Pressure

Pressure (symbol: p or P) is the force applied perpendicular to the surface of an object per unit area over which that force is distributed. Gauge pressure (also spelled gage pressure) is the pressure relative to the ambient pressure.

thumb|An ampule of nitrogen oxide vapor: brown [[nitrogen dioxide and colorless dinitrogen tetroxide, in equilibrium]] In physics, a vapor (American English) or vapour (Commonwealth English; see spelling differences) is a substance in the gas phase at a temperature lower than its critical temperature, which means that the vapor can be condensed to a liquid by increasing the pressure on it without reducing the temperature of the vapor. A vapor is different from an aerosol. An aerosol is a suspension of tiny particles of liquid, solid, or both within a gas.

experimental gas law

thumb|right|250px|Table of Hydraulics and Hydrostatics, from the 1728 Cyclopædia, or an Universal Dictionary of Arts and Sciences|Cyclopædia

utensil for cooking food under high pressure steam

pressure exterted by a vapor in thermodynamic equilibrium

measure of the tendency of a solution to take in pure solvent by osmosis

physical law that the pressure of a mixture of ideal gases is equal to the sum of the partial pressures of its constituents

thumb|upright=1|right|Cavitating propeller model in a Water tunnel (hydrodynamic)|water tunnel experiment

hypothetical pressure of gas if it alone occupied the volume of the mixture at the same temperature

set of containers containing a homogeneous fluid

pressure due to weight of a fluid at rest

specific measurement of liquid pressure above a vertical datum

concept in fluid dynamics

measurement device, transducer activated by pressure changes

physical experiment

a transition in the amount of pressure between two spatial locations

pressure exerted on a body that is moving through a fluid medium

material science term for pressures over 100 MPa

isolation technique used in hospitals and medical centers to prevent cross-contamination

redirect Bar (unit)

Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization,

in winemaking, the process of extracting juice from grapes

Laplace pressure

pressure in tires before they are warmed up by the car's motion

force opposing the flow of fluid through pipes

Pressurization or pressurisation is the application of pressure in a given situation or environment.

hypothetical type of airship that contains a vacuum rather than a lighter-than-air gas

pressure of the surrounding medium

pressure minus ambient pressure

measures of a submarine's ability to operate underwater, used as design parameters

In fluid mechanics, the height of a liquid column