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Thermodynamic Properties | Control 5E's Blog
In the diagram the saturation line (edge of the hood phase change) is a line of importance. Separates the saturated liquid zone superheated steam. Inside the bell phase change saturated steam temperature isobars are confused with the isotherms. Ie if condensation is at constant pressure, at constant temperature will also be. An important property of these lines is that condensation are straight.
It is called saturated steam temperature thermodynamic cycle to any series of thermodynamic processes such that, over all, the system returns to its initial state; means that the variation of thermodynamic quantities own system is zero.
However, variables such as heat or work does not apply the above said since they are not state functions of the system but energy transfers between it and its environment. A characteristic feature of thermodynamic cycles is the first law of thermodynamics dictates that the sum of heat and work received by the system must be equal to the sum of heat and work performed by the system.
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This week, their participation in the blog will be oriented to comment on the reading of thermodyna

According to what was discussed, tables and diagrams satisfy the thermodynamic properties of some substances thermodynamic interest, such as water, ammonia, freon 12 oxygen, nitrogen, mercury and carbon dioxide, among others; amarmita and that meeting was made according to the most "comfortable" to measure properties such as pressure and / or temperature, and then reflect other properties: specific volume, internal energy, enthalpy, and entropy.
In some tables, the data appears amarmita in columns, as we saw in class, while others appear in rows grouped amarmita by temperature or pressure. When looking for a specific property, you must enter two known properties, especially amarmita if it corresponds to conditions "unsaturated" in the case of reading amarmita the tables in the liquid-vapor mixture, a property and the value required mixing quality, that is the fraction of steam in the mixture.
Thermodynamic diagrams are graphs amarmita that satisfy amarmita the properties, handling reference a couple of them, why we speak of "Diagram PT" to indicate that the coordinate axes show the temperature amarmita data (X axis) and pressure (Y axis), while other properties are integrated through lines "cross" each other. Such other graphic are "Ts" where the entropy on the X axis and temperature on the Y axis, as they show in the graph illustrating this comment; diagram and "Ph", where enthalpy is on the X axis and the pressure on the Y axis
A particular type of diagram is the "sh", known as "Mollier diagram" which shows the thermodynamic properties of water from the liquid-vapor mixture with higher quality at 0.5 to 1000K or superheated steam at 100 MPa or Moreover, the X axis locating entropy values on the Y axis and the values of enthalpy. This diagram is very useful when working amarmita with superheated steam or liquid-vapor rich in steam, near or in the condition of "saturated steam" amarmita mixtures.
Read a diagram is not complicated, you must have two properties to find the one that is required. Of course, care must be taken to properly approximate the values to read the lines of constant property, so to determine the lowest possible error the desired result. In www.efn.uncor.edu/departamentos/fisica/Termo/material%20p%20descargas/DIAGRAMA%20DE%20VAPORES.doc can find a fairly comprehensive guide which explains how to read the various thermodynamic diagrams, do not forget to check them !! !
This week, their participation in the blog will be oriented to comment on the reading of thermodynamic properties, as a principle of calculation of situations involving displacement of energy as heat.
wiliams amarmita paez - October 29, 2009 - 11:33 am hello teacher wiliams paez of Section 003 ing. civil H2 I come as outdated amarmita ... so please take action on the matter ... Happy Thanksgiving afternoon
ninoska Rodriguez - May 21, 2009 - 5:07 Buesnos days profe ... Here I leave my attendance of the week ... And I take to say no I opened the link to view the complete guide to the graphs ...
War Edwin Ing. - May 14, 2009 - 7:24 Good Morning !!! All entries until the night of 06/05 were held last night, are interesting and valuable, and of course assign points to those who made ... From this moment is closed this comment as classroom after class Today I will be placing corresponding to this week ... I see the following comment ... Cheers !!!
Angel Marcano 014 ing oil - May 13, 2009 - 17:54 Reading thermodynamic properties, as principle calculations situations involving displacement. Reading the thermodynamic properties are a very esenciar part in thermodynamics, which serve to quantify, identify and measure substances. The thermodynamic properties involving certain energy are most important of which are the volume sense properties since the bulk properties are easier to acquire ...
Ing villamil oil javier 014-D - May 13, 2009 - 9:56 Reading thermodynamic properties calculation principle situations involving displacement of energy as heat. The readings of the thermodynamic properties, amarmita sonde great help to quantify,

To evaluate it is necessary to take a reference level, assigning a value of zero enthalpy liquid wa

Knowledge and evaluation of the thermodynamic cheese dip for nachos properties of water and steam in its different states is essential for solving problems in which this substance is involved. Of these, the enthalpy is the most important, since most of the processes are carried out at constant pressure.
To evaluate it is necessary to take a reference level, assigning a value of zero enthalpy liquid water under the conditions of the triple point, ie, at 0.01 C. For practical purposes, can also be the benchmark by 0.01 C. (The values of enthalpy and other properties are detailed in tables, cheese dip for nachos that will be explained in class).
The enthalpy cheese dip for nachos of saturated liquid water is the amount of heat required to raise the temperature of 1 kg of water from 0.01 C to its boiling point at a given pressure. The simbolizaremos as hf.
The enthalpy of vaporisation is the amount of heat required for converting 1 kg of water-saturated liquid and dry saturated steam. Its value decreases with increasing temperature and zero becomes critical. We denote as h fg.
The enthalpy of the humid water vapor is defined as the amount of heat needed to obtain 1 kg of wet steam from 1 kg of saturated liquid water at 0.01 C. Its value is less than the above hg, being able to write, depending on the title:
This equation is valid for the calculation of any other thermodynamic property based on title, although, for the specific case of a humid vapor volume can be simplified, since the contribution of the liquid phase in the total volume can be neglected. So: v X.vg
For superheated cheese dip for nachos steam, the enthalpy can be calculated according to the following expression: h = hg + C (pv) (AT), where cp, v the mean heat capacity of steam between the temperatures considered, and the degree cheese dip for nachos of DT overheating.
Finally, cheese dip for nachos the properties of the compressed liquid water not differ from the saturated liquid water at the same temperature to not higher than 28 bars, approximately, so that the values of this latter pressures can be used.
All these properties, as discussed above, are detailed in tables, but for the case of water, are also diagrammatically. Mollier diagram, Figure 1, is a diagram illustrating the entropy-enthalpy coordinates in which lines also include cheese dip for nachos constant pressure and temperature, the humidity constant, the saturated vapor and liquid, the constant cheese dip for nachos overheating, and constant specific volume. As with any chart properties, localization is immediate thereof, although the degree of accuracy in its usage is lower than that achieved from the tabulated data. Anyway, it is widely used in all problems involving water in its liquid and vapor states. cheese dip for nachos Fig. 1. Mollier diagram for water vapor. (Source: American Society of Mechanical Engineers)


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Yadira Palacios September 21, 2014, 16:11

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