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)
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).
No, 60 degrees Celsius is equal to 140 degrees Fahrenheit.
I had already done the calculation for raising water from 60f to 125f using a cost of $1 per therm. This should give you a rough idea. Q=c*m*(t2-t1), where, c=specific heat of water (1 calorie/gram) m=mass of 1 gal of water = 3780 grams t is in degrees celsius: 60f-125f ==> 15.5C-51.6C Using those values, Q=[1 cal/gm][3780 gm/gal][51.6C-15.5C] ==>136458 cal/gal There are 25200 Kilicalories/therm, so 1364548 calories = .005 therm. So, at $1/therm for natural gas, the cost to heat 1 gallon of water from 60f to 125f is about 1/2 cent.