Onsager reciprocal relationsIn thermodynamics, the Onsager reciprocal relations express the equality of certain ratios between flows and forces in thermodynamic systems out of equilibrium, but where a notion of local equilibrium exists. "Reciprocal relations" occur between different pairs of forces and flows in a variety of physical systems. For example, consider fluid systems described in terms of temperature, matter density, and pressure.
Law of mass actionIn chemistry, the law of mass action is the proposition that the rate of the chemical reaction is directly proportional to the product of the activities or concentrations of the reactants. It explains and predicts behaviors of solutions in dynamic equilibrium. Specifically, it implies that for a chemical reaction mixture that is in equilibrium, the ratio between the concentration of reactants and products is constant.
BicarbonateIn inorganic chemistry, bicarbonate (IUPAC-recommended nomenclature: hydrogencarbonate) is an intermediate form in the deprotonation of carbonic acid. It is a polyatomic anion with the chemical formula HCO3-. Bicarbonate serves a crucial biochemical role in the physiological pH buffering system. The term "bicarbonate" was coined in 1814 by the English chemist William Hyde Wollaston. The name lives on as a trivial name. The bicarbonate ion (hydrogencarbonate ion) is an anion with the empirical formula HCO3- and a molecular mass of 61.
Potassium acetatePotassium acetate (also called potassium ethanoate), (CH3COOK) is the potassium salt of acetic acid. It is a hygroscopic solid at room temperature. It can be prepared by treating a potassium-containing base such as potassium hydroxide or potassium carbonate with acetic acid: CH3COOH + KOH → CH3COOK + H2O This sort of reaction is known as an acid-base neutralization reaction. The sesquihydrate in water solution (CH3COOK·11⁄2H2O) begins to form semihydrate at 41.3 °C.
Potassium bitartratePotassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid (a carboxylic acid). The resulting powder can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar). Potassium bitartrate was first characterized by Swedish chemist Carl Wilhelm Scheele (1742-1786).
Ambient pressureThe ambient pressure on an object is the pressure of the surrounding medium, such as a gas or liquid, in contact with the object. Within the atmosphere, the ambient pressure decreases as elevation increases. By measuring ambient atmospheric pressure, a pilot may determine altitude (see pitot-static system). Near sea level, a change in ambient pressure of 1 millibar is taken to represent a change in height of . The ambient pressure in water with a free surface is a combination of the hydrostatic pressure due to the weight of the water column and the atmospheric pressure on the free surface.
C++11C++11 is a version of the ISO/IEC 14882 standard for the C++ programming language. C++11 replaced the prior version of the C++ standard, called C++03, and was later replaced by C++14. The name follows the tradition of naming language versions by the publication year of the specification, though it was formerly named C++0x because it was expected to be published before 2010. Although one of the design goals was to prefer changes to the libraries over changes to the core language, C++11 does make several additions to the core language.
Anticaking agentAn anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms depend on the nature of the material. Crystalline solids often cake by formation of liquid bridge and subsequent fusion of microcrystals. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking.
