APPENDICES
APPENDIX 4
SOME PROPERTIES OF LIQUIDS
|
|
|
|
|
|
|
Thermal
conductivity
|
Specific
heat
|
Density
|
Viscosity
|
Temperature
|
|
|
(J
m-1 s-1 °C-1)
|
(kJ
kg-1 °C-1)
|
(kg
m-3)
|
(N
s m-2)
|
(°C)
|
|
| Water (see Appendix 6) |
0
|
||||
| Sucrose 20% soln. |
0.54
|
3.8
|
1070
|
1.92
x 10-3
|
20
|
|
0.59
x 10-3
|
80
|
||||
| 60% soln. |
6.2
x 10-3
|
20
|
|||
|
5.4
x 10-3
3.7 x 10-3 |
80
20 |
||||
| Sodium chloride 22% soln. |
0.54
|
3.4
|
1240
|
2.7
x 10-3
|
20
|
| Acetic acid |
0.17
|
2.2
|
1050
|
1.2
x 10-3
|
20
|
| Ethyl alcohol |
0.18
|
2.3
|
790
|
1.2
x 10-3
|
20
|
| Glycerine |
0.28
|
2.4
|
1250
|
830
x 10-3
|
20
|
| Olive oil |
0.17
|
2.0
|
910
|
84
x 10-3
|
20
|
| Rape-seed oil |
900
|
118
x 10-3
|
20
|
||
| Soya-bean oil |
910
|
40
x 10-3
|
30
|
||
| Tallow |
900
|
18
x 10-3
|
65
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||
| Milk (whole) |
0.56
|
3.9
|
1030
|
2.2
x 10-3
|
20
|
| Milk (skim) |
1040
|
1.4
x 10-3
|
25 | ||
| Cream 20% fat |
1010
|
6.2
x 10-3
|
3
|
||
| 30% fat |
1000
|
13,8
x 10-3
|
3
|
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