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Appendix 1 PROPERTY TABLES AND CHARTS (SI UNITS)

Table A–1

Molar mass, gas constant, and critical-point properties Table A–2 Ideal-gas specific heats of various common gases Table A–3 Properties of common liquids, solids, and foods Table A–4 Saturated water—Temperature table Table A–5 Saturated water—Pressure table Table A–6 Superheated water Table A–7 Compressed liquid water Table A–8 Saturated ice–water vapor Figure A–9 T-s diagram for water Figure A–10 Mollier diagram for water Table A–11 Saturated refrigerant-134a— Temperature table Table A–12 Saturated refrigerant-134a— Pressure table Table A–13 Superheated refrigerant-134a Figure A–14 P-h diagram for refrigerant-134a Figure A–15 Nelson–Obert generalized compressibility chart Table A–16 Properties of the atmosphere at high altitude Table A–17 Ideal-gas properties of air Table A–18 Ideal-gas properties of nitrogen, N2 Table A–19 Ideal-gas properties of oxygen, O2

Table A–20

Ideal-gas properties of carbon dioxide, CO2 Table A–21 Ideal-gas properties of carbon monoxide, CO Table A–22 Ideal-gas properties of hydrogen, H2 Table A–23 Ideal-gas properties of water vapor, H2O Table A–24 Ideal-gas properties of monatomic oxygen, O Table A–25 Ideal-gas properties of hydroxyl, OH Table A–26 Enthalpy of formation, Gibbs function of formation, and absolute entropy at 25°C, 1 atm Table A–27 Properties of some common fuels and hydrocarbons Table A–28 Natural logarithms of the equilibrium constant Kp Figure A–29 Generalized enthalpy departure chart Figure A–30 Generalized entropy departure chart Figure A–31 Psychrometric chart at 1 atm total pressure Table A–32 One-dimensional isentropic compressible-flow functions for an ideal gas with k  1.4 Table A–33 One-dimensional normal-shock functions for an ideal gas with k  1.4 Table A–34 Rayleigh flow functions for an ideal gas with k  1.4

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

Substance

Formula

Air Ammonia Argon Benzene Bromine n-Butane Carbon dioxide Carbon monoxide Carbon tetrachloride Chlorine Chloroform Dichlorodifluoromethane (R-12) Dichlorofluoromethane (R-21) Ethane Ethyl alcohol Ethylene Helium n-Hexane Hydrogen (normal) Krypton Methane Methyl alcohol Methyl chloride Neon Nitrogen Nitrous oxide Oxygen Propane Propylene Sulfur dioxide Tetrafluoroethane (R-134a) Trichlorofluoromethane (R-11) Water Xenon

— NH3 Ar C6H6 Br2 C4H10 CO2 CO CCl4 Cl2 CHCl3 CCl2F2 CHCl2F C2H6 C2H5OH C2H4 He C6H14 H2 Kr CH4 CH3OH CH3Cl Ne N2 N2O O2 C3H8 C3H6 SO2 CF3CH2F CCl3F H2O Xe

Critical-point properties

Molar mass, M kg/kmol

Gas constant, R kJ/kg · K*

Temperature, K

28.97 17.03 39.948 78.115 159.808 58.124 44.01 28.011 153.82 70.906 119.38 120.91 102.92 30.070 46.07 28.054 4.003 86.179 2.016 83.80 16.043 32.042 50.488 20.183 28.013 44.013 31.999 44.097 42.081 64.063 102.03 137.37 18.015 131.30

0.2870 0.4882 0.2081 0.1064 0.0520 0.1430 0.1889 0.2968 0.05405 0.1173 0.06964 0.06876 0.08078 0.2765 0.1805 0.2964 2.0769 0.09647 4.1240 0.09921 0.5182 0.2595 0.1647 0.4119 0.2968 0.1889 0.2598 0.1885 0.1976 0.1298 0.08149 0.06052 0.4615 0.06332

132.5 405.5 151 562 584 425.2 304.2 133 556.4 417 536.6 384.7 451.7 305.5 516 282.4 5.3 507.9 33.3 209.4 191.1 513.2 416.3 44.5 126.2 309.7 154.8 370 365 430.7 374.2 471.2 647.1 289.8

Pressure, MPa

Volume, m3/kmol

3.77 11.28 4.86 4.92 10.34 3.80 7.39 3.50 4.56 7.71 5.47 4.01 5.17 4.48 6.38 5.12 0.23 3.03 1.30 5.50 4.64 7.95 6.68 2.73 3.39 7.27 5.08 4.26 4.62 7.88 4.059 4.38 22.06 5.88

0.0883 0.0724 0.0749 0.2603 0.1355 0.2547 0.0943 0.0930 0.2759 0.1242 0.2403 0.2179 0.1973 0.1480 0.1673 0.1242 0.0578 0.3677 0.0649 0.0924 0.0993 0.1180 0.1430 0.0417 0.0899 0.0961 0.0780 0.1998 0.1810 0.1217 0.1993 0.2478 0.0560 0.1186

*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 Review 52 (1953), pp. 117–236; and ASHRAE, Handbook of Fundamentals (Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1993), pp. 16.4 and 36.1.

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Appendix 1

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TABLE A–2 Ideal-gas specific heats of various common gases (a) At 300 K Gas

Formula

Air Argon Butane Carbon dioxide Carbon monoxide Ethane Ethylene Helium Hydrogen Methane Neon Nitrogen Octane Oxygen Propane Steam

— Ar C4H10 CO2 CO C2H6 C2H4 He H2 CH4 Ne N2 C8H18 O2 C3H8 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 0.4615

cp kJ/kg · K

cv kJ/kg · K

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

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

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/E by Kyle, B. G., © 2000. Adapted by permission of Pearson Education, Inc., Upper Saddle River, NJ.

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TABLE A–2 Ideal-gas specific heats of various common gases (Continued) (b) At various temperatures

Temperature, K 250 300 350 400 450 500 550 600 650 700 750 800 900 1000

cp kJ/kg · K

cv kJ/kg · K

k

Air 1.003 1.005 1.008 1.013 1.020 1.029 1.040 1.051 1.063 1.075 1.087 1.099 1.121 1.142

0.716 0.718 0.721 0.726 0.733 0.742 0.753 0.764 0.776 0.788 0.800 0.812 0.834 0.855

cp kJ/kg · K

14.051 14.307 14.427 14.476 14.501 14.513 14.530 14.546 14.571 14.604 14.645 14.695 14.822 14.983

9.927 10.183 10.302 10.352 10.377 10.389 10.405 10.422 10.447 10.480 10.521 10.570 10.698 10.859

k

Carbon dioxide, CO2 1.401 1.400 1.398 1.395 1.391 1.387 1.381 1.376 1.370 1.364 1.359 1.354 1.344 1.336

0.791 0.846 0.895 0.939 0.978 1.014 1.046 1.075 1.102 1.126 1.148 1.169 1.204 1.234

Hydrogen, H2 250 300 350 400 450 500 550 600 650 700 750 800 900 1000

cv kJ/kg · K

1.416 1.405 1.400 1.398 1.398 1.397 1.396 1.396 1.395 1.394 1.392 1.390 1.385 1.380

0.602 0.657 0.706 0.750 0.790 0.825 0.857 0.886 0.913 0.937 0.959 0.980 1.015 1.045

cp kJ/kg · K

0.742 0.743 0.744 0.747 0.752 0.759 0.768 0.778 0.789 0.801 0.813 0.825 0.849 0.870

k

Carbon monoxide, CO 1.314 1.288 1.268 1.252 1.239 1.229 1.220 1.213 1.207 1.202 1.197 1.193 1.186 1.181

1.039 1.040 1.043 1.047 1.054 1.063 1.075 1.087 1.100 1.113 1.126 1.139 1.163 1.185

Nitrogen, N2 1.039 1.039 1.041 1.044 1.049 1.056 1.065 1.075 1.086 1.098 1.110 1.121 1.145 1.167

cv kJ/kg · K

0.743 0.744 0.746 0.751 0.757 0.767 0.778 0.790 0.803 0.816 0.829 0.842 0.866 0.888

1.400 1.399 1.398 1.395 1.392 1.387 1.382 1.376 1.370 1.364 1.358 1.353 1.343 1.335

Oxygen, O2 1.400 1.400 1.399 1.397 1.395 1.391 1.387 1.382 1.376 1.371 1.365 1.360 1.349 1.341

0.913 0.918 0.928 0.941 0.956 0.972 0.988 1.003 1.017 1.031 1.043 1.054 1.074 1.090

0.653 0.658 0.668 0.681 0.696 0.712 0.728 0.743 0.758 0.771 0.783 0.794 0.814 0.830

1.398 1.395 1.389 1.382 1.373 1.365 1.358 1.350 1.343 1.337 1.332 1.327 1.319 1.313

Source: Kenneth Wark, Thermodynamics, 4th ed. (New York: McGraw-Hill, 1983), p. 783, Table A–4M. Originally published in Tables of Thermal Properties of Gases, NBS Circular 564, 1955.

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TABLE A–2 Ideal-gas specific heats of various common gases (Concluded) (c) As a function of temperature _ cp  a  bT  cT 2  dT 3 (T in K, cp in kJ/kmol · K)

Substance Nitrogen Oxygen Air Hydrogen Carbon monoxide Carbon dioxide Water vapor Nitric oxide Nitrous oxide Nitrogen dioxide Ammonia Sulfur Sulfur dioxide Sulfur trioxide Acetylene Benzene Methanol Ethanol Hydrogen chloride Methane Ethane Propane n-Butane i-Butane n-Pentane n-Hexane Ethylene Propylene

Formula

a

b

c

d

N2 O2 — H2

28.90 25.48 28.11 29.11

0.1571  10 1.520  102 0.1967  102 0.1916  102

0.8081  10 0.7155  105 0.4802  105 0.4003  105

2.873  109 1.312  109 1.966  109 0.8704  109

273–1800 273–1800 273–1800 273–1800

0.59 1.19 0.72 1.01

0.34 0.28 0.33 0.26

CO

28.16

0.1675  102

0.5372  105

2.222  109

273–1800

0.89

0.37

CO2 H2O NO N2O

22.26 5.981  102 32.24 0.1923  102 29.34 0.09395  102 24.11 5.8632  102

3.501  105 1.055  105 0.9747  105 3.562  105

7.469  109 3.595  109 4.187  109 10.58  109

273–1800 273–1800 273–1500 273–1500

0.67 0.53 0.97 0.59

0.22 0.24 0.36 0.26

NO2 NH3 S2

22.9 27.568 27.21

5.715  102 2.5630  102 2.218  102

3.52  105 0.99072  105 1.628  105

7.87  109 6.6909  109 3.986  109

273–1500 273–1500 273–1800

0.46 0.91 0.99

0.18 0.36 0.38

SO2

25.78

5.795  102

3.812  105

8.612  109

273–1800

0.45

0.24

SO3 C2H2 C6H6 CH4O C2H6O HCl CH4 C2H6 C3H8 C4H10 C4H10 C5H12 C6H14 C2H4 C3H6

2

5

% error Temperature range, K Max. Avg.

102 102 102 102 102

11.20 6.527 31.57 1.22 10.38

 105  105  105  105  105

32.42  109 18.21  109 77.62  109 8.039  109 20.05  109

273–1300 273–1500 273–1500 273–1000 273–1500

0.29 1.46 0.34 0.18 0.40

0.13 0.59 0.20 0.08 0.22

30.33 0.7620  102 19.89 5.024  102 6.900 17.27  102 4.04 30.48  102 3.96 37.15  102 7.913 41.60  102 6.774 45.43  102 6.938 55.22  102 3.95 15.64  102 3.15 23.83  102

1.327 1.269 6.406 15.72 18.34 23.01 22.46 28.65 8.344 12.18

 105  105  105  105  105  105  105  105  105  105

4.338  109 11.01  109 7.285  109 31.74  109 35.00  109 49.91  109 42.29  109 57.69  109 17.67  109 24.62  109

273–1500 273–1500 273–1500 273–1500 273–1500 273–1500 273–1500 273–1500 273–1500 273–1500

0.22 1.33 0.83 0.40 0.54 0.25 0.56 0.72 0.54 0.73

0.08 0.57 0.28 0.12 0.24 0.13 0.21 0.20 0.13 0.17

16.40 21.8 36.22 19.0 19.9

14.58  9.2143  48.475  9.152  20.96 

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

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TABLE A–3 Properties of common liquids, solids, and foods (a) Liquids Boiling data at 1 atm

Substance

Normal boiling point, °C

Ammonia

33.3

Latent heat of vaporization hfg , kJ/kg 1357

Freezing point, °C 77.7

Latent heat of fusion hif , kJ/kg 322.4

Argon Benzene Brine (20% sodium chloride by mass) n-Butane Carbon dioxide Ethanol Ethyl alcohol Ethylene glycol Glycerine Helium Hydrogen Isobutane Kerosene Mercury Methane

103.9 0.5 78.4* 78.2 78.6 198.1 179.9 268.9 252.8 11.7 204–293 356.7 161.5

— 385.2 230.5 (at 0°C) 838.3 855 800.1 974 22.8 445.7 367.1 251 294.7 510.4

17.4 138.5 56.6 114.2 156 10.8 18.9 — 259.2 160 24.9 38.9 182.2

109 108 181.1 200.6 — 59.5 105.7 — 11.4 58.4

Methanol Nitrogen

64.5 195.8

1100 198.6

97.7 210

99.2 25.3

124.8

306.3

57.5

180.7

218.8

13.7

187.7

80.0

Octane Oil (light) Oxygen Petroleum Propane

185.9 80.2

183 — 42.1

Refrigerant-134a

26.1

Water

100

161.6 394

Freezing data

212.7 230–384 427.8

217.0

2257

189.3 5.5

96.6

0.0

28 126 — 80.3

—

333.7

Liquid properties Temperature, °C

Density r, kg/m3

Specific heat cp, kJ/kg · K

33.3 20 0 25 185.6 20

682 665 639 602 1394 879

4.43 4.52 4.60 4.80 1.14 1.72

20 0.5 0 25 20 20 20 268.9 252.8 11.7 20 25 161.5 100 25 195.8 160 20 25 183 20 42.1 0 50 50 26.1 0 25 0 25 50 75 100

1150 601 298 783 789 1109 1261 146.2 70.7 593.8 820 13,560 423 301 787 809 596 703 910 1141 640 581 529 449 1443 1374 1295 1207 1000 997 988 975 958

3.11 2.31 0.59 2.46 2.84 2.84 2.32 22.8 10.0 2.28 2.00 0.139 3.49 5.79 2.55 2.06 2.97 2.10 1.80 1.71 2.0 2.25 2.53 3.13 1.23 1.27 1.34 1.43 4.22 4.18 4.18 4.19 4.22

* 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 triple-point temperature of 56.5°C.)

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TABLE A–3 Properties of common liquids, solids, and foods (Concluded) (b) Solids (values are for room temperature unless indicated otherwise) Density, r kg/m3

Substance

Specific heat, cp kJ/kg · K

Metals

Density, r kg/m3

Substance

Specific heat, cp kJ/kg · K

Nonmetals

Aluminum 200 K 250 K 300 K 350 K 400 K 450 K 500 K Bronze (76% Cu, 2% Zn, 2% Al) Brass, yellow (65% Cu, 35% Zn) Copper 173°C 100°C 50°C 0°C 27°C 100°C 200°C Iron Lead Magnesium Nickel Silver Steel, mild Tungsten

8,280

0.797 0.859 0.902 0.929 0.949 0.973 0.997 0.400

8,310

0.400

2,700

Asphalt Brick, common Brick, fireclay (500°C) Concrete Clay Diamond Glass, window Glass, pyrex Graphite Granite Gypsum or plaster board Ice 200 K 220 K 240 K 260 K 273 K Limestone Marble Plywood (Douglas Fir) Rubber (soft) Rubber (hard) Sand Stone Woods, hard (maple, oak, etc.) Woods, soft (fir, pine, etc.)

0.254 0.342 0.367 0.381 0.386 0.393 0.403 0.45 0.128 1.000 0.440 0.235 0.500 0.130

8,900

7,840 11,310 1,730 8,890 10,470 7,830 19,400

2110 1922 2300 2300 1000 2420 2700 2230 2500 2700 800

0.920 0.79 0.960 0.653 0.920 0.616 0.800 0.840 0.711 1.017 1.09

921 1650 2600 545 1100 1150 1520 1500 721 513

1.56 1.71 1.86 2.01 2.11 0.909 0.880 1.21 1.840 2.009 0.800 0.800 1.26 1.38

(c) Foods Specific heat, kJ/kg · K

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

Water content, % (mass) 84 75 67 90 16 39 80 74 74 74 63

Latent heat of Freezing Above Below fusion, point, °C freezing freezing kJ/kg 1.1 0.8 — 0.6 — 10.0 1.8 2.8 0.6 0.6 5.6

3.65 3.35 3.08 3.86 — 2.15 3.52 3.32 3.32 3.32 2.95

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, kJ/kg · K

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

Water content, % (mass) 95 88 87 78 64 83 93 90 94 64 93

Freezing point, °C

Above freezing

Below freezing

Latent heat of fusion, kJ/kg

0.2 0.6 0.8 0.6 2.2 2.2 0.3 0.8 0.5 — 0.4

4.02 3.79 3.75 3.45 2.98 3.62 3.96 3.86 3.99 2.98 3.96

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

Source: Values are obtained from various handbooks and other sources or are calculated. Water content and freezing-point 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 A–4 Saturated water—Temperature table Specific volume, m3/kg Temp., T °C

Sat. press., Psat kPa

0.01 5 10 15 20 25 30 35 40 45

Internal energy, kJ/kg

Enthalpy, kJ/kg

Sat. liquid, vf

Sat. vapor, vg

Sat. liquid, uf

Evap., ufg

Sat. vapor, ug

Sat. liquid, hf

0.6117 0.8725 1.2281 1.7057 2.3392

0.001000 0.001000 0.001000 0.001001 0.001002

206.00 147.03 106.32 77.885 57.762

0.000 21.019 42.020 62.980 83.913

2374.9 2360.8 2346.6 2332.5 2318.4

2374.9 2381.8 2388.7 2395.5 2402.3

0.001 21.020 42.022 62.982 83.915

3.1698 4.2469 5.6291 7.3851 9.5953

0.001003 0.001004 0.001006 0.001008 0.001010

43.340 32.879 25.205 19.515 15.251

104.83 125.73 146.63 167.53 188.43

2304.3 2290.2 2276.0 2261.9 2247.7

2409.1 2415.9 2422.7 2429.4 2436.1

Entropy, kJ/kg · K

Evap., hfg

Sat. vapor, hg

Sat. Sat. liquid, Evap., vapor, sf sfg sg

2500.9 2489.1 2477.2 2465.4 2453.5

2500.9 2510.1 2519.2 2528.3 2537.4

0.0000 0.0763 0.1511 0.2245 0.2965

9.1556 8.9487 8.7488 8.5559 8.3696

9.1556 9.0249 8.8999 8.7803 8.6661

104.83 125.74 146.64 167.53 188.44

2441.7 2429.8 2417.9 2406.0 2394.0

2546.5 2555.6 2564.6 2573.5 2582.4

0.3672 0.4368 0.5051 0.5724 0.6386

8.1895 8.0152 7.8466 7.6832 7.5247

8.5567 8.4520 8.3517 8.2556 8.1633

50 55 60 65 70

12.352 15.763 19.947 25.043 31.202

0.001012 0.001015 0.001017 0.001020 0.001023

12.026 9.5639 7.6670 6.1935 5.0396

209.33 230.24 251.16 272.09 293.04

2233.4 2219.1 2204.7 2190.3 2175.8

2442.7 2449.3 2455.9 2462.4 2468.9

209.34 230.26 251.18 272.12 293.07

2382.0 2369.8 2357.7 2345.4 2333.0

2591.3 2600.1 2608.8 2617.5 2626.1

0.7038 0.7680 0.8313 0.8937 0.9551

7.3710 7.2218 7.0769 6.9360 6.7989

8.0748 7.9898 7.9082 7.8296 7.7540