Heat Transfer 1. Abdelkhalak El Hami
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We measure the electrical energy provided to an engine for a certain time, with energy measuring the work “given” to the water. The heating of the water whose mass and calorific capacity are known measures the quantity of heat brought to the water. This quantity of heat can only come from the transformation of work provided through heat. In Joule’s era, heat was measured in calories.
One calorie raised the temperature of 1 gram of water by 1 degree Celsius. Work is evaluated in Joules. Modestly, this author only had a kilogram meter.
Hence, two conclusions will always be in the background of our study:
– qualitatively: work and heat are two equivalent and interchangeable forms of energy;
– quantitatively: the equivalence between a calorie and (today) a Joule is written as:
[1.9]
In principle, this is part of the repertoire of all high school pupils, but it is not a bad thing to give a reminder of it.
1.3.3. The second principle
This principle is about quality and reversibility. It is easy to transform work into heat. Simple friction is sufficient. This is what Joule experienced.
It is more complicated to transform heat into work. Several sources are required, at least one hot and one cold, and the temperature of the sources becomes important. Moreover, we never recover all the heat that we provide with the hot source in work. We always “throw” some into the cold source. This will be the large Carnot work, among others.
Those who have closely read the text at the end of our preamble will understand why. The blades of the mixer transform a “directed” energy into a chaotic thermal agitation. Chaos will also never spontaneously return to order.
All this comes from the genius (we defend our choice of word) of Boltzmann, who will also be mentioned several times in the following chapters.
To conclude, let us say that in all our transfers, we are dipping into the realm of irreversibility and the permanent creation of entropy, but this will be self-evident for the reader.
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