Cooling Rate of Water
Newton’s Law of Cooling
The main purpose of this experiment was to find the positive constant “K” for different liquids in the Newton’s Law of Cooling equation, in order to determine when it was safe to store food products in commercial restaurant after cooking. The high risk temperature for bacteria growth is between 5 and 60 degrees. However putting hot food into your fridge before this point can cause food poisoning especially in deep containers, which is why it is vital that food companies and chiefs are aware of how longer a food, takes to cool down from an approximate temperature. Obviously an exact value is impossible because of varying variables e.g. room temperature, depth of container etc. However by applying newton’s laws you can estimate a point at which to start testing the food for safe food storage.
A container of hot water at temperature, T, placed in a room of lower temperature Troom, will result in an exchange of heat from the hot water to the room. The water will eventually cool to the same temperature as the room. You observe this cooling process every time you wait for a hot drink to cool. In this experiment you will examine the cooling of hot water, with the goal of creating a model that describes the process. You can also predict the time it takes for the hot water to cool to room temperature. Introduction:Temperature differences in any situation result from energy flow into a system (heating by electrical power, contact to thermal bath, absorption of radiation, e.g. microwaves, sun radiation etc) and/or energy flow from a system to the surrounding. The former leads to heating, whereas the latter results in cooling of an object. The cooling of objects is usually considered to be due to three fundamental mechanisms: conduction of heat, convection and radiative transfer of energy . Although these three mechanisms of energy flow are quite different from each other, one often finds a very simple law for their combined action to describe
The main purpose of this experiment was to find the positive constant “K” for different liquids in the Newton’s Law of Cooling equation, in order to determine when it was safe to store food products in commercial restaurant after cooking. The high risk temperature for bacteria growth is between 5 and 60 degrees. However putting hot food into your fridge before this point can cause food poisoning especially in deep containers, which is why it is vital that food companies and chiefs are aware of how longer a food, takes to cool down from an approximate temperature. Obviously an exact value is impossible because of varying variables e.g. room temperature, depth of container etc. However by applying newton’s laws you can estimate a point at which to start testing the food for safe food storage.
A container of hot water at temperature, T, placed in a room of lower temperature Troom, will result in an exchange of heat from the hot water to the room. The water will eventually cool to the same temperature as the room. You observe this cooling process every time you wait for a hot drink to cool. In this experiment you will examine the cooling of hot water, with the goal of creating a model that describes the process. You can also predict the time it takes for the hot water to cool to room temperature. Introduction:Temperature differences in any situation result from energy flow into a system (heating by electrical power, contact to thermal bath, absorption of radiation, e.g. microwaves, sun radiation etc) and/or energy flow from a system to the surrounding. The former leads to heating, whereas the latter results in cooling of an object. The cooling of objects is usually considered to be due to three fundamental mechanisms: conduction of heat, convection and radiative transfer of energy . Although these three mechanisms of energy flow are quite different from each other, one often finds a very simple law for their combined action to describe