Jcens4959_ap0l.gxd 4/27/05 2:59PM Page 889 ce Appendix =| 889 a Properties of common liquids, solids, and foods (Concluded) (6) Solids (values are for room temperature unless indicated otherwise} Density, Specific heat, Density, Specific heat, ‘Substance pigim’ cy klkg-K Substance pgm! cykilke- K Metals Nonmetals Aluminum ‘Asphalt aio 0920 200 K 0.797 Brick, common 1922 079 250 K 0.859 Brick, fireclay (500°C) 2300 0.960 300 K 2,700 o.s02 Concrete 2300 0653 350 K 0.923 Slay 000 0.920 400 « 0949 Diamond 2420 0616 450 K 0.973 Glass, window 2700 0.800 500 K 0997 Glass, pyrex 2230 0840 Bronze (76% Cu, 2% 2s, 8280 0.400 ‘Graphite 2500 oni 2% al) Granite 2700 1.017 Brass, yellow (65% Cu, aio 0.400 ‘Gypsum or plaster board 300 1.93) 35% Zn) lee copper 200 K 1.56 “173° 0.284 220K i 100% 0.342 240k 136 —50°c 0.367 260 K 201 oc 0.381 273 « 921 au are 8,900 0.386 Limestone 1680 909 200°¢ 0.393 Marale 2600 caso 200 0.403 Plywood (Douglas Fir) 545 12 ron 7.880 0.45; Rubber (sot) 1100 1.840 Lead i3io oz Rubber (hard 1150 2.009 Magnesium 1,730 1.000 Sand 1520 o.a00 Nick 290 oa Stone 1500 o.a00 Silver 19,470 0.235 Woods, hard (maple, oak, et.) 721 125) Stee, mild 7,830 0.800 Woods, soft if pine, et.) 513 138 Tungsten 19,400 0.130 (0) Foods ‘Specific heat, Latent kek Latent Water heat of Wier heat of content, Freezing Above Below fusion, content, Freezing Above Below fusion, Food Ye(mass)_point,"C_‘reering_ freezing _kilkg | Food 3h mass) point, "C_freszing freezing UKE pales 11365190 2Bt | Letuce 95-02 402 204 317 Bananas 75-08 335 178 251 | Mik whole = 88-05 3.79 1.95294 Beef round a — 308 168 224 | oranges 87-08 375 194291 Broccoli 90-06 © 3.86 1.97 301 | Potatoes 78-06 «3.45 a2 261 Butter 16 <=" og “5a | Salmon fish 222981654 Cheese, swiss 3910.0 «2151.33 130 | Shrimp 83-22 362 189277 Cherries 80 --1.8 3521.85 267 | Spinach 98-03 395 201 311 Chicken 7-28 332177 2a7 ‘| Strawberries 90S-08 «3.86197 301 Corn, sweet M08 «332-177 -2A7 | Tomatoes, ripe 94 = 0.8 © 899-202-814 Exgs, whole = 7A 08332177 2A | Turkey 64 — 298 165 214 lee eream 63-56 «295 163210 | Watermelon 93.—«S 043.96 201 SIL “Source: Values ae obtained rom various rancbooks are ofr sources or are calculated, Water cantnt and reszing pone data of foods ae trom ASHRAE, Handbook of Furdamenais, I vesion Aart, GA Resear Society of Healing, Regering ar Air Contening Engines Ine, 1993), Chapter 30, ‘abe 1. Freezing pot ie teperture at whieh ening starts ar ruts and wegelaie, andthe average rerng Lempert fo other “oa. +