When certain liquids needs to be purified, siphoning can help prevent either the bottom (dregs) or the top (foam and floaties) from being transferred out of one container into a new container. Siphoning is thus useful in the fermentation of wine and beer for this reason, since it can keep unwanted impurities out of the new container.
Self-constructed siphons, made of pipes or tubes, can be used to evacuate water from cellars after floodings. Between the flooded cellar and a deeper place outside a connection is built, using a tube or some pipes. They are filled with water through an intake valve (at the highest end of the construction). When the ends are opened, the water flows through the pipe into the sewer or the river.
Siphoning is common in irrigated fields to transfer a controlled amount of water from a ditch, over the ditch wall, into furrows.
Large siphons may be used in municipal waterworks and industry. Their size requires control via valves at the intake, outlet and crest of the siphon. The siphon may be primed by closing the intake and outlets and filling the siphon at the crest. If intakes and outlets are submerged, a vacuum pump may be applied at the crest to prime the siphon. Alternatively the siphon may be primed by a pump at either the intake or outlet. Gas in the liquid is a concern in large siphons. The gas tends to accumulate at the crest and if enough accumulates to break the flow of liquid, the siphon stops working. The siphon itself will exacerbate the problem because as the liquid is raised through the siphon, the pressure drops, causing dissolved gases within the liquid to come out of solution. Higher temperature accelerates the release of gas from liquids so maintaining a constant, low temperature helps. The longer the liquid is in the siphon, the more gas is released, so a shorter siphon overall helps. Local high points will trap gas so the intake and outlet legs should have continuous slopes without intermediate high points. The flow of the liquid moves bubbles thus the intake leg can have a shallow slope as the flow will push the gas bubbles to the crest. Conversely, the outlet leg needs to have a steep slope to allow the bubbles to move against the liquid flow; though other designs call for a shallow slope in the outlet leg as well to allow the bubbles to be carried out of the siphon. At the crest the gas can be trapped in a chamber above the crest. The chamber needs to be occasionally primed again with liquid to remove the gas.