Introduction to Fluid Mechanics: Vapor Pressure and Cavitation

Подписаться 13 тыс.

Просмотров 11 тыс.

50% 1

MEC516/BME516 Chapter 1, Part 3: A discussion of vapor pressure and cavitation. The damage to equipment caused by cavitation bubbles is also briefly discussed.
A copy (pdf) of this presentation can be downloaded at www.drdavidnaylor.net
Course Textbook: F.M. White and H. Xue, Fluid Mechanics, 9th Edition, McGraw-Hill, New York, 2021.
#cavitation #fluidmechanics #fluiddynamics

Опубликовано:

7 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 17

@gamzeish Год назад

I couldn't understand the concept of water having a lower boiling point at higher altitude but need to be heated longer for it to get boiled. Isn't it faster to boil it when boiling point decreases? I'm soo confused. Also, thank you for this hard work, I am actually bad at Physics since high school, so my foundation is bad. I couldn't understand fluid mechanics with my own teacher's presentation but since you are showing real life examples and explaining every single thing without thinking "they must know it already" it's sooo much easier and entertaining for me to understand. It also shows that you love to teach. Thank you so much. I appreciate it a lot.

@FluidMatters Год назад

Thanks for the really nice comments! To answer your question. As you said, water boils at a lower temperature at high altitude because of the lower pressure. You are correct: It will take LESS heat input to boil, and will boil FASTER. I was talking about say, cooking noodles in water that's boiling at 80C rather than 100C. It makes sense that the cooking time will have to be longer to soften/cook the noodles. There are cookbooks to help make this adjustment, if you live in a high altitude city. Hope that helps. Thanks again!

@gamzeish Год назад

@@FluidMatters Thank you for answering (:

@ramushaw6990 Год назад

Great work from contents to presentation

@FluidMatters Год назад

Thanks for the kind words.

@ethanbaldwin1181 3 месяца назад

Cool video!

@AtroXAir 3 месяца назад

Great explanation! thank you very much

@magnifiedmicrons 2 года назад

Great explanation

@karthikeyan_PL 3 года назад

Useful contents 😊

@FluidMatters Год назад

All the videos for this introductory Fluid Mechanics course are available at: www.drdavidnaylor.net/

@kelamsaikumar6258 9 месяцев назад

how can we prevent cavitation? could u pls give some recommendations pls

@SMD1999 3 года назад

Why would you have to boil the noodles for longer if the water boils at 70 C instead of 100 C. Thinking about it intuitively, you'd reckon that your typical college dinner would be ready much faster no?

@FluidMatters 3 года назад

Take this idea to the limit....Liquid water can boil at 0C, given a low enough pressure. At 0C, the noodles wouldn't cook at all, even though the water was bubbling. In fact, it can be a food safety issue when cooking meat. See: www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_Safety.pdf