Temperature Changes and Heat Transfer Effects For Boiling Water Process (Thermodynamics)


Question Description

I have done the Preliminary Report of Boiling water Process.

I want someone to write Thermodynamics point of view.

The information of Thermodynamics point of view should be from Chapter One through Five of the Book

I have uploaded the pictures of the contents chapter one through five of the book, and picture of book title.

Also, I provided the Preliminary Report to start writing the thermodynamics Point of View based on the report. Extend the Conclusion.

Temperature Changes and Heat Transfer Effects For Boiling Water Process (Thermodynamics)
Temperature Changes and Heat Transfer Effects For Boiling Water Process (Thermodynamics)
Temperature Changes and Heat Transfer Effects For Boiling Water Process (Thermodynamics)
Temperature Changes and Heat Transfer Effects For Boiling Water Process (Thermodynamics)

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Preliminary (Progress) Report of IEGR 305.001 Temperature Changes & Heat Transfer Effects For Boiling Water Process Abstract The goal of the project is to find the optimal value of three different cups material of boiling water in changing the temperature and heat transfer by using Microwave machine. The project also will discuss about the three different cups to observe which one is transferring heat fast and which one can maintain the warm water with matter of time. Introduction When defining systems, there are a number of types of boundaries which include an open system, a closed system and an insulated system. An open system is one which is porous to energy and material where both mass and energy can flow in or out. For example, a cup of coffee, the human body and a jet engine. A closed system however, is a boundary which only allows energy transfer but not mass. For example, a water bottle, an egg or a braking system. An insulated system doesn’t allow both mass and energy transfers. For example, a closed refrigerator and a sealed coffee flask (Bejan, 2016). Heating water in different cups materials like plastic, foam, and ceramic. Heat transfer is a process by which internal energy from one substance transfers to another substance. Thermodynamics is the study of heat transfer and the changes that result from it. An understanding of heat transfer is crucial to analysing a thermodynamic process, such as those that take place in heat engines and heat pumps. The basic effect of heat transfer is that the particles of one substance collide with the particles of another substance. The more energetic substance will typically lose internal energy to cool down while the less energetic substance will gain internal energy to be heated. The most blatant effect of this in our daily life is a phase transition, where a substance changes from one state of matter to another. Owing to the fact that the transferred heat is equal to the change in the internal energy, the heat is proportional to the mass of the substance and the temperature change. The transferred heat also depends on the substance. For the same substance, the transferred heat also depends on the phase (gas, liquid, or solid). Material and methods There are three types of heat transfer mode involve to changing temperature among three cups by using Microwave. Conduction is the first type which when heat flows through a heated solid through a heat current moving through the material. The observation of conduction is when heating a stove burner element or a bar of metal. The second type is Convection that is when heated particles transfer heat to another substance, such as cooking something in boiling water. Radiation is when heat is transferred through electromagnetic waves, such as from the sun. Radiation can transfer heat through empty space, while the other two methods require some form of matter-on-matter contact for the transfer. Hence, the main objective is to determine which cup will boiled first by Microwave using three material cups of 100 ml in foam cup, glass cup, and ceramic cup. The objective of the project: 1. Which cup will transfer the heat faster to boil water? 2. What kind of a reaction occurs among three cups to be boiled? Boiling water will be considered from approximately 10 degrees Celsius to 100 degrees Celsius. When boiling the following will be assumed: 1. Three different cups materials (foam, ceramic, plastic). 2. The reaching point is 100 Celsius by using Thermometers. 3. involvement with room temperature of interaction First, the water will be added into three different materials cups at 100 ml for each. Then, the microwave will be set in three different times (2 minutes, 4 minutes, and 6 minutes). The temperature of the three cups will be measured after each set time. The temperature data will be record for each cup and set of time. The table will be as following: Experiment result data: Cup type 2-mints 3-mints 4-mints Surface temperature device Thermometer device for liquid Surface temperature device Thermometer device for liquid Surface temperature device Thermometer device for liquid 185 ℉ 203.5 ℉ 198.5 ℉ 210 ℉ 195 ℉ 211 ℉ plastic 168.5 ℉ 185 ℉ 191.5 ℉ 203 ℉ foam 188 ℉ 199 ℉ 188 ℉ 201 ℉ Ceramic Stop because the plastic start to melt 182.5 ℉ 200 ℉ Observation After getting result data for the three different type of cups, the water on the ceramic cup has the highest temperature, which mean ceramic cup can maintain the hot water longer than other cups and it’s the optimal value. The surface temperature of ceramic cup comparing to other cups is average. Hot water on the plastic cup has the lowest temperature comparing to other after two minutes heating by microwave. Plastic cup is more effected by the air which lead to cool down the worm water than others. The temperature observation of heating water on foam material cup is same between two and three minutes test, while in four minutes test, the water temperature has been decreased. Analysis of the Results and Discussion In a case well studied a liquid froze on heating. Reasons for this are mechanically quantum and subtle but can be understood well. In the case of thermodynamics, water evaporate through the process of boiling. Internal energy of the water is the energy of all of the molecules zipping around in a system. When heating up the water, the energy of the water molecules increases, and they start moving faster. We just learned how pressure, volume, and temperature relate to the speed of these atoms. The kinetic energy of the molecules in the pot is called the internal energy, U, of the system. The water will consider in open system like a confined ideal gas. A great example is our trusty old Helium balloon. For a confined ideal gas the first law of thermodynamics says that Δ𝝐 = Q -W. Thermodynamics’ first law is concerned with the Δ𝝐 = Q -W ⤇ Δ𝒌𝝐 + 𝚫𝒑𝝐 + 𝚫𝒖 = Q -W direction of natural processes. Also, the first law of thermodynamics is a version of the law of conservation of energy, adapted for thermodynamic systems. The law of conservation of energy states that the total energy of an isolated system is constant; energy can be transformed from one form to another, but can be neither created nor destroyed. For example, heat always flows from hot bodies and not from cold bodies unless work is performed externally on the system (Ewing, 2015). Conclusion In line with this project proposal, I expect to determine the optimal value of the three cups and direction of convection heat when water is boiled inside the cups. Since the heat always increases, the water temperature would be increased. the expectation of the convection is energy transfer in solid surfaces as will be evident following that it is a reversible reaction. Also, the ceramic cup would maintain the heat longer, while other cups would keep the energy of the energy of heat much less. This project will also increase understanding as to why convection is more likely to increase when the water is boiled. It will also help in learning about convection as a physical quantity that is genuine and must be calculated not based on impressions that are vague but founded on a full microscopic picture to ensure validity and reliability of results. References Aguillera, J.M. (2018). Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety. Bejan, A. (2016). Advanced engineering thermodynamics. John Wiley & Sons. Ewing, J. A. (2015). Thermodynamics for engineers. Cambridge University Press. Gaskell, D. R., & Laughlin, D. E. (2017). Introduction to the Thermodynamics of Materials. CRC Press. Sabatini, A., Vacca, A., & Iotti, S. (2012). Balanced biochemical reactions: a new approach to unify chemical and biochemical thermodynamics. Plos one, 7(1), e29529. https://www.thoughtco.com/how-does-heat-transfer-2699422 Appendix Water measuring cup: Water measuring temperature device: Surface measuring device: Foam cups: Plastic cups: Ceramic cups: ...
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School: Duke University

Hi dude. Please see attached the final report as ...

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Tutor went the extra mile to help me with this essay. Citations were a bit shaky but I appreciated how well he handled APA styles and how ok he was to change them even though I didnt specify. Got a B+ which is believable and acceptable.

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