Assignment 1

Date: 11/01/2019
1. Explain triple point and critical point of H2O.
2. Define degree of superheating.
3. Define dryness fraction of steam and state its values for dry and saturated
steam.
4. Define sensible heat and latent heat.
5. List the types of calorimeters.
6. Draw throttling process and explain it with P-V, T-S and H-S diagrams.
7. Explain measurement of dryness fraction using combined separating and
throttling calorimeter.
8. Explain measurement of dryness fraction using throttling calorimeter.
9. Explain measurement of dryness fraction using barrel calorimeter.
10. Find the change in enthalpy when 4 kg of water is evaporated from 30*C
to dry and saturated steam at a pressure of 17 bar. Take Cpwater = 4.187
kJ/kg K.