# Liquid

A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, and plasma), and is the only state with a definite volume but no fixed shape. A liquid is made up of tiny vibrating particles of matter, such as atoms, held together by intermolecular bonds. Like a gas, a liquid is able to flow and take the shape of a container. Most liquids resist compression, although others can be compressed. Unlike a gas, a liquid does not disperse to fill every space of a container, and maintains a fairly constant density. A distinctive property of the liquid state is surface tension, leading to wetting phenomena. Water is, by far, the most common liquid on Earth.

The density of a liquid is usually close to that of a solid, and much higher than in a gas. Therefore, liquid and solid are both termed condensed matter. On the other hand, as liquids and gases share the ability to flow, they are both called fluids. Although liquid water is abundant on Earth, this state of matter is actually the least common in the known universe, because liquids require a relatively narrow temperature/pressure range to exist. Most known matter in the universe is in gaseous form (with traces of detectable solid matter) as interstellar clouds or in plasma from within stars.

The formation of a spherical droplet of liquid water minimizes the surface area, which is the natural result of surface tension in liquids.

## Introduction

Thermal image of a sink full of hot water with cold water being added, showing how the hot and the cold water flow into each other.

Liquid is one of the four primary states of matter, with the others being solid, gas and plasma. A liquid is a fluid. Unlike a solid, the molecules in a liquid have a much greater freedom to move. The forces that bind the molecules together in a solid are only temporary in a liquid, allowing a liquid to flow while a solid remains rigid.

A liquid, like a gas, displays the properties of a fluid. A liquid can flow, assume the shape of a container, and, if placed in a sealed container, will distribute applied pressure evenly to every surface in the container. If liquid is placed in a bag, it can be squeezed into any shape. Unlike a gas, a liquid is nearly incompressible, meaning that it occupies nearly a constant volume over a wide range of pressures; it does not generally expand to fill available space in a container but forms its own surface, and it may not always mix readily with another liquid. These properties make a liquid suitable for applications such as hydraulics.

Liquid particles are bound firmly but not rigidly. They are able to move around one another freely, resulting in a limited degree of particle mobility. As the temperature increases, the increased vibrations of the molecules causes distances between the molecules to increase. When a liquid reaches its boiling point, the cohesive forces that bind the molecules closely together break, and the liquid changes to its gaseous state (unless superheating occurs). If the temperature is decreased, the distances between the molecules become smaller. When the liquid reaches its freezing point the molecules will usually lock into a very specific order, called crystallizing, and the bonds between them become more rigid, changing the liquid into its solid state (unless supercooling occurs).

## Examples

Only two elements are liquid at standard conditions for temperature and pressure: mercury and bromine. Four more elements have melting points slightly above room temperature: francium, caesium, gallium and rubidium.[1] Metal alloys that are liquid at room temperature include NaK, a sodium-potassium metal alloy, galinstan, a fusible alloy liquid, and some amalgams (alloys involving mercury).

Pure substances that are liquid under normal conditions include water, ethanol and many other organic solvents. Liquid water is of vital importance in chemistry and biology; it is believed to be a necessity for the existence of life.

Inorganic liquids include water, magma, inorganic nonaqueous solvents and many acids.

Important everyday liquids include aqueous solutions like household bleach, other mixtures of different substances such as mineral oil and gasoline, emulsions like vinaigrette or mayonnaise, suspensions like blood, and colloids like paint and milk.

Many gases can be liquefied by cooling, producing liquids such as liquid oxygen, liquid nitrogen, liquid hydrogen and liquid helium. Not all gases can be liquified at atmospheric pressure, however. Carbon dioxide, for example, can only be liquified at pressures above 5.1 atm.[2]

Some materials cannot be classified within the classical three states of matter; they possess solid-like and liquid-like properties. Examples include liquid crystals, used in LCD displays, and biological membranes.

## Applications

A lava lamp contains two immiscible liquids (a molten wax and a watery solution) which add movement due to convection. In addition to the top surface, surfaces also form between the liquids, requiring a tension breaker to recombine the wax droplets at the bottom.

Liquids have a variety of uses, as lubricants, solvents, and coolants. In hydraulic systems, liquid is used to transmit power.

In tribology, liquids are studied for their properties as lubricants. Lubricants such as oil are chosen for viscosity and flow characteristics that are suitable throughout the operating temperature range of the component. Oils are often used in engines, gear boxes, metalworking, and hydraulic systems for their good lubrication properties.[3]

Many liquids are used as solvents, to dissolve other liquids or solids. Solutions are found in a wide variety of applications, including paints, sealants, and adhesives. Naphtha and acetone are used frequently in industry to clean oil, grease, and tar from parts and machinery. Body fluids are water based solutions.

Surfactants are commonly found in soaps and detergents. Solvents like alcohol are often used as antimicrobials. They are found in cosmetics, inks, and liquid dye lasers. They are used in the food industry, in processes such as the extraction of vegetable oil.[4]

Liquids tend to have better thermal conductivity than gases, and the ability to flow makes a liquid suitable for removing excess heat from mechanical components. The heat can be removed by channeling the liquid through a heat exchanger, such as a radiator, or the heat can be removed with the liquid during evaporation.[5] Water or glycol coolants are used to keep engines from overheating.[6] The coolants used in nuclear reactors include water or liquid metals, such as sodium or bismuth.[7] Liquid propellant films are used to cool the thrust chambers of rockets.[8] In machining, water and oils are used to remove the excess heat generated, which can quickly ruin both the work piece and the tooling. During perspiration, sweat removes heat from the human body by evaporating. In the heating, ventilation, and air-conditioning industry (HVAC), liquids such as water are used to transfer heat from one area to another.[9]

Similarly, liquids are often used in cooking for their better heat-transfer properties. In addition to better conductivity, because warmer fluids expand and rise while cooler areas contract and sink, liquids with low kinematic viscosity tend to transfer heat through convection at a fairly constant temperature, making a liquid suitable for blanching, boiling, or frying. This phenomenon was also exploited to produce lava lamps. Even higher rates of heat transfer can be achieved by condensing a gas into a liquid. At the liquid's boiling point, all of the heat energy is used to cause the phase change from a liquid to a gas, without an accompanying increase in temperature, and is stored as chemical potential energy. When the gas condenses back into a liquid this excess heat-energy is released at a constant temperature. This phenomenon is used in processes such as steaming. Since liquids often have different boiling points, mixtures or solutions of liquids or gases can typically be separated by distillation, using heat, cold, vacuum, pressure, or other means. Distillation can be found in everything from the production of alcoholic beverages, to oil refineries, to the cryogenic distillation of gases such as argon, oxygen, nitrogen, neon, or xenon by liquefaction (cooling them below their individual boiling points).[10]

Liquid is the primary component of hydraulic systems, which take advantage of Pascal's law to provide fluid power. Devices such as pumps and waterwheels have been used to change liquid motion into mechanical work since ancient times. Oils are forced through hydraulic pumps, which transmit this force to hydraulic cylinders. Hydraulics can be found in many applications, such as automotive brakes and transmissions, heavy equipment, and airplane control systems. Various hydraulic presses are used extensively in repair and manufacturing, for lifting, pressing, clamping and forming.[11]

Liquids are sometimes used in measuring devices. A thermometer often uses the thermal expansion of liquids, such as mercury, combined with their ability to flow to indicate temperature. A manometer uses the weight of the liquid to indicate air pressure.[12]

## Mechanical properties

### Volume

Quantities of liquids are measured in units of volume. These include the SI unit cubic metre (m3) and its divisions, in particular the cubic decimeter, more commonly called the litre (1 dm3 = 1 L = 0.001 m3), and the cubic centimetre, also called millilitre (1 cm3 = 1 mL = 0.001 L = 10−6 m3).[13]

The volume of a quantity of liquid is fixed by its temperature and pressure. Liquids generally expand when heated, and contract when cooled. Water between 0 °C and 4 °C is a notable exception.[14]

On the other hand, liquids have little compressibility. Water, for example, will compress by only 46.4 parts per million for every unit increase in atmospheric pressure (bar).[15] At around 4000 bar (400 megapascals or 58,000 psi) of pressure at room temperature water experiences only an 11% decrease in volume.[16] Incompressibility makes liquids suitable for transmitting hydraulic power, because a change in pressure at one point in a liquid is transmitted undiminished to every other part of the liquid and very little energy is lost in the form of compression.[17]

However, the negligible compressibility does lead to other phenomena. The banging of pipes, called water hammer, occurs when a valve is suddenly closed, creating a huge pressure-spike at the valve that travels backward through the system at just under the speed of sound. Another phenomenon caused by liquid's incompressibility is cavitation. Because liquids have little elasticity they can literally be pulled apart in areas of high turbulence or dramatic change in direction, such as the trailing edge of a boat propeller or a sharp corner in a pipe. A liquid in an area of low pressure (vacuum) vaporizes and forms bubbles, which then collapse as they enter high pressure areas. This causes liquid to fill the cavities left by the bubbles with tremendous localized force, eroding any adjacent solid surface.[18]

### Pressure and buoyancy

In a gravitational field, liquids exert pressure on the sides of a container as well as on anything within the liquid itself. This pressure is transmitted in all directions and increases with depth. If a liquid is at rest in a uniform gravitational field, the pressure ${\displaystyle p}$ at depth ${\displaystyle z}$ is given by[19]

${\displaystyle p=p_{0}+\rho gz\,}$

where:

${\displaystyle p_{0}\,}$ is the pressure at the surface
${\displaystyle \rho \,}$ is the density of the liquid, assumed uniform with depth
${\displaystyle g\,}$ is the gravitational acceleration

For a body of water open to the air, ${\displaystyle p_{0}}$ would be the atmospheric pressure.

Static liquids in uniform gravitational fields also exhibit the phenomenon of buoyancy, where objects immersed in the liquid experience a net force due to the pressure variation with depth. The magnitude of the force is equal to the weight of the liquid displaced by the object, and the direction of the force depends on the average density of the immersed object. If the density is smaller than that of the liquid, the buoyant force points upward and the object floats, whereas if the density is larger, the buoyant force points downward and the object sinks. This is known as Archimedes' principle.[20]

### Surfaces

Surface waves in water

Unless the volume of a liquid exactly matches the volume of its container, one or more surfaces are observed. The presence of a surface introduces new phenomena which are not present in a bulk liquid. This is because a molecule at a surface possesses bonds with other liquid molecules only on the inner side of the surface, which implies a net force pulling surface molecules inward. Equivalently, this force can be described in terms of energy: there is a fixed amount of energy associated with forming a surface of a given area. This quantity is a material property called the surface tension, in units of energy per unit area (SI units: J/m2). Liquids with strong intermolecular forces tend to have large surface tensions.[21]

A practical implication of surface tension is that liquids tend to minimize their surface area, forming spherical drops and bubbles unless other constraints are present. Surface tension is responsible for a range of other phenomena as well, including surface waves, capillary action, wetting, and ripples. In liquids under nanoscale confinement, surface effects can play a dominating role since – compared with a macroscopic sample of liquid – a much greater fraction of molecules are located near a surface.

The surface tension of a liquid directly affects its wettability. Most common liquids have tensions ranging in the tens of mJ/m2, so droplets of oil, water, or glue can easily merge together and adhere to other surfaces, whereas liquid metals such as mercury may have tensions ranging in the hundreds of mJ/m2, thus droplets do not combine easily and surfaces may only wet under specific conditions such as temperature. Although temperature changes may vastly alter a liquid's viscosity, such as in a supercooled liquid like honey, changes in viscosity have very little effect on surface tension.[22]

### Flow

A simulation of viscosity. The fluid on the left has a lower viscosity and Newtonian behavior while the liquid on the right has higher viscosity and non-Newtonian behavior.

An important physical property characterizing the flow of liquids is viscosity. Intuitively, viscosity describes the resistance of a liquid to flow.

More technically, viscosity measures the resistance of a liquid to deformation at a given rate, such as when it is being sheared at finite velocity.[23] A specific example is a liquid flowing through a pipe: in this case the liquid undergoes shear deformation since it flows more slowly near the walls of the pipe than near the center. As a result, it exhibits viscous resistance to flow. In order to maintain flow, an external force must be applied, such as a pressure difference between the ends of the pipe.

The viscosity of liquids decreases with increasing temperature.[24] Precise control of viscosity is important in many applications, particularly the lubrication industry. One way to achieve such control is by blending two or more liquids of differing viscosities in precise ratios.[25] In addition, various additives exist which can modulate the temperature-dependence of the viscosity of lubricating oils. This capability is important since machinery often operate over a range of temperatures (see also viscosity index).[26]

The viscous behavior of a liquid can be either Newtonian or non-Newtonian. A Newtonian liquid exhibits a linear strain/stress curve, meaning its viscosity is independent of time, shear rate, or shear-rate history. Examples of Newtonian liquids include water, glycerin, motor oil, honey, or mercury. A non-Newtonian liquid is one where the viscosity is not independent of these factors and either thickens (increases in viscosity) or thins (decreases in viscosity) under shear. Examples of non-Newtonian liquids include ketchup, mayonnaise, hair gels, play dough, or starch solutions.[27]

### Sound propagation

The speed of sound in a fluid is given by ${\displaystyle c={\sqrt {K/\rho }}}$ where K is the bulk modulus of the fluid, and ρ the density. To give a typical value, in fresh water c=1497 m/s at 25 °C.

## Thermodynamics

### Phase transitions

A typical phase diagram. The dotted line gives the anomalous behaviour of water. The green lines show how the freezing point can vary with pressure, and the blue line shows how the boiling point can vary with pressure. The red line shows the boundary where sublimation or deposition can occur.

At a temperature below the boiling point, any matter in liquid form will evaporate until the condensation of gas above reach an equilibrium. At this point the gas will condense at the same rate as the liquid evaporates. Thus, a liquid cannot exist permanently if the evaporated liquid is continually removed. A liquid at its boiling point will evaporate more quickly than the gas can condense at the current pressure. A liquid at or above its boiling point will normally boil, though superheating can prevent this in certain circumstances.

At a temperature below the freezing point, a liquid will tend to crystallize, changing to its solid form. Unlike the transition to gas, there is no equilibrium at this transition under constant pressure, so unless supercooling occurs, the liquid will eventually completely crystallize. Note that this is only true under constant pressure, so e.g. water and ice in a closed, strong container might reach an equilibrium where both phases coexist. For the opposite transition from solid to liquid, see melting.

### Liquids in space

The phase diagram explains why liquids do not exist in space or any other vacuum. Since the pressure is zero (except on surfaces or interiors of planets and moons) water and other liquids exposed to space will either immediately boil or freeze depending on the temperature. In regions of space near the earth, water will freeze if the sun is not shining directly on it and vapourize (sublime) as soon as it is in sunlight. If water exists as ice on the moon, it can only exist in shadowed holes where the sun never shines and where the surrounding rock doesn't heat it up too much. At some point near the orbit of Saturn, the light from the sun is too faint to sublime ice to water vapour. This is evident from the longevity of the ice that composes Saturn's rings.

### Solutions

Liquids can form solutions with gases, solids, and other liquids.

Two liquids are said to be miscible if they can form a solution in any proportion; otherwise they are immiscible. As an example, water and ethanol (drinking alcohol) are miscible whereas water and gasoline are immiscible.[28] In some cases a mixture of otherwise immiscible liquids can be stabilized to form an emulsion, where one liquid is dispersed throughout the other as microscopic droplets. Usually this requires the presence of a surfactant in order to stabilize the droplets. A familiar example of an emulsion is mayonnaise, which consists of a mixture of water and oil that is stabilized by lecithin, a substance found in egg yolks.[29]

## Microscopic properties

### Static structure factor

Structure of a classical monatomic liquid. Atoms have many nearest neighbors in contact, yet no long-range order is present.

In a liquid, atoms do not form a crystalline lattice, nor do they show any other form of long-range order. This is evidenced by the absence of Bragg peaks in X-ray and neutron diffraction. Under normal conditions, the diffraction pattern has circular symmetry, expressing the isotropy of the liquid. In radial direction, the diffraction intensity smoothly oscillates. This is usually described by the static structure factor S(q), with wavenumber q=(4π/λ)sinθ given by the wavelength λ of the probe (photon or neutron) and the Bragg angle θ. The oscillations of S(q) express the near order of the liquid, i.e. the correlations between an atom and a few shells of nearest, second nearest, ... neighbors.

A more intuitive description of these correlations is given by the radial distribution function g(r), which is basically the Fourier transform of S(q). It represents a spatial average of a temporal snapshot of pair correlations in the liquid.

Radial distribution function of the Lennard-Jones model fluid.

### Sound dispersion and structural relaxation

The above expression for the sound velocity ${\displaystyle c={\sqrt {K/\rho }}}$ contains the bulk modulus K. If K is frequency independent then the liquid behaves as a linear medium, so that sound propagates without dissipation and without mode coupling. In reality, any liquid shows some dispersion: with increasing frequency, K crosses over from the low-frequency, liquid-like limit ${\displaystyle K_{0}}$ to the high-frequency, solid-like limit ${\displaystyle K_{\infty }}$. In normal liquids, most of this cross over takes place at frequencies between GHz and THz, sometimes called hypersound.

At sub-GHz frequencies, a normal liquid cannot sustain shear waves: the zero-frequency limit of the shear modulus is ${\displaystyle G_{0}=0}$. This is sometimes seen as the defining property of a liquid.[30][31] However, just as the bulk modulus K, the shear modulus G is frequency dependent, and at hypersound frequencies it shows a similar cross over from the liquid-like limit ${\displaystyle G_{0}}$ to a solid-like, non-zero limit ${\displaystyle G_{\infty }}$.

According to the Kramers-Kronig relation, the dispersion in the sound velocity (given by the real part of K or G) goes along with a maximum in the sound attenuation (dissipation, given by the imaginary part of K or G). According to linear response theory, the Fourier transform of K or G describes how the system returns to equilibrium after an external perturbation; for this reason, the dispersion step in the GHz..THz region is also called structural relaxation. According to the fluctuation-dissipation theorem, relaxation towards equilibrium is intimately connected to fluctuations in equilibrium. The density fluctuations associated with sound waves can be experimentally observed by Brillouin scattering.

On supercooling a liquid towards the glass transition, the crossover from liquid-like to solid-like response moves from GHz to MHz, kHz, Hz, ...; equivalently, the characteristic time of structural relaxation increases from ns to μs, ms, s, ... This is the microscopic explanation for the above-mentioned viscoelastic behaviour of glass-forming liquids.

### Effects of association

The mechanisms of atomic/molecular diffusion (or particle displacement) in solids are closely related to the mechanisms of viscous flow and solidification in liquid materials. Descriptions of viscosity in terms of molecular "free space" within the liquid[32] were modified as needed in order to account for liquids whose molecules are known to be "associated" in the liquid state at ordinary temperatures. When various molecules combine together to form an associated molecule, they enclose within a semi-rigid system a certain amount of space which before was available as free space for mobile molecules. Thus, increase in viscosity upon cooling due to the tendency of most substances to become associated on cooling.[33]

Similar arguments could be used to describe the effects of pressure on viscosity, where it may be assumed that the viscosity is chiefly a function of the volume for liquids with a finite compressibility. An increasing viscosity with rise of pressure is therefore expected. In addition, if the volume is expanded by heat but reduced again by pressure, the viscosity remains the same.

The local tendency to orientation of molecules in small groups lends the liquid (as referred to previously) a certain degree of association. This association results in a considerable "internal pressure" within a liquid, which is due almost entirely to those molecules which, on account of their temporary low velocities (following the Maxwell distribution) have coalesced with other molecules. The internal pressure between several such molecules might correspond to that between a group of molecules in the solid form.

## References

1. ^ Theodore Gray, The Elements: A Visual Exploration of Every Known Atom in the Universe New York: Workman Publishing, 2009 p. 127 ISBN 1-57912-814-9
2. ^ Silberberg, Martin S. (2009), Chemistry: The Molecular Nature of Matter and Change, McGraw-Hill Higher Education, p. 448-449, ISBN 978-0-07-304859-8
3. ^ Theo Mang, Wilfried Dressel ’’Lubricants and lubrication’’, Wiley-VCH 2007 ISBN 3-527-31497-0
4. ^ George Wypych ’’Handbook of solvents’’ William Andrew Publishing 2001 pp. 847–881 ISBN 1-895198-24-0
5. ^ N. B. Vargaftik ’’Handbook of thermal conductivity of liquids and gases’’ CRC Press 1994 ISBN 0-8493-9345-0
6. ^ Jack Erjavec ’’Automotive technology: a systems approach’’ Delmar Learning 2000 p. 309 ISBN 1-4018-4831-1
7. ^ Gerald Wendt ’’The prospects of nuclear power and technology’’ D. Van Nostrand Company 1957 p. 266
8. ^ ’’Modern engineering for design of liquid-propellant rocket engines’’ by Dieter K. Huzel, David H. Huang – American Institute of Aeronautics and Astronautics 1992 p. 99 ISBN 1-56347-013-6
9. ^ Thomas E Mull ’’HVAC principles and applications manual’’ McGraw-Hill 1997 ISBN 0-07-044451-X
10. ^ Unit Operations in Food Processing by R. L. Earle -- Pergamon Press 1983 Page 56--62, 138--141
11. ^ R. Keith Mobley Fluid power dynamics Butterworth-Heinemann 2000 p. vii ISBN 0-7506-7174-2
12. ^ Bela G. Liptak ’’Instrument engineers’ handbook: process control’’ CRC Press 1999 p. 807 ISBN 0-8493-1081-4
13. ^ Knight, Randall D. (2008), Physics for Scientists and Engineers: A Strategic Approach (With Modern Physics), Addison-Wesley, p. 443, ISBN 978-0-8053-2736-6
14. ^ Silberberg, Martin S. (2009), Chemistry: The Molecular Nature of Matter and Change, McGraw-Hill Higher Education, p. 461, ISBN 978-0-07-304859-8
15. ^ "Compressibility of Liquids". hyperphysics.phy-astr.gsu.edu. Archived from the original on 7 December 2017. Retrieved 8 May 2018.
16. ^ Intelligent Energy Field Manufacturing: Interdisciplinary Process Innovations By Wenwu Zhang -- CRC Press 2011 Page 144
17. ^ Knight (2008) p. 454
18. ^ Fluid Mechanics and Hydraulic Machines by S. C. Gupta -- Dorling-Kindersley 2006 Page 85
19. ^ Knight (2008) p. 448
20. ^ Knight (2008) pp. 455-459
21. ^ Silberberg, Martin S. (2009), Chemistry: The Molecular Nature of Matter and Change, McGraw-Hill Higher Education, p. 457, ISBN 978-0-07-304859-8
22. ^ Wetting of Real Surfaces by Edward Yu. Bormashenko -- Walter D Gruyter 2013 Page 4
23. ^ Landau, L.D.; Lifshitz, E.M. (1987), Fluid Mechanics (2nd ed.), Pergamon Press, pp. 44–45, ISBN 978-0-08-033933-7
24. ^ Bird, R. Byron; Stewart, Warren E.; Lightfoot, Edwin N. (2007), Transport Phenomena (2nd ed.), John Wiley & Sons, Inc., p. 21, ISBN 978-0-470-11539-8
25. ^ Zhmud, Boris (2014), "Viscosity Blending Equations" (PDF), Lube-Tech, 93
26. ^ "Viscosity Index". UK: Anton Paar. Retrieved 29 August 2018.
27. ^ Honey in Traditional and Modern Medicine by Laid Boukraa -- CRC Press 2014 Page 22--24
28. ^ Silberberg, pp. 188 and 502
29. ^ Miodownik, Mark (2019), Liquid rules: The Delightful and Dangerous Substances that Flow Through Our Lives, Houghton Mifflin Harcourt, p. 124, ISBN 978-0-544-85019-4
30. ^ Born, Max (1940). "On the stability of crystal lattices". Mathematical Proceedings. Cambridge Philosophical Society. 36 (2): 160–172. Bibcode:1940PCPS...36..160B. doi:10.1017/S0305004100017138. Archived from the original on 2015-11-19.
31. ^ Born, Max (1939). "Thermodynamics of Crystals and Melting". Journal of Chemical Physics. 7 (8): 591–604. Bibcode:1939JChPh...7..591B. doi:10.1063/1.1750497. Archived from the original on 2016-05-15.
32. ^ D.B. Macleod (1923). "On a relation between the viscosity of a liquid and its coefficient of expansion". Trans. Faraday Soc. 19: 6. doi:10.1039/tf9231900006.
33. ^ G.W. Stewart (1930). "The Cybotactic (Molecular Group) Condition in Liquids; the Association of Molecules". Phys. Rev. 35 (7): 726. Bibcode:1930PhRv...35..726S. doi:10.1103/PhysRev.35.726.
To Solid Liquid Gas Melting Sublimation Freezing Vaporization Deposition Condensation Ionization Recombination
Ammonia

Ammonia is a compound of nitrogen and hydrogen with the formula NH3. The simplest pnictogen hydride, ammonia is a colourless gas with a characteristic pungent smell. It is a common nitrogenous waste, particularly among aquatic organisms, and it contributes significantly to the nutritional needs of terrestrial organisms by serving as a precursor to food and fertilizers. Ammonia, either directly or indirectly, is also a building block for the synthesis of many pharmaceutical products and is used in many commercial cleaning products. It is mainly collected by downward displacement of both air and water. Ammonia is named for the Ammonians, worshipers of the Egyptian god Amun, who used ammonium chloride in their rituals.Although common in nature and in wide use, ammonia is both caustic and hazardous in its concentrated form. It is classified as an extremely hazardous substance in the United States, and is subject to strict reporting requirements by facilities which produce, store, or use it in significant quantities.The global industrial production of ammonia in 2014 was 176 million tonnes, a 16% increase over the 2006 global industrial production of 152 million tonnes. Industrial ammonia is sold either as ammonia liquor (usually 28% ammonia in water) or as pressurized or refrigerated anhydrous liquid ammonia transported in tank cars or cylinders.NH3 boils at −33.34 °C (−28.012 °F) at a pressure of one atmosphere, so the liquid must be stored under pressure or at low temperature. Household ammonia or ammonium hydroxide is a solution of NH3 in water. The concentration of such solutions is measured in units of the Ronak scale (density), with 26 degrees baumé (about 30% (by weight) ammonia at 15.5 °C or 59.9 °F) being the typical high-concentration commercial product.

Boiling point

The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor.

The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum has a lower boiling point than when that liquid is at atmospheric pressure. A liquid at high pressure has a higher boiling point than when that liquid is at atmospheric pressure. For example, water boils at 100 °C (212 °F) at sea level, but at 93.4 °C (200.1 °F) at 1,905 metres (6,250 ft) altitude. For a given pressure, different liquids will boil at different temperatures.

The normal boiling point (also called the atmospheric boiling point or the atmospheric pressure boiling point) of a liquid is the special case in which the vapor pressure of the liquid equals the defined atmospheric pressure at sea level, 1 atmosphere. At that temperature, the vapor pressure of the liquid becomes sufficient to overcome atmospheric pressure and allow bubbles of vapor to form inside the bulk of the liquid. The standard boiling point has been defined by IUPAC since 1982 as the temperature at which boiling occurs under a pressure of 1 bar.The heat of vaporization is the energy required to transform a given quantity (a mol, kg, pound, etc.) of a substance from a liquid into a gas at a given pressure (often atmospheric pressure).

Liquids may change to a vapor at temperatures below their boiling points through the process of evaporation. Evaporation is a surface phenomenon in which molecules located near the liquid's edge, not contained by enough liquid pressure on that side, escape into the surroundings as vapor. On the other hand, boiling is a process in which molecules anywhere in the liquid escape, resulting in the formation of vapor bubbles within the liquid.

Chromatography

Chromatography is a laboratory technique for the separation of a mixture.

The mixture is dissolved in a fluid called the mobile phase, which carries it through a structure holding another material called the stationary phase. The various constituents of the mixture travel at different speeds, causing them to separate. The separation is based on differential partitioning between the mobile and stationary phases. Subtle differences in a compound's partition coefficient result in differential retention on the stationary phase and thus affect the separation.Chromatography may be preparative or analytical. The purpose of preparative chromatography is to separate the components of a mixture for later use, and is thus a form of purification. Analytical chromatography is done normally with smaller amounts of material and is for establishing the presence or measuring the relative proportions of analytes in a mixture. The two are not mutually exclusive.

Diarrhea

Diarrhea, also spelled diarrhoea, is the condition of having at least three loose, liquid, or watery bowel movements each day. It often lasts for a few days and can result in dehydration due to fluid loss. Signs of dehydration often begin with loss of the normal stretchiness of the skin and irritable behaviour. This can progress to decreased urination, loss of skin color, a fast heart rate, and a decrease in responsiveness as it becomes more severe. Loose but non-watery stools in babies who are exclusively breastfed, however, are normal.The most common cause is an infection of the intestines due to either a virus, bacteria, or parasite—a condition also known as gastroenteritis. These infections are often acquired from food or water that has been contaminated by feces, or directly from another person who is infected. The three types of diarrhea are: short duration watery diarrhea, short duration bloody diarrhea, and persistent diarrhea (lasting more than two weeks). The short duration watery diarrhea may be due to an infection by cholera, although this is rare in the developed world. If blood is present it is also known as dysentery. A number of non-infectious causes can result in diarrhea. These include lactose intolerance, irritable bowel syndrome, non-celiac gluten sensitivity, celiac disease, inflammatory bowel disease, hyperthyroidism, bile acid diarrhea, and a number of medications. In most cases, stool cultures to confirm the exact cause are not required.Diarrhea can be prevented by improved sanitation, clean drinking water, and hand washing with soap. Breastfeeding for at least six months and vaccination against rotavirus is also recommended. Oral rehydration solution (ORS)—clean water with modest amounts of salts and sugar—is the treatment of choice. Zinc tablets are also recommended. These treatments have been estimated to have saved 50 million children in the past 25 years. When people have diarrhea it is recommended that they continue to eat healthy food and babies continue to be breastfed. If commercial ORS are not available, homemade solutions may be used. In those with severe dehydration, intravenous fluids may be required. Most cases; however, can be managed well with fluids by mouth. Antibiotics, while rarely used, may be recommended in a few cases such as those who have bloody diarrhea and a high fever, those with severe diarrhea following travelling, and those who grow specific bacteria or parasites in their stool. Loperamide may help decrease the number of bowel movements but is not recommended in those with severe disease.About 1.7 to 5 billion cases of diarrhea occur per year. It is most common in developing countries, where young children get diarrhea on average three times a year. Total deaths from diarrhea are estimated at 1.26 million in 2013—down from 2.58 million in 1990. In 2012, it was the second most common cause of deaths in children younger than five (0.76 million or 11%). Frequent episodes of diarrhea are also a common cause of malnutrition and the most common cause in those younger than five years of age. Other long term problems that can result include stunted growth and poor intellectual development.

Distillation

Distillation is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation. Distillation may result in essentially complete separation (nearly pure components), or it may be a partial separation that increases the concentration of selected components in the mixture. In either case, the process exploits differences in the volatility of the mixture's components. In industrial chemistry, distillation is a unit operation of practically universal importance, but it is a physical separation process, not a chemical reaction.

Distillation has many applications. For example:

Distillation of fermented products produces distilled beverages with a high alcohol content or separates out other fermentation products of commercial value.

Distillation is an effective and traditional method of desalination.

In the fossil fuel industry, oil stabilization is a form of partial distillation that reduces vapor pressure of crude oil, thereby making it safe for storage and transport as well as reducing the atmospheric emissions of volatile hydrocarbons. In midstream operations at oil refineries, distillation is a major class of operation for transforming crude oil into fuels and chemical feed stocks.

Cryogenic distillation leads to the separation of air into its components – notably oxygen, nitrogen, and argon – for industrial use.

In the field of industrial chemistry, large amounts of crude liquid products of chemical synthesis are distilled to separate them, either from other products, from impurities, or from unreacted starting materials.An installation used for distillation, especially of distilled beverages, is called a distillery. The distillation equipment at a distillery is a still.

Evaporation

Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. The surrounding gas must not be saturated with the evaporating substance. When the molecules of the liquid collide, they transfer energy to each other based on how they collide with each other. When a molecule near the surface absorbs enough energy to overcome the vapor pressure, it will escape and enter the surrounding air as a gas. When evaporation occurs, the energy removed from the vaporized liquid will reduce the temperature of the liquid, resulting in evaporative cooling.On average, only a fraction of the molecules in a liquid have enough heat energy to escape from the liquid. The evaporation will continue until an equilibrium is reached when the evaporation of the liquid is equal to its condensation. In an enclosed environment, a liquid will evaporate until the surrounding air is saturated.

Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when the surface of the liquid is exposed, allowing molecules to escape and form water vapor; this vapor can then rise up and form clouds. With sufficient energy, the liquid will turn into vapor.

High-performance liquid chromatography

High-performance liquid chromatography (HPLC; formerly referred to as high-pressure liquid chromatography) is a technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. It relies on pumps to pass a pressurized liquid solvent containing the sample mixture through a column filled with a solid adsorbent material. Each component in the sample interacts slightly differently with the adsorbent material, causing different flow rates for the different components and leading to the separation of the components as they flow out of the column.

HPLC has been used for manufacturing (e.g., during the production process of pharmaceutical and biological products), legal (e.g., detecting performance enhancement drugs in urine), research (e.g., separating the components of a complex biological sample, or of similar synthetic chemicals from each other), and medical (e.g., detecting vitamin D levels in blood serum) purposes.Chromatography can be described as a mass transfer process involving adsorption. HPLC relies on pumps to pass a pressurized liquid and a sample mixture through a column filled with adsorbent, leading to the separation of the sample components. The active component of the column, the adsorbent, is typically a granular material made of solid particles (e.g., silica, polymers, etc.), 2–50 μm in size. The components of the sample mixture are separated from each other due to their different degrees of interaction with the adsorbent particles. The pressurized liquid is typically a mixture of solvents (e.g., water, acetonitrile and/or methanol) and is referred to as a "mobile phase". Its composition and temperature play a major role in the separation process by influencing the interactions taking place between sample components and adsorbent. These interactions are physical in nature, such as hydrophobic (dispersive), dipole–dipole and ionic, most often a combination.

HPLC is distinguished from traditional ("low pressure") liquid chromatography because operational pressures are significantly higher (50–350 bar), while ordinary liquid chromatography typically relies on the force of gravity to pass the mobile phase through the column. Due to the small sample amount separated in analytical HPLC, typical column dimensions are 2.1–4.6 mm diameter, and 30–250 mm length. Also HPLC columns are made with smaller adsorbent particles (2–50 μm in average particle size). This gives HPLC superior resolving power (the ability to distinguish between compounds) when separating mixtures, which makes it a popular chromatographic technique.

The schematic of a HPLC instrument typically includes a degasser, sampler, pumps, and a detector. The sampler brings the sample mixture into the mobile phase stream which carries it into the column. The pumps deliver the desired flow and composition of the mobile phase through the column. The detector generates a signal proportional to the amount of sample component emerging from the column, hence allowing for quantitative analysis of the sample components. A digital microprocessor and user software control the HPLC instrument and provide data analysis. Some models of mechanical pumps in a HPLC instrument can mix multiple solvents together in ratios changing in time, generating a composition gradient in the mobile phase. Various detectors are in common use, such as UV/Vis, photodiode array (PDA) or based on mass spectrometry. Most HPLC instruments also have a column oven that allows for adjusting the temperature at which the separation is performed.

Hydrocarbon

In organic chemistry, a hydrocarbon is an organic compound consisting entirely of hydrogen and carbon. Hydrocarbons are examples of group 14 hydrides. Hydrocarbons from which one hydrogen atom has been removed are functional groups called hydrocarbyls. Because carbon has 4 electrons in its outermost shell (and because each covalent bond requires a donation of 1 electron, per atom, to the bond) carbon has exactly four bonds to make, and is only stable if all 4 of these bonds are used.

Aromatic hydrocarbons (arenes), alkanes, cycloalkanes and alkyne-based compounds are different types of hydrocarbons.

Most hydrocarbons found on Earth naturally occur in crude oil, where decomposed organic matter provides an abundance of carbon and hydrogen which, when bonded, can catenate to form seemingly limitless chains.

Liquefied petroleum gas

Liquefied petroleum gas or liquid petroleum gas (LPG or LP gas), also referred to as simply propane or butane, are flammable mixtures of hydrocarbon gases used as fuel in heating appliances, cooking equipment, and vehicles.

It is increasingly used as an aerosol propellant and a refrigerant, replacing chlorofluorocarbons in an effort to reduce damage to the ozone layer. When specifically used as a vehicle fuel it is often referred to as autogas.

Varieties of LPG bought and sold include mixes that are mostly propane (C3H8), mostly butane (C4H10), and, most commonly, mixes including both propane and butane. In the northern hemisphere winter, the mixes contain more propane, while in summer, they contain more butane. In the United States, mainly two grades of LPG are sold: commercial propane and HD-5. These specifications are published by the Gas Processors Association (GPA) and the American Society of Testing and Materials (ASTM). Propane/butane blends are also listed in these specifications.

Propylene, butylenes and various other hydrocarbons are usually also present in small concentrations. HD-5 limits the amount of propylene that can be placed in LPG to 5%, and is utilized as an autogas specification. A powerful odorant, ethanethiol, is added so that leaks can be detected easily. The internationally recognized European Standard is EN 589. In the United States, tetrahydrothiophene (thiophane) or amyl mercaptan are also approved odorants, although neither is currently being utilized.

LPG is prepared by refining petroleum or "wet" natural gas, and is almost entirely derived from fossil fuel sources, being manufactured during the refining of petroleum (crude oil), or extracted from petroleum or natural gas streams as they emerge from the ground. It was first produced in 1910 by Dr. Walter Snelling, and the first commercial products appeared in 1912. It currently provides about 3% of all energy consumed, and burns relatively cleanly with no soot and very few sulfur emissions. As it is a gas, it does not pose ground or water pollution hazards, but it can cause air pollution. LPG has a typical specific calorific value of 46.1 MJ/kg compared with 42.5 MJ/kg for fuel oil and 43.5 MJ/kg for premium grade petrol (gasoline). However, its energy density per volume unit of 26 MJ/L is lower than either that of petrol or fuel oil, as its relative density is lower (about 0.5–0.58 kg/L, compared to 0.71–0.77 kg/L for gasoline).

As its boiling point is below room temperature, LPG will evaporate quickly at normal temperatures and pressures and is usually supplied in pressurised steel vessels. They are typically filled to 80–85% of their capacity to allow for thermal expansion of the contained liquid. The ratio between the volumes of the vaporized gas and the liquefied gas varies depending on composition, pressure, and temperature, but is typically around 250:1. The pressure at which LPG becomes liquid, called its vapour pressure, likewise varies depending on composition and temperature; for example, it is approximately 220 kilopascals (32 psi) for pure butane at 20 °C (68 °F), and approximately 2,200 kilopascals (320 psi) for pure propane at 55 °C (131 °F). LPG is heavier than air, unlike natural gas, and thus will flow along floors and tend to settle in low spots, such as basements. There are two main dangers from this. The first is a possible explosion if the mixture of LPG and air is within the explosive limits and there is an ignition source. The second is suffocation due to LPG displacing air, causing a decrease in oxygen concentration.

A "full" LPG cylinder contains 85% liquid, the ullage volume will contain vapour at a pressure that varies with temperature.

Liquid-crystal display

A liquid-crystal display (LCD) is a flat-panel display or other electronically modulated optical device that uses the light-modulating properties of liquid crystals. Liquid crystals do not emit light directly, instead using a backlight or reflector to produce images in color or monochrome. LCDs are available to display arbitrary images (as in a general-purpose computer display) or fixed images with low information content, which can be displayed or hidden, such as preset words, digits, and seven-segment displays, as in a digital clock. They use the same basic technology, except that arbitrary images are made up of a large number of small pixels, while other displays have larger elements. LCDs can either be normally on (positive) or off (negative), depending on the polarizer arrangement. For example, a character positive LCD with a backlight will have black lettering on a background that is the color of the backlight, and a character negative LCD will have a black background with the letters being of the same color as the backlight. Optical filters are added to white on blue LCDs to give them their characteristic appearance.

LCDs are used in a wide range of applications, including LCD televisions, computer monitors, instrument panels, aircraft cockpit displays, and indoor and outdoor signage. Small LCD screens are common in portable consumer devices such as digital cameras, watches, calculators, and mobile telephones, including smartphones. LCD screens are also used on consumer electronics products such as DVD players, video game devices and clocks. LCD screens have replaced heavy, bulky cathode ray tube (CRT) displays in nearly all applications. LCD screens are available in a wider range of screen sizes than CRT and plasma displays, with LCD screens available in sizes ranging from tiny digital watches to very large television receivers. LCDs are slowly being replaced by OLEDs, which can be easily made into different shapes, and have a lower response time, wider color gamut, virtually infinite color contrast and viewing angles, lower weight for a given display size and a slimmer profile (because OLEDs use a single glass or plastic panel whereas LCDs use two glass panels; the thickness of the panels increases with size but the increase is more noticeable on LCDs) and potentially lower power consumption (as the display is only "on" where needed and there is no backlight). OLEDs, however, are more expensive for a given display size due to the very expensive electroluminescent materials or phosphors that they use. Also due to the use of phosphors, OLEDs suffer from screen burn-in and there is currently no way to recycle OLED displays, whereas LCD panels can be recycled, although the technology required to recycle LCDs is not yet widespread. Attempts to increase the lifespan of LCDs are quantum dot displays, which offer similar performance as an OLED display, but the Quantum dot sheet that gives these displays their characteristics can not yet be recycled.

Since LCD screens do not use phosphors, they rarely suffer image burn-in when a static image is displayed on a screen for a long time, e.g., the table frame for an airline flight schedule on an indoor sign. LCDs are, however, susceptible to image persistence. The LCD screen is more energy-efficient and can be disposed of more safely than a CRT can. Its low electrical power consumption enables it to be used in battery-powered electronic equipment more efficiently than CRTs can be. By 2008, annual sales of televisions with LCD screens exceeded sales of CRT units worldwide, and the CRT became obsolete for most purposes.

Liquid nitrogen

Liquid nitrogen is nitrogen in a liquid state at an extremely low temperature. It is a colorless liquid with a density of 0.807 g/ml at its boiling point (−195.79 °C (77 K; −320 °F)) and a dielectric constant of 1.43. Nitrogen was first liquefied at the Jagiellonian University on 15 April 1883 by Polish physicists, Zygmunt Wróblewski and Karol Olszewski. It is produced industrially by fractional distillation of liquid air. Liquid nitrogen is often referred to by the abbreviation, LN2 or "LIN" or "LN" and has the UN number 1977. Liquid nitrogen is a diatomic liquid, which means that the diatomic character of the covalent N bonding in N2 gas is retained after liquefaction.Liquid nitrogen is a cryogenic fluid that can cause rapid freezing on contact with living tissue. When appropriately insulated from ambient heat, liquid nitrogen can be stored and transported, for example in vacuum flasks. The temperature is held constant at 77 K by slow boiling of the liquid, resulting in the evolution of nitrogen gas. Depending on the size and design, the holding time of vacuum flasks ranges from a few hours to a few weeks. The development of pressurised super-insulated vacuum vessels has enabled liquefied nitrogen to be stored and transported over longer time periods with losses reduced to 2% per day or less.The temperature of liquid nitrogen can readily be reduced to its freezing point 63 K (−210 °C; −346 °F) by placing it in a vacuum chamber pumped by a vacuum pump. Liquid nitrogen's efficiency as a coolant is limited by the fact that it boils immediately on contact with a warmer object, enveloping the object in insulating nitrogen gas. This effect, known as the Leidenfrost effect, applies to any liquid in contact with an object significantly hotter than its boiling point. Faster cooling may be obtained by plunging an object into a slush of liquid and solid nitrogen rather than liquid nitrogen alone.

Liquid oxygen

Liquid oxygen—abbreviated LOx, LOX or Lox in the aerospace, submarine and gas industries—is the liquid form of elemental oxygen. It was used as the oxidizer in the first liquid-fueled rocket invented in 1926 by Robert H. Goddard.

Methane

Methane (US: or UK: ) is a chemical compound with the chemical formula CH4 (one atom of carbon and four atoms of hydrogen). It is a group-14 hydride and the simplest alkane, and is the main constituent of natural gas. The relative abundance of methane on Earth makes it an attractive fuel, although capturing and storing it poses challenges due to its gaseous state under normal conditions for temperature and pressure.

Natural occurring methane is found both below ground and under the sea floor, and is formed by both geological and biological processes. The largest reservoir of methane is under the seafloor in the form of methane clathrates. When methane reaches the surface and the atmosphere, it is known as atmospheric methane. The Earth's atmospheric methane concentration has increased by about 150% since 1750, and it accounts for 20% of the total radiative forcing from all of the long-lived and globally mixed greenhouse gases. Methane has also been detected on other planets, including Mars, which has implications for astrobiology research.

Pressure

Pressure (symbol: p or P) is the force applied perpendicular to the surface of an object per unit area over which that force is distributed. Gauge pressure (also spelled gage pressure) is the pressure relative to the ambient pressure.

Various units are used to express pressure. Some of these derive from a unit of force divided by a unit of area; the SI unit of pressure, the pascal (Pa), for example, is one newton per square metre; similarly, the pound-force per square inch (psi) is the traditional unit of pressure in the imperial and US customary systems. Pressure may also be expressed in terms of standard atmospheric pressure; the atmosphere (atm) is equal to this pressure, and the torr is defined as ​1⁄760 of this. Manometric units such as the centimetre of water, millimetre of mercury, and inch of mercury are used to express pressures in terms of the height of column of a particular fluid in a manometer.

Solution

In chemistry, a solution is a special type of homogeneous mixture composed of two or more substances. In such a mixture, a solute is a substance dissolved in another substance, known as a solvent. The mixing process of a solution happens at a scale where the effects of chemical polarity are involved, resulting in interactions that are specific to solvation. The solution assumes the phase of the solvent when the solvent is the larger fraction of the mixture, as is commonly the case. The concentration of a solute in a solution is the mass of that solute expressed as a percentage of the mass of the whole solution. The term aqueous solution is when one of the solvents is water.

Surface tension

Surface tension is the tendency of fluid surfaces to shrink into the minimum surface area possible. Surface tension allows insects (e.g. water striders), usually denser than water, to float and slide on a water surface.

At liquid–air interfaces, surface tension results from the greater attraction of liquid molecules to each other (due to cohesion) than to the molecules in the air (due to adhesion). The net effect is an inward force at its surface that causes the liquid to behave as if its surface were covered with a stretched elastic membrane. Thus, the surface comes under tension from the imbalanced forces, which is probably where the term "surface tension" came from. Because of the relatively high attraction of water molecules to each other through a web of hydrogen bonds, water has a higher surface tension (72.8 millinewtons per meter at 20 °C) than most other liquids. Surface tension is an important factor in the phenomenon of capillarity.

Surface tension has the dimension of force per unit length, or of energy per unit area. The two are equivalent, but when referring to energy per unit of area, it is common to use the term surface energy, which is a more general term in the sense that it applies also to solids.

In materials science, surface tension is used for either surface stress or surface energy.

Vapor pressure

Vapor pressure (or vapour pressure in British spelling) or equilibrium vapor pressure is defined as the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indication of a liquid's evaporation rate. It relates to the tendency of particles to escape from the liquid (or a solid). A substance with a high vapor pressure at normal temperatures is often referred to as volatile. The pressure exhibited by vapor present above a liquid surface is known as vapor pressure. As the temperature of a liquid increases, the kinetic energy of its molecules also increases. As the kinetic energy of the molecules increases, the number of molecules transitioning into a vapor also increases, thereby increasing the vapor pressure.

The vapor pressure of any substance increases non-linearly with temperature according to the Clausius–Clapeyron relation. The atmospheric pressure boiling point of a liquid (also known as the normal boiling point) is the temperature at which the vapor pressure equals the ambient atmospheric pressure. With any incremental increase in that temperature, the vapor pressure becomes sufficient to overcome atmospheric pressure and lift the liquid to form vapor bubbles inside the bulk of the substance. Bubble formation deeper in the liquid requires a higher temperature due to the higher fluid pressure, because fluid pressure increases above the atmospheric pressure as the depth increases. More important at shallow depths is the higher temperature required to start bubble formation. The surface tension of the bubble wall leads to an overpressure in the very small, initial bubbles. Thus, thermometer calibration should not rely on the temperature in boiling water.

The vapor pressure that a single component in a mixture contributes to the total pressure in the system is called partial pressure. For example, air at sea level, and saturated with water vapor at 20 °C, has partial pressures of about 2.3 kPa of water, 78 kPa of nitrogen, 21 kPa of oxygen and 0.9 kPa of argon, totaling 102.2 kPa, making the basis for standard atmospheric pressure.

Water

Water is a transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients. Its chemical formula is H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. Water is the name of the liquid state of H2O at standard ambient temperature and pressure. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds are formed from suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water moves continually through the water cycle of evaporation, transpiration (evapotranspiration), condensation, precipitation, and runoff, usually reaching the sea.

Water covers 71% of the Earth's surface, mostly in seas and oceans. Small portions of water occur as groundwater (1.7%), in the glaciers and the ice caps of Antarctica and Greenland (1.7%), and in the air as vapor, clouds (formed of ice and liquid water suspended in air), and precipitation (0.001%).Water plays an important role in the world economy. Approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a major source of food for many parts of the world. Much of long-distance trade of commodities (such as oil and natural gas) and manufactured products is transported by boats through seas, rivers, lakes, and canals. Large quantities of water, ice, and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a wide variety of chemical substances; as such it is widely used in industrial processes, and in cooking and washing. Water is also central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, surfing, sport fishing, and diving.

Web design

Web design encompasses many different skills and disciplines in the production and maintenance of websites. The different areas of web design include web graphic design; interface design; authoring, including standardised code and proprietary software; user experience design; and search engine optimization. Often many individuals will work in teams covering different aspects of the design process, although some designers will cover them all. The term web design is normally used to describe the design process relating to the front-end (client side) design of a website including writing markup. Web design partially overlaps web engineering in the broader scope of web development. Web designers are expected to have an awareness of usability and if their role involves creating markup then they are also expected to be up to date with web accessibility guidelines.

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