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The Reactor Protection System (RPS) is a system, computerized in later BWR models, that is designed to automatically, rapidly, and completely shut down and make safe the Nuclear Steam Supply System (NSSS – the reactor pressure vessel, pumps, and water/steam piping within the containment) if some event occurs that could result in the reactor entering an unsafe operating condition.
All tanks have a thermometer, allowing for immediate inspection of the inner temperature. Most tanks include an automatic cleaning system. Using hot and cold water, an acid and/or alkaline cleaning fluid, a pump and a spray lance will clean the inner tank, ensuring an hygienic inner environment each time the tank is emptied.
The dunking mechanism on the typical dunk tank is triggered by a ball hitting a small target. A dunk tank, also known as a dunking booth or dunking machine, is a common feature at Canadian and American fairs, fundraisers, and celebrations. It involves at least two participants, one of whom sits on a collapsible bench above a human-sized water tank.
The effectiveness of a skimmer deployed in open water or oil spill recovery is highly dependent on the roughness of the surrounding water that it is working on: the more choppy the surrounding wake and water, the more water the oil skimmer will take in along with the oil, rather than take in oil alone.
The water is reused and needs to be treated to continue efficient operations. Boiler water must be treated in order to be proficient in producing steam. Boiler water is treated to prevent scaling, corrosion, foaming, and priming. Chemicals are put into boiler water through the chemical feed tank to keep the water within chemical range.
Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is
The thermal stratification of lakes is a vertical isolation of parts of the water body from mixing caused by variation in the temperature at different depths in the lake, and is due to the density of water varying with temperature. [14] Cold water is denser than warm water of the same salinity, and the epilimnion generally consists of water ...
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