TRENDING NEWS

POPULAR NEWS

Formula Wine Fridge Temp To Ambient Looking To Calculate Time To Warm To Specified Temp.

How long would it take for 1 cup of water to evaporate under room temperature?

Evaporation rate depends on water temperature, air temperature, relative humidity, wind speed, how pure the water is (pure water evaporates at a faster rate than seawater) and so on. If there is dust in the water, different parts of the water can heat up more than others by absorption of solar radiation and therefore heating, etc. You could try the equation at Evaporation from Water Surfaces

What equation can I use to determine the rate at which the temperature of wine will change when placed in an environment with a different temperature (for example 15 degrees Celsius to 30 degrees Celsius)?

See below for answers for math exam.  In the real world, such factors as swirling (evening out convection within the fluid) and glass shape and varying thickness throughout the bowl of the glass will mock any but the most sophisticated attempt to model heat loss.  Not to mention average serving size, reduction in volume over time as you drink the glass etc. Assume 15 to 30 degrees in about an hour for a 100 ml pour.  test with a thermometer - you'll probably end up with a briefer time period - and use a linear model.   Frankly I now serve most wines at 5 degrees or close to it because homes are 25 to 30 degrees and I find most wines at there best between 10 and 20 degrees.  The first five degrees are shed fairly quickly because the glass is pre-heated to room temp.  The last ten are much slower but it makes no never mind, as 20 degrees and 30 are close enough for all practical purposes.

What is the temperature of water at room temperature?

First, let’s just answer the simpler question: “What is room temperature”?Room temperature is commonly given as 20 degrees Celsius (which is 68 degrees Fahrenheit). However, it may also be given as a narrow range of temperature, like 20 to 22 degrees Celsius (68 to 72 degrees Fahrenheit). (NOTE: 71.6 degrees got rounded up to 72 degrees.)If the air in the room goes through temperature variations, then a body of water (contained in a sealed water bottle) will heat up or cool down with the air but will lag behind it because it has “heat capacity” and a limited rate at which heat transfers into or out of the bottle of water. If the air temperature in the room fluctuates back and forth very quickly between two extremes, then the temperature of the water in the bottle will tend to average out those temperature variations, so its temperature extremes will be much closer together (very close to the average ambient temperature). For example, the air in the room might vary between 20 and 22 degrees C, but the water in the bottle might vary between 20.8 degrees C and 21.2 degrees C, depending on how quickly the ambient air temperature cycles back and forth.If the water is poured onto a piece of highly absorbent cloth (like a towel) and is exposed to “room temperature” air that is extremely dry and has a fan blowing on it, then it will evaporate quickly. The heat absorbed by the rapid evaporation will cool down the damp towel. The temperature of the damp towel could easily dip down to something like 10 degrees C, turning it into what is commonly known as a “swamp cooler” — until all the water evaporates and the towel becomes dry. Or, until the humidity level in the room doesn’t allow any further evaporation (an equilibrium gets reached between evaporation and condensation).

Does alcohol evaporate without any extreme heat?

You have to define what you mean by "extreme" heat, but I'm going to assume we're talking room temperature (20 C, 68 F).Both water and alcohol will evaporate over time at this temp. This is because, while the average energy of the molecules in a given liquid have an energy equivalent to the specified temperature, in reality there's a distribution of energies across both the water and alcohol molecules. This distribution is described by the Boltzmann distribution.What this means is that, at any given time, some of the molecules have enough energy to escape their molecular bonds and evaporate into the air. It's worth noting that this doesn't mean the molecule breaks up into its constituent atoms, but just frees itself from the other molecules.One interesting result is that evaporation is endothermic. You've probably experienced this yourself when getting out of a swimming pool, you immediately feel cold. This is because all the "hot" molecules of water are evaporating into the air, lowering the average energy (e.g. temperature) of the remaining ones which then pulls more heat from your body. This is somewhat how air conditioning works as well.

How long does it take a bottle of water to freeze in a standard freezer?

Between a half to 2 hours depending on the size of the bottle, the temperature of the water and the size of freezer and the temperature of the freezer and whether the bottle is closed or open. That's assuming it actually freezes after it drops below zero C, or below -5 C or below -10C, because it is supercooled and if it gets to -100 C without turning to crystals, it might never freeze because it is hypercooled. I have many times put drinks in the freezer (and clean water) and came back and never froze anything because the bottle did not break.   Or you can calculate it like the other answers to the question but it doesn't guarantee that it will freeze.

How much does the entropy of 1 kg of ice at 0 C change as it melt into water at 0 C, when it is strirred by a paddle wheel?

This is an example of irreversible adiabatic process. Here, the amount of heat transferred is zero (provided the ice is kept inside a thermally insulated container); but the entropy change is not zero. In other words, the equation[math]dS=\frac{\delta Q}{T}[/math]             (1)is not valid in this case.[math]\Delta S[/math] can be calculated based on the fact that entropy is a state quantity. We can envisage a reversible process which has the same initial and final states as the process described in question and hence the same change in entropy - namely, melting ice by heat transfer. Here, we can easily substitute temperature and latent heat in equation 1.[math]\Delta S=\frac{\Delta Q}{T} = \frac{334 kJ}{273 K} = 1223 J/K[/math]

Why does food cook faster in a pressure cooker?

Pressure cookers cook meals up to 70% faster than conventional methods. That seriously makes it not only a must-have for women who work all day and work-at-home moms, but for students as well.A pressure cooker works on a simple principle: Steam pressure. A sealed pot, with a lot of steam inside, builds up high pressure, which helps food cook faster.A pressure cooker is a sealed pot with a valve that controls the steam pressure inside. As the pot heats up, the liquid inside forms steam, which raises the pressure in the pot. This high pressure steam has two major effects:Raises the boiling point of the water in the pot. When cooking something wet, like a stew or steamed vegetables, the heat of your cooking is limited to the boiling point of water (100°C). But with the steam's pressure now the boiling point can get as high as 138°C. This higher heat helps the food to cook faster.Raises the pressure, forcing liquid into the food. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get very tender very quickly.I use Presto Pressure CookerIt is great.Source: Top 5 Best Pressure Cookers 2017 - TyRanker

TRENDING NEWS