FLUID MECHANICS - THEORY
|
|
|
The vaporization and condensation processes will be introduced in this
section. The concept of vapor pressure is then presented. The
conditions when boiling and cavitation occur will be discussed as well.
|
|
|
|
|
|
Vaporization and Condensation
|
Vaporization (Evaporation)
Condensation: Contrails
|
|
When the molecules at the surface of a liquid or solid gain enough energy
to overcome the
cohesive force, the molecules will escape into the air. The substance
undergoes a phase change and turns into vapor. This process is
referred to as vaporization (e.g., evaporation and sublimation, see below).
In general, the rate of vaporization increases with the temperature.
The process of phase change from liquid to vapor is called evaporation.
For example, water will evaporate into vapor when the temperature reaches
100oC (for atmospheric pressure at sea level). A phase change
directly from solid to vapor is called sublimation. An example of a sublimation
process is dry ice at room temperature. The dry ice
will become vapor. Also, ever
wonder
why moth balls will "disappear" over a period of time, but one
can still smell the odor? This is another example of sublimation.
The process of phase change from a vapor to liquid is called condensation.
The phenomenon of condensation can be observed in our daily lives. The
contrail (condensation trail) left by an airplane is an example of the
condensation
process. As the hot humid exhaust air from the nozzle mixes with the surrounding
air, a visible trail is formed due to condensation.
|
|
|
Vapor Pressure
|
Vapor Pressure |
|
Now consider a closed container partially filled with
a liquid, as shown in the figure. As the liquid molecules at the surface
gain sufficient energy to escape into the air (evaporation), some of
the liquid molecules will collide with the wall or air molecules, bounce
back and re-enter the liquid (condensation). Over a period of time, the
system will reach a steady-state where the rate of evaporation is the
same as the rate of condensation. At this instance, the pressure exerted
on the liquid surface by the liquid vapor is called vapor pressure. Vapor
pressure is a fluid property, and it is a function of the temperature.
Generally, the vapor pressure increases with temperature. The value of
vapor pressure for water and is summarized in the table below as a function
of temperature. |
|
|
|
20 C (68 F) |
pv
(kPa) |
pv
(psi) |
Carbon
Tetrachloride |
1.3e4 |
1.9e0 |
Ethyl alcohol |
5.9e3 |
8.5e-1 |
Gasoline |
5.5e4 |
8.0e0 |
Glycerin |
1.4e-2 |
2.0e-6 |
Kerosene |
3.1e3 |
4.5e-1 |
Mercury |
1.6e-1 |
2.3e-5 |
Various Liquids Vapor Pressure (absolute)
| |
Temp (oC) |
pv (kPa) |
|
Temp (oF) |
pv (psi) |
0 |
0.611 |
|
32 |
0.0885 |
5 |
0.872 |
|
40 |
0.1217 |
10 |
1.228 |
|
50 |
0.1781 |
15 |
1.666 |
|
60 |
0.2563 |
20 |
2.338 |
|
70 |
0.3631 |
30 |
4.243 |
|
80 |
0.5069 |
40 |
7.376 |
|
90 |
0.6980 |
50 |
12.33 |
|
100 |
0.9493 |
60 |
19.92 |
|
120 |
1.692 |
70 |
31.16 |
|
140 |
2.888 |
80 |
47.34 |
|
160 |
4.740 |
90 |
70.10 |
|
180 |
7.507 |
100 |
101.3 |
|
212 |
14.69 |
Water Vapor Pressure (absolute) |
|
|
|
|
|
Boiling and Cavitation
|
Boiling |
|
Boiling will occur when the
absolute pressure of a liquid is less than or equal to its vapor pressure.
One characteristic of the boiling process is the formation of vapor bubbles
in the liquid. The formation and collapse of bubbles, primarily due to
a reduction in pressure, in fluid flow is called cavitation (flow induced
boiling). In engineering applications (e.g., pumps, turbines and hydraulic
systems), it is a good practice to avoid cavitation because it can cause
structural damage, produce noise, and reduce the overall efficiency of
the system. |
|
|
|
Elev
(km) |
Pressure
(kPa) |
|
Elev
(ft) |
Pressure
(psia) |
0 |
101.33 |
|
0 |
14.70 |
2 |
79.50 |
|
5,000 |
12.24 |
4 |
60.12 |
|
10,000 |
10.11 |
6 |
47.22 |
|
15,000 |
8.30 |
8 |
35.65 |
|
20,000 |
6.76 |
10 |
26.5 |
|
25,000 |
5.46 |
Standard Atmosphere Pressure
at Various Elevations |
|
It is well known to backpackers that boiling of water is dependent on the current elevation above sea level. An increase in elevation reduces the atmospheric pressure. With a lower pressure, water (or any liquid) will boil at a lower temperature that matches the vapor pressure. For example, at an elevation of 4 km, the atmospheric pressure is about 60 kPa (see table at left). At that pressure, water will boil at about 86 C (see table above). This does not mean food will cook faster or slower, but boiling will just occur at a lower temperature. |
|
|
|