Search results
Results from the WOW.Com Content Network
That is, observed temperatures above 60 °F (or the base temperature used) typically correlate with a correction factor below "1", while temperatures below 60 °F correlate with a factor above "1". This concept lies in the basis for the kinetic theory of matter and thermal expansion of matter , which states as the temperature of a substance ...
Crude oil is classified as light, medium, or heavy according to its measured API gravity. Light crude oil has an API gravity higher than 31.1° (i.e., less than 870 kg/m 3) Medium oil has an API gravity between 22.3 and 31.1° (i.e., 870 to 920 kg/m 3) Heavy crude oil has an API gravity below 22.3° (i.e., 920 to 1000 kg/m 3)
The gel point of petroleum products is the temperature at which the liquids gel so they no longer flow by gravity or can be pumped through fuel lines. This phenomenon happens when the petroleum product reaches a low enough temperature to precipitate interlinked paraffin wax crystals throughout the fluid .
Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
The constant volume adiabatic flame temperature is the temperature that results from a complete combustion process that occurs without any work, heat transfer or changes in kinetic or potential energy. Its temperature is higher than in the constant pressure process because no energy is utilized to change the volume of the system (i.e., generate ...
Increasing temperature results in a decrease in viscosity because a larger temperature means particles have greater thermal energy and are more easily able to overcome the attractive forces binding them together. An everyday example of this viscosity decrease is cooking oil moving more fluidly in a hot frying pan than in a cold one.
It is defined as the equilibrium partial pressure exerted by a volatile organic liquid as a function of temperature as determined by the test method ASTM D 2879. [1] The true vapor pressure (TVP) at 100 °F differs slightly from the Reid vapor pressure (RVP) (per definition also at 100 °F), as it excludes dissolved fixed gases such as air.
It is measured as a unit of energy per unit mass or volume of substance. The HHV is determined by bringing all the products of combustion back to the original pre-combustion temperature, including condensing any vapor produced. Such measurements often use a standard temperature of 25 °C (77 °F; 298 K) [citation needed].