Page 232 - Schaum's Outline of Theory and Problems of Applied Physics
P. 232

CHAP. 18]                                  HEAT                                       217



























                                                 Fig. 18-1

            The amount of heat that must be added to a unit quantity of a substance at its boiling point to change it from
        a liquid to a gas is called its heat of vaporization L v . The same amount of heat must be removed from a unit
        quantity of the substance when it is a gas at its boiling point to change it to a liquid.
            The heat of fusion of water is L f = 335 kJ/kg = 80 kcal/kg = 144 Btu/lb, and its heat of vaporization is
         L v = 2260 kJ/kg = 540 kcal/kg = 972 Btu/lb.


        PRESSURE AND BOILING POINT

        The boiling point of a liquid depends on the pressure applied to it: The higher the pressure, the higher the boiling
                                                    ◦
        point. Thus water under a pressure of 2 atm boils at 121 C instead of at 100 C, as it does at sea-level atmospheric
                                                                   ◦
        pressure. At high altitudes, where the atmospheric pressure is less than at sea level, water boils at a lower
        temperature than 100 C. At an elevation of 2000 m, for instance, atmospheric pressure is about three-quarters
                          ◦
        of its sea-level value and water boils at 93 C there.
                                          ◦
        SOLVED PROBLEM 18.12
              A person is dissatisfied with the rate at which eggs cook in a pan of boiling water. Would they cook faster
              if the person (a) turns up the gas flame or (b) uses a pressure cooker?
              (a) No. The maximum temperature that water can have while in the liquid state is its boiling point. Increasing the
                  rate at which the heat is supplied to a pan of water increases the rate at which steam is produced, but does not
                                                   ◦
                                                         ◦
                  raise the temperature of the water beyond 100 C (212 F).
              (b) Yes. In a pressure cooker, the pressure is greater than normal atmospheric pressure, which elevates the boiling
                  point and so causes the eggs to cook faster.
        SOLVED PROBLEM 18.13

                                                                    ◦
              An ice cube at 0 C is dropped on the ground and melts to water at 0 C. If all the kinetic energy of the ice
                           ◦
              went into melting it, from what height did it fall?
                              (Mass of ice)(heat of fusion) = initial potential energy of ice
                                               mL f = mgh
                                                                  5
                                                           3.35 × 10 J/kg
                                                      L f                      4
                                                  h =   =              = 3.4 × 10 m
                                                      g      9.8 m/s 2
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