Freezing Problem in Pipe Flows Jong Suk Lee Iowa State University
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Static Mixing Spacers for Spiral Wound Modules
Desalination and Water Purification Research and Development Program Report No. 161 Static Mixing Spacers for Spiral Wound Modules U.S. Department of the Interior Bureau of Reclamation Technical Service Center Denver, Colorado November 2012 Form Approved REPORT DOCUMENTATION PAGE OMB No. 0704-0188 The public reporting burden for this collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing the burden, to Department of Defense, Washington Headquarters Services, Directorate for Information Operations and Reports (0704-0188), 1215 Jefferson Davis Highway, Suite 1204, Arlington, VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number.PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. 1. REPORT DATE (DD-MM-YYYY) 2. REPORT TYPE 3. DATES COVERED (From - To) November 2012 Final 2010-2012 4. TITLE AND SUBTITLE 5a. CONTRACT NUMBER Static Mixing Spacers for Spiral Wound Modules Agreement No.R10AP81213 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) 5d. PROJECT NUMBER Glenn Lipscomb 5e. TASK NUMBER 5f. WORK UNIT NUMBER 7. PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES) 8. PERFORMING ORGANIZATION REPORT NUMBER Chemical Engineering Task Identification Number University of Toledo Task IV: Expanding Scientific 3048 Nitschke Hall (MS 305) Understanding of Desalination Processes 1610 N Westwood Ave Subtask: Increase of rates of mass transfer Toledo, OH 43607 to membrane or to heat transfer surfaces. -
Experimental Heat Transfer and Friction Factor of Fe3o4 Magnetic Nanofluids Flow in a Tube Under Laminar Flow at High Prandtl Numbers
International Journal of Heat and Technology Vol. 38, No. 2, June, 2020, pp. 301-313 Journal homepage: http://iieta.org/journals/ijht Experimental Heat Transfer and Friction Factor of Fe3O4 Magnetic Nanofluids Flow in a Tube under Laminar Flow at High Prandtl Numbers Lingala Syam Sundar1*, Hailu Misganaw Abebaw2, Manoj K. Singh3, António M.B. Pereira1, António C.M. Sousa1 1 Centre for Mechanical Technology and Automation (TEMA–UA), Department of Mechanical Engineering, University of Aveiro, Aveiro 3810-131, Portugal 2 Department of Mechanical Engineering, University of Gondar, Gondar, Ethiopia 3 Department of Physics – School of Engineering and Technology (SOET), Central University of Haryana, Haryana 123031, India Corresponding Author Email: [email protected] https://doi.org/10.18280/ijht.380204 ABSTRACT Received: 15 February 2020 The work is focused on the estimation of convective heat transfer and friction factor of Accepted: 23 April 2020 vacuum pump oil/Fe3O4 magnetic nanofluids flow in a tube under laminar flow at high Prandtl numbers experimentally. The thermophysical properties also studied Keywords: experimentally at different particle concentrations and temperatures. The Fe3O4 heat transfer enhancement, friction factor, nanoparticles were synthesized using the chemical reaction method and characterized using laminar flow, high Prandtl number, magnetic X-ray powder diffraction (XRD) and vibrating sample magnetometer (VSM) techniques. nanofluid The experiments were conducted at mass flow rate from 0.04 kg/s to 0.208 kg/s, volume concentration from 0.05% to 0.5%, Prandtl numbers from 440 to 2534 and Graetz numbers from 500 to 3000. The results reveal that, the thermal conductivity and viscosity enhancements are 9% and 1.75-times for 0.5 vol. -
Fish Technology Glossary
Glossary of Fish Technology Terms A Selection of Terms Compiled by Kevin J. Whittle and Peter Howgate Prepared under contract to the Fisheries Industries Division of the Food and Agriculture Organization of the United Nations 6 December 2000 Last updated: February 2002 Kevin J. Whittle 1 GLOSSARY OF FISH TECHNOLOGY TERMS [Words highlighted in bold in the text of an entry refer to another entry. Words in parenthesis are alternatives.] Abnormalities Attributes of the fish that are not found in the great majority of that kind of fish. For example: atypical shapes; overall or patchy discolorations of skin or of fillet; diseased conditions; atypical odours or flavours. Generally, the term should be used for peculiarities present in the fish at the time of capture or harvesting, or developing very soon after; peculiarities arising during processing should be considered as defects. Acetic acid Formal chemical name, ethanoic acid. An organic acid of formula CH3.COOH. It is the main component, 3-6%, other than water, of vinegar. Used in fish technology in preparation of marinades. Acid curing See Marinating Actomyosin A combination of the two main proteins, actin and myosin, present in all muscle tissues. Additive A chemical added to a food to affect its properties. Objectives of including additives in a product include: increased stability during storage; inhibition of growth of microorganisms or production of microbial toxins; prevention or reduction of formation of off-flavours; improved sensory properties, particularly colours and appearance, affecting acceptability to the consumer; improved properties related to preparation and processing of food, for example, ability to create stable foams or emulsions, or to stabilise or thicken sauces. -
Δtb = M × Kb, Δtf = M × Kf
8.1HW Colligative Properties.doc Colligative Properties of Solvents Use the Equations given in your notes to solve the Colligative Property Questions. ΔTb = m × Kb, ΔTf = m × Kf Freezing Boiling K K Solvent Formula Point f b Point (°C) (°C/m) (°C/m) (°C) Water H2O 0.000 100.000 1.858 0.521 Acetic acid HC2H3O2 16.60 118.5 3.59 3.08 Benzene C6H6 5.455 80.2 5.065 2.61 Camphor C10H16O 179.5 ... 40 ... Carbon disulfide CS2 ... 46.3 ... 2.40 Cyclohexane C6H12 6.55 80.74 20.0 2.79 Ethanol C2H5OH ... 78.3 ... 1.07 1. Which solvent’s freezing point is depressed the most by the addition of a solute? This is determined by the Freezing Point Depression constant, Kf. The substance with the highest value for Kf will be affected the most. This would be Camphor with a constant of 40. 2. Which solvent’s freezing point is depressed the least by the addition of a solute? By the same logic as above, the substance with the lowest value for Kf will be affected the least. This is water. Certainly the case could be made that Carbon disulfide and Ethanol are affected the least as they do not have a constant. 3. Which solvent’s boiling point is elevated the least by the addition of a solute? Water 4. Which solvent’s boiling point is elevated the most by the addition of a solute? Acetic Acid 5. How does Kf relate to Kb? Kf > Kb (fill in the blank) The freezing point constant is always greater. -
Disrupting Crystalline Order to Restore Superfluidity
Abteilung Kommunikation und Öffentlichkeitsarbeit Referat Medien- und Öffentlichkeitsarbeit Tel. +49 40 42838-2968 Fax +49 40 42838-2449 E-Mail: [email protected] 12. Oktober 2018 Pressedienst 57/18 Disrupting crystalline order to restore superfluidity When we put water in a freezer, water molecules crystallize and form ice. This change from one phase of matter to another is called a phase transition. While this transition, and countless others that occur in nature, typically takes place at the same fixed conditions, such as the freezing point, one can ask how it can be influenced in a controlled way. We are all familiar with such control of the freezing transition, as it is an essential ingredient in the art of making a sorbet or a slushy. To make a cold and refreshing slushy with the perfect consistency, constant mixing of the liquid is needed. For example, a slush machine with constantly rotating blades helps prevent water molecules from crystalizing and turning the slushy into a solid block of ice. Imagine now controlling quantum matter in this same way. Rather than forming a normal liquid, like a melted slushy under the sun for too long, quantum matter can form a superfluid. This mysterious and counterintuitive form of matter was first observed in liquid helium at very low temperatures, less than 2 Kelvin above absolute zero. The helium atoms have a strong tendency to form a crystal, like the water molecules in a slushy, and this restricts the superfluid state of helium to very low temperatures and low pressures. But what if you could turn on the blades in your slush machine for quantum matter? What if you could disrupt the crystalline order so that the superfluid could flow freely even at temperatures and pressures where it usually does not? This is indeed the idea that was demonstrated by a team of scientists led by Ludwig Mathey and Andreas Hemmerich from the University of Hamburg. -
Physical Changes
How Matter Changes By Cindy Grigg Changes in matter happen around you every day. Some changes make matter look different. Other changes make one kind of matter become another kind of matter. When you scrunch a sheet of paper up into a ball, it is still paper. It only changed shape. You can cut a large, rectangular piece of paper into many small triangles. It changed shape and size, but it is still paper. These kinds of changes are called physical changes. Physical changes are changes in the way matter looks. Changes in size and shape, like the changes in the cut pieces of paper, are physical changes. Physical changes are changes in the size, shape, state, or appearance of matter. Another kind of physical change happens when matter changes from one state to another state. When water freezes and makes ice, it is still water. It has only changed its state of matter from a liquid to a solid. It has changed its appearance and shape, but it is still water. You can change the ice back into water by letting it melt. Matter looks different when it changes states, but it stays the same kind of matter. Solids like ice can change into liquids. Heat speeds up the moving particles in ice. The particles move apart. Heat melts ice and changes it to liquid water. Metals can be changed from a solid to a liquid state also. Metals must be heated to a high temperature to melt. Melting is changing from a solid state to a liquid state. -
A Possible Force Mechanism Associated with the Freezing of Water in Porous Materials
A Possible Force Mechanism Associated with the Freezing of Water in Porous Materials LORNE W. GOLD Division of Building Research, National Research Council, Ottawa, Canada The thermodynamic equilibrium conditions for a water-ice interface in a pore of a porous medium are derived. It is found that, taking the geometry and physical dimensions of the pore into consideration, a positive pressure must develop between the ice and the solid in order for equilibrium to be maintained when the temperature at the freezing plane is depressed. A simple model utilizing this mecha• nism exhibits the same properties as a frost-heaving soil. The in• fluence of air in the pores is briefly discussed. #WHEN WATER is present in porous materials and is allowed to freeze, a force may be developed which is not directly related to the expansion that occurs when water changes to ice. Although many observations have been made on this phenomenon, par• ticularly in the field of soil mechanics, a satisfactory explanation of the origin of this force has not appeared. Experiments to date indicate how the magnitude of this force depends on certain physical characteristics of the system. The following are some of the facts observed during experiments that a theory on the origin of this force must explain: 1. During the freezing process, the freezing plane may remain stationary while the ice phase continues to grow. When this occurs, the frozen portion is displaced rela• tive to the unfrozen and a layer of ice, often called an ice lens is formed. The dis• placement may be microscopic or it may amount to several inches. -
Exact Solution of Boundary Value Problem Describing the Convective Heat Transfer in Fully-Developed Laminar Flow Through a Circular Conduit
Songklanakarin J. Sci. Technol. 40 (4), 840-853, Jul - Aug. 2018 Original Article Exact solution of boundary value problem describing the convective heat transfer in fully-developed laminar flow through a circular conduit Ali Belhocine1* and Wan Zaidi Wan Omar2 1Faculty of Mechanical Engineering, University of Sciences and the Technology of Oran, L. P. 1505 El – Mnaouer, Oran, 31000 Algeria 2Faculty of Mechanical Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor, 81310 Malaysia Received: 17 September 2016; Revised: 2 March 2017; Accepted: 8 May 2017 Abstract This paper proposes anexact solution in terms of an infinite series to the classical Graetz problem represented by a nonlinear partial differential equation considering two space variables, two boundary conditions and one initial condition. The mathematical derivation is based on the method of separation of variables whose several stages are elaborated to reach the solution of the Graetz problem. MATLAB was used to compute the eigenvalues of the differential equation as well as the coefficient series. However, both the Nusselt number as an infinite series solution and the Graetz number are based on the heat transfer coefficient and the heat flux from the wall to the fluid. In addition, the analytical solution was compared to the numerical values obtained by the same author using a FORTRAN program, showing that the orthogonal collocation method gave better results. It is important to note that the analytical solution is in good agreement with published numerical data. Keywords: -
Heat Transfer Data
Appendix A HEAT TRANSFER DATA This appendix contains data for use with problems in the text. Data have been gathered from various primary sources and text compilations as listed in the references. Emphasis is on presentation of the data in a manner suitable for computerized database manipulation. Properties of solids at room temperature are provided in a common framework. Parameters can be compared directly. Upon entrance into a database program, data can be sorted, for example, by rank order of thermal conductivity. Gases, liquids, and liquid metals are treated in a common way. Attention is given to providing properties at common temperatures (although some materials are provided with more detail than others). In addition, where numbers are multiplied by a factor of a power of 10 for display (as with viscosity) that same power is used for all materials for ease of comparison. For gases, coefficients of expansion are taken as the reciprocal of absolute temper ature in degrees kelvin. For liquids, actual values are used. For liquid metals, the first temperature entry corresponds to the melting point. The reader should note that there can be considerable variation in properties for classes of materials, especially for commercial products that may vary in composition from vendor to vendor, and natural materials (e.g., soil) for which variation in composition is expected. In addition, the reader may note some variations in quoted properties of common materials in different compilations. Thus, at the time the reader enters into serious profes sional work, he or she may find it advantageous to verify that data used correspond to the specific materials being used and are up to date. -
Understanding Freezing Behavior in Nano-Porous Materials: Free
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Freezing Convenience Foods Include: • You Prepare Food When You Have Time
FreezingFreezing convenienceconvenience foodsfoods that you’ve prepared at home PNW 296 By C. Raab and N. Oehler our freezer can help you prepare for busy days • You can save money by making convenience foods ahead, parties, or unexpected company. By yourself. planning a steady flow of main dishes, baked Y On the other hand: goods, desserts, and other foods, you can make good • Freezing is expensive when you total the cost of use of your freezer and your time. packaging, energy use, and the freezer itself. Benefits of freezing convenience foods include: • You prepare food when you have time. • You use more energy to cook, freeze, and reheat a dish than you would use to cook it for immediate • You use your oven more efficiently by baking more consumption. than one dish at a time. • Prepared foods have a relatively short storage life • You avoid waste by freezing leftovers to use as compared to the storage life of their ingredients “planned overs.” (such as frozen fruits, vegetables, and meat). • You can prepare special diet foods and baby foods in • Unless you have a microwave, you must allow quantity and freeze them in single portions. plenty of time for thawing. • You save time by doubling or tripling recipes and • Some products don’t freeze well. Others don’t justify freezing the extra food. the labor and expense of freezing. • If you normally cook for just one or two, you can freeze individual portions of an ordinary recipe for later use. A Pacific Northwest Extension Publication Oregon State University • Washington State University • University of Idaho Contents • Use moisture-vapor-resistant packaging such as plas- Preparing foods for freezing .......................................2 tic containers, freezer bags, heavy-duty aluminum Freezer storage ............................................................2 foil, and coated freezer paper to preserve the quality From the freezer to the table .......................................3 of frozen food. -
Notes for States of Matter/Boiling, Melting and Freezing Points/ and Changes in Matter
Notes for States of Matter/Boiling, Melting and Freezing Points/ and Changes in Matter Matter can be described as anything that takes up space and has mass. There are three states of matter: solid, liquid, and gas. Solids have a definite shape and volume. The particles are tightly packed and move very slowly. Liquids have a definite volume but take the shape of the container they are in. The particles are farther apart. The particles move and slide past each other. Gases have no volume or shape. The particles move freely and rapidly. The boiling, freezing and melting points are constant for each type of matter. For water, the boiling point is 100°C/ freezing and melting points are 0°C. Adding salt to water decreases the freezing point of water. That is why salt is put on icy roads in the winter or why salt is added to an old-fashioned ice cream maker. Adding salt to water increases the boiling point of water. States of matter can be changed by adding or lessening heat. When a substance is heated, the particles move rapidly. Heated solid turns into liquid and heated liquid turns into gas. Removing heat (cooling) turns gas into liquid and turns liquid into solid. Evaporation happens when a substances is heated. Condensation happens when a substance is cooled. Notes for States of Matter/Boiling, Melting and Freezing Points/ and Changes in Matter Matter can be described as anything that takes up space and has mass. There are three states of matter: solid, liquid, and gas. Solids have a definite shape and volume.