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Additionally, specific physical and mechanical properties of coal and particular carbonization properties The calorific value Q of coal [kJ/kg] is the heat liberated by its complete combustion with oxygen. Q is a complex function of the elemental composition of the coal [citation needed]. Q can be determined experimentally using calorimeters.
The heating value (or energy value or calorific value) of a substance, usually a fuel or food (see food energy), is the amount of heat released during the combustion of a specified amount of it. The calorific value is the total energy released as heat when a substance undergoes complete combustion with oxygen under standard conditions.
The Coldry Process is applied to brown coal with a typical moisture content of 60 per cent by weight and transforms the coal into a densified coal product of equal or better calorific value (5,800 kcal/kg) to typical export quality black coal, with less ash and sulfur content. Black coal equivalent derived from brown coal is ostensibly a ...
A nutritional Calorie is equivalent to a thousand chemical or thermodynamic calories (abbreviated "cal" with a lower case "c") or one kilocalorie (kcal). Because food energy is commonly measured in Calories, the energy density of food is commonly called "caloric density". [7]
The contribution of the muscle to the specific heat of the body is approximately 47%, and the contribution of the fat and skin is approximately 24%. The specific heat of tissues range from ~0.7 kJ · kg−1 · °C−1 for tooth (enamel) to 4.2 kJ · kg−1 · °C−1 for eye (sclera). [13]
The heat content of sub-bituminous coals range from 8300 to 11,500 BTu/lb or 19.3 to 26.7 M J/kg. Their relatively low density and high water content renders some types of sub-bituminous coals susceptible to spontaneous combustion if not packed densely during storage in order to exclude free air flow.
The calorie is a unit of energy that originated from the caloric theory of heat. [1] [2] The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin).
THis forular to estimate the CV of coal is very useful, however we could do with some more information: - full reference for this Dulong chap - is the calorific value (Q) gross or net? - are the elemental contents (C, H, O and S) 'as received' or 'dry ash free' etc. There are several other correlations which could go in to this article as well.