1 therm = 1.05 X 108 joules
1 gallon = 3.79 liters
60 gallons X 3.79 = 227.4 liters
Water = 1g/mL = 1000g/1000mL = 1kg/1L
227.4L = 227.4 kg
Specific heat of water = 4,186 j/kg°C
140°F = 60°C
55°F = 12.78°C
Q = mC∆T
Q1 = (227.4 kg)(4,186 j/kg°C)(60°C - 12.78°C)
Q1 = 4.495 X 107
(4.495 X 107 j)(1 therm/1.05 X 108 j) = 0.428 == ==
NO! 100-120F setting normal. 140F can cause accidental scalding.
Paraffin wax
60C = 140F
4c-60c (40f-140f)
60C equals 140F
melting at 60c/140f odorless density 2.2 color white crystalline solubility 7.2g/100g water at 18c/64f
Cooked food should be maintained either cold or hot and that means either below 40F or above 140F. That makes 40F to 140F the "danger zone" because that's the temperature range where bacteria thrives.
40f = 4.444444...C 140f = 60c
For all food the danger zone is 40F-140F
140 degrees Celsius = 284 degrees Fahrenheit
73 degrees Cthat's the temperature were the bacteria die
Bed Bugs will die if the temperature is above 60 degrees Celcius (140F).