Freezing point

Freezing point

Sensible *- heat (cp AT) fusion

Latent heat _ of vaporization


Figure 1. Heat stages when heating a food from a frozen solid to a vapor at constant pressure.

Table 1. Physical Constants of Water and Ice

Molecular weight

Melting point at 101.3 kPa

(1 atm) Boiling point at 101.3 kPa

(1 atm) Critical temperature Triple point

Heat of fusion at 0°C Heat of vaporization at 100°C

Heat of sublimation at 0°C

Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

Get My Free Ebook

Post a comment