The Steam Engine Familiarly Explained and Illustrated: With an historical sketch of its invention and progressive improvement; its applications to navigation and railways; with plain axioms for railway speculators — John Shaqi
The Steam Engine Familiarly Explained and Illustrated: With an historical sketch of its invention and progressive improvement; its applications to navigation and railways; with plain axioms for railway speculatorsLardner, Dionysius
History
The Steam Engine Familiarly Explained and Illustrated: With an historical sketch of its invention and progressive improvement; its applications to navigation and railways; with plain axioms for railway speculators
Lardner, Dionysius
Steam-engines -- Early works to 1850
The temperature at which water boils is commonly said to be 212°,
which is called _the boiling-point_ of the thermometer; but, strictly
speaking, this is only true when the barometer stands at 30 inches. If
it be lower, water will boil at a lower temperature, because the
atmospheric pressure is less; and if it be higher, as at 31, water
will not boil until it receives a higher temperature, the pressure
being greater.
According as the cohesive forces of the particles of liquids are more
or less active, they boil at greater or less temperatures. In general
the lighter liquids, such as _alcohol_ and _ether_, boil at lower
temperatures. These fluids, in fact, would boil by merely removing the
atmospheric pressure, as may be proved by placing them under the
receiver of an air-pump, and withdrawing the air. From this we may
conclude that these and similar substances would never exist in the
liquid state at all, but for the atmospheric pressure.
(18.) The elasticity of vapour raised from a boiling liquid, is equal
to the pressure under which it is produced. Thus, steam raised from
water at 212°, and, therefore, under a pressure of 15lb. on the square
inch, is endued with an elastic force which would exert a pressure on
the sides of any vessel which confines it, also equal to 15lb. on the
square inch. Since an increased pressure infers an increased
temperature in boiling, it follows, that where steam of a higher
pressure than the atmosphere is required, it is necessary that the
water should be boiled at a higher temperature.
(19.) We have already stated that there is a certain point at which
the temperature of a liquid will cease to rise, and that all the heat
communicated to it beyond this is consumed in the formation of vapour.
It has been ascertained, that when water boils at 212°, under a
pressure equal to 30 inches of mercury, a cubic inch of water forms a
cubic foot[4] of steam, the elastic force of which is equal to the
atmospheric pressure, and the temperature of which is 212°. Since
there are 1728 cubic inches in a cubic foot, it follows, that when
water at this temperature passes from the liquid to the vaporous
state, it is dilated into 1728 times its bulk.
[Footnote 4: The terms _cubic inch_ and _cubic foot_ are easily
explained. A common die, used in games of chance, has the figure which
is called a cube. It is a solid having twelve straight edges equal to
one another. It has six sides, each of which is square, and which are
also equal to one another. If its edges be each one inch in length, it
is called a _cubic inch_, if one foot, a _cubic foot_, if one yard, a
_cubic yard_, &c. This figure is represented in perspective, in fig.
6.]
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