Q = [ mI ] [ h sub sf + CshW ( 100.0 C - 0.0 C ) + h sub fg ]
Q = [ 25 g ] [ 333.7 J /g + ( 4.184 J / g - C ) ( 100.0 C ) + 2257 J / g ]
Q = [ 25 g ] [ 3009.1 J / g ] = 75230 J <---------
ANSWER : 75230 J
It can be anywhere in between 60C and 100C (boiling point).
steam is more effective because the particles of steam have absorbed extra energy in the form of latent heat of vaporization apparent temp is 100c and actual temp is more than 100c whereas the actual temp of water is 100c
You need o know the initial temperature of water:Heat = specific heat x difference of temperature x mass of water
Water boils at 100C (or 212F) at sea level.
Oh, dude, to vaporize 2kg of water at 100°C, you'd need about 2260 kilojoules of energy. It's like making a really intense cup of tea, but instead of sipping it, you're just turning it into steam. So, yeah, it's a pretty hot process, literally.
When 1 gram of boiling water at 100°C condenses to water at the same temperature, it releases energy in the form of latent heat of vaporization. The latent heat of vaporization for water is approximately 2260 joules per gram. Therefore, when 1 gram of steam condenses, about 2260 joules of energy is transferred to the surroundings.
Steam at 100C
Water boils into steam at 100C or 212F at sea-level pressure.
Anything greater than or equal to 212F (100C). Superheated steam used in steam locomotives, steam turbines in power plants, etc. can be any temperature from 500F to 2000F depending on the design of the system.Note: if you can see the "steam" it is not steam. What you see are tiny droplets of liquid water that have condensed from the steam and is probably exactly at 212F (100C) because it is in thermal equilibrium with the invisible steam at the same temperature.
As you probably already know, water boils at 212F (100C). This only applies when at sea level with an atmospheric pressure of 14.7psia. To raise the boiling point all you need to do is raise the pressure. In a steam plant where steam is used to drive turbines, the water is pressurized by heating it in an enclosed system. As the water turns to steam, the steam has no where to escape and the pressure in the enclosed system begins to rise. As the pressure rises so does the boinling point. Some plants will raise the temperature to 500F which corresponds to a pressure of about 620psi.
The heat required to vaporize 5.00 g of water is given by: 2260 J/g * 5.00 g = 11300 J. Converting this to kJ gives 11.3 kJ.
It can be anywhere in between 60C and 100C (boiling point).
steam is more effective because the particles of steam have absorbed extra energy in the form of latent heat of vaporization apparent temp is 100c and actual temp is more than 100c whereas the actual temp of water is 100c
You need o know the initial temperature of water:Heat = specific heat x difference of temperature x mass of water
Thermal energy is heat. It's what melts substances, changes temperatures, or vaporizes substances. It is measured in calories, joules or british thermal units. 252 calories = 1 b.t.u.,It takes 144 btus to melt 1 pound of ice at 32 degrees, 180 btus to raise 1 pound of water in temperature from 32F to 212F and 970.2 btus to make 1 pound of steam at 212 degrees.It takes 80 calories to melt 1 gram of ice at 0 degrees C, 100 calories to raise 1 gram of water in temperature from 0C to 100C and 538.6 calories to make 1 gram of steam at 100 degrees C.the calorie is equal to 4.1868 joules so that:It takes 334 joules to melt 1 gram of ice at 0 degrees C, 418.68 J to raise 1 gram of water in temperature from 0C to 100C and 2255.0 J to make 1 gram of steam at 100 degrees C.Answer'Thermal energy' is an obsolete term, long replaced by the term, 'internal energy'. Heat is not the same thing as internal energy, but is described as 'energy in transit' between a warmer body and a cooler body. In SI, all forms of energy, including energy in transit, are measured in joules.The British Thermal Unit (BTU) is an imperial unit used rarely outside the United States. The calorie is an obsolete unit used to measure energy in the cgsA system of measurement (despite this, for some reason, the food industry clings onto this unit, expessing the energy available from food in kilocalories).
because water between shells reaches saturation point, which is above 100c latent heat of steam --
Water boils at 100C (or 212F) at sea level.