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moisture

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Etymology

  • mid-14c., from Old French moistour "moisture, dampness, wetness" (13c., Modern French moiteur), from moiste (see moist).

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Articles from Wikipedia

  • Moisture equivalent Moisture equivalent is proposed by Lyman Briggs and McLane (1910) as a measure of field capacity for fine-textured soil materials. Moisture equivalent is defined as the percentage of water which a soil can retain in opposition to a centrifugal force 1000 times that of gravity. It is measured by saturating sample of soil 1 cm thick, and subjecting it to a centrifugal force of 1000 times gravity for 30 min. The gravimetric water content after this treatment is its moisture equivalent. This concept is no longer used in soil physics, replaced by field capacity.
  • Moisture Moisture is the presence of a liquid, especially water, often in trace amounts. Small amounts of water may be found, for example, in the air (humidity), in foods, and in some commercial products. Moisture also refers to the amount of water vapor present in the air.
  • Antecedent moisture In hydrology and sewage collection and disposal, antecedent moisture is the relative wetness or dryness of a watershed or sanitary sewershed. Antecedent moisture conditions change continuously and can have a very significant effect on the flow responses in these systems during wet weather. The effect is evident in most hydrologic systems including stormwater runoff and sanitary sewers with inflow and infiltration. Many modeling and analysis challenges that are created by antecedent moisture conditions are evident within combined sewers and separate sanitary sewer systems.
  • Equilibrium moisture content The equilibrium moisture content (EMC) of a hygroscopic material surrounded at least partially by air is the moisture content at which the material is neither gaining nor losing moisture. The value of the EMC depends on the material and the relative humidity and temperature of the air with which it is in contact. The speed with which it is approached depends on the properties of the material, the surface-area-to-volume ratio of its shape, and the speed with which humidity is carried away or towards the material.
  • Moisture meter Moisture meters are used to measure the percentage of water in a given substance. This information can be used to determine if the material is ready for use, unexpectedly wet or dry, or otherwise in need of further inspection. Wood and paper products are very sensitive to their moisture content. Physical properties are strongly affected by moisture content and high moisture content for a period of time may progressively degrade a material.
  • Moisture analysis Moisture analysis covers a variety of methods for measuring moisture content in both high level and trace amounts in solids, liquids, or gases. Moisture in percentage amounts is monitored as a specification in commercial food production. There are many applications where trace moisture measurements are necessary for manufacturing and process quality assurance. Trace moisture in solids must be controlled for plastics, pharmaceuticals and heat treatment processes. Gas or liquid measurement applications include dry air, hydrocarbon processing, pure semiconductor gases, bulk pure gases, dielectric gases such as those in transformers and power plants, and natural gas pipeline transport.
  • Moisture removal efficiency Moisture Removal Efficiency (MRE) is a measure of the energy efficiency of any dehumidification process. Moisture removal efficiency is the water vapor removed from air at a defined inlet air temperature and humidity, divided by the total energy consumed by the dehumidification equipment during the same time period, including all fan and pump energy needed to move air and fluids through the system.
  • TDR moisture sensor A TDR moisture sensor employs time-domain reflectometry (TDR) to measure moisture content indirectly based on the correlation to electric and dielectric properties of materials, such as soil, agrarian products, snow, wood or concrete.
  • Moisture sorption isotherm At equilibrium, the relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given, constant temperature. If the composition or quality of the material changes, then its sorption behaviour also changes. Because of the complexity of sorption processes, the isotherms cannot be determined explicitly by calculation, but must be recorded experimentally for each product.
  • Food moisture analysis Food moisture analysis involves the whole coverage of the food items in the world because foods are comprising a considerable amount of water rather than other ingredients. Foods are vital components which are consumed by the people at each and every moment for the surviving in the world. Basically there are several kinds of foods are available for the consumption as raw foods, processed foods and modified foods in the market. Moisture content of the food material is important to consider the food is suitable before the consumption, because moisture content affects the physical, chemical aspects of food which relates with the freshness and stability for the storage of the food for a long period of time and the moisture content determine the actual quality of the food before consumption and to the subsequent processing in the food sector by the food producers.
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