| << Chapter < Page | Chapter >> Page > |
The three ways that heat energy moves from higher-temperature regions to cooler regions are all used in cooking, and this is important to all of us who enjoy making or eating food.
Conduction is heat transfer by physical contact during which the energetic motion of particles in one region spread to other regions and even to adjacent objects in close contact. A tasty example of this is cooking a steak on a hot iron skillet. When a flame makes the bottom of a skillet hot, the particles in it vibrate actively and collide with neighboring particles, spreading the heat energy throughout the skillet (the ability to spread heat uniformly is a key criterion for selecting materials for cookware). A steak sitting on the surface of the skillet picks up heat energy by the particles in the surface of the skillet colliding with particles on the surface of the steak. Many cooks will put a little oil on the pan, and this layer of oil, besides preventing sticking, increases heat transfer by filling in gaps and increasing the contact surface area.
Convection is heat transfer by the motion of matter that rises because it is hot and less dense. Heating a fluid makes it expand, which makes it less dense, so it rises. An oven is a great example of this: the fire is at the bottom of the oven and heats the air down there, causing it to expand (becoming less dense), so it rises up to where the food is. The rising hot air carries the heat from the fire to the food by convection. This is how conventional ovens work. You may also be familiar with convection ovens that use a fan to circulate hot air for more even cooking. A scientist would object to that name because normal non-fan ovens that rely on hot air rising to circulate the heat are convection ovens; technically, the ovens that use fans to help move heat are “advection” ovens. (You may not have heard about this because the scientists who complain loudly about misusing the terms convection and advection don’t get out much.)
Radiation is the transfer of heat energy by electromagnetic radiation. Although microwave ovens are an obvious example of using radiation to heat food, a simpler example is a toy oven. Toy ovens are powered by a very bright light bulb. The child-chefs prepare a mix for brownies or cookies, put it into a tray, and place it in the toy oven under the bright light bulb. The light and heat from the bulb hit the brownie mix and cook it. If you have ever put your hand near a bright light, you have undoubtedly noticed your hand getting warmed by the light.
Scientists use the principles we have just described to calculate what the Sun’s interior is like. These physical ideas are expressed as mathematical equations that are solved to determine the values of temperature, pressure, density, the efficiency with which photons are absorbed, and other physical quantities throughout the Sun. The solutions obtained, based on a specific set of physical assumptions, provide a theoretical model for the interior of the Sun.
[link] schematically illustrates the predictions of a theoretical model for the Sun’s interior. Energy is generated through fusion in the core of the Sun, which extends only about one-quarter of the way to the surface but contains about one-third of the total mass of the Sun. At the center, the temperature reaches a maximum of approximately 15 million K, and the density is nearly 150 times that of water. The energy generated in the core is transported toward the surface by radiation until it reaches a point about 70% of the distance from the center to the surface. At this point, convection begins, and energy is transported the rest of the way, primarily by rising columns of hot gas.
[link] shows how the temperature, density, rate of energy generation, and composition vary from the center of the Sun to its surface.
Even though we cannot see inside the Sun, it is possible to calculate what its interior must be like. As input for these calculations, we use what we know about the Sun. It is made entirely of hot gas. Apart from some very tiny changes, the Sun is neither expanding nor contracting (it is in hydrostatic equilibrium) and puts out energy at a constant rate. Fusion of hydrogen occurs in the center of the Sun, and the energy generated is carried to the surface by radiation and then convection. A solar model describes the structure of the Sun’s interior. Specifically, it describes how pressure, temperature, mass, and luminosity depend on the distance from the center of the Sun.
Notification Switch
Would you like to follow the 'Astronomy' conversation and receive update notifications?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|