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The joule (pronounced / ˈdʒuːl /, JOOL or / ˈdʒaʊl / JOWL; symbol: J) is the unit of energy in the International System of Units (SI). [1] It is equal to the amount of work done when a force of one newton displaces a mass through a distance of one metre in the direction of that force. It is also the energy dissipated as heat when an ...
Energy is defined via work, so the SI unit of energy is the same as the unit of work – the joule (J), named in honour of James Prescott Joule [1] and his experiments on the mechanical equivalent of heat. In slightly more fundamental terms, 1 joule is equal to 1 newton metre and, in terms of SI base units. An energy unit that is used in atomic ...
Thus, one joule is one watt-second, and 3600 joules equal one watt-hour. The CGS energy unit is the erg and the imperial and US customary unit is the foot pound . Other energy units such as the electronvolt , food calorie or thermodynamic kcal (based on the temperature change of water in a heating process), and BTU are used in specific areas of ...
Joule heating (also known as resistive, resistance, or Ohmic heating) is the process by which the passage of an electric current through a conductor produces heat.. Joule's first law (also just Joule's law), also known in countries of the former USSR as the Joule–Lenz law, [1] states that the power of heating generated by an electrical conductor equals the product of its resistance and the ...
The joule is named after James Prescott Joule. As with every SI unit named for a person, its symbol starts with an upper case letter (J), but when written in full, it follows the rules for capitalisation of a common noun; i.e., joule becomes capitalised at the beginning of a sentence and in titles but is otherwise in lower case.
Food energy. Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [1] Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [2]
The Joule effect (during Joule expansion), the temperature change of a gas (usually cooling) when it is allowed to expand freely. The Joule–Thomson effect, the temperature change of a gas when it is forced through a valve or porous plug while keeping it insulated so that no heat is exchanged with the environment.
The mechanical equivalent of heat was a concept that had an important part in the development and acceptance of the conservation of energy and the establishment of the science of thermodynamics in the 19th century. Its independent and simultaneous discovery by James Prescott Joule and by Julius Robert von Mayer led to a priority dispute.