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Also acid ionization constant or acidity constant. A quantitative measure of the strength of an acid in solution expressed as an equilibrium constant for a chemical dissociation reaction in the context of acid-base reactions. It is often given as its base-10 cologarithm, p K a. acid–base extraction A chemical reaction in which chemical species are separated from other acids and bases. acid ...
heat A form of energy transferred from one body to another by thermal interaction. heat transfer Helmholtz free energy hertz The SI unit of frequency, defined as the number of cycles per second of a periodic phenomenon. Higgs boson homeokinetics The physics of complex, self-organizing systems. horsepower (hp) Huygens–Fresnel principle ...
Creep is more severe in materials that are subjected to heat for long periods and generally increases as they near their melting point. The rate of deformation is a function of the material's properties, exposure time, exposure temperature and the applied structural load.
In continuum mechanics, the material derivative [1] [2] describes the time rate of change of some physical quantity (like heat or momentum) of a material element that is subjected to a space-and-time-dependent macroscopic velocity field. The material derivative can serve as a link between Eulerian and Lagrangian descriptions of continuum ...
Heat treating furnace at 1,800 °F (980 °C) Heat treating (or heat treatment) is a group of industrial, thermal and metalworking processes used to alter the physical, and sometimes chemical, properties of a material. The most common application is metallurgical. Heat treatments are also used in the manufacture of many other materials, such as ...
In other words, heat is transferred by conduction when adjacent atoms vibrate against one another, or as electrons move from one atom to another. Conduction is the most significant means of heat transfer within a solid or between solid objects in thermal contact. Fluids—especially gases—are less conductive.
Pungency or piquantness ("Heat" or "hotness"), the spiciness of foods such as black pepper, chili peppers, garlic and onions, ginger, mustard, and horseradish; Heat, the traditional and most common means of cooking food; Heat, applied post-preparation to food with a heat lamp, to prevent the growth of microorganisms before the food is consumed
The molar heat capacity is the heat capacity per unit amount (SI unit: mole) of a pure substance, and the specific heat capacity, often called simply specific heat, is the heat capacity per unit mass of a material. Heat capacity is a physical property of a substance, which means that it depends on the state and properties of the substance under ...