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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). An energy unit commonly used in nutritional contexts within non-metric ...
Quantity (common name/s) (Common) symbol/s Defining equation SI unit Dimension Temperature gradient: No standard symbol K⋅m −1: ΘL −1: Thermal conduction rate, thermal current, thermal/heat flux, thermal power transfer
The US fluid ounce is based on the US gallon, which in turn is based on the wine gallon of 231 cubic inches that was used in the United Kingdom prior to 1824. With the adoption of the international inch, the US fluid ounce became 1 ⁄ 128 gal × 231 in 3 /gal × (2.54 cm/in) 3 = 29.5735295625 mL exactly, or about 4.08% larger than the imperial ...
(Note - the relation between pressure, volume, temperature, and particle number which is commonly called "the equation of state" is just one of many possible equations of state.) If we know all k+2 of the above equations of state, we may reconstitute the fundamental equation and recover all thermodynamic properties of the system.
For a fluid flowing in a straight circular pipe with a Reynolds number between 10,000 and 120,000 (in the turbulent pipe flow range), when the fluid's Prandtl number is between 0.7 and 120, for a location far from the pipe entrance (more than 10 pipe diameters; more than 50 diameters according to many authors [10]) or other flow disturbances ...
For a viscous, Newtonian fluid, the governing equations for mass conservation and momentum conservation are the continuity equation and the Navier-Stokes equations: = = + where is the pressure and is the viscous stress tensor, with the components of the viscous stress tensor given by: = (+) + The energy of a unit volume of the fluid is the sum of the kinetic energy / and the internal energy ...
A hot fluid's heat capacity rate can be much greater than, equal to, or much less than the heat capacity rate of the same fluid when cold. In practice, it is most important in specifying heat-exchanger systems, wherein one fluid usually of dissimilar nature is used to cool another fluid such as the hot gases or steam cooled in a power plant by a heat sink from a water source—a case of ...
where is the change in temperature that resulted from the heat input. The left-hand side is the specific heat capacity at constant volume c V {\displaystyle c_{V}} of the material. For the heat capacity at constant pressure, it is useful to define the specific enthalpy of the system as the sum h ( T , P , ν ) = U ( T , P , ν ) + P ν ...