Recipes usually specify what temperature the sugar needs to reach to be ready to use, but they also often specify the name of the stage that it reaches, such as the soft-ball stage or the hard-ball stage. The stage name corresponds to the consistency of the sugar. To determine this consistency the chef places several drops of the melted sugar in icy water to cool it down instantly, and then examines these drops with bare hands for consistency. For example, if the sugar is not liquid but pliable enough to make a ball, it is in a soft-ball stage.
If it is solid once cool and it is difficult but possible to change its shape with fingers, then it is in a hard-ball stage. This is the cold water drop method. Often chefs use both the thermometer readings and the cold water drop method to check if the sugar is cooked to the right consistency. It is useful to know the heat capacity of foods to ensure that they are heated or chilled to the right temperature, to prevent spoilage or growth of parasites. For example, to reach a given temperature, foods that have higher heat capacity need to be cooked or chilled longer or with more intensity, compared to foods with low heat capacity.
Cooking times are, therefore, determined based on the heat capacity of the ingredients, which, in turn, is dependent on the water content and on the amount of the water that is evaporating. The latter is because water evaporation requires a large amount of energy.
Often a thermometer is also used to check the temperature to determine whether the food is cooked — this is common when cooking meats or fish. The effectiveness of heating foods in a microwave oven depends, among other things, on the specific heat capacity of the products used.
When the oven is in operation, the microwaves that it emits cause the molecules in substances such as water or fats to move more frequently. This heats up the food. The lower specific heat capacity of oils makes their molecules easier to excite, and because of this fatty foods heat to higher temperatures than does water. This may cause the foods to brown as a result of the Maillard reaction.
Foods high in water content do not undergo this reaction because it requires temperatures, which are higher than those that are reached by foods with high heat capacity. The ability of fats and oils to reach high temperatures in the microwave oven can be a hazard, especially if the oven users do not follow appropriate safety precautions. For example, when cooking foods high in oil content, it is better not to use plastics at all because they could be melted by the high temperatures that fatty foods reach.
It is also good to remember when eating such foods that they are very hot. This article was written by Kateryna Yuri. Specific energy, Heat of Combustion per Volume Converter.
Coefficient of Thermal Expansion Converter. Heat Transfer Coefficient Converter. Do you have difficulty translating a measurement unit into another language? Help is available! Post your question in TCTerms and you will get an answer from experienced technical translators in minutes. Specific heat capacity or specific heat is the heat required to raise the unit mass of a substance by unit temperature interval under specified conditions, such as constant pressure.
It is usually measured in joules per kelvin per kilogram. The SI for heat capacity is joules J per kelvin K.
Derived quantities are the molar heat capacity , which is the heat capacity per mole of a pure substance, and the specific heat capacity , often simply called specific heat , which is the heat capacity per unit mass of a material. Sometimes a volumetric heat capacity is used.
This online unit converter allows quick and accurate conversion between many units of measure, from one system to another. The Unit Conversion page provides a solution for engineers, translators, and for anyone whose activities require working with quantities measured in different units.
Learn Technical English with Our Videos! You can use this online converter to convert between several hundred units including metric, British and American in 76 categories, or several thousand pairs including acceleration, area, electrical, energy, force, length, light, mass, mass flow, density, specific volume, power, pressure, stress, temperature, time, torque, velocity, viscosity, volume and capacity, volume flow, and more.
Note: Integers numbers without a decimal period or exponent notation are considered accurate up to 15 digits and the maximum number of digits after the decimal point is In this calculator, E notation is used to represent numbers that are too small or too large. E-notation is commonly used in calculators and by scientists, mathematicians and engineers.
We work hard to ensure that the results presented by TranslatorsCafe. However, we do not guarantee that our converters and calculators are free of errors. Terms and Conditions. If you have noticed an error in the text or calculations, or you need another converter, which you did not find here, please let us know! Mobile View. Alexa Rank. Terms and Conditions Privacy Policy. We use cookies to deliver our users content and ads they want and to analyze our traffic.
These cookies are necessary for the TranslatorsCafe. You can set your browser to block these cookies. The amount of mechanical work done can be determined by an equation derived from Newtonian mechanics.
The unit of work is joule, J, which is defined as the amount of work done when a force of 1 newton acts for a distance of 1 m in the direction of the force. The work done when lifting a mass of kg an elevation of 10 m can be calculated as.
In imperial units a unit work is done when a weight of 1 lb f pound-force is lifted vertically against gravity through a distance of 1 foot. The unit is called lb ft. An object with mass 10 slugs is lifted 10 feet. The work done can be calculated as. Energy is the capacity to do work a translation from Greek-"work within". The SI unit for work and energy is the joule, defined as 1 Nm. Moving objects can do work because they have kinetic energy.
The energy of a level position stored energy is called potential energy. This is energy associated with forces of attraction and repulsion between objects gravity. The total energy of a system is composed of the internal, potential and kinetic energy. The temperature of a substance is directly related to its internal energy.
The internal energy is associated with the motion, interaction and bonding of the molecules within a substance. The external energy of a substance is associated with its velocity and location, and is the sum of its potential and kinetic energy. Add standard and customized parametric components - like flange beams, lumbers, piping, stairs and more - to your Sketchup model with the Engineering ToolBox - SketchUp Extension - enabled for use with the amazing, fun and free SketchUp Make and SketchUp Pro.
We don't collect information from our users. Only emails and answers are saved in our archive. Two common forms of latent heat are latent heat of fusion melting and latent heat of vaporization boiling. These names describe the direction of energy flow when changing from one phase to the next: from solid to liquid, and liquid to gas. Latent heat calculation The specific latent heat is different for solid to liquid transition and liquid to gas transition.
There is no difference. The specific heat is measured on a unit degree change in the temperature. Since the unit degree Celcius change and unit degree Kelvin change are physically the same quantity, the values are same. K stands for kelvins and J stands for joules. The higher the temperature, the harder Joule has to work to maintain that temperature. In other words by doubling the voltage across a circuit the current will also double.
Electric current is a flow of electrons through a medium. Those little, negatively charged particles bump into the atoms of the medium wire and those collisions cause energy in form of heat to be released. When an electric current passes through a conductor for some time, the conductor gets heated up. Resistivity is defined as the resistance offered by the material per unit length for unit cross-section.
The SI unit of resistivity is Ohm. Resistivity increases linearly with temperature. The resistivity of conductors is low when compared to the resistivity of the insulators. When an electric current passes through a conductor like a high resistance wire the conductor becomes hot after some time and produces heat.
0コメント