Aeration

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Aeration is the process of dissolving air in a liquid (usually water). Usually aeration is achieved by passing air through the liquid. A diffuser or air stone is often ultilised to produce small bubbles of air which increases the rate of aeration due to the higher contact surface area.

Uses of aeration

Production of aerated water for drinking purposes
To increase the oxygen content of water used to house animals, such as aquarium fish
To increase oxygen content of wort (unfermented beer) or must (unfermented wine) to allow yeast to propagate and begin fermentation
To dispell other dissolved gases such as carbon dioxide or chlorine
In chemistry, to oxidise a compound dissolved or suspended in water
To induce mixing of a body of otherwise still water

Aeration (of soil) refers to the extent of air gaps in soil. See Porosity#Porosity of soil.

Aeration

Uses of aeration

See also