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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 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]
For context, the volume of an Olympic-size swimming pool is 2,500 m 3 (88,000 cu ft). The average flow rate at the mouth of the Amazon is sufficient to fill more than 83 such pools each second. The estimated global total for all rivers is 1.2 × 10 6 m 3 /s (43 million cu ft/s), [1] of which the Amazon would be approximately 18%.
Data in the table above is given for water–steam equilibria at various temperatures over the entire temperature range at which liquid water can exist. Pressure of the equilibrium is given in the second column in kPa. The third column is the heat content of each gram of the liquid phase relative to water at 0 °C.
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).
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).
In a nozzle or other constriction, the discharge coefficient (also known as coefficient of discharge or efflux coefficient) is the ratio of the actual discharge to the ideal discharge, [1] i.e., the ratio of the mass flow rate at the discharge end of the nozzle to that of an ideal nozzle which expands an identical working fluid from the same initial conditions to the same exit pressures.
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".