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Dry lab. A dry lab is a laboratory where the nature of the experiments does not involve significant risk. This is in contrast to a wet lab where it is necessary to handle various types of chemicals and biological hazards. An example of a dry lab is one where computational or applied mathematical analyses are done on a computer-generated model ...
Gypsum concrete is a building material used as a floor underlay [43] used in wood-frame and concrete construction for fire ratings, [43] sound reduction, [43] radiant heating, [44] and floor leveling. It is a mixture of gypsum, Portland cement, and sand. [43] One of its advantages is the lightweight nature.
Volatile organic compounds ( VOCs) are organic compounds that have a high vapor pressure at room temperature. [1] High vapor pressure correlates with a low boiling point, which relates to the number of the sample's molecules in the surrounding air, a trait known as volatility. [2]
Extraction in chemistry is a separation process consisting of the separation of a substance from a matrix. The distribution of a solute between two phases is an equilibrium condition described by partition theory. This is based on exactly how the analyte moves from the initial solvent into the extracting solvent.
Powder coating is a type of coating that is applied as a free-flowing, dry powder. Unlike conventional liquid paint, which is delivered via an evaporating solvent, powder coating is typically applied electrostatically and then cured under heat or with ultraviolet light. The powder may be a thermoplastic or a thermoset polymer.
Spray drying is a method of forming a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, [1] or materials which may require extremely consistent, fine particle size.
Intermediate moisture food. Intermediate moisture foods ( IMF) are shelf-stable products that have water activities of 0.6-0.74, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth.
The study of the absorption or release of heat during a chemical reaction. thermodynamic stability. The condition of a system being in its lowest energy state with its environment (equilibrium). thermodynamics. The study of the effects of changing temperature, volume or pressure (or work, heat, and energy) on a macroscopic scale.