Pre-Reflection
Assignment #1
Working in chemical engineering field, I believe most of the time will need and require a lot of writing report, which required for the writer on being professional including when they write a report on their research. By knowing this, I believe this class is good start to learn on how to make a good professional writing report. Which this learning will be really useful for me in the future if my job requires me to work and write a writing report on the research or job I am working on.
First for the basic things I need to know to complete the first Assignment is ‘what is the purpose of the first assignment?’ Which is to learn the format on writing a paper, how to research to answer all the tasks using provided …show more content…
In Table 3, the boiling point and enthalpy of vaporization are increasing as the number of carbon and hydrogen are increasing. If we make analysis on all three of the tables, alkanes have the lowest boiling points, then follow by straight chain 1-alcohol, then 1-monochlorinated alkanes. As for the enthalpy of vaporization, the highest is straight chain 1-alcohols, then 1-monochlorinated, and alkanes.
Task 2
In this task, there will be two different graphs. One is graph of boiling points of straight chains alkanes, straight chain 1-alcohols, and 1-monochloronated alkanes. Which the other graphs will be a graph for the enthalpy of vaporization. These two graphs are plot from data of Table 1, Table2, and Table 3.
Graph 1: Boiling Point (°C) based on Table 1, Table 2, and Table 3 data.
Graph 2: Enthalpy of Vaporization (kJ/mol) based on data on Table 1, Table 2, and Table …show more content…
First as the basic we know that boiling points and vaporization occurs because of heat, where the substance that is being heated evaporated, most of the time the substance that is use usually are liquid phase. Then from here we can know that the theory related to this graphs is Latent heat of vaporization. Based on Food Processing Technology- Principles and Practice (2nd Edition), “During evaporation, sensible heat is transferred from steam to the food, to raise the temperature to its boiling point. Latent heat of vaporization is then supplied by the steam to form bubbles of vapor, which leave the surface of the boiling liquid. The rate of evaporation is determined by both the rate of heat transfer into the food and the rate of mass transfer of vapor from the food.”3 Where in this book, food is the substance
Assignment #1
Working in chemical engineering field, I believe most of the time will need and require a lot of writing report, which required for the writer on being professional including when they write a report on their research. By knowing this, I believe this class is good start to learn on how to make a good professional writing report. Which this learning will be really useful for me in the future if my job requires me to work and write a writing report on the research or job I am working on.
First for the basic things I need to know to complete the first Assignment is ‘what is the purpose of the first assignment?’ Which is to learn the format on writing a paper, how to research to answer all the tasks using provided …show more content…
In Table 3, the boiling point and enthalpy of vaporization are increasing as the number of carbon and hydrogen are increasing. If we make analysis on all three of the tables, alkanes have the lowest boiling points, then follow by straight chain 1-alcohol, then 1-monochlorinated alkanes. As for the enthalpy of vaporization, the highest is straight chain 1-alcohols, then 1-monochlorinated, and alkanes.
Task 2
In this task, there will be two different graphs. One is graph of boiling points of straight chains alkanes, straight chain 1-alcohols, and 1-monochloronated alkanes. Which the other graphs will be a graph for the enthalpy of vaporization. These two graphs are plot from data of Table 1, Table2, and Table 3.
Graph 1: Boiling Point (°C) based on Table 1, Table 2, and Table 3 data.
Graph 2: Enthalpy of Vaporization (kJ/mol) based on data on Table 1, Table 2, and Table …show more content…
First as the basic we know that boiling points and vaporization occurs because of heat, where the substance that is being heated evaporated, most of the time the substance that is use usually are liquid phase. Then from here we can know that the theory related to this graphs is Latent heat of vaporization. Based on Food Processing Technology- Principles and Practice (2nd Edition), “During evaporation, sensible heat is transferred from steam to the food, to raise the temperature to its boiling point. Latent heat of vaporization is then supplied by the steam to form bubbles of vapor, which leave the surface of the boiling liquid. The rate of evaporation is determined by both the rate of heat transfer into the food and the rate of mass transfer of vapor from the food.”3 Where in this book, food is the substance