General Science by Bertha May Clark (free novels TXT) 📖
- Author: Bertha May Clark
- Performer: -
Book online «General Science by Bertha May Clark (free novels TXT) 📖». Author Bertha May Clark
3. Amount of Expansion and Contraction. While most substances expand when heated and contract when cooled, they are not all affected equally by the same changes in temperature. Alcohol expands more than water, and water more than mercury. Steel wire which measures 1/4 mile on a snowy day will gain 25 inches in length on a warm summer day, and an aluminum wire under the same conditions would gain 50 inches in length.
4. Advantages and Disadvantages of Expansion and Contraction. We owe the snug fit of metal tires and bands to the expansion and contraction resulting from heating and cooling. The tire of a wagon wheel is made slightly smaller than the wheel which it is to protect; it is then put into a very hot fire and heated until it has expanded sufficiently to slip on the wheel. As the tire cools it contracts and fits the wheel closely.
FIG. 4.—As the air in A is heated, it expands and forces the drop of ink up the tube.
In a railroad, spaces are usually left between consecutive rails in order to allow for expansion during the summer.
The unsightly cracks and humps in cement floors are sometimes due to the expansion resulting from heat (Fig. 5). Cracking from this cause can frequently be avoided by cutting the soft cement into squares, the spaces between them giving opportunity for expansion just as do the spaces between the rails of railroads.
FIG. 5: A cement walk broken by expansion due to sun heat.
In the construction of long wire fences provision must be made for tightening the wire in summer, otherwise great sagging would occur.
Heat plays an important part in the splitting of rocks and in the formation of débris. Rocks in exposed places are greatly affected by changes in temperature, and in regions where the changes in temperature are sudden, severe, and frequent, the rocks are not able to withstand the strain of expansion and contraction, and as a result crack and split. In the Sahara Desert much crumbling of the rock into sand has been caused by the intense heat of the day followed by the sharp frost of night. The heat of the day causes the rocks to expand, and the cold of night causes them to contract, and these two forces constantly at work loosen the grains of the rock and force them out of place, thus producing crumbling.
FIG. 6.—Splitting and crumbling of rock caused by alternating heat and cold. FIG. 6.—Splitting and crumbling of rock caused by alternating heat and cold.
The surface of the rock is the most exposed part, and during the day the surface, heated by the sun's rays, expands and becomes too large for the interior, and crumbling and splitting result from the strain. With the sudden fall of temperature in the late afternoon and night, the surface of the rock becomes greatly chilled and colder than the rock beneath; the surface rock therefore contracts and shrinks more than the underlying rock, and again crumbling results (Fig. 6).
On bare mountains, the heating and cooling effects of the sun are very striking(Fig. 7); the surface of many a mountain peak is covered with cracked rock so insecure that a touch or step will dislodge the fragments and start them down the mountain slope. The lower levels of mountains are frequently buried several feet under débris which has been formed in this way from higher peaks, and which has slowly accumulated at the lower levels.
5. Temperature. When an object feels hot to the touch, we say that it has a high temperature; when it feels cold to the touch, that it has a low temperature; but we are not accurate judges of heat. Ice water seems comparatively warm after eating ice cream, and yet we know that ice water is by no means warm. A room may seem warm to a person who has been walking in the cold air, while it may feel decidedly cold to some one who has come from a warmer room. If the hand is cold, lukewarm water feels hot, but if the hand has been in very hot water and is then transferred to lukewarm water, the latter will seem cold. We see that the sensation or feeling of warmth is not an accurate guide to the temperature of a substance; and yet until 1592, one hundred years after the discovery of America, people relied solely upon their sensations for the measurement of temperature. Very hot substances cannot be touched without injury, and hence inconvenience as well as the necessity for accuracy led to the invention of the thermometer, an instrument whose operation depends upon the fact that most substances expand when heated and contract when cooled.
Making a thermometer.
6. The Thermometer. The modern thermometer consists of a glass tube at the lower end of which is a bulb filled with mercury or colored alcohol (Fig. 8). After the bulb has been filled with the mercury, it is placed in a beaker of water and the water is heated by a Bunsen burner. As the water becomes warmer and warmer the level of the mercury in the tube steadily rises until the water boils, when the level remains stationary (Fig. 9). A scratch is made on the tube to indicate the point to which the mercury rises when the bulb is placed in boiling water, and this point is marked 212°. The tube is then removed from the boiling water, and after cooling for a few minutes, it is placed in a vessel containing finely chopped ice (Fig. 10). The mercury column falls rapidly, but finally remains stationary, and at this level another scratch is made on the tube and the point is marked 32°. The space between these two points, which represent the temperatures of boiling water and of melting ice, is divided into 180 equal parts called degrees. The thermometer in use in the United States is marked in this way and is called the Fahrenheit thermometer after its designer. Before the degrees are etched on the thermometer the open end of the tube is sealed.
The Centigrade thermometer, in use in foreign countries and in all scientific work, is similar to the Fahrenheit except that the fixed points are marked 100° and 0°, and the interval between the points is divided into 100 equal parts instead of into 180.
The boiling point of water is 212° F. or 100° C.
The melting point of ice is 32° F. or 0° C.
Glass thermometers of the above type are the ones most generally used, but there are many different types for special purposes.
FIG. 10.—Determining the lower fixed point of a thermometer.
7. Some Uses of a Thermometer. One of the chief values of a thermometer is the service it has rendered to medicine. If a thermometer is held for a few minutes under the tongue of a normal, healthy person, the mercury will rise to about 98.4° F. If the temperature of the body registers several degrees above or below this point, a physician should be consulted immediately. The temperature of the body is a trustworthy indicator of general physical condition; hence in all hospitals the temperature of patients is carefully taken at stated intervals.
Commercially, temperature readings are extremely important. In sugar refineries the temperature of the heated liquids is observed most carefully, since a difference in temperature, however slight, affects not only the general appearance of sugars and sirups, but the quality as well. The many varieties of steel likewise show the influence which heat may have on the nature of a substance. By observation and tedious experimentation it has been found that if hardened steel is heated to about 450° F. and quickly cooled, it gives the fine cutting edge of razors; if it is heated to about 500° F. and then cooled, the metal is much coarser and is suitable for shears and farm implements; while if it is heated but 50° F. higher, that is, to 550° F., it gives the fine elastic steel of watch springs.
FIG. 11.—A well-made commercial thermometer.
A thermometer could be put to good use in every kitchen; the inexperienced housekeeper who cannot judge of the "heat" of the oven would be saved bad bread, etc., if the thermometer were a part of her equipment. The thermometer can also be used in detecting adulterants. Butter should melt at 94° F.; if it does not, you may be sure that it is adulterated with suet or other cheap fat. Olive oil should be a clear liquid above 75° F.; if, above this temperature, it looks cloudy, you may be sure that it too is adulterated with fat.
8. Methods of Heating Buildings. Open Fireplaces and Stoves. Before the time of stoves and furnaces, man heated his modest dwelling by open fires alone. The burning logs gave warmth to the cabin and served as a primitive cooking agent; and the smoke which usually accompanies burning bodies was carried away by means of the chimney. But in an open fireplace much heat escapes with the smoke and is lost, and only a small portion streams into the room and gives warmth.
When fuel is placed in an open fireplace (Fig. 12) and lighted, the air immediately surrounding the fire becomes warmer and, because of expansion, becomes lighter than the cold air above. The cold air, being heavier, falls and forces the warmer air upward, and along with the warm air goes the disagreeable smoke. The fall of the colder and heavier air, and the rise of the warmer and hence lighter air, is similar to the exchange which takes place when water is poured on oil; the water, being heavier than oil, sinks to the bottom and forces the oil to the surface. The warmer air which escapes up the chimney carries with it the disagreeable smoke, and when all the smoke is got rid of in this way, the chimney is said to draw well.
As the air is heated by the fire it expands, and is pushed up the chimney by the cold air which is constantly entering through loose windows and doors. Open fireplaces are very healthful because the air which is driven out is impure, while the air which rushes in is fresh and brings oxygen to the human being.
FIG. 12.—The open fireplace
Comments (0)