Hydraulic machineryHydraulic machines use liquid fluid power to perform work. Heavy construction vehicles are a common example. In this type of machine, hydraulic fluid is pumped to various hydraulic motors and hydraulic cylinders throughout the machine and becomes pressurized according to the resistance present. The fluid is controlled directly or automatically by control valves and distributed through hoses, tubes, or pipes.
Dry suitA dry suit or drysuit provides the wearer with environmental protection by way of thermal insulation and exclusion of water, and is worn by divers, boaters, water sports enthusiasts, and others who work or play in or near cold or contaminated water. A dry suit normally protects the whole body except the head, hands, and possibly the feet. In hazmat configurations, however, all of these are covered as well. The main difference between dry suits and wetsuits is that dry suits are designed to prevent water from entering.
Freeze dryingFreeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained.
DryingDrying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet (e.g., paper), long pieces (e.g., wood), particles (e.g., cereal grains or corn flakes) or powder (e.g., sand, salt, washing powder, milk powder).
VaporizationVaporization (or vaporisation) of an element or compound is a phase transition from the liquid phase to vapor. There are two types of vaporization: evaporation and boiling. Evaporation is a surface phenomenon, whereas boiling is a bulk phenomenon. Evaporation is a phase transition from the liquid phase to vapor (a state of substance below critical temperature) that occurs at temperatures below the boiling temperature at a given pressure. Evaporation occurs on the surface.
Dried fruitDried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears.
Defence in depthDefence in depth (also known as deep defence or elastic defence) is a military strategy that seeks to delay rather than prevent the advance of an attacker, buying time and causing additional casualties by yielding space. Rather than defeating an attacker with a single, strong defensive line, defence in depth relies on the tendency of an attack to lose momentum over time or as it covers a larger area. A defender can thus yield lightly defended territory in an effort to stress an attacker's logistics or spread out a numerically superior attacking force.
Food chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.
Strategic depthStrategic depth is a term in military literature that broadly refers to the distances between the front lines or battle sectors and the combatants' industrial core areas, capital cities, heartlands, and other key centers of population or military production. The key precepts any military commander must consider when dealing with strategic depth are how vulnerable these assets are to a quick, preemptive attack or to a methodical offensive and whether a country can withdraw into its own territory, absorb an initial thrust, and allow the subsequent offensive to culminate short of its goal and far from its source of power.
SiphonA siphon (; also spelled syphon) is any of a wide variety of devices that involve the flow of liquids through tubes. In a narrower sense, the word refers particularly to a tube in an inverted "U" shape, which causes a liquid to flow upward, above the surface of a reservoir, with no pump, but powered by the fall of the liquid as it flows down the tube under the pull of gravity, then discharging at a level lower than the surface of the reservoir from which it came.
