MECH 8250 – Building Systems Module 1 - Heating Load Calculations Module 1 Heating Load Calculations The amount of heat is required for the building heating system to maintain a balance of the building heat loss. The amount of heat and moisture are gained from the building internal and external heat sources that is required to be removed by the building cooling system. Both heating and cooling loads form the basis in designing the HVAC systems for the building and occupied spaces to achieve both
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potato strips and three unknown solutions (A‚ B‚ C). First three slides were prepared containing RBC’s and unknown solutions A‚ B and C. A control slide was prepared only using RBC’s. After observing each slide under the microscope it was determined that unknown solution A was hypertonic because the RBC appeared to have shrunk. The RBC in unknown solution B appeared to be swollen‚ therefor‚ the tonicity of unknown solution B was hypotonic. Unknown solution C showed no change to the RBC shape
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tubing and different concentrations of sucrose solutions‚ and to help one better understand what happens to cells when they are exposed to solutions of differing tonicities. Hypothesis If the four dialysis tubes containing different concentrations of sucrose are all placed in their appropriate solutions for 20 minutes‚ then my predictions are as follows: The 1% in 1% sugar solution will keep a constant weight and stay the same size. The 1% in 50% solution will shrink‚ due to the higher concentration
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purpose of this lab is to observe principles of homeostasis and osmosis in action. The results of this experiment showed that eggs placed in a 4 M sucrose solution lost mass over time and had the greatest percent difference in mass compared to the eggs in other solutions‚ with the 4 M egg having an average of -25.13% difference in mass. The 0.0 M solution egg only had a 12.28 average percent difference in mass‚ the 0.5 M egg with 10.39%‚ and the 1 M egg with the least percent difference in mass‚ 6.40%
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Chemistry Teacher: Dr Ramani Topic: Comparing Solutions Saturated Solutions | A solution that can hold no more of the solute at a particular temperature is said to be a saturated solution at that temperature. | When someone adds sugar to iced tea‚ the sugar disappears. If you add one teaspoon of sugar to iced tea‚ you get an unsaturated solution. If you keep adding sugar to the iced tea‚ you
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defined as the number of osmoles (Osm) of solute per litre (L) of solution (osmol/L or Osm/L). The osmolarity of a solution is usually expressed as Osm/L (pronounced "osmolar")‚ in the same way that the molarity of a solution is expressed as "M" (pronounced "molar"). Whereas molarity measures the number of moles of solute per unit volume of solution‚ osmolarity measures the number of osmoles of solute particles per unit volume of solution.[2] Molarity and osmolarity are not commonly used in osmometry
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investigate the effects of osmosis on a potato cell as it is immersed for a period of time in solutions of different water concentrations. Hypothesis: If the potato is immersed into the distilled water‚ then it will be the heaviest out of the three. This is because water is at the lower is moving toward the area of higher concentration‚ which in this case is the potato. This solution is a hypotonic solution which is exactly opposite as a hypertonic because the outside of the cell has a higher concentration
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the tonicity of solutions with varying concentrations of sodium chloride on the red blood cells of sheep by measuring the transmittance of a red blood cell/NaCl solution with a spectrometer. This is done in order to study the effects of solutions containing varying levels of tonicity to red blood cells. Tonicity describes what happens to a cell when it is placed in a certain solution. Hypertonic solutions contain a lower solute concentration than the cell cytoplasm‚ hypotonic solutions contain a higher
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test the weight of six potatoes before and after being put into different sucrose solutions. The following data was observed and collected throughout the experiment. Observations: -Qualitative: The potatoes were: Tubed shaped Yellow in color Initially hard in texture -Quantitative: Table 1: Weight of the potato in grams before and after placed in a different concentrations of sucrose solutions. Sucrose solution (M) Weight Before (g) ± 0.01 (A) Weight After (g) ± 0.01 (B) 0 4.56 4.31
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Binary Solutions Composition as a thermodynamic variable Gibbs free energy of binary solutions Entropy of formation and Gibbs free energy of an ideal solution Chemical potential of an ideal solution Regular solutions: Heat of formation of a solution Activity of a component‚ Henry’s and Raoult’s laws Real solutions: interstitial solid solutions‚ ordered phases‚ intermediate phases‚ compounds Equilibrium in heterogeneous systems Reading: Chapter 1.3 of Porter and Easterling‚ Chapters 9.5‚ 9.6‚ 9.9
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