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Methods of aeration of liquids
Aeration of liquids (usually water) is achieved by:
On a given volume of air or liquid, the surface area changes proportionally with drop or bubble size, the very surface area where exchange can occur. Utilizing extremely small bubbles or drops increases the rate of gas transfer (aeration) due to the higher contact surface area.
Uses of aeration of liquids
Aeration of sediments
Refers to a method of improving water quality by the augmentation of oxygen for the bacterial activities in a liquid.
Aeration of soil
Refers to the extent of air gaps in soil. Aeration commonly refers to the process of using mechanized equipment to either puncture the soil with spikes (spike aeration) or remove approximately 1"X2" cores of soil from the ground (core aeration). Spike aeration involves the use of an aeration machine with spikes up to a foot or more in length. Spike aeration is sometimes used to address drainage issues in areas with turf. Core aeration is done on turf areas as a means of reducing turf compaction, reducing thatch buildup, improving the infiltration of water/nutrients, and creating an environment where grass seed can have direct contact with the soil.
Aeration in food
Refers to the process in which air, or CO2, is absorbed into the item. It refers to the lightness of bread, cakes, and some sauces.
Look up aeration in Wiktionary, the free dictionary.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Aeration". A list of authors is available in Wikipedia.|