Henry's law

High Quality Content by WIKIPEDIA articles! In chemistry, Henry's law is one of the gas laws, formulated by William Henry in 1803. It states .At a constant temperature, the amount of a given gas dissolved in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid.An equivalent way of stating the law is that the solubility of a gas in a liquid at a particular temperature is proportional to the pressure of that gas above the liquid. Henry's law has since been shown to apply for a wide range of dilute solutions, not merely those of gases.An everyday example of Henry's law is given by carbonated soft drinks. Before the bottle or can is opened, the gas above the drink is almost pure carbon dioxide at a pressure slightly higher than atmospheric pressure. The drink itself contains dissolved carbon dioxide. When the bottle or can is opened, some of this gas escapes, giving the characteristic hiss (or "pop" in the case of a champagne bottle).

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High Quality Content by WIKIPEDIA articles! In chemistry, Henry's law is one of the gas laws, formulated by William Henry in 1803. It states .At a constant temperature, the amount of a given gas dissolved in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid.An equivalent way of stating the law is that the solubility of a gas in a liquid at a particular temperature is proportional to the pressure of that gas above the liquid. Henry's law has since been shown to apply for a wide range of dilute solutions, not merely those of gases.An everyday example of Henry's law is given by carbonated soft drinks. Before the bottle or can is opened, the gas above the drink is almost pure carbon dioxide at a pressure slightly higher than atmospheric pressure. The drink itself contains dissolved carbon dioxide. When the bottle or can is opened, some of this gas escapes, giving the characteristic hiss (or "pop" in the case of a champagne bottle).