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Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Peter May wrote: Because of the speed at which this occurs, there is no time for the energy transfer – heating – to occur. The result is what meteorologists call adiabatic cooling – the temperature plunges to below -30C, causing the water vapour in the gas to condense."
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Mark Lipton wrote:Peter May wrote: Because of the speed at which this occurs, there is no time for the energy transfer – heating – to occur. The result is what meteorologists call adiabatic cooling – the temperature plunges to below -30C, causing the water vapour in the gas to condense."
It's not just metereologists who use that term: it's drawn from the field of thermodynamics (the movement of heat, i.e., energy). Adiabatic cooling and its reverse (adiabatic heating) are the basis of refrigeration, air conditioning and heat pumps. That's also the reason that a tire will get hot to the touch when inflated and that an aerosol can will get cool to the touch when expelling its contents.
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
Bill Spohn
He put the 'bar' in 'barrister'
9520
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David Creighton wrote:when i was a kid we used to be able to let out a little puff of smoke from our mouths by increasing the pressure inside and then gently letting it out.
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
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