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Aeration is the process by which air is circulated through, mixed with or dissolved in a liquid or substance.

Contents 1 Methods of aeration of liquids 2 Uses of aeration of liquids 3 Aeration of sediments 4 Aeration of soil 5 Aeration in food 6 See also 7 External links

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 Venturi tube, aeration turbines or compressed air which can be combined with diffuser(s) air stone(s), as well as fine bubble diffusers, 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.

• Production of aerated water 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 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

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

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 approxametely 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.

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.

• Winkler test for dissolved oxygen

• The Future of Aeration Technology, Systems, Markets and Developments to 2015