The density of a liquid is usually close to that of a solid, and much higher than in a gas. Therefore, liquid and solid are both termed condensed matter. On the other hand, as liquids and gases share the ability to flow, they are both called fluids.
Introduction
Liquid is one of the three primary states of matter, with the others being solid and gas. A liquid is a fluid. Unlike a solid, the molecules in a liquid have a much greater freedom to move. The forces that bind the molecules together in a solid are only temporary in a liquid, allowing a liquid to flow while a solid remains rigid.
A liquid, like a gas, displays the properties of a fluid. A liquid can flow, assume the shape of a container, and, if placed in a sealed container, will distribute applied pressure evenly to every surface in the container. Unlike a gas, a liquid may not always mix readily with another liquid, will not always fill every space in the container, forming its own surface, and will not compress significantly, except under extremely high pressures. These properties make a liquid suitable for applications such as hydraulics.
Liquid particles are bound firmly but not rigidly. They are able to move around one another freely, resulting in a limited degree of particle mobility. As the temperature increases, the increased vibrations of the molecules causes distances between the molecules to increase. When a liquid reaches its boiling point, the cohesive forces that bind the molecules closely together break, and the liquid changes to its gaseous state (unless superheating occurs). If the temperature is decreased, the distances between the molecules become smaller. When the liquid reaches its freezing point the molecules will usually lock into a very specific order, called crystallizing, and the bonds between them become more rigid, changing the liquid into its solid state (unless supercooling occurs).
Only two elements are liquid at room temperature and pressure: mercury and bromine. Five more elements have melting points slightly above room temperature: francium, caesium, gallium, rubidium and iodine.[1] Metal alloys that are liquid at room temperature include NaK, a sodium-potassium metal alloy, galinstan, a fusible alloy liquid, and some amalgams (alloys involving mercury).
Pure substances that are liquid under normal conditions include water, ethanol and many other organic solvents. Liquid water is of vital importance in chemistry and biology; it is believed to be a necessity for the existence of life.
Important everyday liquids include aqueous solutions like household bleach, other mixtures of different substances such as mineral oil and gasoline, emulsions like vinaigrette or mayonnaise, suspensions like blood, and colloids like paint and milk.
Many gases can be liquefied by cooling, producing liquids such as liquid oxygen, liquid nitrogen, liquid hydrogen and liquid helium. Not all gases can be liquified at atmospheric pressure, for example carbon dioxide can only be liquified at pressures above 5.1 atm.
Some materials cannot be classified within the classical three states of matter; they possess solid-like and liquid-like properties. Examples include liquid crystals, used in LCD displays, and biological membranes.
Applications
Liquids have a variety of uses, as lubricants, solvents, and coolants. In hydraulic systems, liquid is used to transmit power.
In tribology, liquids are studied for their properties as lubricants. Lubricants such as oil are chosen for viscosity and flow characteristics that are suitable throughout the operating temperature range of the component. Oils are often used in engines, gear boxes, metalworking, and hydraulic systems for their good lubrication properties.
Many liquids are used as solvents, to dissolve other liquids or solids. Solutions are found in a wide variety of applications, including paints, sealants, and adhesives. Naptha and acetone are used frequently in industry to clean oil, grease, and tar from parts and machinery. Body fluids are water based solutions.
Surfactants are commonly found in soaps and detergents. Solvents like alcohol are often used as antimicrobials. They are found in cosmetics, inks, and liquid dye lasers. They are used in the food industry, in processes such as the extraction of vegetable oil.
Liquids tend to have better thermal conductivity than gases, and the ability to flow makes a liquid suitable for removing excess heat from mechanical components. The heat can be removed by channeling the liquid through a heat exchanger, such as a radiator, or the heat can be removed with the liquid during evaporation.Water or glycol coolants are used to keep engines from overheating.[ The coolants used in nuclear reactors include water or liquid metals, such as sodium or bismuth.[6] Liquid propellant films are used to cool the thrust chambers of rockets.In machining, water and oils are used to remove the excess heat generated, which can quickly ruin both the work piece and the tooling. During perspiration, sweat removes heat from the human body by evaporating. In the heating, ventilation, and air-conditioning industry (HVAC), liquids such as water are used to transfer heat from one area to another.
Liquid is the primary component of hydraulic systems, which take advantage of Pascal's law to provide fluid power. Devices such as pumps and waterwheels have been used to change liquid motion into mechanical work since ancient times. Oils are forced through hydraulic pumps, which transmit this force to hydraulic cylinders. Hydraulics can be found in many applications, such as automotive brakes and transmissions, heavy equipment, and airplane control systems. Various hydraulic presses are used extensively in repair and manufacturing, for lifting, pressing, clamping and forming.
Liquids are sometimes used in measuring devices. A thermometer often uses the thermal expansion of liquids, such as mercury, combined with their ability to flow to indicate temperature. A manometer uses the weight of the liquid to indicate air pressure.
Liquid Basics
Oceans are solutions The second state of matter we will discuss is a liquid. Solids are hard things you can hold. Gases are floating around you and in bubbles. What is a liquid? Water is a liquid. Your blood is a liquid. Liquids are an in-between state of matter. They can be found in between the solid and gas states. They don't have to be made up of the same compounds. If you have a variety of materials in a liquid, it is called a solution.
One characteristic of a liquid is that it will fill up the shape of a container. If you pour some water in a cup, it will fill up the bottom of the cup first and then fill the rest. The water will also take the shape of the cup. It fills the bottom first because of gravity. The top part of a liquid will usually have a flat surface. That flat surface is because of gravity too. Putting an ice cube (solid) into a cup will leave you with a cube in the middle of the cup; the shape won't change until the ice becomes a liquid.
Effort required to compress liquids Another trait of liquids is that they are difficult to compress. When you compress something, you take a certain amount and force it into a smaller space. Solids are very difficult to compress and gases are very easy. Liquids are in the middle but tend to be difficult. When you compress something, you force the atoms closer together. When pressure go up, substances are compressed. Liquids already have their atoms close together, so they are hard to compress. Many shock absorbers in cars compress liquids in tubes.
A special force keeps liquids together. Solids are stuck together and you have to force them apart. Gases bounce everywhere and they try to spread themselves out. Liquids actually want to stick together. There will always be the occasional evaporation where extra energy gets a molecule excited and the molecule leaves the system. Overall, liquids have cohesive (sticky) forces at work that hold the molecules together.
liquid information
When you are liquid you are no longer constrained by icon click over-simplicity, you command your information as richly as you command language.
When you are liquid, relevant information is always within eye’s reach and relevant tools within hand’s reach. Everything is apparent at a glance - document icons communicate, tools are deeply explorable. You are informed - not overwhelmed. You can zig and zag in every direction - making paths, seeing relationships and meaning as you go along - with your information, your tools and the media itself.
When you are liquid all words become hyperwords. Dynamically and automatically. You can issue commands on words like a magician waving a magic wand. You mould your own words and those of others like putty.
When you are liquid, learning comes easily, at your own pace, to your own depth. You learn about your information, your people, your own thoughts - your tools and your environment in your own way, with active, gentle, support. You are free, you move as you wish, you understand more, you do more.
When you are liquid, there is less hassle - you are free from clerical tasks which the systems themselves can perform; filtering, backups, maintenance, filing, and so on. Everything is synchronized, automatically & intelligently.
When you are liquid, collaboration flows as easily as thought - verbal and written dialogue is recorded and accessible. You can communicate with millions as easily as you can communicate with one.
When you are liquid, the connection between people, information and tools become fluid and active. Information no longer hides behind a screen, in some database or on a network. The computer gets out of the way - as you dive, swim with, and in, your information.You have a fluid overview of everything and you are in total control.
When you are liquid, information is organizable in concert with your wishes, you tag things with special associations and move them if they are important to you, everything is presented dynamically and is manipulatable dynamically.
When you are liquid you have access to all your information through every medium, the medium no longer passively transmits, the medium actively enhances the information through that medium’s unique characteristics.
When you are liquid there are no information ghettos where multimedia whiz-bang encyclopedias or flashy web sites hold their information hostage and dictate its behavior & interactivity.
When you are liquid everything flows. Everywhere. Information and control become one. You are free, you are in control.
Liquid is a through-zero flanger, and excels in adding vintage vibe to your recordings. From a subtle ADT effect on vocals or electric piano on up to massive "Jet" style 2-buss flanging, Liquid will bring the classic sound of real tape machine flanging to your modern DAW.
A normal flanger, at least in today's world, is just a delay line set to a very short time with some feedback. In "analog" pedals this is done with a bucket-brigade delay chip, and in DSP-based effects like digital pedals and plug-ins, it is one of the easiest effects to create. However, the original flanging effect was created by running two tape machines with the same material in sync, then varying the speed of one of them (sometimes by actually applying pressure to the flange of the tape reel with a finger) to cause some rather extreme and odd comb filtering.
Made popular by George Martin (and used heavily on John Lennon's vocals on many tracks from Revolver on) and Phil Spector (who used it on, well, just about everything), it is a classic effect that was difficult to achieve in software. Until now.
Glucose (play /ˈgluːkoʊz/; C6H12O6, also known as D-glucose, dextrose, or grape sugar) is a simple sugar (monosaccharide) and an important carbohydrate in biology. Cells use it as a source of energy and a metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration.
Glucose exists in several different structures, but all of these structures can be divided into two families of mirror-images (stereoisomers). Only one set of these isomers exists in nature, those derived from the "right-handed form" of glucose, denoted D-glucose. D-glucose is often referred to as dextrose. The term dextrose is derived from dextrorotatory glucose.[2] Solutions of dextrose rotate polarized light to the right (in Latin: dexter = "right"). Starch and cellulose are polymers derived from the dehydration of D-glucose. The other stereoisomer, called L-glucose, is hardly found in nature.
The name "glucose" comes from the Greek word glukus (γλυκύς), meaning "sweet". The suffix "-ose" denotes a sugar. The name "dextrose" and the 'D-' prefix come from Latin dexter ("right"), referring to the handedness of the molecules.
Contents
Glucose
Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar. It is also known as dextrose, because it is dextrorotatory (meaning that as an optical isomer is rotates plane polarized light to the right and also an origin for the D designation.
Glucose is also called blood sugar as it circulates in the blood at a concentration of 65-110 mg/mL of blood.
Glucose is initially synthesized by chlorophyll in plants using carbon dioxide from the air and sunlight as an energy source. Glucose is further converted to starch for storage.
Ring Structure for Glucose:
Up until now we have been presenting the structure of glucose as a chain. In reality, an aqueous sugar solution contains only 0.02% of the glucose in the chain form, the majority of the structure is in the cyclic chair form.
Since carbohydrates contain both alcohol and aldehyde or ketone functional groups, the straight-chain form is easily converted into the chair form - hemiacetal ring structure. Due to the tetrahedral geometry of carbons that ultimately make a 6 membered stable ring , the -OH on carbon #5 is converted into the ether linkage to close the ring with carbon #1. This makes a 6 member ring - five carbons and one oxygen.
Steps in the ring closure (hemiacetal synthesis):
1. The electrons on the alcohol oxygen are used to bond the carbon #1 to make an ether (red oxygen atom).
2. The hydrogen (green) is transferred to the carbonyl oxygen (green) to make a new alcohol group (green).
The chair structures are always written with the orientation depicted on the left to avoid confusion.
Hemiacetal Functional Group:
Carbon # 1 is now called the anomeric carbon and is the center of a hemiacetal functional group. A carbon that has both an ether oxygen and an alcohol group is a hemiacetal.
Open graphic of hemiacetal in a new window
Compare Alpha and Beta Glucose in the Chair Structures:
The position of the -OH group on the anomeric carbon (#1) is an important distinction for carbohydrate chemistry.
The Beta position is defined as the -OH being on the same side of the ring as the C # 6. In the chair structure this results in a horizontal projection.
The Alpha position is defined as the -OH being on the opposite side of the ring as the C # 6. In the chair structure this results in a downward projection.
The alpha and beta label is not applied to any other carbon - only the anomeric carbon, in this case # 1.
Compare Alpha and Beta Glucose- Chime in new window
Compare Alpha and Beta Glucose in the Haworth Structures:
Open graphic of Haworth Structures in a new window
The Beta position is defined as the -OH being on the same side of the ring as the C # 6. In the Haworth structure this results in an upward projection.
The Alpha position is defined as the -OH being on the opposite side of the ring as the C # 6. In the Haworth structure this also results in a downward projection.
Glucose news, articles and information:
How cinnamon helps prevent diabetes
1/28/2011 - A growing body of research suggests that the common spice cinnamon can help prevent and regulate diabetes. Cinnamon is derived from the inner bark of Cinnamomum trees, and has a long history as a culinary and medicinal plant. Its uses in traditional medicine include the treatment of colds, congestion...
Control blood sugar to prevent diabetes and extend lifespan
1/19/2011 - Our body did not evolve to metabolize the large amount of carbohydrate calories consumed by many individuals today. High levels of blood glucose are a significant underlying factor that leads to the development and proliferation of many age-related diseases. Diabetes, heart disease, stroke, cancer and...
High Fructose Corn Syrup - Two reasons to avoid this Corn Sugar
12/29/2010 - The move is on to further muddy the waters pertaining to High Fructose Corn Syrup (HFCS). The goal is to convince or confuse consumers into thinking that HFCS is like sugar by changing its name to Corn Sugar. While there are issues that surround processed sugar, HFCS or Corn Sugar presents a wider problem....
Middle-Age Weight Gain - Fight insulin resistance
12/8/2010 - Many people who have never had a weight problem suddenly find themselves with extra stomach fat in middle age. For forty and fifty year olds, it is often a lot harder to lose this fat than it is for younger people. This article is a reminder as to why this is the case and what can be done to reduce...
Almonds, cinnamon and chromium naturally regulate blood sugar to prevent chronic disease
12/4/2010 - Many people don`t give a second thought to their blood glucose levels until a physician indicates a problem with sugar regulation or there is a diagnosis of diabetes. At this point, a cascade of metabolically mediated events is taking place that paves the road toward chronic disease and an early demise....
Prevent Cancer and Lose Weight Naturally by Limiting Fructose
10/1/2010 - The link between fructose consumption and many forms of cancer are quite evident, as this form of sugar derived from fruit provides fuel to cancer cells, causing them to divide and proliferate. Fructose is an inexpensive sweetener used in many processed foods and drinks and is most frequently found...
Cinnamon extract reduces risk of diabetes and heart disease
8/27/2010 - A recent study headed by the U.S. Department of Agriculture (USDA) has identified a link between cinnamon intake and reduced risk of diabetes and heart disease. According to the research, water-soluble cinnamon extract, which is high in antioxidants, helps to decrease glucose levels in the blood as...
Scientists discover how polyphenols in green tea may protect health of diabetics
8/17/2010 - Having a cup of tea involves a lot more than meets the eye -- and the taste buds. It turns out that many varieties of teas contain phytochemicals loaded with a host of health benefits. For example, as NaturalNews has previously reported, green tea in particular may help prevent and treat osteoporosis...
Cancer cells love high fructose corn syrup
8/5/2010 - Researchers from the University of California, Los Angeles (UCLA) recently conducted a study revealing that cancer cells have a particular liking for refined fructose. In tests, pancreatic cancer cells quickly fed on refined fructose and used it to divide and proliferate rapidly within the body. "These...
Save Your Health by Avoiding Fructose
8/5/2010 - We've all heard about the dangers of eating too much sugar. Recently further evidence has come to light that demonstrates there is a specific component of sugar responsible for these dangers: fructose. What is Fructose? Fructose is a monosaccharide, a simple sugar. Refined cane sugar is essentially...
Electromagnetic Fields Lead to Diabetic Disasters
7/31/2010 - In recent years, many of us have grown increasingly aware of the possible dangers posed by Electromagnetic Fields (EMFs) [1]. As electrical and wireless applications continue to become more ubiquitous in society, so our exposure to EMFs continues to climb. Although low levels of natural electromagnetic...
A diet loaded with antioxidant rich foods improves insulin resistance
7/12/2010 - According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDKD), insulin resistance is a condition in which the pancreas eventually can't keep up with the body's demand for insulin (a hormone that helps the body use glucose for energy). Eventually, an excess of glucose builds...
Chokeberry extract found to stop weight gain, regulate blood glucose and halt inflammation
5/3/2010 - Native Americans have traditionally used dried chokeberries that grow in eastern deciduous forests of the U.S. to make teas. The plants are also used as landscape plantings throughout much of the country and a variety of birds like to feast on the bright red and dark purple fruits from chokeberry bushes....
Fructose fueling childhood obesity, diabetes
5/2/2010 - Widespread use of the sweetener fructose may be directly responsible for some of the ongoing increase in rates of childhood diabetes and obesity, according to a study conducted by researchers from the University of California-Davis and published in the Journal of Clinical Investigation. Fructose...
Prevent and Fight Cancer through Correct Nutrition
4/15/2010 - Preventing cancer starts with lowering the risk of getting cancer in the first place. Plenty of exercise and a healthy diet go without saying, as does avoiding harmful habits such as smoking. Much has been said on Natural News regarding the health benefits of organic vegetables and other whole foods....
Avoid High Fructose Corn Syrup in Beverages and Processed Foods
1/27/2010 - If you think consuming products with high fructose corn syrup is a good way to avoid sugar, think again. You are better off with sugar! Of course, you probably know by now that any aspartame type sweetener is out of the question. But high fructose corn syrup (HFCS) is also a very poor choice. HFCS...
Spice Up Your Smoothies with Cinnamon Nutrition
1/24/2010 - Cinnamon nutrition has become very popular as a supplement in the USA. It is inexpensive, safe, and with proven health benefits. Most people who use cinnamon take cinnamon capsules. A more effective way to enjoy the health benefits of cinnamon nutrition, however, is to add the right kind of cinnamon...
Chromium prevents diabetes by improving insulin sensitivity
11/5/2009 - Of all the trace minerals, chromium may be the most beneficial to diabetes patients. It's an insulin potentiator, so it makes the body's own insulin production go further. If you have diabetes or blood sugar disorders, you need to know about chromium. We've assembled a large collection of quotes...
High-Fructose Corn Syrup May Raise Bad Cholesterol Levels
10/8/2009 - In what may be more evidence of the risks of high-fructose corn syrup, researchers from the University of California-Davis have found that consumption of fructose-sweetened drinks appears to raise the body's levels of LDL ("bad") cholesterol in a way that glucose-sweetened drinks do not. The study was...
Cinnamon spice helps prevent diabetes
10/5/2009 - When it comes to health care reform in America, if we hope to make real progress, we've got to consider safe, affordable solutions that really work to prevent disease. There's hardly a better example of this than cinnamon and its ability to help regulate blood sugar and prevent diabetes. Here, you'll...
Researchers Find Kudzu, the Vine That Ate The South, Loaded With Health Benefits
10/2/2009 - Kudzu, first introduced to the U.S. in l876 when the Japanese government brought the vine for a garden display at the Centennial Exposition in Philadelphia, is often called the vine that ate the south. You'll understand why if you drive down country and even some suburban roads in Georgia, Alabama and...
Rick Dina Part I: Misconceptions about Carbohydrates and Insulin
8/23/2009 - This interview is an excerpt from Kevin Gianni's Rawkathon, which can be found at http://www.Rawkathon.com. In this excerpt, Rick Dina shares on misconceptions about carbohydrates and insulin. Rawkathon with Rick Dina. Rick Dina has been a raw foodist for over 20 years. Rick is a chiropractor and...
Naturally Preventable Metabolic Syndrome May Cause Breast Cancer
8/1/2009 - Discovering that physiological changes found in about 47 million Americans could be causing breast cancer may not sound like good news, but it is. Here's why: new research just published in Cancer Epidemiology, Biomarkers and Prevention, a journal of the American Association for Cancer Research, concludes...
Sugar and Spice: Learn How Cinnamon Promotes Healthy Blood Sugar Levels
7/31/2009 - An ancient spice prized for its unique flavor, aroma and healing capabilities, cinnamon has received a lot of attention by the modern media as a possible treatment for diabetes. Several studies have shown that cinnamon is an effective medicine for lowering blood sugar levels. While most doctors do not...
The Carbohydrate Conundrum
7/27/2009 - The diet and weight loss industry is booming. Everywhere you turn, there's one gimmick or another guaranteed to melt the pounds away. From billboards and magazines to TV and radio ads, you can't escape the promises of the latest and greatest. Trying to figure out what works and what doesn't is enough...
These Top Seven Herbs Promote Healthy Blood Sugar and Support Diabetes
6/30/2009 - Finding ways to naturally manage blood sugar and diabetes has become increasingly important as we become more aware of the adverse effects of prescription medications. Lifestyle changes are a crucial step in managing blood sugar levels, but at the same time, it can be difficult to maintain lifestyle...
High-Fructose Corn Syrup and Diabetes: What the Experts Say
6/17/2009 - According to the Corn Refiners Association, high-fructose corn syrup (HFCS) is no worse for you than any other dietary carbohydrate. Many health experts, however, disagree, warning consumers that HFCS is strongly correlated with diabetes and obesity. Today, we bring you selected quotes about HFCS...
Why You Should Avoid Fructose Sweetened Beverages
5/6/2009 - A new study published in the Journal of Clinical Investigation (April 20th, 2009) shows the difference in how the sugars fructose and glucose affect the body. Fructose showed more harmful effects such as increasing belly fat, higher cholesterol levels and increased insulin resistance. The study was...
Lack of Sleep Linked to Pre-Diabetes
4/1/2009 - One of the key but often underestimated elements of a healthy lifestyle is a sufficient amount of quality sleep. A recent piece of research presented at the American Heart Association's 49th Annual Conference on Cardiovascular Disease Epidemiology and Prevention has added to the wisdom of this age-old...