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Recommended food energy intake per day for a moderately active man (2600 food calories) [115] [119] 3.3×10 7 J: Kinetic energy of a 23 lb projectile fired by the Navy's mach 8 railgun. [120] 3.7×10 7 J $1 of electricity at a cost of $0.10/kWh (the US average retail cost in 2009) [121] [122] [123] 4×10 7 J
Electronic cigarettes vaporize liquid by Joule heating. 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]
An axlebox, also known as a journal box in North America, is the mechanical subassembly on each end of the axles under a railway wagon, coach or locomotive; it contains bearings and thus transfers the wagon, coach or locomotive weight to the wheels and rails; the bearing design is typically oil-bathed plain bearings on older rolling stock, or roller bearings on newer rolling stock.
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] It is equal to the amount of work done when a force of one newton displaces a mass through a distance of one metre in the direction of that force.
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 foot-pound force (symbol: ft⋅lbf, [1] ft⋅lb f, [2] or ft⋅lb [3]) is a unit of work or energy in the engineering and gravitational systems in United States customary and imperial units of measure.
The Food Assembly is an online farmers' market that aims to help farmers sell their produce direct to consumers. It was founded in France in 2010 by Guilhem Cheron and Marc-David Choukroun. It was founded in France in 2010 by Guilhem Cheron and Marc-David Choukroun.
In thermodynamics, the Joule–Thomson effect (also known as the Joule–Kelvin effect or Kelvin–Joule effect) describes the temperature change of a real gas or liquid (as differentiated from an ideal gas) when it is expanding; typically caused by the pressure loss from flow through a valve or porous plug while keeping it insulated so that no heat is exchanged with the environment.