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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 SI unit for specific energy is the joule per kilogram (J/kg). Other units still in use worldwide in some contexts are the kilocalorie per gram (Cal/g or kcal/g), mostly in food-related topics, and watt-hours per kilogram (W⋅h/kg) in the field of batteries.
1.4×10 3 J: Total solar radiation received from the Sun by 1 square meter at the altitude of Earth's orbit per second (solar constant) [93] 2.3×10 3 J: Energy to vaporize 1 g of water into steam [94] 3×10 3 J: Lorentz force can crusher pinch [95] 3.4×10 3 J: Kinetic energy of world-record men's hammer throw (7.26 kg [96] thrown at 30.7 m/s ...
The Gibbs free energy change ( = , measured in joules in SI) is the maximum amount of non-volume expansion work that can be extracted from a closed system (one that can exchange heat and work with its surroundings, but not matter) at fixed temperature and pressure.
Power is the rate with respect to time at which work is done; it is the time derivative of work: =, where P is power, W is work, and t is time.. We will now show that the mechanical power generated by a force F on a body moving at the velocity v can be expressed as the product: = =
The first law of thermodynamics is a formulation of the law of conservation of energy in the context of thermodynamic processes.The law distinguishes two principal forms of energy transfer, heat and thermodynamic work, that modify a thermodynamic system containing a constant amount of matter.
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.