Chambers's Edinburgh Journal, No. 430 - Volume 17, New Series, March 27, 1852 by Various
page 10 of 70 (14%)
page 10 of 70 (14%)
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hygrometer; or, in other words, dense, and containing little else than
the necessary oxygen and azote, and this supplied to a room, fresh and fresh, in a continual current.' He next goes on to describe the principle of his new plan of cooling:--'The method by which I propose to accomplish this consummation, so devoutly to be desired, is chiefly by taking advantage of the well-known property of air to rise in temperature on compression, and to fall on expansion. If air of any temperature, high or low, be compressed with a certain force, the temperature will rise above what it was before, in a degree proportioned to the compression. If the air be allowed immediately to escape from under the pressure, it will recover its original temperature, because the fall in heat, on air expanding from a certain pressure, is equal to the rise on its being compressed to the same; but if, _while the air is in its compressed state, it be robbed of its acquired heat of compression_, and then be allowed to escape, it will issue at a temperature as much below the original one, as it rose above it on compression. Thus the air, being at 90 degrees, will rise, if compressed to a certain quantity, to 120 degrees; if it be kept in this compressed and confined state until all the extra 30 degrees of heat have been conveyed away by radiation and conduction, and the air be then allowed to escape, it will be found, on issuing, to be of 60 degrees of temperature. If a cooler be formed by a pipe under water, and air be forced in under a given compression at one end, and be made to pass along to the other, it may thereby, if the cooler be sufficiently extensive, be robbed of all its heat of compression; and if the apparatus is so arranged, as it easily may be, that at every stroke of the pump forcing in air at one end of the pipe, an equivalent quantity of the cooled compressed air escape from under a loaded valve at the |
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