From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #2148 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Wednesday, November 23 2016 Volume 14 : Number 2148 Today's Subjects: ----------------- Shocking new discovery is putting Rogaine out of business... ["Hair Loss ] ---------------------------------------------------------------------- Date: Wed, 23 Nov 2016 04:19:01 -0600 From: "Hair Loss Miracle Solution" Subject: Shocking new discovery is putting Rogaine out of business... Shocking new discovery is putting Rogaine out of business... http://haiirbackk.us/QVD5wCUo4gmuVSwCKTJH7YoCiiV-rqJ7FVEjcvsxSnaS0A Shocking new discovery is putting Rogaine out of business... http://haiirbackk.us/PQ9rFc1aFvTz_cHNLkqjS2k8fvCzNGqaf7mJQYDxTAsw3A Water is a liquid at the temperatures and pressures that are most adequate for life. Specifically, at normal atmospheric pressure of 1 bar (0.98692 atm, 100 kPa, 14.5 psi), water is a liquid between the temperatures of 273.15 K (0 B0C, 32 B0F) and 373.15 K (100 B0C, 212 B0F). Increasing the pressure slightly lowers the melting point, which is about b5 B0C at 600 atm, b22 B0C at 2100 atm. This effect is relevant, for example, to ice skating, to the buried lakes of Antartica, and to the movement of glaciers. (At pressures higher than 2100 atm the melting point rapidly increases again, and ice takes several exotic forms that do not exist at lower pressures.)Increasing the pressure has a more dramatic effect on the boiling point, that is about 374 B0C at 220 atm. This effect is important in, among other things, deep-sea hydrothermal vents and geysers, pressure cooking, and steam engine design. At the top of Mount Everest, where the atmospheric pressure is about 0.34 atm, water boils at 68 B0C (154 B0F).At very low pressures (below about 0.006 atm), water cannot exist in the liquid state, and passes directly from solid to gas by sublimationba phenomenon exploited in the freeze drying of food. At very high pressures (above 221 atm), the liquid and gas states are no longer distinguishable, a state called supercritical steam.Water also differs from most liquids in that it becomes less dense as it freezes. The maximum density of water is 1,000 kg/m3 (62.43 lb/cu ft), that occurs at 3.98 B0C (39.16 B0F), whereas the density of ice is 917 kg/m3 (57.25 lb/cu ft). Thus, water expands 9% in volume as it freezes, which accounts for the fact that ice floats on liquid water. At temperatures from 30 B0C to 60 B0C water has 2 liquid states.Taste and odorPure water is usually described as tasteless and odorless, although humans have specific sensors that can feel the presence of water in their mouths. and frogs are known to be able to smell it However, water from ordinary sources (including bottled mineral water) usually has many dissolved substances, that may give it varying tastes and odors. Humans, and other animals, have developed senses that enable them to evaluate the potability of water by avoiding water that is too salty or putrid ------------------------------ End of alt.music.moxy-fruvous digest V14 #2148 **********************************************