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Description: Blue lines indicate vapor quality, mass percentage in the saturated mixture that is in gas phase . Black lines indicate pressure in pounds per square inch . Grey lines indicate specific volume in square feet per pound-mass of steam
The quantitatively described steam quality (steam dryness) is the proportion of saturated steam in a saturated water/steam mixture. In other words, a steam quality of 0 indicates 100% liquid, while a steam quality of 1 (or 100%) indicates 100% steam. The quality of steam on which steam whistles are blown is variable and may affect frequency.
When steam has reached this equilibrium point, it is referred to as saturated steam. Superheated steam or live steam is steam at a temperature higher than its boiling point for the pressure, which only occurs when all liquid water has evaporated or has been removed from the system.
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Saturated steam is advantageous in heat transfer due to the high latent heat of vaporization. It is a very efficient mode of heat transfer. In layman's terms, saturated steam is at its dew point at the corresponding temperature and pressure. The typical latent heat of vaporization (or condensation) is 970 BTU/lb (2,256 kJ/kg) for saturated ...
The "dryness fraction", x, gives the fraction by mass of gaseous water in the wet region, the remainder being droplets of liquid. An enthalpy–entropy chart , also known as the H – S chart or Mollier diagram , plots the total heat against entropy, [ 1 ] describing the enthalpy of a thermodynamic system . [ 2 ]
Lee [4] developed a modified form of the Antoine equation that allows for calculating vapor pressure across the entire temperature range using the acentric factor (𝜔) of a substance. The fundamental structure of the equation is based on the van der Waals equation and builds upon the findings of Wall [ 5 ] and Gutmann et al. [ 6 ] , who ...
For temperature range: 173.15 K to 273.15 K or equivalently −100 °C to 0 °C At triple point. An important basic value, which is not registered in the table, is the saturated vapor pressure at the triple point of water. The internationally accepted value according to measurements of Guildner, Johnson and Jones (1976) amounts to: