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In photography, mireds are used to indicate the color temperature shift provided by a filter or gel for a given film and light source. For instance, to use daylight film (5700 K) to take a photograph under a tungsten light source (3200 K) without introducing a color cast , one would need a corrective filter or gel providing a mired shift
Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed . The appropriate simmering temperature is a topic of debate among chefs , with some contending that a simmer is as low as 82 °C or 180 °F.
The time–temperature shift factor can also be described in terms of the activation energy (E a). By plotting the shift factor a T versus the reciprocal of temperature (in K), the slope of the curve can be interpreted as E a /k, where k is the Boltzmann constant = 8.64x10 −5 eV/K and the activation energy is expressed in terms of eV.
The Vogel–Fulcher–Tammann equation, also known as Vogel–Fulcher–Tammann–Hesse equation or Vogel–Fulcher equation (abbreviated: VFT equation), is used to describe the viscosity of liquids as a function of temperature, and especially its strongly temperature dependent variation in the supercooled regime, upon approaching the glass transition.
The equation can be used to fit (regress) discrete values of the shift factor a T vs. temperature. Here, values of shift factor a T are obtained by horizontal shift log(a T) of creep compliance data plotted vs. time or frequency in double logarithmic scale so that a data set obtained experimentally at temperature T superposes with the data set ...
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.
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The Van 't Hoff equation relates the change in the equilibrium constant, K eq, of a chemical reaction to the change in temperature, T, given the standard enthalpy change, Δ r H ⊖, for the process.
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