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Thermal comfort is the condition of mind that expresses subjective satisfaction with the thermal environment. [1] The human body can be viewed as a heat engine where food is the input energy. The human body will release excess heat into the environment, so the body can continue to operate. The heat transfer is proportional to temperature ...
Temperature vs time plots, showing the Mpemba Effect. The Mpemba effect is the name given to the observation that a liquid (typically water) which is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions. There is disagreement about its theoretical basis and the parameters required to produce ...
A defrost thermostat opens the heater circuit when the evaporator temperature rises above a preset temperature, 40°F (5°C) or more, thereby preventing excessive heating of the freezer compartment. The defrost timer is such that either the compressor or the defrost heater is on, but not both at the same time.
A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents’ temperature below the freezing point of water. [4] The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half.
An absorption refrigerator is a refrigerator that uses a heat source to provide the energy needed to drive the cooling process. Solar energy, burning a fossil fuel, waste heat from factories, and district heating systems are examples of convenient heat sources that can be used. An absorption refrigerator uses two coolants: the first coolant ...
A thermostatic radiator valve ( TRV) is a self-regulating valve fitted to hot water heating system radiator, to control the temperature of a room by changing the flow of hot water to the radiator.
Pure water boils at 100 °C (212 °F) at earth's standard atmospheric pressure. The boiling point is the temperature at which the vapour pressure is equal to the atmospheric pressure around the liquid. [15] Because of this, the boiling point of liquids is lower at lower pressure and higher at higher pressure.
Pressure cooking. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.