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  2. Heat transfer coefficient - Wikipedia

    en.wikipedia.org/wiki/Heat_transfer_coefficient

    There exist simple fluid-specific correlations for heat transfer coefficient in boiling. The Thom correlation is for the flow of boiling water (subcooled or saturated at pressures up to about 20 MPa) under conditions where the nucleate boiling contribution predominates over forced convection.

  3. Water (data page) - Wikipedia

    en.wikipedia.org/wiki/Water_(data_page)

    Coefficients in 10 −9 m 2 /s 0 1.099 1 1.138 4 1.261 5 1.303 10 1.525 ... The values in the temperature range of the boiling point of water up to the critical point ...

  4. Boiling - Wikipedia

    en.wikipedia.org/wiki/Boiling

    Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.

  5. Antoine equation - Wikipedia

    en.wikipedia.org/wiki/Antoine_equation

    Water 8.07131: 1730.63: 233.426 ... 199.200: 77: 243 Example calculation. The normal boiling point of ethanol is T ... caused by using two different sets of coefficients.

  6. Nucleate boiling - Wikipedia

    en.wikipedia.org/wiki/Nucleate_boiling

    For water, as shown in the graph below, nucleate boiling occurs when the surface temperature is higher than the saturation temperature (T S) by between 10 and 30 °C (18 and 54 °F). The critical heat flux is the peak on the curve between nucleate boiling and transition boiling.

  7. List of boiling and freezing information of solvents - Wikipedia

    en.wikipedia.org/wiki/List_of_boiling_and...

    Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 ... Water: 100.00 0.512 0.00 –1.86 K b & K f [2] Ethyl ...

  8. Critical heat flux - Wikipedia

    en.wikipedia.org/wiki/Critical_heat_flux

    The critical heat flux is an important point on the boiling curve and it may be desirable to operate a boiling process near this point. However, one could become cautious of dissipating heat in excess of this amount. Zuber, [6] through a hydrodynamic stability analysis of the problem has developed an expression to approximate this point.

  9. Properties of water - Wikipedia

    en.wikipedia.org/wiki/Properties_of_water

    Water is the chemical substance with chemical formula H 2 O; one molecule of water has two hydrogen atoms covalently bonded to a single oxygen atom. [26] Water is a tasteless, odorless liquid at ambient temperature and pressure. Liquid water has weak absorption bands at wavelengths of around 750 nm which cause it to appear to have a blue color. [4]