Melting Ice: Transferring Large Amounts Of Heat Energy

Words: 320
Pages: 2
Open Document
Well, you had to ask! Melting ice involves transferring heat energy to the ice -- 80 calories per gram, to be specific. If the pressure stays at one atmosphere, then ice at zero degrees Celsius will turn into water at 0 degrees Celsius once the heat is transferred.

The problem now is to find the quickest way to get heat energy into the ice. The quickest ways are also very very dangerous and I do not recommend doing them. Transferring large amounts of heat energy in a short amount of time has the usually unpleasant side effect of getting heat energy all over the place where you might not want it (including on yourself).

The very quickest way I can think of to melt a reasonable amount of ice (less than a kilogram, for instance), is to explode
Show More

Related Documents: Melting Ice: Transferring Large Amounts Of Heat Energy

Water and Vapor-compression Refrigeration Cycle Essay

Air Conditioning Clinic Refrigeration Cycle One of the Fundamental Series TRG-TRC003-EN 1/12/00 1:36 PM Page 1 NO POSTAGE NECESSARY IF MAILED IN THE UNITED STATES BUSINESS REPLY MAIL FIRST-CLASS MAIL PERMIT NO. 11 LA CROSSE, WI POSTAGE WILL BE PAID BY ADDRESSEE THE TRANE COMPANY Attn: Applications Engineering 3600 Pammel Creek Road La Crosse WI 54601-9985 Crop to width of 7.75” 29105_ReplyCard.qxd NO POSTAGE NECESSARY IF MAILED IN THE UNITED…

Words 8477 - Pages 34

Essay about Math: Magnetic Field and Energy

gravity on a vertical surface - Friction is proportional to the normal force acting on an object - Force of friction is equal to μ x FN - Ff = μ x FN - μ is called the co-efficient of friction and depends on the two materials that are in contact - Ice on steel means lower μ - Rubber on asphalt means higher μ Static/Kinetic Friction - μ also depends on whether an object is moving or not - μS is the co-efficient for stationary objects (static) - μK is the co-efficient for moving objects (kinetic)…

Words 3040 - Pages 13

Essay on Chemistry of Food Science

1. Introduction Food chemistry is important in food science because it gives a better understanding of food, it allows to create better food through applying science and technology. It also explains food safety, healthfulness, quality, cost, if it is convenient and the diversity of the products. Food chemisrty involves the application of biochemistry, organic, pchem and analytical chemistry to improve the understanding and manipulation of foods and their components. The importance of food chemistry…

Words 1760 - Pages 8

BCH2333 Chapter 1 Essay

way more complex than prokaryotes though they are multicellular as well as unicellular Viruses are simple entities than cells ->not classified as living because they lack the metabolic apparatus to reproduce outside their host cell ->essentially large molecular aggregates A. Form and Function prokaryotes are most numerous and widespread organisms due to their ability to vary and having a highly adaptable metabolism certain types of bacteria can thrive or even require conditions that are hostile…

Words 8754 - Pages 36