Aeration is the process of dissolving air in a liquid (usually water). Usually aeration is achieved by passing air through the liquid. A diffuser or air stone is often ultilised to produce small bubbles of air which increases the rate of aeration due to the higher contact surface area.

Uses of aeration

• Production of aerated water for drinking purposes
• To increase the oxygen content of water used to house animals, such as aquarium fish
• To increase oxygen content of wort (unfermented beer) or must (unfermented wine) to allow yeast to propagate and begin fermentation
• To dispell 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

Aeration (of soil) refers to the extent of air gaps in soil. See Porosity#Porosity of soil.

See also

• Winkler test for dissolved oxygen

Fishkeeping | Aquaria | Brewing | Chemical processes