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The contemporary conjugate convective heat transfer model was developed after computers came into wide use in order to substitute the empirical relation of proportionality of heat flux to temperature difference with heat transfer coefficient which was the only tool in theoretical heat convection since the times of Newton. This model, based on a ...
In thermal physics and thermodynamics, the heat capacity ratio, also known as the adiabatic index, the ratio of specific heats, or Laplace's coefficient, is the ratio of the heat capacity at constant pressure (C P) to heat capacity at constant volume (C V).
These forces and their associated displacements are called conjugate variables. [1] For example, consider the p V {\displaystyle pV} conjugate pair. The pressure p {\displaystyle p} acts as a generalized force: Pressure differences force a change in volume d V {\displaystyle \mathrm {d} V} , and their product is the energy lost by the system ...
Sensible heat is heat exchanged by a body or thermodynamic system in which the exchange of heat changes the temperature of the body or system, and some macroscopic variables of the body or system, but leaves unchanged certain other macroscopic variables of the body or system, such as volume or pressure.
In thermodynamics, heat is energy in transfer between a thermodynamic system and its surroundings by modes other than thermodynamic work and transfer of matter. Such modes are microscopic, mainly thermal conduction, radiation, and friction, as distinct from the macroscopic modes, thermodynamic work and transfer of matter. [1]
Given an open subset U of R n and a subinterval I of R, one says that a function u : U × I → R is a solution of the heat equation if = + +, where (x 1, ..., x n, t) denotes a general point of the domain.
In thermodynamics, the specific heat capacity (symbol c) of a substance is the amount of heat that must be added to one unit of mass of the substance in order to cause an increase of one unit in temperature.
The term "calorie" comes from Latin calor 'heat'. [12] It was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824. This was the "large" calorie. [2] [13] [14] The term (written with lowercase "c") entered French and English dictionaries between 1841 and 1867.