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Between 1840 and 1843, Joule carefully studied the heat produced by an electric current. From this study, he developed Joule's laws of heating, the first of which is commonly referred to as the Joule effect. Joule's first law expresses the relationship between heat generated in a conductor and current flow, resistance, and time. [1]
The joule (/ dʒ uː l / JOOL, or / dʒ aʊ l / JOWL; symbol: J) is the unit of energy in the International System of Units (SI). [1] In terms of SI base units , one joule corresponds to one kilogram - square metre per square second (1 J = 1 kg⋅m 2 ⋅s −2 ).
The electrostatic potential energy, U E, of one point charge q at position r in the presence of an electric field E is defined as the negative of the work W done by the electrostatic force to bring it from the reference position r ref [note 1] to that position r. [1] [2]: §25-1
List of orders of magnitude for energy; Factor (joules) SI prefix Value Item 10 −34: 6.626 × 10 −34 J: Energy of a photon with a frequency of 1 hertz. [1]8 × 10 −34 J: Average kinetic energy of translational motion of a molecule at the lowest temperature reached (38 picokelvin [2] as of 2021)
A moderate energy density would be 1.6 to 3 calories per gram (7–13 kJ/g); salmon, lean meat, and bread would fall in this category. Foods with high energy density have more than three calories per gram (>13 kJ/g) and include crackers, cheese, chocolate, nuts, [ 10 ] and fried foods like potato or tortilla chips.
Under the 2019 revision of the SI, this sets 1 eV equal to the exact value 1.602 176 634 × 10 −19 J. [ 1 ] Historically, the electronvolt was devised as a standard unit of measure through its usefulness in electrostatic particle accelerator sciences, because a particle with electric charge q gains an energy E = qV after passing through a ...
The watt (symbol: W) is the unit of power or radiant flux in the International System of Units (SI), equal to 1 joule per second or 1 kg⋅m 2 ⋅s −3. [1] [2] [3] It is used to quantify the rate of energy transfer.
Some food processing equipment may make use of Joule heating: running a current through food material (which behave as an electrical resistor) causes heat release inside the food. [2] The alternating electrical current coupled with the resistance of the food causes the generation of heat. [3] A higher resistance increases the heat generated.