Temperature. This is another everyday quantity, like time,
that we are constantly aware of. Also
like time in that we want control over it.
Hot, warm, cold, freezing: these are some words we use to describe our
environment, or how we may feel at any particular time. Our perception of temperature, however, is
influenced by the rate of heat conduction between our skin and some object or
substance we’re in contact with, not just the temperature of the object or
substance. So temperature as sensed by
us is relative.
If
heat is conducted rapidly by an object to our skin, the object feels hot. If heat is conducted rapidly away from our
skin, the object feels cold. Bread in
the oven: the air in the oven, surface
of bread, and metal rack are all at the same temp, but you feel different “temperatures”
when you touch any one of these. The metal
oven rack will burn you immediately!
Heat conduction and heat capacity of the substances is what that’s all
about.
TEMPERATURE
What
is temperature, and how can it be measured accurately? Temperature is a measure of the average
kinetic energy of the molecules of a substance. A
single molecule doesn’t have a
temperature, but it does have a kinetic energy.
If you could measure the KE of each molecule in a cup of coffee, then
add those KE’s up and divide by the number of molecules, you’d have the temp of
the coffee. In the oven
example, the molecules of the air, the bread, and the metal rack all have the
same average kinetic energy. We need a
device that can somehow measure average kinetic energy. What is often used is thermal expansion. Liquid-in-glass thermometer uses mercury, or
alcohol colored with red dye (safer if broken).
(What do the digital thermometers use?)
How does a thermometer work? Over time, kinetic energy of the substance is transferred to the thermometer. May be slow or fast (depends on the “time constant” of the particular thermometer), but physical contact insures transfer will happen. Three minutes for in-the-mouth thermometer? In the case of the oven, metal transfers heat rapidly, bread less rapidly, and air even least rapidly, but thermometer will read the same in each case, given enough time.
Thermometers,
like other measuring devices, need to have two reference points and a choice of
unit. In other words, thermometers need
to have a scale that can be assigned numerical values. Freezing point and boiling point of water at
atmospheric pressure are often chosen as reference points for a thermometer
scale.
Fahrenheit:
Freezing point is assigned value of 32º and boiling point a value of 212º. Where did that come from? Supposedly to start with Fahrenheit assigned
100º to the human body by measuring his wife’s body temperature. Then he had to
choose the increments of the scale. He came up with the idea of having 180
degrees between freezing and boiling.
Each 1º increment of Fahrenheit scale is thus 1/180 of the temp change
between boiling and freezing.
(A
professor from Russia who was teaching a thermodynamics class I was in at the University
of Texas at Austin told the class about Fahrenheit measuring his wife’s body temperature
and choosing that temperature, which he assumed to be the normal temperature of
the human body, to be 100º on his scale.
Since 98.6º is the actual normal human body temp, the professor from
Russian said of Fahrenheit’s wife: “I guess she had a fever.” The question of where on or in his wife’s
body Fahrenheit used his primitive thermometer wasn’t discussed in the class.)
Celsuis: 0º and 100º, freezing and boiling, so each
increment on the scale is 1/100th of the temp change between boiling
and freezing.
Kelvin
scale: units are same size as Celsius, but start at absolute zero. Freezing point at atmospheric pressure of
water is 0º C is 273.15 K. The Kelvin
unit doesn’t have a degrees symbol º
associated with it.
Given
Celsius temp, how to find Fahrenheit? Tf
= 9/5 Tc + 32. Subtract
32 from both sides, multiply both sides by 5, divide both sides by 9 and have Tc
= 5/9(Tf –32).
Human
body: 98.6º F. Find Celsius.
Tc = 5/9 (98.6 – 32) = 5/9 (66.6) = 37º C.
HEAT
Total
energy or INTERNAL ENERGY in a substance is Ek + Ep. Rotational and vibrational states of
molecules have potential energy. Does
internal energy thus depend on the amount?
Yes. Does temperature depend on
amount of substance? No. Average means energy per molecule.
(From fall 2009 class: A
student named Savannah said: “the heat
due to friction doesn’t seem to come from a temperature difference.” I hadn’t thought of that myself, or
encountered it otherwise, before.)
Several different units are used for heat measurement. Heat is a form of energy so the joule is one unit. A more common one for measuring heat is the calorie. 1 cal = 4.186 joule. 1 cal is amount of heat necessary to raise the temp of one gram of pure water by one Celsius degree (at 1 atm of pressure). Also, a food calorie, the unit you see most often, is equal to 1000 calories or 1 kcal = 4186 J.
Food calorie, kcal: the amount of energy released when a given amount of the particular food is completely burned. Give me the numbers: Gram of fat, gram of protein, gram of carbohydrate, gram of alcohol. How many kcal in each?
(Chapt
5 says 100 Watts is average power output of human body. How many kcal per minute is this? How many kcal per day? About 2,000 as most nutrition labels say.)
Also
have the Btu, which is the amount of heat necessary to raise one pound of water
one F degree at 1 atm. Ratings of AC
and heating units are Btu’s per hour, often abbreviated to just Btu.
Thermal
expansion/contraction. Freezing of
water: less dense at 0º C than at 4º
C.
Specific Heat and
Latent heat. As
already mentioned, when energy is transferred as heat to an object, some of the
energy goes into Ek, some into Ep. Iron
and aluminum are given as examples in the book—have to add more than twice as
much heat to Al to get the same temp rise as in Fe. Specific Heat --
“of a substance is the amount of heat necessary to raise the temperature
of one kg of the substance by one Celsius degree.” Since it’s 1º kcal for 1 kg of water. Specific
heat of water is 1 kcal/kg Cº.
Originally
“specific heat capacity”. If substance
has high specific heat, can store more energy (heat) for a particular temp
change. Water has high heat cap/
specific heat.
Amt
of heat to change the temp by a given amount = mass x specific heat x temp
change.
H =
mcΔT. This is true as long as the
object/substance is not undergoing a change of phase.
What
is a change of phase? Look at example of
ice- water- steam.
Latent
heat: hidden heat, like hidden talent. The heat released or absorbed when there is a
phase change.
Heat
needed to melt a substance = mass x latent heat of fusion.
Heat
needed to boil a substance = mass x latent heat of vaporization.
Heat
transfer. Three ways heat can be
transferred from one object to another:
Conduction, Convection, and radiation.
Conduction: the transfer of heat by
molecular collisions. Example: when you touch something, heat is conducted
to your skin. In the case of the bread
in the oven, air is a poor thermal conductor, bread is a better thermal
conductor, but both are no comparison to metal—it is an excellent thermal
conductor. See table 5.3
Convection:
the transfer of heat by the movement of a
substance or mass from one position to another.