Water

Water:

Water is a common chemical substance that is essential for the survival of all known forms of life. In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor or steam. About 1.460 petatonnes (Pt) (1021kilograms) of water covers 71% of the Earth's surface, mostly in oceans and other large water bodies, with 1.6% of water below ground in aquifers and 0.001% in the air as vapor, clouds (formed of solid and liquid water particles suspended in air), and precipitation.[1] Saltwater oceans hold 97% of surface water, glaciers and polar ice caps 2.4%, and other land surface water such as rivers, lakes and ponds 0.6%. Some of the Earth's water is contained within water towers, biological bodies, manufactured products, and food stores. Other water is trapped in ice caps, glaciers, aquifers, or in lakes, sometimes providing fresh water for life on land.

Water moves continually through a cycle of evaporation or transpiration (evapotranspiration), precipitation, and runoff, usually reaching the sea. Winds carry water vapor over land at the same rate as runoff into the sea, about 36 Tt (1012kilograms) per year. Over land, evaporation and transpiration contribute another 71 Tt per year to the precipitation of 107 Tt per year over land. Clean, fresh drinking water is essential to human and other life. However, in many parts of the world—especially developing countries—there is a water crisis, and it is estimated that by 2025 more than half of the world population will be facing water-based vulnerability.[2] Water plays an important role in the world economy, as it functions as a solvent for a wide variety of chemical substances and facilitates industrial cooling and transportation. Approximately 70% of freshwater is consumed by agriculture.

A plentiful supply of water is essential for dyeing and bleaching plant.Before modern methods of water purification were available, the textile industries tended to congregate in areas where the natural water supply was plentiful and sufficiently pure. Water with a high degree of purity is rarely obtainable from natural source.
Water is also used in many industrial processes and machines, such as the steam turbine and heat exchanger, in addition to its use as a chemical solvent. Discharge of untreated water from industrial uses is pollution. Pollution includes discharged solutes (chemical pollution) and discharged coolant water (thermal pollution). Industry requires pure water for many applications and utilizes a variety of purification techniques both in water supply and discharge.

Types of water:

Liquid water in motion can appear in three states. Water takes many different forms on Earth: water vapor and clouds in the sky; seawater and rarely icebergs in the ocean; glaciers and rivers in the mountains; and aquifers in the ground.

Water can dissolve many different substances, giving it different tastes and odors. In fact, humans and other animals have developed senses to be able to evaluate the potability of water, avoiding water that is too salty or putrid. Humans also tend to prefer cold water rather than lukewarm, as cold water is likely to contain fewer microbes. The taste advertised in spring water or mineral water derives from the minerals dissolved in it, as pure H2O is tasteless. As such, purity in spring and mineral water refers to purity from toxins, pollutants, and microbes.

Different names are given to water's various forms:

A. according to state1. solid - ice
2. liquid - water
3. gaseous - water vapor 

B. according to meteorology:1. hydrometeor
2. precipitation

C. levitating particles
1. clouds
2. fog
3. BR (according to METAR)

D. ascending particles (drifted by wind)1. spindrift
2. stirred snow

* according to occurrence:

o groundwater
o meltwater
o meteoric water
o connate water
o fresh water
o surface water
o mineral water – contains much minerals
o brackish water
o dead water – strange phenomenon which can occur when a layer of fresh or brackish water rests on top of more dense salt water, without the two layers mixing. It is dangerous for ship traveling.
o seawater
o brine

* according to uses:

o tap water
o bottled water
o drinking water or potable water – useful for everyday drinking, without fouling, it contains balanced minerals that are not harmful to health (see below)
o purified water, laboratory-grade, analytical-grade or reagent-grade water – water which has been highly purified for specific uses in science or engineering. Often broadly classified a.

*Type I, Type II, or Type III, this category of water includes, but is not limited to the following:

§ distilled water
§ double distilled water
§ deionized water

*according to other features:

1.soft water – contains less minerals
2.hard water – from underground, contains more minerals
3.distilled water, double distilled water, deionized water - contains no minerals
4.Water of crystallization — water incorporated into crystalline structures
5.Hydrates — water bound into other chemical substances
6.heavy water – made from heavy atoms of hydrogen - deuterium. It is in nature in normal water in very low concentration. It was used in construction of first nuclear reactors.
7.tritiated water
8.according to microbiology
9.drinking water
10.wastewater
11.stormwater or surface water

*according to religion:
1.holy water
 

The water which is suitable for dyeing process: In dyeing process the most suitable water is rain water.Rain collected immediately after precitation, is the purest of all natural waters.It is suitable for boiling , washing and dyeing processes.Deep well water is also suitable for dyeing processing.This type of water is obtained 500m below the surface.It is free from organic matters.
 

The presence of calcium, magnesium salt i.e bi carbonates, sulphates, chloride in water is called causes of hardness of water.The water which contains these salt is called hard water. Hard water does not easily form lather with soap to form insoluable organic salts.
 

Quality of water used in dyeing process:
1. Appeaence: Clear, without residue.
2. Residual hardness:<0.05°dh.>

Standard components (gm/L) in water for dye house:
1. PH should be in the range of 7-8.
2. Water should be odorless and colourless.
3. Water hardness-Total hardness max 5°dH.
4. Solid content<50>

Chemical and physical properties: 

Water is the chemical substance with chemical formula H2O: one molecule of water has two hydrogen atoms covalently bonded to a single oxygen atom. [4] Water is a tasteless, odorless liquid at ambient temperature and pressure, and appears colorless in small quantities, although it has its own intrinsic very light blue hue. Ice also appears colorless, and water vapor is essentially invisible as a gas.[5] Water is primarily a liquid under standard conditions, which is not predicted from its relationship to other analogous hydrides of the oxygen family in the periodic table, which are gases such as hydrogen sulfide. Also the elements surrounding oxygen in the periodic table, nitrogen, fluorine, phosphorus, sulfur and chlorine, all combine with hydrogen to produce gases under standard conditions. The reason that water forms a liquid is that it is more electronegative than all of these elements (other than fluorine). Oxygen attracts electrons much more strongly than hydrogen, resulting in a net positive charge on the hydrogen atoms, and a net negative charge on the oxygen atom. The presence of a charge on each of these atoms gives each water molecule a net dipole moment. Electrical attraction between water molecules due to this dipole pulls individual molecules closer together, making it more difficult to separate the molecules and therefore raising the boiling point. This attraction is known as hydrogen bonding. The molecules of water are constantly moving in relation to each other, and the hydrogen bonds are continually breaking and reforming at the timescales faster than 200 femtoseconds.[6] However, this bond is strong enough to create many of the peculiar properties of water described in this article, such as the ones that make it integral to life. Water can be described as a polar liquid that dissociates disproportionately into the hydronium ion (H3O+(aq)) and an associated hydroxide ion (OH−(aq)). Water is in dynamic equilibrium between the liquid, gas and solid states at standard temperature and pressure (0 °C, 100.000 kPa) , and is the only pure substance found naturally on Earth to be so.

The major chemical and physical properties of water are:

1. Water is a tasteless, odorless liquid at ambient temperature and pressure. The color of water and ice is, intrinsically, a very light blue hue, although water appears colorless in small quantities. Ice also appears colorless, and water vapor is essentially invisible as a gas.

2. Water is transparent, and thus aquatic plants can live within the water because sunlight can reach them. Only strong UV light is slightly absorbed.

3. Since oxygen has a higher electronegativity than hydrogen, water is a polar molecule. The oxygen has a slight negative charge while the hydrogens have a slight positive charge giving the article a strong effective dipole moment. The interactions between the different dipoles of each molecule cause a net attraction force associated with water's high amount of surface tension.

4. Another very important force that causes the water molecules to stick to one another is the hydrogen bond.

5. The boiling point of water (and all other liquids) is directly related to the barometric pressure. For example, on the top of Mt. Everest water boils at about 68 °C (154 °F), compared to 100 °C (212 °F) at sea level. Conversely, water deep in the ocean near geothermal vents can reach temperatures of hundreds of degrees and remain liquid.

6. Water sticks to itself. Water has a high surface tension caused by the strong cohesion between water molecules because it is polar. The apparent elasticity caused by surface tension drives the capillary waves.

7. Water also has high adhesion properties because of its polar nature.

8. Capillary action refers to the tendency of water to move up a narrow tube against the force of gravity. This property is relied upon by all vascular plants, such as trees.

9. Water is a very strong solvent, referred to as the universal solvent, dissolving many types of substances. Substances that will mix well and dissolve in water, e.g. salts, sugars, acids, alkalis, and some gases: especially oxygen, carbon dioxide (carbonation), are known as "hydrophilic" (water-loving) substances, while those that do not mix well with water (e.g. fats and oils), are known as "hydrophobic" (water-fearing) substances.

10. All the major components in cells (proteins, DNA and polysaccharides) are also dissolved in water.

11. Pure water has a low electrical conductivity, but this increases significantly upon solvation of a small amount of ionic material such as sodium chloride.

12.Water has the second highest specific heat capacity of any known chemical compound, after ammonia, as well as a high heat of vaporization (40.65 kJ mol−1), both of which are a result of the extensive hydrogen bonding between its molecules. These two unusual properties allow water to moderate Earth's climate by buffering large fluctuations in temperature.

13.The maximum density of water is at 3.98 °C (39.16 °F).[5] Water becomes even less dense upon freezing, expanding 9%. This causes an unusual phenomenon: ice floats upon water, and so water organisms can live inside a partly frozen pond because the water on the bottom has a temperature of around 4 °C (39 °F).

Water, ice and vapor

Heat capacity and heats of vaporization and fusion
 

Main article: Enthalpy of vaporization
Water has the second highest specific heat capacity of any known chemical compound, after ammonia, as well as a high heat of vaporization (40.65 kJ mol−1), both of which are a result of the extensive hydrogen bonding between its molecules. These two unusual properties allow water to moderate Earth's climate by buffering large fluctuations in temperature.
 

The specific enthalpy of fusion of water is 333.55 kJ kg−1 at 0 °C. Of common substances, only that of ammonia is higher. This property confers resistance to melting upon the ice of glaciers and drift ice. Before the advent of mechanical refrigeration, ice was in common use to retard food spoilage.

Density of water and ice:

Water changes its density in respect to its temperature, but not on a linear scale, and not even continuously in one direction. The table to the right, "The density of water in Kilograms per cubic meter" shows how water's density varies with its temperature. The solid form of most substances is more dense than the liquid phase; thus, a block of pure solid substance will sink in a tub of pure liquid substance. But, by contrast, a block of common ice will sometimes float in a tub of water because solid water can be less dense than liquid water at some temperatures. This is an extremely important property of water. At room temperature, liquid water becomes denser with lowering temperature, just like other substances. But at 4 °C (3.98 to be precise), just above freezing, water reaches its maximum density, and as water cools further toward its freezing point, the liquid water, under standard conditions, expands to become less dense. The physical reason for this is related to the crystal structure of ordinary ice, known as hexagonal ice Ih. Water, lead, uranium, neon and silicon are some of the few materials which expand when they freeze; most other materials contract. Not all forms of ice are less dense than liquid water however, HDA and VHDA for example are both denser than liquid phase pure water. Thus, the reason that the common form of ice is less dense than water is somewhat non-intuitive and relies heavily on the unusual properties inherent to the hydrogen bond.
 

Generally, water expands when it freezes because of its molecular structure, in tandem with the unusual elasticity of the hydrogen bond and the particular lowest energy hexagonal crystal conformation that it adopts under standard conditions. That is, when water cools, it tends to stack in a crystalline lattice configuration that stretches the rotational and vibrational components of the bond. Although the H-bond length is actually shorter in solid ice than between molecules of liquid water, the rigidity of the ice crystalline structure ensures that each given H2O molecule has fewer neighbors, and thus the solid is less dense. This effectively reduces the density ρ of water when ice is formed under standard conditions.
 

Water shares the higher-density liquid state with only a few materials like gallium, germanium, bismuth and antimony.
 

The importance of this property cannot be overemphasized for its role on the ecosystem of Earth. For example, if water were denser when frozen than it is at 0-4 °C (just before it is frozen) then lakes and oceans in a polar environment would eventually freeze solid. This would happen because frozen ice would settle on the lake and riverbeds, and the necessary warming phenomenon (see below) could not occur in summer, as the warm surface layer would be less dense than the solid frozen layer below. It is a significant feature of nature that this does not occur naturally in the environment.
 

Nevertheless, the unusual expansion of freezing water (in ordinary natural settings in relevant biological systems), due to the hydrogen bond, from 4 °C above freezing to the freezing point offers an important advantage for freshwater life in winter. Water chilled at the surface increases in density and sinks, forming convection currents that cool the whole water body, but when the temperature of the lake water reaches 4 °C, water on the surface decreases in density as it chills further and remains as a surface layer which eventually freezes and forms ice. Since downward convection of colder water is blocked by the density change, any large body of fresh water frozen in winter will have the coldest water near the surface, away from the riverbed or lake bed.
 

Water will freeze at 0 °C (32 °F, 273 K), however, it can be supercooled in a fluid state down to its crystal homogeneous nucleation at almost 231 K (−42 °C) [2].
 

Water expands significantly as the temperature increases. The density is 4% less than maximum as the temperature approaches boiling

Density of saltwater and ice:

The density of water is dependent on the dissolved salt content as well as the temperature of the water. Ice still floats in the oceans, otherwise they would freeze from the bottom up. However, the salt content of oceans lowers the freezing point by about 2 °C and lowers the temperature of the density maximum of water to the freezing point. That is why, in ocean water, the downward convection of colder water is not blocked by an expansion of water as it becomes colder near the freezing point. The oceans' cold water near the freezing point continues to sink. For this reason, any creature attempting to survive at the bottom of such cold water as the Arctic Ocean generally lives in water that is 4 °C colder than the temperature at the bottom of frozen-over fresh water lakes and rivers in the winter.
 

As the surface of salt water begins to freeze (at −1.9 °C for normal salinity seawater, 3.5%) the ice that forms is essentially salt free with a density approximately equal to that of freshwater ice. This ice floats on the surface and the salt that is "frozen out" adds to the salinity and density of the seawater just below it, in a process known as brine rejection. This denser saltwater sinks by convection and the replacing seawater is subject to the same process. This provides essentially freshwater ice at −1.9 °C on the surface. The increased density of the seawater beneath the forming ice causes it to sink towards the bottom. On a large scale, the process of brine rejection and sinking cold salty water results in ocean currents forming to transport such water away from the pole. One potential consequence of global warming is that the loss of Arctic ice could result in the loss of these currents as well, which could have unforeseeable consequences on near and distant climates.