MassMass is an intrinsic property of a body. It was traditionally believed to be related to the quantity of matter in a physical body, until the discovery of the atom and particle physics. It was found that different atoms and different elementary particles, theoretically with the same amount of matter, have nonetheless different masses. Mass in modern physics has multiple definitions which are conceptually distinct, but physically equivalent.
GraupelGraupel (ˈɡraʊpəl; ˈɡʁaʊpl̩), also called soft hail, hominy snow, or snow pellets, is precipitation that forms when supercooled water droplets in air are collected and freeze on falling snowflakes, forming balls of crisp, opaque rime. Graupel is distinct from hail and ice pellets in both formation and appearance. However, both hail and graupel are common in thunderstorms with cumulonimbus clouds, though graupel also falls in winter storms, and at higher elevations as well. The METAR code for graupel is GS.
Ekman transportEkman transport is part of Ekman motion theory, first investigated in 1902 by Vagn Walfrid Ekman. Winds are the main source of energy for ocean circulation, and Ekman transport is a component of wind-driven ocean current. Ekman transport occurs when ocean surface waters are influenced by the friction force acting on them via the wind. As the wind blows it casts a friction force on the ocean surface that drags the upper 10-100m of the water column with it.
Salt evaporation pondA salt evaporation pond is a shallow artificial salt pan designed to extract salts from sea water or other brines. The salt pans are shallow and expansive, allowing sunlight to penetrate and reach the seawater. Natural salt pans are formed through geological processes, where water evaporating, leaving behind salts deposits. Some salt evaporation ponds are only slightly modified from their natural version, such as the ponds on Great Inagua in the Bahamas, or the ponds in Jasiira, a few kilometres south of Mogadishu, where seawater is trapped and left to evaporate in the sun.
Salting (food)Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
DeicingDeicing is the process of removing snow, ice or frost from a surface. Anti-icing is the application of chemicals that not only deice but also remain on a surface and continue to delay the reformation of ice for a certain period of time, or prevent adhesion of ice to make mechanical removal easier. Deicing can be accomplished by mechanical methods (scraping, pushing); through the application of heat; by use of dry or liquid chemicals designed to lower the freezing point of water (various salts or brines, alcohols, glycols); or by a combination of these different techniques.
