Subcritical Water is something that is always present.
By definition, Subcritical Water is water that is held by pressure at a temperature higher than its natural boiling point of 100°C (this could be anything up to its critical temperature of 374°C). Within a kitchen environment, this process can be found within a simple pressure cooker, where food is cooked rapidly due to the higher real temperature than regular boiling water. As the liquid state of the water is maintained with pressure, it is also referred to as ‘Superheated Water’, and its properties can be used by CELABOR in the process of chemical extraction. If there are low levels of a metal within polymer materials, this pressurised water can be used for a clean and safe method of extraction.