why air is bad conductor of heat
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In short, due to the lack of bonds in gases so that gases can't hold atoms together and let them move freely, unlike solids which have strong lattice structure of molecular bonds. Hence, such scattering atoms have poor thermal conductivity.
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Because the air is a bad conductor of heat the soup stays hot longer: only the first layer of air touching the soup gets hot fast, and heat is not transmitted efficiently to the bulk of air.
For soup, in contrast to thermos, evaporation cooling should also be considered. Convection by continuously replacing the contacting layer of air increases the heat transfer to the bulk of air by conduction and at the same time the rate of evaporation increases, increasing cooling. So the soup cools faster than if there were no convection.
For soup, in contrast to thermos, evaporation cooling should also be considered. Convection by continuously replacing the contacting layer of air increases the heat transfer to the bulk of air by conduction and at the same time the rate of evaporation increases, increasing cooling. So the soup cools faster than if there were no convection.
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