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As mentioned earlier in the article the convection heat transfer coefficient for each stream depends on the type of fluid, flow properties and temperature properties. Some typical heat transfer coefficients include: Air - h = 10 to 100 W/(m 2 K) Water - h = 500 to 10,000 W/(m 2 K).
Specific heat capacity often varies with temperature, and is different for each state of matter. Liquid water has one of the highest specific heat capacities among common substances, about 4184 J⋅kg −1 ⋅K −1 at 20 °C; but that of ice, just below 0 °C, is only 2093 J⋅kg −1 ⋅K −1.
The specific heat of the human body calculated from the measured values of individual tissues is 2.98 kJ · kg−1 · °C−1. This is 17% lower than the earlier wider used one based on non measured values of 3.47 kJ · kg−1· °C−1.
: latent heat of evaporation (2400 kJ/kg at 25°C to 2600 kJ/kg at −40°C) : specific heat at constant pressure for air (≈ 1004 J/(kg·K)) Tables exist for exact values of the last two coefficients.
Doing this work, air inside the cylinder will cool to below the target temperature. To return to the target temperature (still with a free piston), the air must be heated, but is no longer under constant volume, since the piston is free to move as the gas is reheated. This extra heat amounts to about 40% more than the previous amount added.
The laws of thermodynamics imply the following relations between these two heat capacities (Gaskell 2003:23): = = Here is the thermal expansion coefficient: = is the isothermal compressibility (the inverse of the bulk modulus):
describes heat transfer across a surface = Here, is the overall heat transfer coefficient, is the total heat transfer area, and is the minimum heat capacity rate. To better understand where this definition of NTU comes from, consider the following heat transfer energy balance, which is an extension of the energy balance above:
The SI unit of heat capacity is joule per kelvin (J/K). Heat capacity is an extensive property. The corresponding intensive property is the specific heat capacity, found by dividing the heat capacity of an object by its mass. Dividing the heat capacity by the amount of substance in moles yields its molar heat capacity.