scholarly journals The phenomenon of absorption in its relation to soils: A résumé of the subject

1916 ◽  
Vol 8 (1) ◽  
pp. 111-130 ◽  
Author(s):  
James Arthur Prescott
Keyword(s):  
Specific Gravity ◽  
Sea Water ◽  
Pure Water ◽  
Salt Content ◽  
Garden Soil ◽  
The Subject

Ithas been known from the earliest times that soils would remove salts and colouring matters from solution and the problems arising out of the observations made on this phenomenon were among the earliest to be attacked by agricultural chemists. It was known to Aristotle that sea water lost some of its taste by filtration through sand and this observation seems to have been confirmed and applied in many ways. Lord Bacon in hisSylva Sylvarumdiscussed the question of making sea water potable by filtering through sand. Le Comte de Marsilli made quantitative experiments. Sea water was filtered through fifteen successive vessels of garden soil and a diminution in the salt content was proved by evaporation and by the change in specific gravity. Similar results were obtained with sand. Boyle Godfrey discussed the question of making sea water fit for use on ships and observed that if sea water be put into a stone straining cistern the first pint that runs through will be like pure water, having no taste of salt, but the next pint will be as salt as usual. Stephen Hales in dealing with the same question refers to the use of a soft stone by the Dutch as a filtering material, but he points out that this method has no practical value as only the first portions of the filtrate are free from salt.

The ice nucleating ability of macromolecules in immersion freezing decreases in the presence of salts: Implications for freezing point depression calculations

2021 ◽  
Author(s):  
Jon F. Went ◽  
Jeanette D. Wheeler ◽  
François J. Peaudecerf ◽  
Nadine Borduas-Dedekind
Keyword(s):  
Sea Water ◽  
Freezing Point ◽  
Pure Water ◽  
Salt Content ◽  
Mixed Phase ◽  
Cloud Formation ◽  
Sea Spray ◽  
Freezing Point Depression ◽  
Immersion Freezing ◽  
Mixed Phase Clouds

<p>Cloud formation represents a large uncertainty in current climate predictions. In particular, ice in mixed-phase clouds requires the presence of ice nucleating particles (INPs) or ice nucleating macromolecules (INMs). An influential population of INPs has been proposed to be organic sea spray aerosols in otherwise pristine ocean air. However, the interactions between INMs present in sea water and their freezing behavior under atmospheric immersion freezing conditions warrants further research to constrain the role of sea spray aerosols on cloud formation. Indeed, salt is known to lower the freezing temperature of water, through a process called freezing point depression (FPD). Yet, current FPD corrections are solely based on the salt content and assume that the INMs’ ice nucleation abilities are identical with and without salt. Thus, we measured the effect of salt content on the ice nucleating ability of INMs, known to be associated with marine phytoplankton, in immersion freezing experiments in the Freezing Ice Nuclei Counter (FINC) (Miller et al., AMTD, 2020). We measured eight INMs, namely taurine, isethionate, xylose, mannitol, dextran, laminarin, and xanthan as INMs in pure water at temperatures relevant for mixed-phase clouds (e.g. 50% activated fraction at temperatures above –23 °C at 10 mM concentration). Subsequently, INMs were analyzed in artificial sea water containing 36 g salt L<sup>-1</sup>. Most INMs, except laminarin and xanthan, showed a loss of ice activity in artificial sea water compared to pure water, even after FPD correction. Based on our results, we hypothesize sea salt has an inhibitory effect on the ice activity of INMs. This effect influences our understanding of how INMs nucleate ice as well as challenges our use of FPD correction and subsequent extrapolation to ice activity under mixed-phase cloud conditions.</p>

scholarly journals II. Ice observations

1859 ◽  
Vol 9 ◽  
pp. 609-611 ◽  
Keyword(s):  
Specific Gravity ◽  
Sea Ice ◽  
Fresh Water ◽  
Sea Water ◽  
Water Ice ◽  
Rate Of Growth ◽  
Abundant Evidence ◽  
Domestic Use ◽  
The Subject ◽  
Original Water

The contradictory statements of Dr. Sutherland and Dr. Kane, with regard to the saltness of the ice formed from sea-water,—the former maintaining that sea-water ice contains about one-fourth of the salt of the original water; the latter, that if the cold be sufficiently intense, there will be formed from sea-water a fresh and purer element fit for domestic use,—induced the author to take advantage of his position, as naturalist to the expedition now in the northern seas, to reinvestigate the subject. The changes which he has observed sea-water to undergo in freezing are the following. When the temperature falls below + 28°⋅5, it becomes covered with a thin pellicle of ice; after some time this pellicle becomes thicker and presents a vertically striated structure, similar to that of the ordinary cakes of sal-ammoniac. As the ice further increases in thickness, it becomes more compact, but the lowest portion still retains the striated structure. On the surface of the ice, saline crystals, designated by the author “efflorescence,” soon begin to form, at first few in number and widely separated, but gradually forming into tufts and ultimately covering the whole surface. At first, the increase in thickness of the ice is rapid, but afterwards the rate of growth is much slower and more uniform. The ice formed yields, on being melted, a solution differing in specific gravity according to the temperature at the time of congelation, its density being less, the lower the temperature at which the process of congelation took place. Although the author’s observations extended from + 28°⋅5 to —42°, he was never able to obtain fresh-water from sea-ice, the purest specimen being of specific gravity 1⋅005, and affording abundant evidence of the presence of salts, especially of chloride of sodium, in such quantity as to render it unfit for domestic purposes.

Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

2018 ◽  
Vol 6 (6) ◽  
pp. 46
Author(s):  
Raveesha P ◽  
K. E. Prakash ◽  
B. T. Suresh Babu
Keyword(s):  
Brackish Water ◽  
Sea Water ◽  
Salt Water ◽  
Construction Material ◽  
Salt Content ◽  
River Estuary ◽  
Sand Sample ◽  
River Sand ◽  
Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods.  It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

scholarly journals Design of Monitoring System for Salt Concentration in Milkfish Ponds using Android

2019 ◽  
Vol 9 (2) ◽  
pp. 42-46
Author(s):  
Nuzlya Ramadhana
Keyword(s):  
Water Quality ◽  
Water Content ◽  
Monitoring System ◽  
Salt Concentration ◽  
Sea Water ◽  
Salt Content ◽  
Temperature Sensors ◽  
Fish Mortality ◽  
Measuring Instruments ◽  
Ph Sensors

In the cultivation of milkfish, water quality is very concerned about in order to minimize fish mortality when cultivated. Several important factors in the cultivation of milkfish are the level of salt content in the water, temperature and pH. Currently, farmers monitor water quality manually by coming directly to see water quality. If there are dead fish, the cultivator will replace the new water. This will have an impact on fish production which will decrease. The milkfish pond uses brackish water for pond waters. The salt content is between the sea water content and the fresh water content. The grade level may change from season to season. This change is due to biological processes that occur in these waters as well as the interaction between pond waters and the surrounding environment. The results showed that the results of the design of the salt concentration monitoring system in the milkfish ponds that have been carried out using Arduino Uno, conductivity sensors, pH sensors, temperature sensors, wifi modules, Mi-Fi and Smartphones to access android applications. The results of testing the microcontroller functionality that have been made are in accordance with the design and are running well. The system designed to transmit information in the form of salinity values, pH sensors, temperature sensors and TDS values ??with sensor accuracy that is linear with measurement results using conventional measuring instruments with the highest error values ??of 1.3%, 2.06%, 0.702% and 1.5 respectively. %.

scholarly journals Titus Flavius Clemens’ Stance on Wine as Expressed in Paedagogus

2019 ◽  
Vol 9 ◽  
pp. 187-205
Author(s):  
Jolanta Dybała ◽  
Krzysztof Jagusiak ◽  
Michał Pawlak
Keyword(s):  
Pure Water ◽  
Family Members ◽  
Food Product ◽  
The Other ◽  
Men And Women ◽  
Golden Mean ◽  
Wine Consumption ◽  
Christian Theologian ◽  
The Subject ◽  
Medicinal Properties

Titus Flavius Clemens was a philosopher and Christian theologian from the period of the 2nd–3th century. The aim of this paper is to present his view on the subject of wine and his recommendations on wine consumption as described in his work entitled Paedagogus. In this work Titus Flavius Clemens focuses primarily on the moral side of drinking wine. He is a great supporter of the ancient principle of moderation, or the golden mean (μεσότης). We also find its traces in his recommendations regarding the drinking of wine. First of all, he does not require Christians to be abstinent. Although he considers water as the best natural beverage to satisfy thirst, he does not make them reject God’s wine. The only condition he sets, however, is to maintain moderation in drinking it. He recommends diluting wine with water, as the peaceful Greeks always did, unlike the war-loving barbarians who were more prone to drunkenness. On the other hand, Titus Flavius Clemens warns the reader against excessive dilution of wine, so that it does not turn out to be pure water. He severely criticizes drunkenness, picturesquely presenting the behavior of drunks, both men and women. Wine in moderation has, in his opinion, its advantages – social, familial and individual. It makes a person better disposed to himself or herself, kinder to friends and more gentle to family members. Wine, when consumed in moderation, may also have medicinal properties. Clemens is well aware of this fact and in his work he cites several medical opinions on the subject. Unfortunately, in Paedagogus we find little information about wine as a food product / as an everyday bevarage. The input on the subject is limited to the list of exclusive, imported wines. What is worth noting, Titus Flavius Clemens appears to be a sommelier in this way.

The specific heat of sea water

1959 ◽  
Vol 252 (1268) ◽  
pp. 51-62 ◽  
Keyword(s):  
Specific Heat ◽  
Temperature Coefficient ◽  
Sea Water ◽  
Pure Water ◽  
Ocean Water

There are many calculations in oceanography which involve the specific heat of sea water; this had not until now been determined to the precision desirable, and the temperature coefficient of C p had not been measured. An electrically heated calorimeter has been used to determine the specific heat of sea water over approximately the ranges of temperature and salinity occurring in nature. The results are considered accurate to 0.05%; previously accepted values are shown to be seriously in error. The temperature coefficient of C p is shown to be positive for ocean water, while over the same range it is negative for pure water. An expression has been derived from which C p can be computed over the ranges of 0 to 40 g/kg of salt and — 2 to 30°C, and tabulated values are given. In testing the calorimeter the specific heat of ethanol was redetermined. Although incidental, the results are included as they are thought to be more reliable over the range of temperature covered than those previously published.

3. On the Specific Gravity of certain Substances commonly considered lighter than Water

1845 ◽  
Vol 1 ◽  
pp. 424-426
Author(s):  
Davy
Keyword(s):  
Specific Gravity ◽  
Oak Wood ◽  
The Subject ◽  
The Common ◽  
Apparent Lightness

The author enters on the subject by adverting to the apparent lightness imparted to the common woods, and to certain vesicular minerals, by the entanglement of air in their substance, as is commonly understood, and as is proved by the action of the air-pump. The specific gravity of oak-wood, after having been kept under the exhausted receiver till it sunk in water, and ceased to give off air, he found to be (inclusive of hygrometric moisture) 1.58; that of deal, 1.18, or when crushed about 1.5; that of the pith of the elder, 1.45; and that of pumice, 1.94, or crushed, 2.41, which is nearly the same as that of obsidian, from which pumice appears to be formed by the action of volcanic fire.

scholarly journals III. On the determination, at sea, of the specific gravity of sea-water

1875 ◽  
Vol 23 (156-163) ◽  
pp. 301-308 ◽  
Keyword(s):  
Specific Gravity ◽  
Physical Condition ◽  
Sea Water ◽  
Accurate Determination ◽  
Actual Difference ◽  
Made In

In the investigation of the physical condition of the ocean the accurate determination of the specific gravity of the water holds a first place. The tolerably numerous observations which have been made in this direction, in a more or less connected manner, are sufficient to prove that the density of the water varies, not only with the latitude and longitude, but also with the distance from the surface of the source from which it is taken. This difference of density depends partly on an actual difference in saltness, and partly on a difference in temperature of the water.

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