The surface-to-volume ratio is a mathematical relationship between the volume of an object and the amount of surface area it has. This ratio often plays an important role in biological structures. An increase in the radius will increase the surface area by a power of two, but increase the volume by a power of three.
The greater the surface area to volume ratio of an organism, the more heat is lost from their bodies. This is because heat can escape more readily if the ratio is larger. Although polar bears are massive, their relative surface area : volume proportion is small compared to animals that live in the desert, such as camels. Compare the short, stumpy legs of the bear, with the tall gangly limbs of camels.
the larger the surface area, the faster the heat loss, because then there would be more area for the heat to come from. Like compare a thin sheet of ice to an ice cube of the same mass, the sheet would melt first, because it has a larger surface area
The volume of a liquid will make it have varying rates of convection. A large quantity will need more time to cool or to heat up.
it all about total surface area / volume.
the larger your total surface are than its volume, heat loss will increase.
It depends upon: 1. The volume of air in the house. 2. The rate of heat loss of the house. heat loss is 75,000btu/hr volume is 2800sq feet x 8 feet ceiling height
1. a liquid changes to a solid. This process is called freezing, and involves the loss of heat.
The change of state of water from liquid to vapor, or the reverse from vapor to liquid, involves a fixed amount of thermal energy per unit mass, this is called the specific latent heat. To evaporate liquid water to vapor, heat must be supplied, whilst in condensing vapor to liquid, heat is released. Similar rules apply to water when it changes from liquid to ice, or ice to liquid. You can look up the amount of the latent heat in physical tables.
Very interesting question. As we immerse a body of mass M and having volume V is immersed in a liquid then a space of volume V is required for the immersing body. So that space of V is created by the equal volume of liquid vacating that space. Now this liquid should have gone above the initial level of liquid. This is known as expelled or displaced liquid. Its weight though acting down it wants to push up the body out of the liquid region. This push up is known as buoyant force. Hence if B is the buoyant force upward then this would be subtracted from the weight of the immersed body. Hence loss of weight is felt.
Surface area and temperature gradient
true
yes heat loss is affected by diameter, circumference and surface area. Heat loss depends on the surface area : volume ratio.......the larger this is the more heat is lost if a cylinder having the same volume but a different surface area...(therefre radius and circumference is different)........the cylinder having the larger surface area will loose heat fastest
the thicker the insulation is then there will be less heat loss. The material also affects heat loss
Yes, it does.
The steam tables have 16 columns as follows: pressure (absolute), temperature, specific volume of vapor, specific volume of liquid, heat of the liquid, heat of vaporization, total heat of the vapor, entropy of the liquid, entropy of vaporization, entropy of the vapor, internal heat of the liquid, internal heat of vaporization, and internal heat of the vapor (occasionally the external heat of the liquid, vaporization and vapor are included) If the temperature and pressure of steam are known then cross referencing the heat or the volume of a known quantity of the steam can be done. the heat content(enthalpy) of the liquid or vapor can be extrapolated from the chart, as can the entropy and internal energy. The enthalpy less the internal energy = the external energy (or the actual energy required to expand the liquid to a vapor) By determining the starting heat content of steam and final or exhaust heat content of steam the efficiency of a steam engine can be determined. Along with these calculations are the determinations of heat losses, steam quality, loss to entropy,...etc. all calculated using various instruments and the steam tables.
blue blue blue
The steam tables have 16 columns as follows: pressure (absolute), temperature, specific volume of vapor, specific volume of liquid, heat of the liquid, heat of vaporization, total heat of the vapor, entropy of the liquid, entropy of vaporization, entropy of the vapor, internal heat of the liquid, internal heat of vaporization, and internal heat of the vapor (occasionally the external heat of the liquid, vaporization and vapor are included) If the temperature and pressure of steam are known then cross referencing the heat or the volume of a known quantity of the steam can be done. the heat content(enthalpy) of the liquid or vapor can be extrapolated from the chart, as can the entropy and internal energy. The enthalpy less the internal energy = the external energy (or the actual energy required to expand the liquid to a vapor) By determining the starting heat content of steam and final or exhaust heat content of steam the efficiency of a steam engine can be determined. Along with these calculations are the determinations of heat losses, steam quality, loss to entropy,...etc. all calculated using various instruments and the steam tables.
It depends upon: 1. The volume of air in the house. 2. The rate of heat loss of the house. heat loss is 75,000btu/hr volume is 2800sq feet x 8 feet ceiling height
Yes there must be achange;but heat is required to change liquid state into gaseous state.
It doesn't. Evaporation is the change of state from a liquid to a gas, caused by added surface heat. You're thinking of freezing, caused by loss of heat.
freezing -to pass from the liquid to solid state by loss of heat
The bigger surface area to volume, the quicker it will lose heat, as it has a bigger surface where the heat can rise and travel out from. If the volume is the same but the surface area is smaller, heat will stay in for longer as there is only a small area for the heat to escape from, meaning it has to go little by little.