EVAPORATION

Group 2
 DEFINITIO
N
• Evaporation is the process by which water changes from a liquid to a gas
or vapor.

• The process is the primary path for water to move from the liquid state
back to the water cycle as atmospheric water vapor.

• Evaporation accounts for 90 percent of the moisture in the Earth’s

atmosphere; the other 10 percent is due to plant transpiration.
 PHYSICS OF
EVAPORATION
• The physics of evaporation is dependent on the process of supplying
enough energy to break the bonds between water molecules. The presence
of heat in the system leads water molecules to become more mobile,
resulting in an increase in distance between them. The higher temperature
is, the more water molecules escape the surface into the lower layers of
the air (liquid water transformed into gaseous state) .

• The physical cause for this phenomenon is called Brownian movement.

 PHYSICS OF
EVAPORATION
• For changing the aggregate state from liquid to gaseous, it is necessary to
provide higher amount of energy (2450 J/g) and then for the melting
process (340 J/g). In other words, Evaporation is loss of water from a wet
surface through its conversation into its gaseous state. Surface can be bare
soil (soil evaporation), open water (including river, lakes and oceans) or
intercepted water held upon plant surfaces (interception evaporation).
 FACTORS AFFECTING
EVAPORATION
• Temperature

• Surface area

• Wind speed

• Humidity
 TEMPERATURE
• Temperature is one of the key factors that affect the rate of evaporation. As the
temperature increases, the rate of evaporation generally increases as well. This
is because at higher temperatures, the water molecules in a liquid have more
kinetic energy, which means that they move around more quickly and are
more likely to escape the liquid's surface and become a gas.

• The relationship between temperature and evaporation is also influenced by

the saturation level of the air around the liquid. As the air around a liquid
becomes more saturated with water vapor, the rate of evaporation decreases.
This is because there are fewer spaces for additional water molecules to
escape the surface of the liquid and join the air.
 MEASUREMENT OF
TEMPERATURE
• Water easily evaporates at its boiling point (212° F, 100° C) and it
evaporates much more slowly at its freezing point because of the
heat energy.

• Air temperature is measured with a thermometer. A thermometer is

a glass tube with a narrow inner column filled with a liquid. As the
temperature rises, the liquid inside is heated and expands toward the
top of the column. It stops rising when it is the same temperature as
the surrounding air that is being measured.
 WIND SPEED
Wind speed can have a significant effect on evaporation by increasing
the rate at which water molecules are carried away from the surface of a
liquid. When wind blows over the surface of a liquid, it increases the
movement of air molecules at the surface, which in turn increases the
rate of evaporation.

As wind speed increases, the boundary layer of still air immediately

adjacent to the surface of the liquid decreases in thickness, which
increases the rate at which water molecules are transported away from
the surface. This increased rate of transport can lead to a more rapid rate
of evaporation.
 MEASUREMENT OF WIND SPEED
• An anemometer is an instrument that measures wind speed and
wind pressure. Anemometers are important tools for meteorologists,
who study weather patterns.

• Wind speed can also be determined by measuring air pressure. (Air

pressure itself is measured by an instrument called a barometer.) A
tube anemometer uses air pressure to determine the wind pressure,
or speed.
 SURFACE AREA
The larger the surface area, the greater the number of water molecules
that are exposed to the air, and thus the greater the rate of evaporation.
This is because evaporation occurs when water molecules at the surface
of a liquid gain enough energy to break free from their liquid bonds and
become a gas.

In contrasts, with a smaller surface area, fewer water molecules are

exposed to the air, and so fewer of them have the opportunity to
evaporate.
 HUMIDITY
When the air is dry, with low humidity, the rate of evaporation can be relatively
high because the air can hold more water vapor, creating a greater concentration
gradient that drives the diffusion of water molecules from the liquid to the air.

Conversely, when the air is moist, with high humidity, the rate of evaporation
can be lower because the air is already saturated with water vapor, so there is
less room for additional water molecules from the liquid to enter the air. This
reduces the concentration gradient driving the diffusion of water molecules from
the liquid to the air, and thus slows down the rate of evaporation.
 MEASUREMENT OF
Evaporation is usually EVAPORATION
measured by evaporation pans and atmometers.
Evaporation pans are most widely used for measuring evaporations. It is affected
by the size, depth, and location of the pan.

Types of Evaporation Pan

1. Class A Evaporation Pan - It is a standard pan of 1210 mm diameter and 255
mm depth used by the US Weather Bureau. The depth of the water is maintained
between 18 cm and 20 cm. The pan is normally made od unpainted galvanized
iron sheet.
2. SI Standard Pan - also known as modified class A pan, consist of a pan 1220
mm in diameter with 255 mm of depth. the pan is made of copper sheet of 0.9
mm thickness, thinned inside and painted white outside. The evaporation at this
pan is found to be less by about 14% to that from unscreened pan.

3. Colorado Sunken Pan - This pan, 920 mm square and 460 mm deep is made
up of unpainted galvanized iron sheet and buried into the ground within 100 mm
of the top.

4. US Geological Survey Floating Pan - With a view to stimulate the

characteristics of a large body of water, this square pan (900mm side and 450mm
depth) supported by drum floats in the middle of a raft (4.25m x 4.87mis set
afloat in a lake.
 METHODS FOR ESTIMATING
EVAPORATION FROM OPEN WATER
1. MASS BALANCE - The mass balance method of measuring open water
evaporation is simple in principle.

Where: Qr- surface outflow rate

E - evaporation rate from the water body Qg- groundwater and seepage inflow rate
P- mean rate of precipitation over the sampling period Qgo- groundwater and seepage outflow rate
Q- surface inflow rate V- water stored
A- surface area
2. ENERGY BUDGET MODEL - Evaporation from a water body is estimated
as the energy component required to close the energy budget when all the
remaining components of the budget of the water of the body are known.
3. BULK OR MASS TRANSFER METHOD- A simple derivation of the bulk
transfer equation.

Where:
C- the mass transfer coefficient
u- is the wind speed and
e* and e- are the saturated vapor pressure of the air at the water surface
temperature and the vapor pressure of the air at the reference height.
4. COMBINATION EQUATIONS ( THE PENMAN and PRESTLEY-
EQUATIONS)- The combination of mass transfer and energy budget
approaches and eliminated the requirement for surface temperature to obtain the
expression for the evaporation in mm per day from open water:
EMPERICAL FACTORS
In operation estimates of evaporation, empirical factors to convert evaporation
rates measured or estimated for one type of land surface to those of another have
been used for some time.

Penman (1948) give factors to convert evaporation rates from "turf with a
plentiful water supply" to an open water surface exposed to the same weather
conditions as
EMPERICAL FACTORS
ACTIVITY
1. What if Evaporation?
 2. Name two factors
that affect Evaporation
3. Name two methods for
measuring Evaporation.
 END
Group Members:
Catherine Gomez
Abigail Carpio
Jasmine Ruelo
Rayjan Agustin
Timothy James Ebro
SOURCES:

General Definition: https://education.nationalgeographic.org/resource/evaporation/

Factors:
https://flexbooks.ck12.org/cbook/chemistry-class-9-cbse/section/1.5/primary/lesson/evaporation-
and-factors-affecting-evaporation/
Measurement of Evaporation:
https://www.studocu.com/en-us/document/michigan-state-university/elementary-particle-physics
/measurement-of-different-factors-for-evaporation/15982650