Sentences with phrase «liquid water at»

All longwave IR does is vaporize liquid water at the surface.

The base of liquid water at a stable temperature and pressure would be like the blade of a fan, only the blade is fixed and the pressure is the induced.

That line is 0, meaning zero ice, essentially nothing but liquid water at the Earth's north polar regions; that means this graph gives you an absolute scale.

More important, the study suggests that simulations of liquid water at room temperature with those models actually describe a supercooled glassy state, not the regular liquid.

In other words, Mars was cold and dry throughout its history and only had abundant liquid water at its surface during short episodes of climate change.

Despite the fact that red dwarfs are tiny and dim, many of their planets may still be too hot to be habitable — even those situated within a star system's habitable zone, i.e. the zone in which rocky planets can sustain liquid water at the surface.

The prospect of liquid water at Enceladus» south polar terrain makes it an attractive target for a lander, said Fabian Baader, a member of the Enceladus Explorer (EnEx) project team at the University of Applied Sciences in Aachen, Germany.

A NOAA website on atmospheric rivers contains this fascinating statistic that illustrates just how much moisture can be transported by winds in the mid-to-upper atmosphere: «A strong atmospheric river transports an amount of water vapor roughly equivalent to 7.5 - 15 times the average flow of liquid water at the mouth of the Mississippi River.»

«These discoveries demonstrate life developed on Earth at a time when Mars and Earth had liquid water at their surfaces,» said Dodd.

Many random systems that describe the physical world, even those with very simple descriptions, can have dramatically different behaviors at different temperatures, such as solid ice turning to liquid water at a prescribed temperature.

In order to be warmed sufficiently have liquid water at the surface, an Earth - type rocky planet would have to be located very close to such a cool and dim red dwarf star like CD - 51 5974.

For an Earth - type planet around HD 189733 A to have liquid water at its surface, it would need a stable orbit centered around 0.5 AU — between the orbital distances of Mercury and Venus in the Solar System (with an orbital period around 150 days assuming a stellar mass around 82 percent of Sol's.

River deposits exist across the surface of Mars and record a surface environment from over 3.5 billion years ago that was able to support liquid water at the surface.

«The separation between the planet and its star is just right for having liquid water at its surface,» says astronomer and team spokesperson Stephane Udry of the Observatory of Geneva in Versoix, Switzerland.

Not exact matches

The planets orbit an «ultracool dwarf,» a star much smaller and cooler than the sun, but still possibly warm enough to allow for liquid water on the surfaces of at least two of the planets.

Science claims «Goldiclocks Zones», where the universe just happens to have a rule that evolution of life can only happen at specific temperature ranges where liquid water is possible.

The creation of liquid water occurred, in all likelihood, at least a billion if not more years after the planet solidified.

For example, what of his contention that, given the unbeneficial properties of water, God should have created a thirst - quenching liquid with different properties or not created humans in such a way that water is needed at all?

At this point put them and the water into a liquidizer until a runny liquid forms.

Orange mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

In the meantime, you can use the watery liquid at the top of the yogurt container or yogurt itself with a little extra water.

I would definitely at more liquid (stock, water) to this soup next time I make it as it was a little too thick for my taste.

We suggest at least 6 cups of water for every one cup of amaranth, not because the little grains will absorb that much liquid, but because of what happens to the water that's left.

Lemon Cream: in a small bowl mix gelatin and water and set aside for 15 minutes at room temperature, until the gelatin absorbs all the liquid.

Scoop out the coconut cream on top of the can, careful not to scoop out the liquid at the bottom (keep the coconut water for smoothies!).

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions.

I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning.

For the amount of water, 1.5 — 2 L of water would be sufficient... but different amounts of water might end up getting boiled away or steamed away, so then you could add a couple of cups of boiling water, one at a time to make up for the loss in liquid.

For liquid, 4cu at first, I used 50/50 beef stock / chili soaking water.

However, it's liquid at shower water temperature, and there's actually only a little coconut oil per use of the coffee scrub recipe.

of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.

Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged.

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

Place the pot over low heat and add the liquids (the milk and the water), one cup at a time, continuing to blend as you go.

Puree it, then either use cheesecloth to squeeze out as much clear liquid as you can, or set it in a cheesecloth - lined mesh strainer over a bowl for the excess water to trickle out — for at least 4 hours.

Feel free to substitute some rye or whole wheat flour for some of the white flour; you may have to adjust the water a little because all flours absorb liquids at a different rate.

The chicken will let out some liquid, so you don't need water at all.

I also used water and chicken stock as liquids, and added some sautéed spicy Italian sausage at the end to make it even heartier.

Add the beans and soaking liquid if using, adding fresh water if needed to cover the beans by at least one inch.

4) Gently pour the milk - water - oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

To return the shell to a pour able consistency, place the jar in a warm place like the windowsill for 30 minutes or let hot water run over the sealed glass jar (coconut oil returns to liquid at 76 ° F).

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

If dip is too thick, add more liquid (citrus juice, oil, pickling liquid or water) 1 tbsp at a time until you get the desired consistency

Heat chocolate chunks in a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water.