Let's Check Your Knowledge Of Properties Of Steam.

The properties of water, such as density, specific heat, and enthalpy, vary with both pressure and temperature. Therefore, in steam tables, these properties are arranged as functions of both pressure and temperature. This is because the behavior of water changes significantly with changes in both pressure and temperature, and it is important to have accurate data for engineering and thermodynamic calculations.

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The latent heat of vaporization at the critical point is equal to zero because at this point, the substance exists as a single phase with no distinction between the liquid and gas phases. The critical point represents the highest temperature and pressure at which a substance can exist as a liquid and beyond this point, it cannot be condensed into a liquid regardless of the pressure applied. Therefore, there is no energy required or released during the transition from liquid to gas at the critical point, resulting in a latent heat of vaporization equal to zero.

The correct answer is "difference between the temperature of superheated vapor and saturation temperature." Superheat refers to the temperature increase of a vapor above its saturation temperature. It is the difference between the actual temperature of the superheated vapor and the saturation temperature at that pressure. This indicates how much the vapor has been heated beyond its boiling point at a given pressure.

The statement "all of the mentioned" is the correct answer because in the case of dryness fraction, the value of x does indeed vary between 0 and 1. For saturated water, the dryness fraction is 0, indicating that the water is completely liquid. For saturated vapor, the dryness fraction is 1, indicating that the vapor is completely dry and devoid of any liquid water. Therefore, all the statements mentioned in the options are true.

At the triple point, water exists in a state where it can coexist in all three phases: solid, liquid, and vapor. The internal energy of a substance is the sum of its kinetic and potential energies. At the triple point, the internal energy of saturated water is at equilibrium, meaning there is no net change in energy. Therefore, the internal energy is considered to be zero.

The dryness fraction of steam is defined as the ratio of the mass of dry steam to the sum of the mass of dry steam and the mass of water vapor in suspension. This ratio represents the amount of dry steam present in a steam-water mixture. A higher dryness fraction indicates that the steam contains less water vapor and is therefore drier. Conversely, a lower dryness fraction indicates that the steam contains more water vapor and is therefore wetter.

The correct answer is "very high dryness fraction upto 0.98". Throttling calorimeter is a device used to measure the dryness fraction of steam. It works by allowing the steam to expand rapidly through a small orifice, causing a drop in pressure. This drop in pressure is then used to determine the dryness fraction of the steam. Throttling calorimeters are specifically designed to measure high dryness fractions, typically up to 0.98. Therefore, the correct answer is that the only dryness fraction that can be measured using a throttling calorimeter is a very high dryness fraction up to 0.98.

When water is heated at 0°C, the specific volume initially decreases and then increases. This is because at 0°C, water is in its solid state (ice) and has a higher density. As heat is applied, the ice melts and transitions into liquid water. During this phase change, the specific volume decreases. However, as the temperature continues to rise, the liquid water starts to expand and its specific volume increases. Therefore, the specific volume of water first decreases and then increases when heated at 0°C.

As pressure increases, the enthalpy of dry saturated steam decreases. This is because an increase in pressure leads to a decrease in the specific volume of the steam. As the specific volume decreases, the steam becomes more compressed and its enthalpy decreases.