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Heat 2
Heat 2
Heat 2
PREVIEW
In this second part of the course we:
• revisit the concept of heat, and define its units
• describe what is meant by sensible heat, and latent heat
• discuss phase changes and phase diagrams
• define specific heat capacity, and latent heat capacity
• discuss calorimetry: an experimental technique to measure
thermal constants such as the specific heat capacity
• discuss differences and characteristics of the three methods
of heat transfer: conduction, convection and radiation
• describe practical and environmental applications of heat
transfer, including the greenhouse effect
2.1 Units of Heat
Objectives are to:
• define and distinguish between various units of heat
• define the mechanical equivalent of heat
• discuss everyday examples to illustrate these concepts
Units of Heat
Units of Heat
• Heat is energy in transit, and is measured in energy units.
• The SI unit is the joule (J), or Newton-metre (Nm).
• Historically, heat was measured in terms of the ability to raise
the temperature of water.
• The kilocalorie (kcal), or Calorie (Cal), or “big calorie”: amount
of heat needed to raise the temperature of 1 kilogramme of water
by 1 C0 (from 14.50C to 15.50C)
• The calorie, or “little calorie”: amount of heat needed to raise
the temperature of 1 gramme of water by 1 C0 (from 14.50C to
15.50C)
• In industry, the British thermal unit (Btu) is still used: amount of
heat needed to raise the temperature of 1 lb of water by 1 F0
(from 630F to 640F)
Mechanical Equivalent of Heat
Pr = σ Aε T 4
Pa = σ Aε Tenv 4
Pnet = Pa − Pr = σ Aε ( Tenv − T
4 4
)
Radiation
Convection
Convection
at
Home
Convection
Greenhouse
Effect
Greenhouse
Effect
Heat
Transfer
Radiation