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: FUNDAMENTALS OF ENGINEERING THERMODYNAMICS SEVENTH EDITION MICHAEL J. MORAN HOWARD N. SHAPIRO DAISIE D. BOETTNER | MARGARET B. BAILEY Contents 1 Getting Started: Introductory Concepts and Definitions 3 1.1 Using Thermodynamics 4 1.2 Defining Systems 4 1.2.1 Closed Systems 6 1.2.2 Control Volumes 6 1.2.3 Selecting the System Boundary 7 1.3 Describing Systems and Their Behavior 8 1.3.1 Macroscopic and Microscopic Views of Thermodynamics 8 1.3.2 Property, State, and Process 9 1.3.3 Extensive and Intensive Properties 9 1.3.4 Equilibrium 10 1.4 Measuring Mass, Length, Time, and Force 11 1.4.1 SI Units 11 1.4.2 English Engineering Units 12 1.5 Specific Volume 13 1.6 Pressure 14 1.6.1 Pressure Measurement 15 1.6.2 Buoyancy 16 1.6.3 Pressure Units 17 1.7 Temperature 18 1.7.1 Thermometers 19 1.7.2 Kelvin and Rankine Temperature Scales 20 1.7.3 Celsius and Fahrenheit Scales 21 1.8 Engineering Design and Analysis 22 1.8.1 Design 23 1.8.2 Analysis 23 1.9 Methodology for Solving Thermodynamics Problems 24 Chapter Summary and Study Guide 26 2 Energy and the First Law of Thermodynamics 37 2.1 Reviewing Mechanical Concepts of Energy 38 2.1.1 Work and Kinetic Energy 38 2.1.2 Potential Energy 40 2.1.3 Units for Energy 41 2.1.4 Conservation of Energy in Mechanics 41 2.1.5 Closing Comment 42 2.2 Broadening Our Understanding of Work 42 2.2.1 Sign Convention and Notation 43 2.2.2 Power 44 2.2.3 Modeling Expansion or Compression Work 45 2.2.4 Expansion or Compression Work in Actual Processes 46 2.2.5 Expansion or Compression Work in Quasiequilibrium Processes 46 2.2.6 Further Examples of Work 50 2.2.7 Further Examples of Work in Quasiequilibrium Processes 51 2.2.8 Generalized Forces and Displacements 52 2.3 Broadening Our Understanding of Energy 53 2.4 Energy Transfer by Heat 54 2.4.1 Sign Convention, Notation, and Heat Transfer Rate 54 2.4.2 Heat Transfer Modes 55 2.4.3 Closing Comments 57 2.5 Energy Accounting: Energy Balance for Closed Systems 58 2.5.1 Important Aspects of the Energy Balance 60 2.5.2 Using the Energy Balance: Processes of Closed Systems 62 2.5.3 Using the Energy Rate Balance: Steady-State Operation 66 2.5.4 Using the Energy Rate Balance: Transient Operation 68 2.6 Energy Analysis of Cycles 70 2.6.1 Cycle Energy Balance 71 2.6.2 Power Cycles 71 2.6.3 Refrigeration and Heat Pump Cycles 72 2.7 Energy Storage 74 2.7.1 Overview 74 2.7.2 Storage Technologies 74 Chapter Summary and Study Guide 75 ix X Contents Evaluating Properties Using the Ideal Gas Model 127 3.12 Introducing the Ideal Gas Model 127 3.12.1 Ideal Gas Equation of State 127 3.12.2 Ideal Gas Model 128 3.12.3 Microscopic Interpretation 130 3.13 Internal Energy, Enthalpy, and Specific Heats of Ideal Gases 130 3.13.1 Au, Ah, C, and Co Relations 130 3.13.2 Using Specific Heat Functions 132 3.14 Applying the Energy Balance Using Ideal Gas Tables, Constant Specific Heats, and Software 133 3.14.1 Using Ideal Gas Tables 133 3.14.2 Using Constant Specific Heats 135 3.14.3 Using Computer Software 137 3.15 Polytropic Process Relations 141 Chapter Summary and Study Guide 143 3 Evaluating Properties 91 3.1 Getting Started 92 3.1.1 Phase and Pure Substance 92 3.1.2 Fixing the State 92 Evaluating Properties: General Considerations 93 3.2 p-v-T Relation 93 3.2.1 P-v-T Surface 94 3.2.2 Projections of the P-v-T Surface 96 3.3 Studying Phase Change 97 3.4 Retrieving Thermodynamic Properties 100 3.5 Evaluating Pressure, Specific Volume, and Temperature 100 3.5.1 Vapor and Liquid Tables 100 3.5.2 Saturation Tables 103 3.6 Evaluating Specific Internal Energy and Enthalpy 106 3.6.1 Introducing Enthalpy 106 3.6.2 Retrieving u and h Data 107 3.6.3 Reference States and Reference Values 108 3.7 Evaluating Properties Using Computer Software 109 3.8 Applying the Energy Balance Using Property Tables and Software 110 3.8.1 Using Property Tables 112 3.8.2 Using Software 115 3.9 Introducing Specific Heats C, and Cp 117 3.10 Evaluating Properties of Liquids and Solids 118 3.10.1 Approximations for Liquids Using Saturated Liquid Data 118 3.10.2 Incompressible Substance Model 119 3.11 Generalized Compressibility Chart 122 3.11.1 Universal Gas Constant, R 122 3.11.2 Compressibility Factor, Z 122 3.11.3 Generalized Compressibility Data, z Chart 123 3.11.4 Equations of State 126 Control Volume Analysis Using Energy 163 4.1 Conservation of Mass for a Control Volume 164 4.1.1 Developing the Mass Rate Balance 164 4.1.2 Evaluating the Mass Flow Rate 165 4.2 Forms of the Mass Rate Balance 166 4.2.1 One-Dimensional Flow Form of the Mass Rate Balance 166 4.2.2 Steady-State Form of the Mass Rate Balance 167 4.2.3 Integral Form of the Mass Rate Balance 167 4.3 Applications of the Mass Rate Balance 168 4.3.1 Steady-State Application 168 4.3.2 Time-Dependent (Transient) Application 169 4.4 Conservation of Energy for a Control Volume 172 4.4.1 Developing the Energy Rate Balance for a Control Volume 172 Contents xi 5 The Second Law of Thermodynamics 235 5.1 Introducing the Second Law 236 5.1.1 Motivating the Second Law 236 5.1.2 Opportunities for Developing Work 238 5.1.3 Aspects of the Second Law 238 5.2 Statements of the Second Law 239 5.2.1 Clausius Statement of the Second Law 239 4.4.2 Evaluating Work for a Control Volume 173 4.4.3 One-Dimensional Flow Form of the Control Volume Energy Rate Balance 173 4.4.4 Integral Form of the Control Volume Energy Rate Balance 174 4.5 Analyzing Control Volumes at Steady State 175 4.5.1 Steady-State Forms of the Mass and Energy Rate Balances 175 4.5.2 Modeling Considerations for Control Volumes at Steady State 176 4.6 Nozzles and Diffusers 177 4.6.1 Nozzle and Diffuser Modeling Considerations 178 4.6.2 Application to a Steam Nozzle 178 4.7 Turbines 180 4.7.1 Steam and Gas Turbine Modeling Considerations 182 4.7.2 Application to a Steam Turbine 182 4.8 Compressors and Pumps 184 4.8.1 Compressor and Pump Modeling Considerations 184 4.8.2 Applications to an Air Compressor and a Pump System 184 4.8.3 Pumped-Hydro and Compressed-Air Energy Storage 188 4.9 Heat Exchangers 189 4.9.1 Heat Exchanger Modeling Considerations 190 4.9.2 Applications to a Power Plant Condenser and Computer Cooling 190 4.10 Throttling Devices 194 4.10.1 Throttling Device Modeling Considerations 194 4.10.2 Using a Throttling Calorimeter to Determine Quality 195 4.11 System Integration 196 4.12 Transient Analysis 199 4.12.1 The Mass Balance in Transient Analysis 199 4.12.2 The Energy Balance in Transient Analysis 200 4.12.3 Transient Analysis Applications 201 Chapter Summary and Study Guide 209 5.2.2 Kelvin-Planck Statement of the Second Law 239 5.2.3 Entropy Statement of the Second Law 241 5.2.4 Second Law Summary 242 5.3 Irreversible and Reversible Processes 242 5.3.1 Irreversible Processes 242 5.3.2 Demonstrating Irreversibility 244 5.3.3 Reversible Processes 245 5.3.4 Internally Reversible Processes 246 5.4 Interpreting the Kelvin-Planck Statement 247 5.5 Applying the Second Law to Thermodynamic Cycles 248 5.6 Second Law Aspects of Power Cycles Interacting with Two Reservoirs 249 5.6.1 Limit on Thermal Efficiency 249 5.6.2 Corollaries of the Second Law for Power Cycles 249 5.7 Second Law Aspects of Refrigeration and Heat Pump Cycles Interacting with Two Reservoirs 251 5.7.1 Limits on Coefficients of Performance 251 5.7.2 Corollaries of the Second Law for Refrigeration and Heat Pump Cycles 252 5.8 The Kelvin and International Temperature Scales 253 5.8.1 The Kelvin Scale 253 5.8.2 The Gas Thermometer 255 5.8.3 International Temperature Scale 256
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