Aeration

Aeration is the process by which liquid or substance.

Methods of aeration of liquids

Aeration of liquids (usually water) is achieved by:

passing the liquid through air by means of fountains, cascades, paddle-wheels or cones.
passing air through the liquid by means of the coarse bubble diffusers or linear aeration tubing.

On a given volume of air or liquid, the surface area changes proportionally with drop or bubble size, the very surface area where exchange can occur. Utilizing extremely small bubbles or drops increases the rate of gas transfer (aeration) due to the higher contact surface area.

Uses of aeration of liquids

To restrict flow of tap water at the faucet
Production of aerated water or cola for drinking purposes
Secondary treatment of sewage or industrial wastewater
To increase the oxygen content of water used to house animals, such as aquarium fish or fish farm
To increase oxygen content of wort (unfermented beer) or must (unfermented wine) to allow yeast to propagate and begin fermentation
To dispel other dissolved gases such as chlorine
In chemistry, to oxidise a compound dissolved or suspended in water
To induce mixing of a body of otherwise still water
Jacuzzi
Pond aeration

Aeration of sediments

Refers to a method of improving water quality by the augmentation of oxygen for the bacterial activities in a liquid.

Aeration of soil

Refers to the extent of air gaps in soil. Aeration commonly refers to the process of using mechanized equipment to either puncture the soil with spikes (spike aeration) or remove approximately 1"X2" cores of soil from the ground (core aeration). Spike aeration involves the use of an aeration machine with spikes up to a foot or more in length. Spike aeration is sometimes used to address drainage issues in areas with turf. Core aeration is done on turf areas as a means of reducing turf compaction, reducing thatch buildup, improving the infiltration of water/nutrients, and creating an environment where grass seed can have direct contact with the soil.

Aeration in food

Refers to the process in which air, or CO₂, is absorbed into the item. It refers to the lightness of bread, cakes, and some sauces.