Fire point 1970-01-01
The fire point is a specific temperature at which flammable liquids produce enough vapor to support combustion, but not sustain it. It is closely related to the flash point, which is the lowest temperature at which a liquid can form an ignitable mixture with air. To clarify: - **Flash Point**: The temperature at which enough vapor ignites when exposed to an open flame or spark. - **Fire Point**: The temperature at which the vapor continues to burn after the ignition source is removed.
First law of thermodynamics (fluid mechanics) 1970-01-01
The First Law of Thermodynamics, also known as the law of energy conservation, states that energy cannot be created or destroyed in an isolated system. In the context of fluid mechanics, this law can be applied to processes involving fluids in motion, such as in pipes, pumps, and turbines.
Flashover 1970-01-01
Flashover is a rapid and dramatic event in a fire where nearly all combustible materials in an enclosed space ignite simultaneously. This phenomenon typically occurs when the temperature rises to a point where the gases produced by the fire reach their ignition temperature and ignite, leading to a sudden and intense increase in fire intensity.
Flow process 1970-01-01
The term "Flow process" can refer to different concepts depending on the context in which it is used. Here are a few interpretations: 1. **Business and Operations Management**: In this context, a flow process refers to the sequence of steps or activities that are carried out in a systematic manner to complete a task or produce a product. This can involve the movement of materials, information, or tasks through various stages, and is often visualized using flowcharts.
Forced convection 1970-01-01
Forced convection is a heat transfer process that occurs when a fluid (liquid or gas) is forced to flow over a surface or through a medium, typically by mechanical means such as a fan, pump, or blower. This flow enhances the heat transfer between the fluid and the surface because it increases the fluid velocity, which in turn enhances the convection heat transfer coefficient.
Forging temperature 1970-01-01
Forging temperature refers to the specific temperature range at which a material, typically metal, is heated to make it suitable for the forging process. This temperature is critical because it affects the material's ductility, strength, and the ease with which it can be shaped or deformed. In general, forging is performed at temperatures that are significantly below the melting point of the material.
Frigorific mixture 1970-01-01
A frigorific mixture is a combination of substances that, when mixed together, produces a cooling effect. This effect is typically achieved through an endothermic reaction, where the mixture absorbs heat from its surroundings, resulting in a drop in temperature. Common examples of frigorific mixtures include: 1. **Salt and Ice**: When salt is added to ice, it lowers the freezing point of the ice, causing the ice to melt and absorb heat from the environment, resulting in a cold mixture.
Gouy-Stodola theorem 1970-01-01
The Gouy-Stodola theorem is a principle in thermodynamics that relates to the second law of thermodynamics and provides insights into the relationship between heat and work in processes that involve irreversible and reversible systems. It states that the maximum work obtainable from a system during a process at constant temperature (isothermal process) is equal to the change in the Helmholtz free energy of the system.
Grand potential 1970-01-01
The Grand potential is a thermodynamic potential used primarily in the context of statistical mechanics and quantum mechanics. It is particularly useful for systems where the number of particles can vary, such as in grand canonical ensembles, where both energy and particle number can fluctuate.
Gray molasses 1970-01-01
Gray molasses is a byproduct of sugar production, specifically from the processing of sugarcane or sugar beets. It is typically darker in color and richer in minerals compared to lighter molasses varieties. Gray molasses can be used as a sweetener, a source of nutrients for livestock, or an ingredient in various recipes. Its distinct flavor makes it a popular addition to baked goods, marinades, and sauces.
Heat 1970-01-01
Heat is a form of energy that is transferred between systems or objects with different temperatures, occurring spontaneously from the hotter object to the cooler one. It is a crucial concept in the field of thermodynamics and is associated with the motion of particles within a substance.
Heat death paradox 1970-01-01
The "heat death paradox" is not a widely recognized term in scientific literature, but it appears to refer to a conception regarding the implications of the thermodynamic concept of heat death in the context of the universe. In physics, the heat death of the universe refers to a theoretical scenario that arises from the second law of thermodynamics, which states that in a closed system, entropy tends to increase over time.
Heat engine 1970-01-01
A heat engine is a device that converts thermal energy (heat) into mechanical work by utilizing the temperature difference between a hot source and a cold sink. The fundamental concept of a heat engine is based on the principles of thermodynamics, particularly the laws governing energy transfer and conversion. ### Key Components of a Heat Engine 1. **Heat Source**: The area or medium providing thermal energy (e.g., combustion of fuel, nuclear reaction).
Heat transfer physics 1970-01-01
Heat transfer physics is the branch of physics that studies the movement of thermal energy (heat) from one physical system to another due to temperature differences. It involves the mechanisms through which heat is transferred and the laws governing these processes. Heat transfer can occur in three primary ways: 1. **Conduction**: This is the transfer of heat through a solid material without the motion of the material itself. Heat is transferred through molecular collisions and vibrations.
IAPWS 1970-01-01
IAPWS stands for the "International Association for the Properties of Water and Steam." It is an organization that focuses on the study and the accurate representation of the thermophysical properties of water and steam. Founded in 1968, IAPWS serves as a collaborative platform for researchers and scientists involved in thermodynamics, fluid mechanics, and related fields.
Ideal solution 1970-01-01
An ideal solution is a theoretical concept in chemistry, particularly in the study of solutions, where the solute and solvent do not interact in a way that alters their individual properties. In an ideal solution, the following characteristics are observed: 1. **Raoult's Law**: The vapor pressure of each component in the solution is directly proportional to its mole fraction. This means that the total vapor pressure of the solution can be calculated as the sum of the partial pressures of each component.
Indicator diagram 1970-01-01
An indicator diagram, also known as an indicator card, is a graphical representation used to illustrate the pressure and volume changes in the cylinder of a steam engine (or other engine types) during one complete cycle of the engine's operation. It provides crucial information about the performance and efficiency of the engine.
Inexact differential 1970-01-01
An **inexact differential** refers to a differential quantity that cannot be expressed as the total differential of a state function (or exact function). In thermodynamics, for example, the distinction between exact and inexact differentials is crucial for understanding the nature of different physical quantities.
Internal heating 1970-01-01
Internal heating typically refers to the process by which an object or material generates heat from within, often as a result of metabolic activity, chemical reactions, or electrical resistance. This concept can be applied in various contexts, including: 1. **Biological Context**: In living organisms, internal heating can refer to the metabolic processes that generate heat, helping to maintain a stable body temperature (thermoregulation) in warm-blooded animals.
International Institute of Refrigeration 1970-01-01
The International Institute of Refrigeration (IIR), known as the "Institut International du Froid" in French, is an international organization dedicated to the promotion of refrigeration and its applications. Founded in 1908, the IIR aims to advance the knowledge and understanding of refrigeration and air conditioning technologies, which play critical roles in various sectors, including food preservation, industrial processes, and climate control.