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Concept
Hygroscopique
Résumé
Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption or adsorption from the surrounding environment, which is usually at normal or room temperature. If water molecules become suspended among the substance's molecules, adsorbing substances can become physically changed, e.g., changing in volume, boiling point, viscosity or some other physical characteristic or property of the substance. For example, a finely dispersed hygroscopic powder, such as a salt, may become clumpy over time due to collection of moisture from the surrounding environment.
Deliquescent materials are sufficiently hygroscopic that they absorb so much water that they become liquid and form an aqueous solution.
Hygroscopy is essential for many plant and animal species' attainment of hydration, nutrition, reproduction and/or seed dispersal. Biological evolution created hygroscopic solutions for water harvesting, filament tensile strength, bonding and passive motion- natural solutions being considered in future biomimetics.
The word hygroscopy (haɪˈgrɒskəpi) uses combining forms of hygro- and -scopy. Unlike any other -scopy word, it no longer refers to a viewing or imaging mode. It did begin that way, with the word hygroscope referring in the 1790s to measuring devices for humidity level. These hygroscopes used materials, such as certain animal hairs, that appreciably changed shape and size when they became damp. Such materials were then said to be hygroscopic because they were suitable for making a hygroscope. Eventually, though, the word hygroscope ceased to be used for any such instrument in modern usage. But the word hygroscopic (tending to retain moisture) lived on, and thus also hygroscopy (the ability to do so). Nowadays an instrument for measuring humidity is called a hygrometer (hygro- + -meter).
Early hygroscopy literature began circa 1880. Studies by Victor Jodin (Annales Agronomiques, October 1897) focused on the biological properties of hygroscopicity.
Source officielle
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