INSTITUTE OF TECHNOLOGY OF CAMBODIA

FACULTY OF CHEMICAL AND FOOD TECHNOLOGY

Report of Laboratory Work

TP 3: Conduction

Lecturer: Morm Elen

Group: I3-GCA-F4

Students ID
- SOK Molyna e20200167
- SOK Mouyny e20200723
- SOR Sokna e20200532
- SOT Putsokunthea e20200845
- SENG Tongkea e20200848

Academic Year: 2022-2023

Contents
1. Introduction ..................................................................................................... 2
1.1 Background ................................................................................................. 2
1.2 Objective ...................................................................................................... 2
2. Material and Method ....................................................................................... 3
2.1 Material ..................................................................................................... 3
2.2 Method ...................................................................................................... 3
3. Result and Discussion ...................................................................................... 4
3.1. Result ......................................................................................................... 4
3.2 Discussion ................................................................................................... 7
4. Conclusion ........................................................................................................ 8
Reference .............................................................................................................. 9

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1. Introduction
1.1 Background
Conduction is a process of heat transfer from a high-temperature region to a low-temperature
region within a body or between different bodies which are in direct physical contact. In heat
conduction, energy is transferred due to the exchange of molecular kinetic energy. In addition,
conduction occurs when two things at different temperatures touch each other and energy directly
transfers from the material in the hotter object to the material in the colder object at the point of
contact. A metal pot used to boil water on a stovetop is an example of how heat is transferred
through conduction.

1.2 Objective
This experiment wants us to know about conduction that heat transfers and how to study the
conduction process on pasteurized food products. Heat transfer by conduction in solids, liquids,
and gas is determined by the thermal conductivity and temperature differences.

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2. Material and Method
2.1 Material
In this experiment, we used some equipment and reactants like:

Table 2.1: Equipment and reactants

Material Amount
Beaker(50ml) 3
Stove 1
Pot 1
Soybean drink 90ml
Thermometer 2

2.2 Method
The sample that we choose to do the experiment is a Soybean drink.
The experiment process is:
Firstly, 30ml of soybean drink was poured into 3 beakers. Secondly, 1st beaker was put into a pot
and poured the water in it at the same level as the soybean drink in the 1st beaker. And then put it
on the stove and heated it until the temperature reached 600C. Next, we set the timer and noted the
temperature every 1min for 5 times for both inside (soybean drink) and outside (water in a pot) by
the thermometer. For the 2nd and 3rd beaker, we repeated the same process as the 1st beaker.

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3. Result and Discussion
3.1. Result
After the experiment was completed, we obtained data for determining some parameters which
we wanted to know such as heat flow by conduction for each condition.
We started with 600C of water and 43.10C of soybean drink.

Table 3.1: Result of the experiment

Experiment Time The temperature The temperature

of the sample of Water (0C)
(Soybean drink)
(0C)
1st Beaker 1min 42.5 63.1
49.1 64.9
45.8 64.9
47.5 65.1
48.8 69.3
Average 1min 46.71 65.46
2nd Beaker 1min 47.3 62.4
49.6 63.9
52.5 67.8
58.6 69.8
57.3 71.6
Average 1min 53.06 67.1
3rd Beaker 1min 52.5 62.6
54.1 65.9
55.6 68.7
56.1 70.9
59.3 72.9
Average 1min 55.52 68.2

Thermal conductivity:
 Heat transfer by conduction in solids, liquids, and gases is determined by the
thermal conductivity and temperature difference. The basic law of heat transfer by
conduction was proposed by the French Scientist J.B.J. Fourier in 1822 and the

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 one-dimensional conduction rate equation described by the Fourier law is written
as:
𝒅𝑻
𝑸 = −𝑨𝒌 𝒅𝒙

Where,
Q: Heat flow (W)
k: thermal conductivity of the material (W/(mK))
A: Cross-sectional area in the direction of heat flow (m2)
𝐝𝐓
∶ Temperature gradient (K/m)
𝐝𝐱

By supposed that the thermal conductivity of glass is equal to 0.8 W/(mK) at room temperature.

 Find the area of the beaker

The formula is 𝑨 = 𝟐𝝅𝒉 + 𝟐𝝅𝒓𝟐
𝑑 4.3𝑐𝑚
By 𝑟 = = = 2.15𝑐𝑚 = 2.15 × 10−2 𝑚
2 2

h=2.5cm=2.5× 10−2 𝑚
We got A=[2 × 3.14 × 2.15 × 10−2 × 2.5 × 10−2 ] + [2 × 3.14 ×
(2.15 × 10−2 )2 ]
= 33.755× 10−4 +29.03× 10−4
A = 62.785× 𝟏𝟎−𝟒 m2

 The 1st beaker of the experiment

𝒅𝑻
By 𝑸 = −𝑨𝒌 𝒅𝒙

We have: A= 62.785× 10−4 m2

K= 0.8 W/k.m
dx= 0.1cm=10−3 𝑚
dT= Tsample-Twater
= 46.71-65.46= -18.75 0C
−18.75
 Q= -62.785× 10−4 × 0.8 =94.1775W
0.001

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  The 2nd beaker of experiment

𝒅𝑻
By 𝑸 = −𝑨𝒌 𝒅𝒙

We have: A= 62.785× 10−4 m2

K= 0.8 W/k.m
dx= 0.1cm=10−3 𝑚
dT= Tsample-Twater
= 53.06-67.1= -14.04 0C
−14.04
Q= -62.785× 10−4 × 0.8 =70.5201W
0.001

 The 3rd beaker of experiment

𝒅𝑻
By 𝑸 = −𝑨𝒌 𝒅𝒙

We have: A= 62.785× 10−4 m2

K= 0.8 W/k.m
dx= 0.1cm=10−3 𝑚
dT= Tsample-Twater = 55.52-68.2= -12.68 0C
−12.68
Q= -62.785× 10−4 × 0.8 = 63.6617W
0.001

Table3.2: Table of heat flow by time

Experiment Time Heat flow

1st experiment 1min 94.1775W
2nd experiment 70.5201W
3rd experiment 63.6617W

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 - Graph of heat flow and time

Heat flow (w) Heat flow (W)

100
94.1775
80
70.5201
60 63.6617

40

20

0
1 2 3 Times (mns)

Figure 3.1: graph of heat flow

This graph shows about the heat flow of each sample. The longer the conduction processes the
smaller the heat flow gets because the heat transfer of water that surrounds the beaker to the
soybean drink in the beaker gets bigger. Finally, the temperature of the water outside and soybean
drink inside will be equal which makes the heat flow is near to zero.

3.2 Discussion
After doing the experiment, we realized that the heat flow of each glass varied greatly
within the first 1-2 minutes and slightly after 3 minutes. The function of heat flow is a decreasing
function respects to time. When the temperature of water reached 60 0C, the temperature of
soybean drink increased to 43.10C. This happened because the water absorbed heat directly from
the pot and the soybean drink got heat from the water that surrounded it. Moreover, we noticed
that we couldn’t control the temperature of water at constant, and the change temperature in
water is fairly faster than heat flow.

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4.Conclusion
After the experiment, we are able to know about how conduction works and the effects of
heat flow between the water and soybean drink. Moreover, we can understand the transferring of
heat energy by direct contact. We also see that the temperature of the pot is hotter than soybean
drink. When we continue to heat for long time the temperature inside and outside are similar.

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Reference
https://www.google.com/url?sa=i&url=https%3A%2F%2Fexamples.yourdictionary.com%2Fexa
mples-of-
conduction.html&psig=AOvVaw3oL6GujPKuBT1EMlOp9l5Z&ust=1674540982352000&sourc
e=images&cd=vfe&ved=0CBAQjRxqFwoTCOivzrSF3fwCFQAAAAAdAAAAABAI