The total heat of liquid carbonic acid
The measurements described in the following paper were made at the request of the Engineering Committee of the Food Investigation Board, who requested the author to measure the total heats of CO 2 at pressures and temperatures above the critical point. These total heats may be read from the I Φ char...
| Published in: | Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character |
|---|---|
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
The Royal Society
1921
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1098/rspa.1921.0048 https://royalsocietypublishing.org/doi/pdf/10.1098/rspa.1921.0048 |
| Summary: | The measurements described in the following paper were made at the request of the Engineering Committee of the Food Investigation Board, who requested the author to measure the total heats of CO 2 at pressures and temperatures above the critical point. These total heats may be read from the I Φ chart published in a former paper, but the part of the chart concerned is based on an unverified assumption, viz., that the specific heat at constant vol., C v , is constant and equal to 0·214, and it was considered advisable to check its accuracy by direct measurements. The measurements of the total heats were made in the same manner as those described in the former paper; the carbonic acid being pumped round a circuit at a uniform measured rate and heated through various ranges of temperature in an electrical calorimeter. Much of the apparatus was the same as had been previously used, but an improved calorimeter was used and several modifications were required to enable the measurements to be made at the higher temperatures and pressures required. |
|---|