Document Type

Thesis - Open Access

Award Date

1933

Degree Name

Master of Science (MS)

Department

Mechanical Engineering

Abstract

It is generally known that water has a definite boiling temperature for each pressure to which its surface is subjected and that wet steam generated in a closed vessel maintains a definite temperature-pressure relation. Under each condition of temperature and pressure the steam contains a fixed amount of available energy stored as heat and called, "Heat Content" the value of which is usually based upon an arbitrary zero fixed a 32 degrees F., the freezing temperature of water under one atmosphere of pressure.

Library of Congress Subject Headings

Pressure cooking
Food -- Effect of heat on

Format

application/pdf

Number of Pages

87

Publisher

South Dakota State University

Rights

No Copyright - Non-Commercial Use Only
http://rightsstatements.org/vocab/NoC-NC/1.0/

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