Tablas Termodinamicas en Ingles

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Table A1 Molar

mass, gas constant, and criticalpoint properti es Table A2 Idealgas specific heats of various commo n gases

Table A8Saturated icewater vapor

Figure A9 T-sdiagram for water

Table A3Properties of common liquids, solids, and foods

Figure A10Mollier diagram for water

Saturated ____________________ refrigerant-134a Temper Saturated water ature Temperature table table Table A5 Table A12 Saturated refrigerantSaturated water 134a Pressure table Pressure Table A6 table

Table A11

Table A4

Superheated water

Table A13Superheated refrigerant-134a

Table A7Compressed liquid water

Figure A 14 P-h diagram

for refrigerant134a

Table

Figure A15NelsonObert generalized

compres sibility chart Table A21 Ideal-gas Table A16 properties of Prope carbon rties monoxide, CO of the Table A22 Idealatmo gas properties of spher hydrogen, H2 Table e at high A23 Ideal-gas altitu properties of water de vapor, H2O

Idealgas propert ies of carbon dioxide , CO2

A20

Table A17 Table A18

Ideal-gas properties of air Ideal-gas properties of nitrogen, N2

Table A24

Table A19Ideal-gas properties of oxygen, O2

Ide algas pro pert ies of mo nat omi c oxy gen ,O Table A25 Idealgas properties of hydroxyl, OH

Table

Enthal py of formati on, Gibbs functio n of formati on, and absolut e entrop y at 25C, 1 atm Propert ies of some commo n fuels and hydroc arbons Natural logarit

A26

Table

A27

Table

A28

hms of the equilib rium consta nt Kp

isentropic compressibleflow functions for an ideal gas with k = 1.4

FigureGeneralized departure

A29enthalpy chart

Table A33 One-

Figure

A30

Generalized entropy departure chart

Figure A31

Psy chr om etri c cha rt at 1 atm tota l pre ssur e

dimens ional normal -shock functio ns for an ideal gas with k = 1.4 Raylei gh flow functio ns for an ideal gas with k = 1.4

Table

A34

e A32 One-

dimensional

PRO PER TY TAB LES AN D CHA RTS (SI UNI TS)

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

*The unit kJ/kg K is equivalent to kPa m3/kg K. The gas constant is calculated from R = Ru /M, where Ru = 8.31447 kJ/kmol K and M is the molar mass.

Source: K. A. Kobe and R. E. Lynn, Jr., Chemical Review52 (1953), pp. 117236; and ASHRAE, Handbook of Fundamentals (Atlanta, GA: American Society of Heating, Refrigerating and AirConditioning Engineers, Inc., 1993), pp. 16.4 and 36.1.


Appendix 1 | 911 TABLE A2Ideal-gas specific heats of various common gases (a) At 300 K Gas Air Argon Butane Carbon dioxide Carbon monoxide Ethane Ethylene Helium Hydrogen Methane Neon Nitrogen Octane Oxygen Propane Steam Formula Ar C4 H10 CO2 CO C 2 H6 C2 H4 He H2 CH4 Ne N2 C8 H18 O2 C 3 H8 H2O Gas constant, R kJ/kg K 0.2870 0.2081 0.1433 0.1889 0.2968 0.2765 0.2964 2.0769 4.1240 0.5182 0.4119 0.2968 0.0729 0.2598 0.1885 0.4615cp

kJ/kg K 1.005 0.5203 1.7164 0.846 1.040 1.7662 1.5482 5.1926 14.307 2.2537 1.0299 1.039 1.7113 0.918 1.6794 1.8723

c,

kJ/kg K 0.718 0.3122 1.5734 0.657 0.744 1.4897 1.2518 3.1156 10.183 1.7354 0.6179 0.743 1.6385 0.658 1.4909 1.4108

k

1.400 1.667 1.091 1.289 1.400 1.186 1.237 1.667 1.405 1.299 1.667 1.400 1.044 1.395 1.126 1.327

Note: The unit kJ/kg K is equivalent to kJ/kg C. Source: Chemical and Process Thermodynamics 3/Eby Kyle, B. G., 2000. Adapted by permission of Pearson Education, Inc., Upper Saddle River, NJ.


Appendix 1 | 913I d e a l g a s s p e c i f i c h e a t s o f v a r i o u s c o m m o n g a s e s ( C o n c l u d

TABLE A-2

e d ) ( c ) A s a f u n c t i o n o f t e m p e r a t u r e _ cp= a + bT + cT 2

+ dT3

(T in K, cp in kJ/kmol K)

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


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TABLE A-3Properties of common liquids, solids, and foods

* 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 triplepoint temperature of -56.5C.)


Appendix 1 | 915 TABLE A-3Properties of common liquids, solids, and foods (Concluded) (b) Solids (values are for room temperature unless indicated otherwise)

Specific heat,Water content, % (mass) 84 75 67 90 16 39 80 74 74 74 63 kJ/kg K Freezing point, C Above freezing 3.65 3.35 3.08 3.86 2.15 3.52 3.32 3.32 3.32 2.95

Food Apples Bananas Beef round Broccoli Butter Cheese, swiss Cherries Chicken Corn, sweet Eggs, whole Ice cream

Latent heat of Below fusion, freezing kJ/kg 1.90 1.78 1.68 1.97 1.04 1.33 1.85 1.77 1.77 1.77 1.63 281 251 224 301 53 130 267 247 247 247 210

Specific heat,Water content, % (mass) 95 88 87 78 64 83 93 90 94 64 93 kJ/kg K Freezing point, C Above freezing 4.02 3.79 3.75 3.45 2.98 3.62 3.96 3.86 3.99 2.98 3.96

Food Lettuce Milk, whole Oranges Potatoes Salmon fish Shrimp Spinach Strawberries Tomatoes, ripe Turkey Watermelon

Latent heat of Below fusion, freezing kJ/kg 2.04 1.95 1.94 1.82 1.65 1.89 2.01 1.97 2.02 1.65 2.01 317 294 291 261 214 277 311 301 314 214 311

-0.6 -10.0 -1.8 -2.8 -0.6 -0.6 -5.6

-1.1 -0.8

-0.2 -0.6 -0.8 -0.6 -2.2 -2.2 -0.3 -0.8 -0.5 -0.4

Source: Values

are obtained from various handbooks and other sources or are calculated. Water content and freezingpoint 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.


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TABLE A4Saturated waterTemperature table Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,kJ/kg kJ/kg kJ/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. liquid, vapor, liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor, Sat. Sat.

Temp., press.,

T C

Psat kPa Vf ufg hfg sfg

Vg ug hg sg

uf hf sf


Appendix 1 | 917 TABLE A4Saturated waterTemperature table (Continued) Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,kJ/kg kJ/kg kJ/kg K Sat. Sat. Sat. Sat. Sat. liquid, liquid, liquid, liquid, Evap., Sat. Sat. Sat. Sat. vapor, Evap., vapor, Evap., vapor, vapor,

Temp., press.,

T C

Psat kPa Vf uf ug hfg sf sg

Vg ufg hf hg sfg

Source: Tables A4 through A 8 are generated using the Engineering Equation Solver (EES) software developed by S. A. Klein and F. L. Alvarado. The routine used in calculations is the highly accurate Steam_IAPWS, which incorporates the 1995 Formulation for the Thermodynamic Properties of Ordinary Water Substance for General and Scientific Use, issued by The International Association for the Properties of Water and Steam (IAPWS). This formulation replaces the 1984 formulation of Haar, Gallagher, and Kell (NBS/NRC Steam Tables, Hemisphere Publishing Co., 1984), which is also available in EES as the routine STEAM. The new formulation is based on the correlations of Saul and Wagner (J.

Phys. Chem. Ref. Data, 16, 893, 1987) with modifications to adjust to the International Temperature Scale of 1990. The modifications are described by Wagner and Pruss (J. Phys. Chem. Ref. Data, 22, 783, 1993). The properties of ice are based on Hyland and Wexler, Formulations for the Thermodynamic Properties of the Saturated Phases of H 2 O from 173.15 K to 473.15 K, ASHRAE Trans., Part 2A, Paper 2793, 1983.


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TABLE A5Saturated waterPressure table Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,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

Tsat C vf ufg hfg sfg

vg ug hg sg

uf hf sf


Appendix 1 | 919 TABLE A5Saturated waterPressure table (Continued) Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,kJ/kg kJ/kg kJ/kg K

Sat. Sat. Sat. Sat. Press., temp., liquid, vapor, liquid, Evap., vapor, liquid, Evap., vapor, liquid, Evap., vapor,

Sat.

Sat. Sat. Sat. Sat.

P kPa

Tsat C vf uf ug hfg sf sg

vg ufg hf hg sfg


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TABLE A6Superheated water T CSat. 50 100 150 200 250 300 400 500 600 700 800 900 1000 1100 1200 1300

v m3/kg14.670 14.867 17.196 19.513 21.826 24.136 26.446 31.063 35.680 40.296 44.911 49.527 54.143 58.758 63.373 67.989 72.604

u kJ/kg2437.2 2443.3 2515.5 2587.9 2661.4 2736.1 2812.3 2969.3 3132.9 3303.3 3480.8 3665.4 3856.9 4055.3 4260.0 4470.9 4687.4

h kJ/kg2583.9 2592.0 2687.5 2783.0 2879.6 2977.5 3076.7 3280.0 3489.7 3706.3 3929.9 4160.6 4398.3 4642.8 4893.8 5150.8 5413.4

s kJ/kg K8.1488 8.1741 8.4489 8.6893 8.9049 9.1015 9.2827 9.6094 9.8998 10.1631 10.4056 10.6312 10.8429 11.0429 11.2326 11.4132 11.5857

P = 0.01 MPa (45.81C)*

v m3/kg3.2403 3.4187 3.8897 4.3562 4.8206 5.2841 6.2094 7.1338 8.0577 8.9813 9.9047 10.8280 11.7513 12.6745 13.5977 14.5209

u kJ/kg2483.2 2511.5 2585.7 2660.0 2735.1 2811.6 2968.9 3132.6 3303.1 3480.6 3665.2 3856.8 4055.2 4259.9 4470.8 4687.3

h s kJ/kg kJ/kg K2645.2 2682.4 2780.2 2877.8 2976.2 3075.8 3279.3 3489.3 3706.0 3929.7 4160.4 4398.2 4642.7 4893.7 5150.7 5413.3 7.5931 7.6953 7.9413 8.1592 8.3568 8.5387 8.8659 9.1566 9.4201 9.6626 9.8883 10.1000 10.3000 10.4897 10.6704 10.8429

P = 0.05 MPa (81.32C)

v u m3/kg kJ/kg1.6941 1.6959 1.9367 2.1724 2.4062 2.6389 3.1027 3.5655 4.0279 2505.6 2506.2 2582.9 2658.2 2733.9 2810.7 2968.3 3132.2 3302.8

h s kJ/kg kJ/kg KP = 0.10 MPa (99.61C)

2675.0 2675.8 2776.6 2875.5 2974.5 3074.5 3278.6 3488.7 3705.6

7.3589 7.3611 7.6148 7.8356 8.0346 8.2172 8.5452 8.8362 9.0999

4.4900 4.9519 5.4137 5.8755 6.3372 6.7988 7.2605

3480.4 3665.0 3856.7 4055.0 4259.8 4470.7 4687.2

3929.4 9.3424 4160.2 9.5682 4398.0 9.7800 4642.6 9.9800 4893.6 10.1698 5150.6 10.3504 5413.3 10.5229

P = 0.20 MPa (120.21C)

P = 0.30 MPa (133.52C)

P = 0.40 MPa (143.61C)

* T h e t e m p e r a t u r e i n p a r e n t h e s e s i s t h e s a t u r a t i o n t e m p e r a t u r e a t t h e s p e c i f i e d

p r e s s u r e .

P r o p e r t i e s o f s a t u r a t e d v a p o r a t t h e s p e c i f i e d p r e s s u r e .


Appendix 1 | 921 TABLE A-6Superheated water (Continued)


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TABLE A-6Superheated water (Continued)


Appendix 1 | 923 TABLE A6Superheated water (Concluded)


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TABLE A7Compressed liquid water


Appendix 1 | 925 TABLE A-8Saturated icewater vapor

Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,kJ/kg kJ/kg kJ/kg K Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. Sat. vapor, ice, Subl., vapor, Subl., vapor, Subl., vapor,

Temp., press., ice, ice, ice, T C

Psat

kPa vi

vg

ui uig ug hi hig hg si sig sg


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Appendix 1 | 9272 3 6 9 4 7 10 5 8

5000

5000 4000 3000

4000

2000 1000

3000

2000

1000

2

3 5 7 9

4 6 8 10

Entropy, kJ/kg ' K

FIGURE A-b0 Mollier diagram for water.Copyright 1984. From NBS/NRC Steam Tables/1 by Lester Haar, John S. Gallagher, and George S. Kell. Reproduced by permission of Routledge/Ta ylor & Francis Books, Inc.


Appendix 1 | 929 TABLE A11Saturated refrigerant-134aTemperature table ( Continued)

Specific volume,m3/kg

Internal energy, Enthalpy, Entropy,kJ/kg kJ/kg kJ/kg . K

Source: Tables A11through A13 are generated using the Engineering Equation Solver (EES) software developed by S. A. Klein and F. L. Alvarado. The routine used in calculations is the R134a, which is based on the fundamental equation of state developed by R. Tillner-Roth and H.D. Baehr, An International Standard Formulation for the Thermodynamic Properties of 1,1,1,2Tetrafluoroethane (HFC134a) for temperatures from 170 K to 455 K and Pressures up to 70 MPa,

J. Phys. Chem, Ref. Data, Vol. 23, No. 5,1994. The enthalpy and entropy values of saturated liquid are set to zero at - 40C (and - 40F).


Appendix 1 | 931 TABLE A-13Superheated refrigerant-134a


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TABLE A-13Superheated refrigerant-134a (Continued)


Appendix 1

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Enthalpy, kJ/kg

FIGURE A14P-h diagram for refrigerant-134a.Note: The reference point used for the chart is different than that used in the R-134a tables. Therefore, problems should be solved using all property data either from the tables or from the chart, but not from both. Reprinted by permission of American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc., Atlanta, GA.


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ThermodynamicsREDUCED PRESSURE, PR

(b) Intermediate pressures,

0< P

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