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The 79 pages that link to Water, each with the reason it gives.

• Hydrogen bondRelated: Its extensive hydrogen-bond network contributes to cohesion, surface tension, and unusual thermal behavior.

• PhotosynthesisRelated: Oxygenic photosynthesis oxidizes water to provide electrons and release oxygen.

• Latent heatRelated: Its large phase-change energy makes water a major carrier of latent heat.

• Carbonic acidRelated: Water dissolves carbon dioxide and enables the proton transfers involving carbonic acid.

• Chemical weatheringRelated: Water transports reactants and products and participates directly in many weathering reactions.

• Melting pointRelated: At ordinary atmospheric pressure, pure water melts at 0 °C.

• Blood plasmaRelated: Water makes up most plasma and dissolves many of the substances it carries.

• SalivaRelated: Water is saliva’s main solvent and supports its cleansing and lubricating action.

• BileRelated: Water carries bile’s dissolved and suspended components into the intestine.

• BreadRelated: It hydrates flour proteins and starch, enabling dough formation.

• HydroxideRelated: Hydroxide differs from water by one proton and a net negative charge.

• Specific gravityRelated: Water is the usual reference substance for liquids and solids.

• Conjugate acidRelated: Water accepts a proton to form hydronium in aqueous acid–base reactions.

• NutrientRelated: It is an essential nutrient that supports transport, reactions, and temperature regulation.

• HydrophobicityRelated: Water’s polarity and hydrogen bonding shape both hydrophobic effects and surface wetting.

• ATP hydrolysisRelated: Water is a reactant that participates in ATP hydrolysis.

• MacronutrientRelated: Water is needed in large amounts, though it provides no dietary energy.

• SweatRelated: Water makes up most sweat and absorbs heat as it evaporates.

• Puff pastryRelated: Water hydrates flour and later supplies much of the vapor that lifts the pastry.

• Absorption refrigeratorRelated: In ammonia–water refrigerators, water absorbs ammonia vapor.

• Oat milkRelated: Water extracts and carries soluble oat components through the drink.

• Shortcrust pastryRelated: Only a small amount is needed to bring shortcrust crumbs together.

• CytosolRelated: Water makes up most cytosol and dissolves many of its ions and metabolites.

• IftarRelated: Many Muslims begin iftar by drinking water to end the day’s abstention.

• ProtiumRelated: Ordinary water contains hydrogen atoms that are overwhelmingly protium.

• RustRelated: A thin water layer enables ion movement and electrochemical reactions on iron.

• Simple syrupRelated: It dissolves the sugar and carries the syrup’s sweetness into a preparation.

• ChapatiRelated: It hydrates flour to make chapati dough pliable.

• PhaseRelated: Its ice, liquid, and vapor provide familiar examples of distinct phases.

• AlkaliRelated: Water dissolves alkalis and provides the medium in which their ions act.

• Carbon-based lifeRelated: Liquid water serves as the solvent for most known cellular chemistry.

• Land and water hemispheresRelated: The water hemisphere maximizes ocean-covered surface, not all water in every physical state.

• Ammonium nitriteRelated: Hydrogen and oxygen from the salt emerge as water in the balanced reaction.

• Caesium hydroxideRelated: Water dissolves CsOH and separates its ions, releasing substantial heat.

• Human foodRelated: Many foods also contribute water, an essential dietary component.

• Hypofluorous acidRelated: Water participates in preparations and reactions of this oxygen-containing fluorine acid.

• Lewis acids and basesRelated: Water can donate a lone pair to Lewis acids as well as participate in proton-transfer chemistry.

• Shower gelRelated: It is usually the main medium in which shower-gel ingredients are blended.

• Stalagmometric methodRelated: Water commonly supplies a reference value for comparative measurements.