Cengel - Tabelas - Completa

Cengel - Tabelas - Completa

(Parte 1 de 6)

Appendix 1 PROPERTY TABLES AND CHARTS (SI UNITS)

Table A–1Molar mass,gas constant,and critical-point properties

Table A–2Ideal-gas specific heats of various common gases

Table A–3Properties of common liquids,solids, and foods

Table A–13Superheated refrigerant-134a Figure A–14P-hdiagram for refrigerant-134a

Figure A–15Nelson–Obert generalized compressibility chart

Table A–16Properties of the atmosphere at high altitude

CO2

Table A–21Ideal-gas properties of carbon monoxide, CO

Table A–24Ideal-gas properties of monatomic oxygen, O

Table A–25Ideal-gas properties of hydroxyl,OH

Table A–26Enthalpy of formation,Gibbs function of formation,and absolute entropy at 25°C,1 atm

Table A–27Properties of some common fuels and hydrocarbons constant Kp Figure A–29Generalized enthalpy departure chart

Figure A–30Generalized entropy departure chart

Figure A–31Psychrometric chart at 1 atm total pressure

Table A–32One-dimensional isentropic compressible-flow functions for an ideal gas with k 1.4 cen84959_ch18-ap01.qxd 8/1/06 1:21 PM Page 909

Gas Critical-point properties

Molar mass, constant, Temperature, Pressure, Volume, Substance Formula M kg/kmol R kJ/kg · K* K MPa m3/kmol

Source:K. A. Kobe and R. E. Lynn, Jr., Chemical Review52 (1953), p. 117–236; and ASHRAE, Handbook of Fundamentals(Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1993), p. 16.4 and 36.1.

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Ideal-gas specific heats of various common gases (a) At 300 K

Gas constant, Rcpcv GasFormulakJ/kg · KkJ/kg · KkJ/kg · Kk

Note:The unit kJ/kg · K is equivalent to kJ/kg · °C. Source:Chemical and Process Thermodynamics3/E by Kyle, B. G., © 2000. Adapted by permission of Pearson Education, Inc., Upper Saddle River, NJ.

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Ideal-gas specific heats of various common gases (Continued) (b) At various temperatures cp cv cp cv cp cv

Temperature, kJ/kg · KkJ/kg · KkkJ/kg · KkJ/kg · KkkJ/kg · KkJ/kg · Kk

KAirCarbon dioxide, CO2Carbon monoxide, CO

Hydrogen, H2Nitrogen, N2Oxygen, O2

Source:Kenneth Wark, Thermodynamics,4th ed. (New York: McGraw-Hill, 1983), p. 783, Table A–4M. Originally published in Tables of Thermal Properties of Gases,NBS Circular 564, 1955.

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Ideal-gas specific heats of various common gases (Concluded)

(Tin K, cpin kJ/kmol · K)

Temperature % error

Substance Formula ab c d range, K Max. Avg.

Source:B. G. Kyle, Chemical and Process Thermodynamics(Englewood Cliffs, NJ: Prentice-Hall, 1984). Used with permission.

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Boiling data at 1 atmFreezing dataLiquid properties

NormalLatent heat ofLatent heatSpecific boiling vaporization Freezing of fusion Temperature, Density heat

Substancepoint, °Chfg, kJ/kgpoint, °Chif, kJ/kg°Cr, kg/m3cp, kJ/kg · K

*Sublimation temperature. (At pressures below the triple-point pressure of 518 kPa, carbon dioxide exists as a solid or gas. Also, the freezing-point temperature of carbon dioxide is the triple-point temperature of 56.5°C.)

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Properties of common liquids, solids, and foods (Concluded) (b) Solids (values are for room temperature unless indicated otherwise)

Density, Specific heat, Density, Specific heat, Substancerkg/m3cpkJ/kg · KSubstancerkg/m3cpkJ/kg · K

Metals Nonmetals

Specific heat,Specific heat, kJ/kg · KLatentkJ/kg · KLatent Waterheat ofWaterheat of content, Freezing Above Below fusion, content, Freezing Above Below fusion, Food % (mass) point, °C freezing freezing kJ/kg Food % (mass) point, °C freezing freezing kJ/kg

Source:Values are obtained from various handbooks and other sources or are calculated. Water content and freezing-point data of foods are from ASHRAE, Handbook of Fundamentals,SI version (Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1993), Chapter 30, Table1. Freezing point is the temperature at which freezing starts for fruits and vegetables, and the average freezing temperature for other foods.

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Saturated water—Temperature table

Specific volume, Internal energy, Enthalpy, Entropy, m3/kgkJ/kgkJ/kgkJ/kg · K

Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Temp., press., liquid, vapor, liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor,

(Parte 1 de 6)

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