is the process
by which air
is circulated through, mixed with or dissolved
in a liquid
Methods of aeration of liquids
Aeration of liquids (usually water) is achieved by:
On a given volume of air or liquid, the surface area changes proportionally with drop or bubble size, the very surface area where exchange can occur. Utilizing extremely small bubbles or drops increases the rate of gas transfer (aeration) due to the higher contact surface area.
Uses of aeration of liquids
- To restrict flow of tap water at the faucet
- Production of aerated water or cola for drinking purposes
- Secondary treatment of sewage or industrial wastewater
- To increase the oxygen content of water used to house animals, such as aquarium fish or fish farm
- To increase oxygen content of wort (unfermented beer) or must (unfermented wine) to allow yeast to propagate and begin fermentation
- To dispel other dissolved gases such as carbon dioxide or chlorine
- In chemistry, to oxidise a compound dissolved or suspended in water
- To induce mixing of a body of otherwise still water
- Pond aeration
- Diffuse air from blowers through diffusers and transfer oxygen to wastewater, eg. ecotube diffuser
Refers to a method of improving water quality by the augmentation of oxygen for the bacterial activities in a liquid.
Aeration of soil
Refers to the extent of air gaps in soil
Aeration commonly refers to the process of using mechanized equipment
to either puncture the soil with spikes (spike aeration) or remove approximately 1"X2" cores of soil from the ground (core aeration). Spike aeration involves the use of an aeration machine with spikes up to a foot or more in length. Spike aeration is sometimes used to address drainage issues in areas with turf. Core aeration is done on turf areas as a means of reducing turf compaction, reducing thatch
buildup, improving the infiltration of water/nutrients, and creating an environment where grass seed can have direct contact with the soil.
Aeration in food
Refers to the process in which air, or CO2
, is absorbed into the item. It refers to the lightness of cakes, bread and some sauces.