1. Pour pointThe pour point of a liquid is the lowest temperature at which it becomes semi solid and loses its flow characteristics. In crude oil a high pour point is generally associated with a high paraffin content, typically found in crude deriving from a larger proportion of plant material. That type of crude oil is mainly derived from a kerogen Type II. Also, the pour point can be defined as the minimum temperature at which a liquid, particularly a lubricant, will flow.
Read “Pour point” on English Wikipedia
Read “流動点” on Japanese Wikipedia
Read “Pour point” on DBpedia
Read “Pour point” on English Wikipedia
Read “流動点” on Japanese Wikipedia
Read “Pour point” on DBpedia
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