Desiccation
The desiccation is the phenomenon of loss of water being inside certain products. This phenomenon can be natural or forced. In the case of the food products, like the meat for example, the desiccation is variable and constant. The professionals of this sector always seek to limit this phenomenon, obviously. For the food products, there exists a synonym of the desiccation: exudation. The juice which runs out and evaporates of a product is thus called the exsudat.
A too fast desiccation of the Concrete S, mortar S and Plaster S, at the time of their " prises" , can strongly deteriorate the features of these materials.
The desiccation is the operation consisting in eliminating water from the air or more generally from any body. The drying generally by exposure to a dry air is a particular case of desiccation. One often operates by transfer of moisture on a absorbent substance (the Dessicant), for example the sulphuric Acid in the laboratories of Chimie.
In the distribution of fragile substances, one uses a drying , is in the form of a film put between the stopper and a bottle which prevents the humidification of the contents, is inside the stopper of the bottles of Médicament S in the form of tablets.
Dessiccants (old word: defoliant) are also used in agriculture for example for the culture of door seeds to facilitate harvest then. (example the beet carries seeds or the alfalfa carries seeds…) that replaces little by little the andainage.
example of use: " The amnion (skin which recovers an embryo) puts at the shelter the embryo dessiccation."
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