Download Audel Refrigeration: Home and Commercial (5th Edition) by Rex Miller, Mark Richard Miller, Edwin P. Anderson PDF

By Rex Miller, Mark Richard Miller, Edwin P. Anderson

Understand how to place a relax within the air

Here eventually is a reference guide committed completely to refrigeration, either domestic and advertisement. starting with the fundamental physics and math, it presents a whole direction in protecting, troubleshooting, and repairing either new and classic refrigeration structures for domestic and lightweight undefined. You'll locate the solutions you would like, even if you're a pupil, apprentice, cost-conscious house owner, or expert technician.

* know the way types of refrigerants are used and the way to address them safely
* practice regimen upkeep on numerous varieties of compressors
* attempt for leakage and unravel universal difficulties comparable to freeze-ups
* fix and substitute fridge cupboard parts
* Troubleshoot universal issues of domestic freezers
* comprehend the operating elements of either electrically pushed and absorption-type refrigeration units
* discover ways to troubleshoot and keep the wide range of vehicles utilized in cooling devices
* carrier and service computerized icemakers, water coolers, and show situations

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Additional info for Audel Refrigeration: Home and Commercial (5th Edition)

Example text

Roughly, a Btu may be said to be the quantity P1: FCH GB090-Miller August 27, 2004 16:36 Char Count= 0 Fundamentals of Refrigeration 23 of heat required to raise the temperature of one pound of water one degree on the Fahrenheit scale, as shown in Figure 1-14. 212° 212° (A) 1 lb water at 39°. 38°39°40° 38°39°40° GB090-01 (B) 1 lb water at 40°. Figure 1-14 British thermal unit (Btu). Just as the thermometer is used as a measure of intensity of heat of a body, the Btu is used to represent the quantitative energy.

With heat added rapidly, more steam would be formed and we would, of course, be obliged to open the steam exit valve to maintain the pressure at the desired point. If only a little heat were added, we would have to close the valve somewhat to maintain the pressure.

The only result achieved is that steam is formed with greater rapidity commensurate with the amount of heat. If, however, pressure is allowed to enter as a factor in the conversion of a liquid to a vapor, or vice versa, it will be found that the boiling point is altered. We are all more or less familiar with the story of the man who tried to prepare his eggs on the top of a high mountain where atmospheric pressure because of altitude was so low that the water boiled at such a low temperature that it would not cook the eggs.

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