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Additionally, specific physical and mechanical properties of coal and particular carbonization properties The calorific value Q of coal [kJ/kg] is the heat liberated by its complete combustion with oxygen. Q is a complex function of the elemental composition of the coal [citation needed]. Q can be determined experimentally using calorimeters.
Anthracite, also known as hard coal and black coal, is a hard, compact variety of coal that has a submetallic lustre. It has the highest carbon content, the fewest impurities, and the highest energy density of all types of coal and is the highest ranking of coals.
Smokeless fuels generally have a high calorific value, with that of anthracite being greater than dry wood for example, and many smokeless briquettes are made from this type of coal. Thus anthracite has a calorific value of 32.5 MJ/kg compared with that of dry wood of about 21 MJ/kg.
The rank of coal is correlated with its geologic history, as described in Hilt's law. In the ASTM system, any coal with more than 69% fixed carbon is classified by its content of carbon and volatiles. Coal with less than 69% fixed carbon is classified by its heating value. Volatiles and carbon are on a dry mineral free base; heating value is ...
Diesel fuel has an HHV value of 44.80 MJ/kg and anthracite coal a value of 32.50 MJ/kg. Moisture and ash-free firewood has a lower value of 21.70 MJ/kg while dry peat has the lowest value of all common fuels of about 15.00 MJ/kg. These are somewhat ideal values and the actual heat realized by any fuel will depend on the fireplace or combustion ...
Energy densities table Storage type Specific energy (MJ/kg) Energy density (MJ/L) Peak recovery efficiency % Practical recovery efficiency % Arbitrary Antimatter ...
In the last column, major departures of solids at standard temperatures from the Dulong–Petit law value of 3 R, are usually due to low atomic weight plus high bond strength (as in diamond) causing some vibration modes to have too much energy to be available to store thermal energy at the measured temperature.
The heating value (or energy value or calorific value) of a substance, usually a fuel or food (see food energy), is the amount of heat released during the combustion of a specified amount of it. The calorific value is the total energy released as heat when a substance undergoes complete combustion with oxygen under standard conditions.