water

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WATER. That liquid substance of which the sea, the rivers, and creeks are composed.
     2. A pool of water, or a stream or water course, is considered as part of the land, hence a pool of twenty acres, would pass by the grant of twenty acres of land, without mentioning the water. 2 Bl. Com. 18; 2 N. H. Rep. 255; 1, Wend. R. 255; 5 Paige, R. 141; 2 N. H. Rep. 371; 2 Brownl. 142; 5 Cowen, R. 216; 5 Conn. R. 497; 1 Wend. R. 237. A mere grant of water passes only a fishery. Co. Lit. 4 b.
     3. Like land, water is distinguishable into different parts, as the sea, (q.v.) rivers, (q.v.) docks, (q.v.) canals, (q.v.) ponds, q v.) and sewers, (q.v.) and to these may be added at water course. (q.v.) Vide 4 Mason, R. 397 River; Water course.

References in periodicals archive ?
22] of the water component gradually moves to the right and becomes bigger and bigger, indicating that the bound water molecules are the least mobile owing to their direct attachment to the chain segments via electrostatic interactions, and the additional water could enhance the mobility of water molecules.
Hydration based cements will contain bound water which explode out of the concrete matrix when exposed to temperatures above 800 degrees F.
Siau's value is based on longitudinal bound water diffusion experiments by Stamm (1959).
While concluding that deviations from the Topp equation appear generally to be due more to the lower bulk density than to more bound water, Dirksen and Dasberg (1993) emphasise that there is always a combined effect as a finer texture not only increases the specific surface area, but also generally results in lower bulk density.
This could be explained by the evaporation of free water from the particle surface followed by the slow drying of bound water inside the particles.
MR imaging is a non-invasive method used to create images of the inside of opaque organs in living organisms, primarily for the study of disease or abnormalities, as well as detecting the amount of bound water in geological structures.
Moisture Sorption" explains water activity in foods and shows why commonly held ideas on free and bound water are often inaccurate.
Among their findings was that three endothermic physiochemical transformations occur during heating: release of moisture between room temperature and 212F (100C), burnout of organic compounds between 572-932F (300-500C), and release of chemically bound water in the range of 932-1652F (500-900C).
Bound water remains and is in equilibrium with the relative humidity of the air.
Figure 4 shows that bulk water produces a broad peak that clearly differentiates it from bound water present in the form of hydrated salts.