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water

Also known as dihydrogen monoxide, dihydridooxygen, hydrogen hydroxide, dihydrogen oxide, oxidane, hydrogen oxide, pure water

Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and nearly colorless chemical substance. It is the main constituent of Earth's streams, lakes, and oceans and the fluids of all known living organisms, in which it acts as a solvent. Water, being a polar molecule, undergoes strong intermolecular hydrogen bonding which is a large contributor to its physical and chemical properties. It is vital for all known forms of life, despite not providing food energy or being an organic micronutrient. Due to its presence in all organisms, its chemical stabi

OverviewAI-generated

Water is a chemical compound with the formula H₂O, composed of oxygen and hydrogen. Its canonical SMILES representation is O. The substance exhibits specific physical properties, including a melting point of 0.002519 and a boiling point of 99.9839. It has a density of 0.9999720 and a speed of sound of 3000. The refractive index is 1.39450, and its Mohs' hardness is 1.5. Water displays characteristics such as viscosity, heat capacity, amphoterism, and color, which can appear as turquoise, green, red, or white.

In biological and nutritional contexts, water is categorized under waters in Openfoodfacts, with 6354 products listed. These products contain 4 kcal of energy, 0.8 carbohydrates, and 0.9 sugars. Chemically, its conjugate acid is hydronium and its conjugate base is the hydroxide ion. The PubChem identifier for water is 22247451, with a molecular weight of 18.015. It has two hydrogen bond donors and one acceptor. In medical applications, water is an approved small molecule with a maximum phase of 4, first approved in 1982 for indications including dental caries and periodontitis.

Synthesized by Vinony from 53 facts across 6 sources: Wikidata, PubChem, PubMed, ChEMBL, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Chemical data

Formula: H2O
Molecular weight: 18.015 g/mol
IUPAC name: hydron hydroxide
SMILES: [H+].[OH-]
InChIKey: XLYOFNOQVPJJNP-UHFFFAOYSA-N
Polar surface area: 1 Å²
H-bond donors: 2
H-bond acceptors: 1
Formal charge: 0

via PubChem

Drug data · ChEMBL

Max clinical phase: Approved
Molecule type: Small molecule
First approval: 1982
Admin. routes: topical
Indications: dental caries, periodontitis, tinea pedis, cardiovascular disease

via ChEMBL · EBI

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6,354 products

bNutri-Score

4NOVA · Ultra-processed food

Energy: 4 kcal
Fat: 0 g
— of which saturates: 0 g
Carbohydrates: 0.8 g
— of which sugars: 0.9 g
Fibre: 0.5 g
Protein: 0.1 g
Salt: 0.06 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

1,495,053 papers

Hidden water's influence on rhodopsin activation.ReviewBiophysical journal · 2024Bachler ZT, Brown MFDOI: 10.1016/j.bpj.2024.11.012
Water's Unusual Thermodynamics in the Realm of Physical Chemistry.ReviewThe journal of physical chemistry. B · 2022Cerdeiriña CADOI: 10.1021/acs.jpcb.2c05274
Water in a crowd.ReviewPhysiology (Bethesda, Md.) · 2011Fayer MDDOI: 10.1152/physiol.00021.2011
Solid-in-Oil-in-Water Emulsion: An Innovative Paradigm to Improve Drug Stability and Biological Activity.ReviewAAPS PharmSciTech · 2021Sawant A, Kamath S, Kg H et al.DOI: 10.1208/s12249-021-02074-y
Unraveling water's entropic mysteries: a unified view of nonpolar, polar, and ionic hydration.ReviewAccounts of chemical research · 2008Ben-Amotz D, Underwood RDOI: 10.1021/ar7001478
Therapeutics for Inflammatory-Related Diseases Based on Plasmon-Activated Water: A Review.ReviewInternational journal of molecular sciences · 2018Yang CP, Liu YCDOI: 10.3390/ijms19061589
The impacts of water compositions on sensory properties of foods and beverages cannot be underestimated.ReviewFood research international (Ottawa, Ont.) · 2018Sheibani E, Mohammadi ADOI: 10.1016/j.foodres.2018.03.024
Modeling water, the hydrophobic effect, and ion solvation.ReviewAnnual review of biophysics and biomolecular structure · 2005Dill KA, Truskett TM, Vlachy V et al.DOI: 10.1146/annurev.biophys.34.040204.144517

via PubMed

~67 min read

Encyclopedic overview

61 sections

Contents

Etymology
History
On Earth
Properties
States
Density
Magnetism
Phase transitions
Triple and critical points
Phases of ice and water
Taste and odor
Color and appearance
Molecular polarity
Hydrogen bonding
Self-ionization
Electrical conductivity and electrolysis
Mechanical properties
Reactivity
On Earth
Water cycle
Water resources
Seawater and tides
Effects on life
Aquatic life forms
Effects on human civilization
Health and pollution
Human uses
Agriculture
As a scientific standard
For drinking
Washing
Transportation
Chemical uses
Heat exchange
Fire considerations
Recreation
Water industry
Industrial applications
Food processing
Medical use
Distribution in nature
In the universe
Water vapor
Liquid water
Water ice
Exotic forms
Water and planetary habitability
Law, politics, and crisis
In culture
Religion
Philosophy
Folklore
Art and activism
Dihydrogen monoxide parody
Music
See also
Notes
References
Works cited
Further reading
External links

Because Earth's surface temperature is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor.

Excerpted from Wikipedia’s “water” article, available under the CC BY-SA 4.0 licence.