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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]
Energy density is the amount of energy per mass or volume of food. The energy density of a food can be determined from the label by dividing the energy per serving (usually in kilojoules or food calories) by the serving size (usually in grams, milliliters or fluid ounces).
A simplified version of the definition is: The k v factor of a valve indicates "The water flow in m 3 /h, at a pressure drop across the valve of 1 kgf/cm 2 when the valve is completely open. The complete definition also says that the flow medium must have a density of 1000 kg/m 3 and a kinematic viscosity of 10 −6 m 2 /s, e.g. water. [clarify]
The heat required to raise the temperature of 0.239 g of water from 0 °C to 1 °C. [16] The kinetic energy of a 50 kg human moving very slowly (0.2 m/s or 0.72 km/h). The kinetic energy of a 56 g tennis ball moving at 6 m/s (22 km/h). [17] The food energy (kcal) in slightly more than half of an ordinary-sized sugar crystal (0.102 mg /crystal).
Here ^ is a unit vector in the direction of the flow/current/flux. Quantity (common name/s) (Common) symbol/s Defining equation SI units Dimension Flow velocity ...
In hydrometry, the volumetric flow rate is known as discharge. Volumetric flow rate should not be confused with volumetric flux, as defined by Darcy's law and represented by the symbol q, with units of m 3 /(m 2 ·s), that is, m·s −1. The integration of a flux over an area gives the volumetric flow rate. The SI unit is cubic metres per ...
The transient flow of groundwater is described by a form of the diffusion equation, similar to that used in heat transfer to describe the flow of heat in a solid (heat conduction). The steady-state flow of groundwater is described by a form of the Laplace equation, which is a form of potential flow and has analogs in numerous fields.
Cooling capacity is the measure of a cooling system's ability to remove heat. [1] It is equivalent to the heat supplied to the evaporator/boiler part of the refrigeration cycle and may be called the "rate of refrigeration" or "refrigeration capacity".