<?xml-stylesheet type="text/xsl" href="https://emersonexchange365.com/cfs-file/__key/system/syndication/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Sizing Control Valves for Outgassing Applications</title><link>/community-hubs/valves-actuators-regulators/b/valves-weblog/posts/sizing-control-valves-for-outgassing-applications</link><description>Ardent Photography . Some rights reserved. (CC BY-ND 2.0) Think about what occurs when you open a bottle of champagne. Immediately the pressure inside the bottle drops to atmospheric pressure. This is below the pressure that allows the dissolved carbon</description><dc:language>en-US</dc:language><generator>Telligent Community 13</generator></channel></rss>