Electronic Mixer

An electronic mixer is a piece of equipment for mixing two or more electronic signals. There are two basic types of mixer Additive mixers add two signals collectively, and are used for such applications as audio mixing. Multiplying mixers increase the signals together, and produce an output containing both original signals, and new signals that have the sum and difference of the frequency of the original signals.

Additive mixers are generally resistor networks, surrounded by impedance matching and amplification stages.

Multiplying mixers have been completed in a wide variety of ways. The most popular are diode mixers, gilbert cell mixers, diode loop mixers and switching mixers.

Heat capacity and heat of vaporization

Water has the second highest specific heat capability 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 permit water to moderate Earth's climate by buffering large fluctuations in temperature.

Ocean

Ocean (from Okeanos, a Greek god of sea and water; Greek ??ea???) covers almost three quarters (71%) of the surface of the Earth, and almost half of the world's marine waters are over 3000 m deep.

This global, interconnected body of salt water, called the World Ocean, is separated by the continents and archipelagos into the following four bodies, from the largest to the smallest: the Pacific Ocean, the Atlantic Ocean, the Indian Ocean, and the Arctic Ocean, and, according to some authorities such as International Hydrographic Organization(IHO), a fifth ocean, the Southern Ocean.

Sea water

Sea water is water commencing a sea or ocean. On usual, sea water in the world's oceans has a salinity of ~3.5%. This means that for each and every 1 liter (1000mL) of sea water there are 35 grams of salts (mostly, but not entirely, sodium chloride) dissolved in it. This can be articulated as 0.6M NaCl. Water with this level of osmolality is, of course, not potable.

Sea water is not homogeneously saline throughout the world. The planet's freshest sea water is in the Gulf of Finland, division of the Baltic Sea. The most saline open sea is the Red Sea, where high temperatures and confined movement result in high rates of surface evaporation and there is little fresh inflow from rivers. The salinity in isolated seas (for example, the Dead Sea) can be significantly greater.