Physics for Scientists food warming equipment and Engineers - Volume 2

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There are tables of thermodynamic properties for all the substances food warming equipment of interest in engineering. These tables are obtained atravésdas state equations of the type shown above. The thermodynamic properties of tables are divided into three categories food warming equipment of tables, one relating the properties of the compressed fluid (liquid food warming equipment or subcooled), another property that relates the saturation (vapor and saturated liquid) and superheated steam tables. In all tables properties are tabulated as a function of temperature or pressure and in function both as seen in the following tables. For liquid + vapor region, known title, x, the properties should be determined by the following equations:
Tables (2.4-1) to (2.4-12) are examples food warming equipment of thermodynamic properties of compressed, saturated and superheated liquid of any substance tables. Note that these tables for saturation conditions sufficient to know only one property for the other, which can be temperature or pressure, directly measurable properties. For the conditions of superheated steam and compressed liquid is necessary to know two properties to be getting the others. In the saturated properties, tables presented food warming equipment herein, it can be seen that for temperature 0.0 C and saturated liquid (x = 0), the numerical value of enthalpy (h) is equal to 100.00 kcal / kg for refrigerants R-12, R-22 and R-717, equal to 200.00 kJ / kg for the R-134a and the entropy (S), 1.000 valley for all tables given independently of units used. These values are arbitrarily adopted as reference values and other values of enthalpy (h) and entropy (S) are calculated relative to these benchmarks. food warming equipment Other authors can construct tables of these refrigerants with different references.
Thus, the numerical value of the enthalpy (h), and entropy (S) at different tables may show completely different values for the same thermodynamic state, food warming equipment without, however, modifying the results of our thermal analysis, food warming equipment simply so that you use enthalpy data and entropy of the same table or tables that have the same reference. For data derived from two or more tables with different references they should be properly corrected to a single reference.
U G = 959.11 kJ / kg UV = 2603.1 kJ / kg
Solution
From the results observed food warming equipment to be insignificant deviations food warming equipment from the values of the properties obtained food warming equipment by the correct table (compressed liquid) and the approximate shape as saturated liquid at the temperature at which the substance is located without regard to the pressure. (Saturation pressure at 80 OC is 0.4739 food warming equipment bar, well below the 50 bar compressed liquid)
We conclude that the properties of the compressed fluid is approximately equal to the saturated at the same temperature for substances food warming equipment which may be employed as incompressible liquid. (For any incompressible substance)
Consider an inner cylinder food warming equipment volume equal to 0.14 m3, containing 10 kg of R-134a. The cylinder is used for the purpose of replacing food warming equipment refrigerant in refrigeration systems. At one day at ambient temperature is 26 C. Assume that the refrigerant in the cylinder is in thermal equilibrium with the environment and determining food warming equipment the mass of refrigerant food warming equipment in the liquid state and the vapor state inside the cylinder.
the saturated property table for refrigerant R-134a
Thermodynamic properties of tables -Notes food warming equipment prof class santoro
Second Law
Physics for Scientists food warming equipment and Engineers - Volume 2