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Latent heat can be understood as hidden energy which is supplied or extracted to change the state of a substance without changing its temperature or pressure. This includes the latent heat of fusion (solid to liquid), the latent heat of vaporization (liquid to gas) and the latent heat of sublimation (solid to gas). [1] [2]
The energy needed to do that has been taken from the air. Taking a volume of air at temperature T and mixing ratio of r , drying it by condensation will restore energy to the airmass. This will depend on the latent heat release as: T e ≈ T + L v c p d r {\displaystyle T_{e}\approx T+{\frac {L_{v}}{c_{pd}}}r} where:
The moist static energy is a thermodynamic variable that describes the state of an air parcel, and is similar to the equivalent potential temperature. [1] The moist static energy is a combination of a parcel's enthalpy due to an air parcel's internal energy and energy required to make room for it, its potential energy due to its height above the surface, and the latent energy due to water ...
Heat transfer can either occur as sensible heat (differences in temperature without evapotranspiration) or latent heat (the energy required during a change of state, without a change in temperature). The Bowen ratio is generally used to calculate heat lost (or gained) in a substance; it is the ratio of energy fluxes from one state to another by ...
Calorimetry requires that a reference material that changes temperature have known definite thermal constitutive properties. The classical rule, recognized by Clausius and Kelvin, is that the pressure exerted by the calorimetric material is fully and rapidly determined solely by its temperature and volume; this rule is for changes that do not involve phase change, such as melting of ice.
So cool air lying on top of warm air can be stable, as long as the temperature decrease with height is less than the adiabatic lapse rate; the dynamically important quantity is not the temperature, but the potential temperature—the temperature the air would have if it were brought adiabatically to a reference pressure. The air around the ...
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Table of specific heat capacities at 25 °C (298 K) unless otherwise noted. [citation needed] Notable minima and maxima are shown in maroon. Substance Phase Isobaric mass heat capacity c P J⋅g −1 ⋅K −1 Molar heat capacity, C P,m and C V,m J⋅mol −1 ⋅K −1 Isobaric volumetric heat capacity C P,v J⋅cm −3 ⋅K −1 Isochoric ...