected by the balance of hydroscopic pressure and osmotic pressure between the blood vessels and the surrounding cells. On average the pressure in the vessels is higher so more material is pushed out of the vessels than is allowed back in but if the balance shifts too far either way medical problems can develop.

NO!!! It is a strong smelly gas at room temperature. It has the odour of a dirty smelly toilet.

However, it is a very hydroscopic gas . That means it readily dissolves in water to form ammonia solution.

I had a first hand experience of it (westland weed and moss killer). Yes it is corrosive if it contains sulpher or phosphorus or urea. I had a problem with weed killer in our home where weedkiller started to seep through its box (probably weed killer is hydroscopic). Within 3 months it had eaten away gas pipe which was next to it and we had a gas leak. Note that gas pipe was copper so it corroded even copper which is usually better corrosion resistant then carbon steel.

Hope it helps.

Asif

Salt accelerates rusting by acting as an electrolyte, allowing for greater flow of electrons between the iron and oxygen in the presence of water. This increased electron flow leads to faster oxidation of the iron, resulting in the formation of rust at a quicker rate.

A damascus barrel was made by winding thin strips or iron or steel around a mandrel. It is then heated to welding temperature (1500-2200 degrees, depending on alloy), and the end of the mandrel is struck on the ground. The compression forces weld the joints together.

The mandrel was then removed and the inside of the barrel was then bored through to clean it up. This manufacturing technique was developed prior to the ability to drill holes of the necessary length for gun barrels.

Generally speaking all damascus barrel shotguns are quite old and should not be shot unless first inspected by well qualified gunsmith. The ravages of time and the fact that black powder was hydroscopic could and did play hell with these old barrels

Hygroscopicity is the ability of a substance to absorb moisture from the air. This can lead to changes in the substance's physical properties, such as color, texture, or volume. Examples of hygroscopic substances include salt, sugar, and silica gel.

Dish-washing detergent breaks the surface tension of water, causing it to spread out evenly as a thin film on the glass. This prevents water droplets from forming on the surface and reduces the potential for condensation. The detergent also helps the water to run off the glass smoothly, rather than forming droplets that could lead to condensation.

Three factors that affect the formation of clouds are humidity levels, air temperature, and air pressure. When warm, moist air rises and cools, it reaches its dew point where condensation occurs, forming water droplets that cluster together to create clouds. Wind patterns and geographic features also play a role in cloud formation.

Often it frizzes your hair. I may make it dried out and some people loose volume I all depends on your hair type.

• Salt slows down fermentation so that yeast-leavened products have more uniform texture.
• Salt makes dough a little tighter.
• Salt brings out flavors of flour and butter. Without salt, cookies have sweetness but little flavor.

It takes 970 B.T.U.s to change one pound of water to a gas at any temperature. So it takes 970,000 B.T.U.s to change 1,000 pounds of water to a gas. "Steam" is generally considered water when it is a "gas."

When water evaporates from your skin, from a glass, or from the ocean at it always takes with it 970 B.T.U.s per pound of water. This is true even if the water temperature is just 70F. It is not necessary for water to be heated to 212F to evaporate. Water will evaporate at any temperature so long as it is exposed to air.

Whenever water evaporates (turns into a gas) it takes with it 970 B.T.U.s per pound. If you want to boil water, it takes one B.T.U. for each degree F you raise the temperature of water till you get to 212F. Water will not get hotter than 212F at sea level until every last bit of it has turned into a gas.

The heat to transform liquid water to gas water is called the heat of vaporization, or the latent heat of evaporation. The heat to liquify water from ice is called the heat of crystalization. The heat needed to be removed from water to turn it into ice is called the heat of solidification.

Because the water's heat of vaporization is so high, water has cooling power. Outdoor misters are based on this principle. They spray a super fine mist of water into the air. Because the water in this super fine mist has a very large surface area, it evaporates at normal ambient tempemeratures. Air is hydroscopic. That means air naturally absorbs water. The less water or humidity there is in the air, the faster this process takes place.

Whenever matter changes state from solid to liquid or liquid to gas, it takes heat to break the chemical bonds.

Milo is manufactured by evaporating the water content from a thick syrup at reduced pressure. The thick opaque syrup is obtained from malted wheat or barley and contains many mono-, di- and polysaccharides. Condensed milk and cocoa solids are added to give it a milk and chocolate content and it is often fortified with vitamins and minerals such as cyanocobalamin. Before the evaporation process it looks somewhat like very thick, light coloured coffee. This syrup is admitted to a large box constructed from thick steel plates and about 10 cubic meteres in volume. A number of conveyor belts are arranged inside the box and the syrup is drizzled onto the uppermost. The pressure inside the box is maintained just below the vapor pressure of water at a temperature of about 30 degrees celsius. Under these conditions of reduced pressure and slightly elevated temperature the syrup starts to boil. Eventually it reaches the end of the first conveyor whereupon it drizzles down to another, lower in the box. By the time it reaches the lower most conveyors it has become a soft vesicular solid somewhat like pumice stone or violet crumble. The evaporation at reduced pressure allows the water content to be removed at lower temperature according to the Clausius-Clapeyron relation and prevents the malt sugars and milk proteins from being changed by the heat, effectively cooking them and changing the taste and texture of the product. The whole process takes around an hour but operates in a continuous mode. At the bottom of the box the varying sized chunks of soft solid, from fist size to fine powder, fall from the last conveyor into an airlock where they are brought back to atmospheric pressure. The solid is introduced into a hammer mill where it is broken up into the final granular form. The rather hydroscopic granular powder is promptly packaged into cans by filling them from the "bottom", because the "top" end has been previously fabricated with an aluminium foil seal beneath the lid. The cans then have the tinplate bottoms affixed by a roll seam and the paper label is applied to complete the product. The prompt packaging ensures the product remains fresh and dry. Some other chocolate drink bases, such as Ovaltine, are made by a similar series of processes. Milo contains some theobromine, a xanthine alkaloid similar to caffeine which is present in the cocoa used in the product; thus, like chocolate, it can become mildly addictive if consumed in quantities of more than 15 heaped teaspoons per day. If a tin of Milo is not closed properly it will absorb water from the air and become damp and develop a tendency to form clumps. In very humid environments it can revert to the original opaque brown syrup; however, when made up as a beverage from this state its taste will have altered to the point that it is generally not consumable. Should the product become damp for any extended period of time it should be discarded because of possible bacterial action on the milk and sugar content. Use of very hot water when making a Milo drink can also alter the taste somewhat as will re-heating a made-up drink which has gone cold.

It takes 970 B.T.U.s to change one pound of water to steam at any temperature. When water evaporates from your skin, from a glass or swimming pool at room temperature it takes with it 970 B.T.U.s per pound of water. It is not necessary for water to be heated to 212F to evaporate. Whenever water evaporates (turns into a gas) it takes with it 970 B.T.U.s per pound. If you want to boil water, it takes one B.T.U. for each degree F you raise the temperature of water till you get to 212F. At 212F, at sea level, water will not get hotter than 212F until every last bit of it has turned into a gas.

The heat to transform liquid water to gas water is called the heat of vaporization, or the latent heat of evaporation. The heat to liquify water is called the heat of crystalization.

Because the water's heat of vaporization is so high, water has cooling power. Outdoor misters are based on this principle. They spray a super fine mist of water into the air. Because the water in this super fine mist has a very large surface area, it evaporates at normal ambient tempemeratures. Air is hydroscopic. That means air naturally absorbs water. The less water or humidity there is in the air, the faster this process takes place.

Whenever matter changes state from solid to liquid or liquid to gas, it takes heat to break the chemical bonds.

Fog is a cloud in contact with the ground. Fog is defined as cloud which reduces visibility to less than 1 km, where as mist is that which reduces visibility to less than 2 km.

Fog forms when water vapor in the air at the surface begins to condense into liquid water. Fog normally occurs at a relative humidity of 100%. This can be achieved by either adding moisture to the air or dropping the ambient air temperature. Fog can form at lower humidities, and fog can sometimes not form with relative humidity at 100%. A reading of 100% relative humidity does not mean that the air can not hold any more moisture, but the air will then becomes known as supersaturated. Fog formation does require all of the elements that normal cloud formation requires with the most important being condensation nuclei. When the air is saturated, additional moisture tends to condense rather than staying in the air as vapor. Condensation nuclei must be present in the form of dust, aeresols, pollutants, etc. for the water to condense upon. When there are exceptional amounts of condensation nuclei present, especially hydroscopic (water seeking such as salt) then the water vapor may condense below 100% relative humidity.

Fog can form suddenly, and can dissipate just as rapidly, depending what side of the dewpoint the temperature is on. This phenomenon is known as Flash Fog and is the inspiration for an antiburglary device that stops burglars by filling the room with artificial fog.

Another type of formation also common is sea fog (also knows as salt fog or salty Fog). This is due to the peculiar effect of salt. Clouds of all types require minute hygroscopic particles upon which water vapor can condense. Over the ocean surface, the most common particles are salt from salt spray produced by breaking waves. Except in areas of storminess, the most common areas of breaking waves are located near Coastlines, hence the greatest densities of airborne salt particles are there. Condensation on salt particles has been observed to occur at humidities as low as 70%, thus fog can occur even in relatively dry air in suitable locations such as the California coast. Typically, such lower humidity fog is preceded by a transparent mistiness along the coastline as condensation competes with evaporation, a phenomenon that is typically noticeable by beachgoers in the afternoon. Fog occasionally produces precipitation in the form of drizzle. Drizzle occurs when the humidity of fog attains 100% and the minute cloud droplets begin to coalesce into larger droplets. This can occur when the fog layer is lifted and cooled sufficiently, or when it is forcibly compressed from above. Drizzle becomes freezing drizzle when the temperature at the surface drops below the freezing point. The thickness of fog is largely determined by the altitude of the inversion boundary, which in coastal or oceanic locales is also the top of the marine layer, above which the airmass is warmer and drier. The inversion boundary varies its altitude primarily in response to the weight of the air above it which is measured in terms of atmospheric pressure. The marine layer and any fogbank it may contain will be "squashed" when the pressure is high, and conversely, may expand upwards when the pressure above it is lowering.

Well I suppose we can start with the most Basic, being emulsions, starches as thickeners and the maillard reaction.

Emulsions are pretty simple, it's a mixture of a water based ingredient (Most often an acid of some kind) and oil. There are two parts to an emulsion, the continuous phase, most often the water phase, and the dispersal phase, most often the oil phase. The continuous phase surrounds the dispersal phase which is a series of millions of droplets trapped within. An emulsion breaks or separates when the continuous phase becomes too thin, either by adding too much oil or the oil coming together to form larger droplets. There are three types of emulsion: a basic emulsion, like a simple vinaigrette that contains no emulsifiers and is brought together entirely by the force exerted on mixing the two ingredients, these will quickly separate into oil and water. the next is semi-permanent which uses a light emulsifier such as mustard to create a stronger barrier between the continuous and dispersal phases, these can stay emulsified for quite sometime, but will eventually separate at least partially, but can be brought back together by force. The final is the permanent phase, these use lecithin, such as that found in eggs, soy and butter. These will last nigh indefinitely, like mayonaise or hollaindaise. All emulsions are sensitive to very high and very low temperatures.

The second is using starch as a thickener such as a roux, this is accomplished by something called gelatinization, which strangely has nothing to do with gelatin at all. What actually occurs is the loosening of starch molecules in the presence of heat and water. Starch molecules are long strands of sugar molecules, which some may remember as being hydroscopic from their high school chemistry class. This essentially means that these molecules are extremely attracted to water, but in the form of bunched up starch granules they cannot allow much water into their structure, so as they break down they can absorb more water effectively thickening the sauce. Interesting to note is that in the three stages of a roux a white roux, one that has barely been cooked is twice as powerful a thickener as a brown roux, one allowed to become very deeply caramelized. This is because of the conversion of some of the starch molecules to more simple sugars. (this is a highly simplified version of a relatively complicated chemical process)

Finally is the Maillard reaction, this is what occurs when you sear or grill a piece of meat. It also occurs in the crust formation of bread, coffee and dulce de leche among other places. Essentially what's happening is that as protein in these items break down at high heat, this temperature is not well defined for all food items, but for most meat items it's agreed at around 154 degrees C. As the amino acids break down sugars (also being broken down) in the items combine with amino acids making various flavor compounds, these further breakdown creating more and more unique flavorings. All food items have a unique set of chemicals created via the maillard reaction. This is actually the basis of much of the food flavoring industry, the process is used to make many artificial flavors.

Fog is a cloud in contact with the ground. Fog is defined as cloud which reduces visibility to less than 1 km, where as mist is that which reduces visibility to less than 2 km.

Fog forms when water vapor in the air at the surface begins to condense into liquid water. Fog normally occurs at a relative humidity of 100%. This can be achieved by either adding moisture to the air or dropping the ambient air temperature. Fog can form at lower humidities, and fog can sometimes not form with relative humidity at 100%. A reading of 100% relative humidity does not mean that the air can not hold any more moisture, but the air will then becomes known as supersaturated. Fog formation does require all of the elements that normal cloud formation requires with the most important being condensation nuclei. When the air is saturated, additional moisture tends to condense rather than staying in the air as vapor. Condensation nuclei must be present in the form of dust, aeresols, pollutants, etc. for the water to condense upon. When there are exceptional amounts of condensation nuclei present, especially hydroscopic (water seeking such as salt) then the water vapor may condense below 100% relative humidity.

Fog can form suddenly, and can dissipate just as rapidly, depending what side of the dewpoint the temperature is on. This phenomenon is known as Flash Fog and is the inspiration for an antiburglary device that stops burglars by filling the room with artificial fog.

Another type of formation also common is sea fog (also knows as salt fog or salty Fog). This is due to the peculiar effect of salt. Clouds of all types require minute hygroscopic particles upon which water vapor can condense. Over the ocean surface, the most common particles are salt from salt spray produced by breaking waves. Except in areas of storminess, the most common areas of breaking waves are located near coastlines, hence the greatest densities of airborne salt particles are there. Condensation on salt particles has been observed to occur at humidities as low as 70%, thus fog can occur even in relatively dry air in suitable locations such as the California coast. Typically, such lower humidity fog is preceded by a transparent mistiness along the coastline as condensation competes with evaporation, a phenomenon that is typically noticeable by beachgoers in the afternoon. Fog occasionally produces precipitation in the form of drizzle. Drizzle occurs when the humidity of fog attains 100% and the minute cloud droplets begin to coalesce into larger droplets. This can occur when the fog layer is lifted and cooled sufficiently, or when it is forcibly compressed from above. Drizzle becomes freezing drizzle when the temperature at the surface drops below the freezing point. The thickness of fog is largely determined by the altitude of the inversion boundary, which in coastal or oceanic locales is also the top of the marine layer, above which the airmass is warmer and drier. The inversion boundary varies its altitude primarily in response to the weight of the air above it which is measured in terms of atmospheric pressure. The marine layer and any fogbank it may contain will be "squashed" when the pressure is high, and conversely, may expand upwards when the pressure above it is lowering.

Salt lowers the freezing point of water through a process called freezing point depression. When salt is added to ice, it disrupts the ability of water molecules to form solid ice crystals, causing the ice to melt at a lower temperature than it would otherwise. This is why salt is often used to melt ice on roads and sidewalks during winter.