The amount of water or liquid contained within an object, often affecting its texture and properties.
A fluid found in various substances, particularly in fruits and vegetables, contributing to their juiciness and flavor.
The moisture content present in a material, which can be essential for its usability and preservation.
A term denoting the presence of liquid in various forms, influencing both the physical state and the nutritional value of foods.
Example:
水分をたくさん取ってください。
A chemical process in which a compound is broken down by the reaction with water, resulting in the formation of new products, often involving the dissociation of weak acids or bases in aqueous solutions.
The specific reaction where an ester interacts with water to produce an acid and an alcohol, exemplifying the breakdown of organic compounds through the addition of water.
A reversible reaction involving the dissociation of salts derived from weak acids or bases when mixed with water, commonly referred to as hydrolytic dissociation.
The process of providing or replenishing liquids in the body to maintain proper moisture levels and support physiological functions.
The act of consuming fluids, particularly water, to counteract dehydration and ensure optimal bodily performance and health.
The essential practice of supplying the body with water to support its various functions and prevent the adverse effects of insufficient fluid intake.