The amount of water vapor in an atmosphere is constrained by the restrictions of partial pressures and temperature. Dew point temperature and relative humidity act as guidelines for the process of water vapor in the water cycle. Energy input, such as sunlight, can trigger more evaporation on an ocean surface or more sublimation on a chunk of ice on top of a mountain. The balance between condensation and evaporation gives the quantity called vapor partial pressure.
The maximum partial pressure (saturation pressure) of water vapor in air varies with temperature of the air and water vapor mixture. A variety of empirical formulas exist for this quantity; the most used reference formula is the Goff-Gratch equation for the SVP over liquid water below zero degrees Celsius:
where , temperature of the moist air, is given in units of kelvin, and  is given in units of millibars (hectopascals).
The formula is valid from about −50 to 102 °C; however there are a very limited number of measurements of the vapor pressure of water over supercooled liquid water. There are a number of other formulae which can be used.
Under certain conditions, such as when the boiling temperature of water is reached, a net evaporation will always occur during standard atmospheric conditions regardless of the percent of relative humidity. This immediate process will dispel massive amounts of water vapor into a cooler atmosphere.
Exhaled air is almost fully at equilibrium with water vapor at the body temperature. In the cold air the exhaled vapor quickly condenses, thus showing up as a fog or mist of water droplets and as condensation or frost on surfaces. Forcibly condensing these water droplets from exhaled breath is the basis of exhaled breath condensate, an evolving medical diagnostic test.
Controlling water vapor in air is a key concern in the heating, ventilating, and air-conditioning (HVAC) industry. Thermal comfort depends on the moist air conditions. Non-human comfort situations are called refrigeration, and also are affected by water vapor. For example, many food stores, like supermarkets, utilize open chiller cabinets, or food cases, which can significantly lower the water vapor pressure (lowering humidity). This practice delivers several benefits as well as problems.