Perspiration

Perspiration, also known as sweating or diaphoresis, is the production of fluids secreted by the sweat glands in the skin of mammals.

Two types of sweat glands can be found in humans: eccrine glands and apocrine glands. The eccrine sweat glands are distributed over much of the body.

In humans, sweating is primarily a means of thermoregulation, which is achieved by the water-rich secretion of the eccrine glands. Maximum sweat rates of an adult can be up to 2–4 liters per hour or 10–14 liters per day (10–15 g/min•m²), but is less in children prior to puberty.Evaporation of sweat from the skin surface has a cooling effect due to evaporative cooling. Hence, in hot weather, or when the individual's muscles heat up due to exertion, more sweat is produced. Animals with few sweat glands, such as dogs, accomplish similar temperature regulation results by panting, which evaporates water from the moist lining of the oral cavity and pharynx.

Primates and horses have armpits that sweat like those of humans. Although sweating is found in a wide variety of mammals, relatively few (exceptions include humans and horses) produce large amounts of sweat in order to cool down.

Sweating (cooking)

Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.

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