could summarize thees paragraph in simple word, easy to understand. On the Speci
ID: 1000043 • Letter: C
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could summarize thees paragraph in simple word, easy to understand.
On the Specific Heat Capacity of CuO Nanofluid
This paper reviews briefly the definition of heat capacity and clarifies the defined specific heat capacity and volumetric heat capacity. The specific heat capacity and volumetric heat capacity, with our measured experimental data for CuO nanofluids, are discussed as an illustrating example. The result indicates that the specific heat capacity of CuO nanofluid decreases gradually with increasing volume concentration of nanoparticles. The measurement and the prediction from the thermal equilibrium model exhibit good agreement. The other simple mixing model fails to predict the specific heat capacity of CuO nanofluid. The nanoparticle size effect and solid-liquid interface effect on the specific heat capacity of nanofluid are discussed.
A study of the heat capacity of starch/water mixtures
The heat capacity of starch/water mixtures was investigated as a function of temperature and composition by differential scanning calorimetry. For amorphous amylopectin/water mixtures, the polysaccharide made the major contribution to the observed heat capacity increment at the glass-transition temperature of the mixture. In the glass, the apparent partial specific heat capacity of the water was comparable to that of liquid water. The heat capacity increment observed on gelatinisation of maize and potato starches was compared to that observed on melting and dissolution of highly crystalline A and B polymorphs of short-chain amylose. The role of melting and glass transitions in starch gelatinisation is discussed.
Measurements by adiabatic calorimetry of the molar heat capacity of an azeotropic mixture of 0.329 water, 0.397 ethanol and 0.274toluene from 79 K to 320 K. The glass transition occurred at (108.4 ± 0.2) K and phase transitions in the temperature range of 129–155 K of the mixture was determined from the curve of the heat capacity with respect to temperature. The thermodynamic functions of the mixture at 298.15 K were derived from the relationship of the thermodynamic function and the function of the measured heat capacity with respect to temperature.
Study of viscosity and specific heat capacity characteristics of water-based Al2O3 nanofluids of 47 nm average particle diameter at low particle concentrations. Nanofluids were prepared with deionised water at low volume concentration in the range of 0.01%–1% to measure viscosity. The estimated viscosity of the nanofluid increased with particle concentration due to aggregation of particles. The estimated specific heat capacity of the nanofluid decreased with increase of particle concentration due to increase in thermal diffusivity.Equations for estimating the viscosity and specific heat capacity of nanofluids for a particular range of particle concentration, particle diameter and temperature are established
Explanation / Answer
On the Specific Heat Capacity of CuO Nanofluid:
The property of any material shows prominent changes when the particle size is reduced to nano level. To extend this idea to the specific heat capacity and volumetric heat capacity of nanofluids the datas were obtained for CuO nanofluid. The experimental data obtained reveals that the psecific heat capacity of CuO nanofluid drops down with increase in the volume concentration of the nano particles. This result can be explained on the basis of nanoparticle size effect and solid-liquid interface effect. As the particle size drops down the surface area of the nano paricles incresae and as a consequence the solid-liquid interface interaction also increases in considerable quantity. Mathematical calculation using thermal equilibrium model which is based on transfer of heat between dispersed phase and dispersion medium also predicts the same result.
A study of the heat capacity of starch/water mixtures:
When we consider the heat capacity of a mixture we must consider the interaction between the molecules of the components of the mixture. In case of the starch the polysaccharide-water Hydrogen bonding plays a vital role in determining the heat capacity of the mixture. The heat capacity increase was recorded upon gelatinisation of maize and potato starches and that data was compared to that observed on melting and dissolution of some highly crystalline of short-chain amylose. The role of melting and glass transitions in starch gelatinisation is also studied in this work.
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