PROPERTY TABLES AND CHARTS (SI UNITS)
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1 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 823 PROPERTY TABLES AND CHARTS (SI UNITS) APPENDIX 1 823
2 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 824 TABLE A THERMODYNAMICS Molar mass, gas constant, and critical-point properties Gas Critical-point properties Molar mass, constant, Tempera- Pressure, Volume, Substance Formula M kg/kmol R kj/kg K* ture, K MPa m 3 /kmol Air Ammonia NH Argon Ar Benzene C 6 H Bromine Br n-butane C 4 H Carbon dioxide CO Carbon monoxide CO Carbon tetrachloride CCl Chlorine Cl Chloroform CHCl Dichlorodifluoromethane (R-12) CCl 2 F Dichlorofluoromethane (R-21) CHCl 2 F Ethane C 2 H Ethyl alcohol C 2 H 5 OH Ethylene C 2 H Helium He n-hexane C 6 H Hydrogen (normal) H Krypton Kr Methane CH Methyl alcohol CH 3 OH Methyl chloride CH 3 Cl Neon Ne Nitrogen N Nitrous oxide N 2 O Oxygen O Propane C 3 H Propylene C 3 H Sulfur dioxide SO Tetrafluoroethane (R-134a) CF 3 CH 2 F Trichlorofluoromethane (R-11) CCl 3 F Water H 2 O Xenon Xe *The unit kj/kg K is equivalent to kpa m 3 /kg K. The gas constant is calculated from R R u /M, where R u kj/kmol K and M is the molar mass. Source: K. A. Kobe and R. E. Lynn, Jr., Chemical Review 52 (1953), pp ; and ASHRAE, Handbook of Fundamentals (Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1993), pp and 36.1.
3 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 2 Ideal-gas specific heats of various common gases (a) At 300 K Gas constant, R C p C v Gas Formula kj/kg K kj/kg K kj/kg K k Air Argon Ar Butane C 4 H Carbon dioxide CO Carbon monoxide CO Ethane C 2 H Ethylene C 2 H Helium He Hydrogen H Methane CH Neon Ne Nitrogen N Octane C 8 H Oxygen O Propane C 3 H Steam H 2 O Note: The unit kj/kg K is equivalent to kj/kg C. Source: Gordon J. Van Wylen and Richard E. Sonntag, Fundamentals of Classical Thermodynamics, English/SI Version, 3rd ed. (New York: John Wiley & Sons, 1986), p. 687, Table A.8SI.
4 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 826 TABLE A THERMODYNAMICS Ideal-gas specific heats of various common gases (Continued) (b) At various temperatures C p C v C p C v C p C v Temperature, kj/kg K kj/kg K k kj/kg K kj/kg K k kj/kg K kj/kg K k K Air Carbon dioxide, CO 2 Carbon monoxide, CO Hydrogen, H 2 Nitrogen, N 2 Oxygen, O 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.
5 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 2 Ideal-gas specific heats of various common gases (Concluded) (c) As a function of temperature C p a bt ct 2 dt 3 (T in K, C p in kj/kmol.k ) % error Temperature Substance Formula a b c d range, K Max. Avg. Nitrogen N Oxygen O Air Hydrogen H Carbon monoxide CO Carbon dioxide CO Water vapor H 2 O Nitric oxide NO Nitrous oxide N 2 O Nitrogen dioxide NO Ammonia NH Sulfur S Sulfur dioxide SO Sulfur trioxide SO Acetylene C 2 H Benzene C 6 H Methanol CH 4 O Ethanol C 2 H 6 O Hydrogen chloride HCl Methane CH Ethane C 2 H Propane C 3 H n-butane C 4 H i-butane C 4 H n-pentane C 5 H n-hexane C 6 H Ethylene C 2 H Propylene C 3 H Source: B. G. Kyle, Chemical and Process Thermodynamics (Englewood Cliffs, NJ: Prentice Hall, 1984). Used with permission.
6 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 828 TABLE A THERMODYNAMICS Properties of common liquids, solids, and foods (a) Liquids Boiling data at 1 atm Freezing data Liquid properties Normal Latent heat of Latent heat boiling vaporization, Freezing of fusion, Density, Specific heat, Substance point, C h fg kj/kg point, C h if kj/kg Temp., C kg/m 3 C p kj/kg C Ammonia Argon Benzene Brine (20% sodium chloride by mass) n-butane Carbon dioxide 78.4* (at 0 C) Ethanol Ethyl alcohol Ethylene glycol Glycerine Helium Hydrogen Isobutane Kerosene Mercury Methane Methanol Nitrogen Octane Oil (light) Oxygen Petroleum Propane Refrigerant-134a Water *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.)
7 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 829 TABLE A 3 Properties of common liquids, solids, and foods (Concluded) (b) Solids (values are for room temperature unless indicated otherwise) 829 APPENDIX 1 Specific Specific Density, heat, C p Density, heat, C p Substance kg/m 3 kj/kg C Substance kg/m 3 kj/kg C Metals Nonmetals Aluminum Asphalt K Brick, common K Brick, fireclay (500 C) K 2, Concrete K Clay K Diamond K Glass, window K Glass, pyrex Bronze (76% Cu, 2% Zn, 8, Graphite % Al) Granite Brass, yellow (65% Cu, 8, Gypsum or plaster board % Zn) Ice Copper 200 K C K C K C K C K C 8, Limestone C Marble C Plywood (Douglas Fir) Iron 7, Rubber (soft) Lead 11, Rubber (hard) Magnesium 1, Sand Nickel 8, Stone Silver 10, Woods, hard (maple, oak, etc.) Steel, mild 7, Woods, soft (fir, pine, etc.) Tungsten 19, (c) Foods Specific heat, Specific heat, Latent Latent kj/kg C kj/kg C Water heat of Water heat 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 Apples Lettuce Bananas Milk, whole Beef round Oranges Broccoli Potatoes Butter Salmon fish Cheese, swiss Shrimp Cherries Spinach Chicken Strawberries Corn, sweet Tomatoes, ripe Eggs, whole Turkey Ice cream Watermelon 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, Table 1. Freezing point is the temperature at which freezing starts for fruits and vegetables, and the average freezing temperature for other foods.
8 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 830 TABLE A THERMODYNAMICS Saturated water Temperature table H 2 O Specific volume, Internal energy, Enthalpy, Entropy, m 3 /kg kj/kg kj/kg kj/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Temp., press., liquid, Sat. liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor, T C P sat kpa v f vapor, v g u f u fg u g h f h fg h g s f s fg s g Sat. press., MPa
9 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 4 Saturated water Temperature table (Concluded) Specific volume, Internal energy, Enthalpy, Entropy, m 3 /kg kj/kg kj/kg kj/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Temp., press., liquid, Sat. liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor, T C P sat MPa v f vapor, v g u f u fg u g h f h fg h g s f s fg s g H 2 O Source: Tables A 4 through A 8 are adapted from Gordon J. Van Wylen and Richard E. Sonntag, Fundamentals of Classical Thermodynamics, English/SI Version, 3rd ed. (New York: John Wiley & Sons, 1986), pp Originally published in Joseph H. Keenan, Frederick G. Keyes, Philip G. Hill, and Joan G. Moore, Steam Tables, SI Units (New York: John Wiley & Sons, 1978).
10 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 832 TABLE A THERMODYNAMICS Saturated water Pressure table H 2 O Specific volume, Internal energy, Enthalpy, Entropy, m 3 /kg kj/kg kj/kg kj/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Press., temp., liquid, vapor, liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor, P kpa T sat C v f v g u f u fg u g h f h fg h g s f s fg s g Press., MPa
11 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 5 Saturated water Pressure table (Concluded) Specific volume, Internal energy, Enthalpy, Entropy, m 3 /kg kj/kg kj/kg kj/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Press., temp., liquid, vapor, liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor, PMPa T sat C v f v g u f u fg u g h f h fg h g s f s fg s g H 2 O
12 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 834 TABLE A THERMODYNAMICS Superheated water H 2 O T v u h s v u h s v u h s C m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K P 0.01 MPa (45.81 C)* P 0.05 MPa (81.33 C) P 0.10 MPa (99.63 C) Sat P 0.20 MPa ( C) P 0.30 MPa ( C) P 0.40 MPa ( C) Sat P 0.50 MPa ( C) P 0.60 MPa ( C) P 0.80 MPa ( C) Sat *The temperature in parentheses is the saturation temperature at the specified pressure. Properties of saturated vapor at the specified pressure.
13 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 6 Superheated water (Continued) T v u h s v u h s v u h s C m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K P 1.00 MPa ( C) P 1.20 MPa ( C) P 1.40 MPa ( C) Sat P 1.60 MPa ( C) P 1.80 MPa ( C) P 2.00 MPa ( C) Sat P 2.50 MPa ( C) P 3.00 MPa ( C) P 3.50 MPa ( C) Sat H 2 O
14 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 836 TABLE A THERMODYNAMICS Superheated water (Continued) H 2 O T v u h s v u h s v u h s C m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K P 4.0 MPa ( C) P 4.5 MPa ( C) P 5.0 MPa ( C) Sat P 6.0 MPa ( C) P 7.0 MPa ( C) P 8.0 MPa ( C) Sat P 9.0 MPa ( C) P 10.0 MPa ( C) P 12.5 MPa ( C) Sat
15 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 6 Superheated water (Concluded) T v u h s v u h s v u h s C m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K P 15.0 MPa ( C) P 17.5 MPa ( C) P 20.0 MPa ( C) Sat P 25.0 MPa P 30.0 MPa P 35.0 MPa P 40.0 MPa P 50.0 MPa P 60.0 MPa H 2 O
16 cen83321_ap1.qxd 4/15/2002 5:56 AM Page 838 TABLE A THERMODYNAMICS Compressed liquid water H 2 O T v u h s v u h s v u h s C m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K m 3 /kg kj/kg kj/kg kj/kg K P 5 MPa ( C) P 10 MPa ( C) P 15 MPa ( C) Sat , P 20 MPa ( C) P 30 MPa P 50 MPa Sat ,
17 cen83321_ap1.qxd 4/15/2002 5:56 AM Page APPENDIX 1 TABLE A 8 Saturated ice water vapor Specific volume, Internal energy, Enthalpy, Entropy, Sat. m 3 /kg kj/kg kj/kg kj/kg K press., Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Temp., P sat ice, vapor, ice, Subl., vapor, ice, Subl., vapor, ice, Subl., vapor, T C kpa v i 10 3 v g u i u ig u g h i h ig h g s i s ig s g H 2 O
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