Liquid nitrogen cocktail Liquid nitrogen cocktail A liquid nitrogen cocktail is any mixed drink whose preparation involves the use of liquid nitrogen. Popularized as a novelty because of the smoky, bubbling "cauldron effect" it produces, liquid nitrogen is controversial as a cocktail ingredient because it boils at and its consumption is thus potentially lethal. However, it is not a regulated substance in most countries and there is little control of its use. The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled "Fancy Ices" authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants
Liquid-to-gas ratio for gas absorption this ratio gives an indication of the difficulty of removing a pollutant. Most wet scrubbers used for particulate control operate with liquid-to-gas ratios in the range of 4 to 20 gallons per 1,000 actual cubic foot (0.5 to 3 litres per actual cubic metre). Depending on scrubber design, a minimum volume of liquid is required to "wet" the scrubber internals and create sufficient collection targets. After a certain optimum point, adding excess liquid to a particulate wet scrubber does not increase efficiency and in fact, could be counter-productive by causing excessive pressure loss. Liquid-to-gas ratios for gas