1.

Intrinsic property:
  Density is the amount of mass per unit volume.
 Specific Heat is the amount of energy required to raise the temperature of one gram of
a pure substance by one degree Kelvin.

Extrinsic property:
 Mass is a quantitative measure of inertia, a fundamental property of all matter. It is, in
effect, the resistance that a body of matter offers to a change in its speed or position
upon the application of a force.
 Volume is the amount of space occupied by a three-dimensional figure as measured in
cubic units (as inches, quarts, or centimeters) : cubic capacity. : the amount of a
substance occupying a particular volume.
2.
A system is in thermodynamic equilibrium when the following three conditions of
equilibrium are met:
Satisfied:

Mechanical equilibrium:
If there are no unbalanced forces within and between systems
The system is in mechanical equilibrium.
This means that the system pressure is constant everywhere.
Chemical equilibrium:
A system is in chemical equilibrium when no chemical reactions are taking place
There is no transfer of matter from one part of the system to another within the system
or by diffusion.
Thermal equilibrium:
If the temperature of the system is uniform and does not vary throughout the system,
Also, the system must be in thermal equilibrium within the environment.
This means that the temperature throughout the system is constant. A system is in
thermodynamic equilibrium when it is simultaneously mechanical, thermal, and
chemical
balance.
Temperature and pressure must be the same for the system to be in thermodynamic
equilibrium the same everywhere.

3.
Pure substance properties:
A pure substance is a form of matter that has a constant composition (meaning it
is the same everywhere) and properties that are constant throughout the sample meaning
that it has only a unique set of properties such as:
 Melting point,
 color,
 boiling point, etc.

3.
Sensible heat of water: It is defined as the quantity of heat absorbed by 1 kg ofwater
when it is heated from 0°C (freezing point) to boiling point.It is also called total heat
(or enthalpy) of water or liquid heat invariably. It is reckoned from 0°C where
sensible heat is taken as zero.

The steam dryness fraction is used to quantify the amount of water within steam. If
steam contains 10% water by mass, it's said to be 90% dry, or have a dryness fraction
of 0.9.

Superheated steam is steam at a temperature higher than its vaporization point at the
absolute pressure where the temperature is measured.

Latent heat, expressed in BTUs per pound, is the amount of heat required (absorbed)
to convert one pound of hot water to one pound of steam. The same amount of heat is
released when 1 pound of steam condenses into 1 pound of water. Latent heat varies
with temperature (see table above).

The actual enthalpy of evaporated wet steam is the product of the dryness fraction - ζ
- and the specific enthalpy - hs - from the steam tables. Wet steam has less usable heat
energy than dry saturated steam.

4.
When we provide continuous heat to water then at 100 temperature and 1 atm
pressure, it boils and changes its phase from liquid to vapour. This vapour is known as
steam. Dry Steam: When wet steam is further heated then all water particles get
converted into vapour and resulted steam is called dry steam.