Appendix C

THERMOPHYSICAL PROPERTIES

Table C.1. Thermophysical properties of pure water at atmospheric pressure.

T 103 106 k 105 cp Pr
( C) (kg/m3 ) (kg/m s) (m2 /s) (W/m K) (1/K) (J/kg K)
0 999.84 1.7531 1.7533 0.5687 6.8140 4209.3 12.976
5 999.96 1.5012 1.5013 0.5780 1.5980 4201.0 10.911
10 999.70 1.2995 1.2999 0.5869 8.7900 4194.1 9.2860
15 999.10 1.1360 1.1370 0.5953 15.073 4188.5 7.9910
20 998.20 1.0017 1.0035 0.6034 20.661 4184.1 6.9460
25 997.07 0.8904 0.8930 0.6110 20.570 4180.9 6.0930
30 995.65 0.7972 0.8007 0.6182 30.314 4178.8 5.3880
35 994.30 0.7185 0.7228 0.6251 34.571 4177.7 4.8020
40 992.21 0.6517 0.6565 0.6351 38.530 4177.6 4.3090
45 990.22 0.5939 0.5997 0.6376 42.260 4178.3 3.8920
50 988.04 0.5442 0.5507 0.6432 45.780 4179.7 3.5350
60 983.19 0.4631 0.4710 0.6535 52.330 4184.8 2.9650
70 977.76 0.4004 0.4095 0.6623 58.400 4192.0 2.5340
80 971.79 0.3509 0.3611 0.6698 64.130 4200.1 2.2010
90 965.31 0.3113 0.3225 0.6759 69.620 4210.7 1.9390
100 958.35 0.2789 0.2911 0.6807 75.000 4221.0 1.7290
Source: Kukulka DJ. 1981. Thermodynamic and Transport Properties of Pure and Saline Water. MSc Thesis, State
University of New York at Buffalo.
446 Exergy: Energy, Environment and Sustainable Development

Table C.2. Thermophysical properties of air at atmospheric pressure.

T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
200 1.7458 1.007 132.5 7.59 18.10 10.30 0.737
250 1.3947 1.006 159.6 11.44 22.30 15.90 0.720
300 1.1614 1.007 184.6 15.89 26.30 22.50 0.707
350 0.9950 1.009 208.2 20.92 30.00 29.90 0.700
400 0.8711 1.014 230.1 26.41 33.80 38.30 0.690
450 0.7740 1.021 250.7 32.39 37.30 47.20 0.686
500 0.6964 1.030 270.1 38.79 40.70 56.70 0.684
550 0.6329 1.040 288.4 45.57 43.90 66.70 0.683
600 0.5804 1.051 305.8 52.69 46.90 76.90 0.685
650 0.5356 1.063 322.5 60.21 49.70 87.30 0.690
700 0.4975 1.075 338.8 68.10 52.40 98.00 0.695
750 0.4643 1.087 354.6 76.37 54.90 109.00 0.702
800 0.4354 1.099 369.8 84.93 57.30 120.00 0.709
850 0.4097 1.110 384.3 93.80 59.60 131.00 0.716
900 0.3868 1.121 398.1 102.90 62.00 143.00 0.720
950 0.3666 1.131 411.3 112.20 64.30 155.00 0.723
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.

Table C.3. Thermophysical properties of ammonia (NH3 ) gas at atmospheric pressure.

T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
300 0.6994 2.158 101.5 14.70 24.70 16.66 0.887
320 0.6468 2.170 109.0 16.90 27.20 19.40 0.870
340 0.6059 2.192 116.5 19.20 29.30 22.10 0.872
360 0.5716 2.221 124.0 21.70 31.60 24.90 0.870
380 0.5410 2.254 131.0 24.20 34.00 27.90 0.869
400 0.5136 2.287 138.0 26.90 37.00 31.50 0.853
420 0.4888 2.322 145.0 29.70 40.40 35.60 0.833
440 0.4664 2.357 152.5 32.70 43.50 39.60 0.826
460 0.4460 2.393 159.0 35.70 46.30 43.40 0.822
480 0.4273 2.430 166.5 39.00 49.20 47.40 0.822
500 0.4101 2.467 173.0 42.20 52.50 51.90 0.813
520 0.3942 2.504 180.0 45.70 54.50 55.20 0.827
540 0.3795 2.540 186.5 49.10 57.50 59.70 0.824
560 0.3708 2.577 193.5 52.00 60.60 63.40 0.827
580 0.3533 2.613 199.5 56.50 63.68 69.10 0.817
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.
 Thermophysical properties 447

Table C.4. Thermophysical properties of carbon dioxide (CO2 ) gas at atmospheric pressure.
T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
280 1.9022 0.830 140.0 7.36 15.20 9.63 0.765
300 1.7730 0.851 149.0 8.40 16.55 11.00 0.766
320 1.6609 0.872 156.0 9.39 18.05 12.50 0.754
340 1.5618 0.891 165.0 10.60 19.70 14.20 0.746
360 1.4743 0.908 173.0 11.70 21.20 15.80 0.741
380 1.3961 0.926 181.0 13.00 22.75 17.60 0.737
400 1.3257 0.942 190.0 14.30 24.30 19.50 0.737
450 1.1782 0.981 210.0 17.80 28.20 24.50 0.728
500 1.0594 1.020 231.0 21.80 32.50 30.10 0.725
550 0.9625 1.050 251.0 26.10 36.60 36.20 0.721
600 0.8826 1.080 270.0 30.60 40.70 42.70 0.717
650 0.8143 1.100 288.0 35.40 44.50 49.70 0.712
700 0.7564 1.130 305.0 40.30 48.10 56.30 0.717
750 0.7057 1.150 321.0 45.50 51.70 63.70 0.714
800 0.6614 1.170 337.0 51.00 55.10 71.20 0.716
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.

Table C.5. Thermophysical properties of hydrogen (H2 ) gas at atmospheric pressure.

T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
100 0.2425 11.23 42.1 17.40 67.00 24.60 0.707
150 0.1615 12.60 56.0 34.70 101.00 49.60 0.699
200 0.1211 13.54 68.1 56.20 131.00 79.90 0.704
250 0.0969 14.06 78.9 81.40 157.00 115.00 0.707
300 0.0808 14.31 89.6 111.00 183.00 158.00 0.701
350 0.0692 14.43 98.8 143.00 204.00 204.00 0.700
400 0.0606 14.48 108.2 179.00 226.00 258.00 0.695
450 0.0538 14.50 117.2 218.00 247.00 316.00 0.689
500 0.0485 14.52 126.4 261.00 266.00 378.00 0.691
550 0.0440 14.53 134.3 305.00 285.00 445.00 0.685
600 0.0404 14.55 142.4 352.00 305.00 519.00 0.678
700 0.0346 14.61 157.8 456.00 342.00 676.00 0.675
800 0.0303 14.70 172.4 569.00 378.00 849.00 0.670
900 0.0269 14.83 186.5 692.00 412.00 1030.00 0.671
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.
448 Exergy: Energy, Environment and Sustainable Development

Table C.6. Thermophysical properties of oxygen (O2 ) gas at atmospheric pressure.

T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
100 3.9450 0.962 76.4 1.94 9.25 2.44 0.796
150 2.5850 0.921 114.8 4.44 13.80 5.80 0.766
200 1.9300 0.915 147.5 7.64 18.30 10.40 0.737
250 1.5420 0.915 178.6 11.58 22.60 16.00 0.723
300 1.2840 0.920 207.2 16.14 26.80 22.70 0.711
350 1.1000 0.929 233.5 21.23 29.60 29.00 0.733
400 0.9620 0.942 258.2 26.84 33.00 36.40 0.737
450 0.8554 0.956 281.4 32.90 36.30 44.40 0.741
500 0.7698 0.972 303.3 39.40 41.20 55.10 0.716
550 0.6998 0.988 324.0 46.30 44.10 63.80 0.726
600 0.6414 1.003 343.7 53.59 47.30 73.50 0.729
700 0.5498 1.031 380.8 69.26 52.80 93.10 0.744
800 0.4810 1.054 415.2 86.32 58.90 116.00 0.743
900 0.4275 1.074 447.2 104.60 64.90 141.00 0.740
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.

Table C.7. Thermophysical properties of water vapor (steam) gas at atmospheric pressure.
T cp 107 106 k 103 a 106 Pr
(K) (kg/m3 ) (J/kg K) (kg/m s) (m2 /s) (W/m K) (m2 /s)
380 0.5863 2.060 127.1 21.68 24.60 20.40 1.060
400 0.5542 2.014 134.4 24.25 26.10 23.40 1.040
450 0.4902 1.980 152.5 31.11 29.90 30.80 1.010
500 0.4405 1.985 170.4 38.68 33.90 38.80 0.998
550 0.4005 1.997 188.4 47.04 37.90 47.40 0.993
600 0.3652 2.026 206.7 56.60 42.20 57.00 0.993
650 0.3380 2.056 224.7 66.48 46.40 66.80 0.996
700 0.3140 2.085 242.6 77.26 50.50 77.10 1.000
750 0.2931 2.119 260.4 88.84 54.90 88.40 1.000
800 0.2739 2.152 278.6 101.70 59.20 100.00 1.010
850 0.2579 2.186 296.9 115.10 63.70 113.00 1.020
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis: Washington, DC;
Borgnakke C, Sonntag RE. 1997. Thermodynamic and Transport Properties. Wiley: New York.
 Thermophysical properties 449

Table C.8. Thermophysical properties of some solid materials.

Composition T (K) (kg/m3 ) k (W/m K) cp (J/kg K)

Aluminum 273673 2720 204250 895
Asphalt 300 2115 0.0662 920
Bakelite 300 1300 1.4 1465
Brass (70% Cu + 30% Zn) 373573 8520 104147 380
Brick, refractory
Carborundum 872 18.5
Chrome brick 473 3010 2.3 835
823 2.5
Bronze (75% Cu + 25% Sn) 273373 8670 26.0 340
Clay 300 1460 1.3 880
Coal (anthracite) 300 1350 0.26 1260
Concrete (stone mix) 300 2300 1.4 880
Constantan (60% Cu + 40% Ni) 273373 8920 2226 420
Copper 273873 8950 385350 380
Cotton 300 80 0.06 1300
Diatomaceous silica, fired 478 0.25
Fire clay brick 478 2645 1.0 960
922 1.5
Glass
Plate (soda lime) 300 2500 1.4 750
Pyrex 300 2225 1.4 835
Ice 253 2.03 1945
273 920 1.88 2040
Iron (C 4% cast) 2731273 7260 5235 420
Iron (C 0.5% wrought) 2731273 7850 5935 460
Lead 273573
Leather (sole) 300 998 0.159
Magnesium 273573 1750 171157 1010
Mercury 273573 13,400 810 125
Molybdenum 2731273 10,220 12599 251
Nickel 273673 8900 9359 450
Paper 300 930 0.18 1340
Paraffin 300 900 0.24 2890
(Continued)
450 Exergy: Energy, Environment and Sustainable Development

Table C.8. (Continued)

Composition T (K) (kg/m3 ) k (W/m K) cp (J/kg K)

Platinum 2731273 21,400 7075 240
Rock
Granite, Barre 300 2630 2.79 775
Limestone, Salem 300 2320 2.15 810
Marble, Halston 300 2680 2.80 830
Soft Sandstone, Berea 300 2150 2.90 745
Rubber, vulcanized
Soft 300 1100 0.13 2010
Hard 300 1190 0.16
Sand 300 1515 0.27 800
Silver 273673 10,520 410360 230
Soil 300 2050 0.52 1840
Snow 273 110 0.049
Steel (C 1%) 2731273 7800 4328 470
Steel (Cr 1%) 2731273 7860 6233 460
Steel (18% Cr + 8% Ni) 2731273 7810 1626 460
Teflon 300 2200 0.35
Tin 273473 7300 6557 230
Tissue, human
Fat layer (adipose) 300 0.2
Muscle 300 0.41
Skin 300 0.37
Tungsten 2731273 19,350 16676 130
Wood, cross grain
Fir 300 415 0.11 2720
Oak 300 545 0.17 2385
Yellow pine 300 640 0.15 2805
White pine 300 435 0.11
Wood, radial
Fir 300 420 0.14 2720
Oak 300 545 0.19 2385
Zinc 273673 7140 11293 380
Source: Dincer I. 1997. Heat Transfer in Food Cooling Applications. Taylor & Francis:
Washington, DC; Incropera FP, DeWitt DP. 1998. Fundamentals of Heat and Mass Transfer.
Wiley: New York.