Movie Title Year Distributor Notes Rev Formats MSBR 2012 Momotoro Japan Pressurized water is used in water blasting and water jet cutters. Also, very high pressure water guns are used for precise cutting. It works very well, is relatively safe, and is not harmful to the environment. It is also used in the cooling of machinery to prevent overheating, or prevent saw blades from overheating. Water is also used in many industrial processes and machines, such as the steam turbine and heat exchanger, in addition to its use as a chemical solvent. Discharge of untreated water from industrial uses is pollution. Pollution includes discharged solutes (chemical pollution) and discharged coolant water (thermal pollution). Industry requires pure water for many applications and utilizes a variety of purification techniques both in water supply and discharge. Food processing Water can be used to cook foods such as noodles Sterile water for injection Boiling, steaming, and simmering are popular cooking methods that often require immersing food in water or its gaseous state, steam.[100] Water is also used for dishwashing. Water also plays many critical roles within the field of food science. Solutes such as salts and sugars found in water affect the physical properties of water. The boiling and freezing points of water are affected by solutes, as well as air pressure, which is in turn affected by altitude. Water boils at lower temperatures with the lower air pressure that occurs at higher elevations. One mole of sucrose (sugar) per kilogram of water raises the boiling point of water by 0.51 °C (0.918 °F), and one mole of salt per kg raises the boiling point by 1.02 °C (1.836 °F); similarly, increasing the number of dissolved particles lowers water's freezing point.[101] Solutes in water also affect water activity that affects many chemical reactions and the growth of microbes in food.[102] Water activity can be described as a ratio of the vapor pressure of water in a solution to the vapor pressure of pure water.[101] Solutes in water lower water activity—this is important to know because most bacterial growth ceases at low levels of water activity.[102] Not only does microbial growth affect the safety of food, but also the preservation and shelf life of food.
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