Experimental determination of apparent specific heats of frozen soils

Download
  1. (PDF, 1 MB)
  2. Get@NRC: Experimental determination of apparent specific heats of frozen soils (Opens in a new window)
DOIResolve DOI: http://doi.org/10.1680/geot.1964.14.2.133
AuthorSearch for:
TypeArticle
Journal titleGeotechnique
ISSN0016-8505
Volume14
Issue2
Pages133142; # of pages: 10
SubjectPermafrost; Soils; freezing point; specific heat; latent heat of fusion; Sol; point de congelation; chaleur massique; sol (terre); chaleur de fusion
AbstractA property of water in porous materials is that it freezes at temperatures below 0 degrees C. There is no single freezing temperature for water in soils. As ice is formed the freezing point of the decreasing quantity of unfrozen water falls further below 0 degrees C. Latent heat of fusion is thus involved in temperature changes over a range extending to several degrees below 0 degrees C. The latent heat and specific heat together constitute an apparent specific heat. Apparent specific heats for various silt, clay and organic soils have been measured in a calorimeter. The apparent specific heats generally rise as temperatures approach 0 degrees C, and in a clay soil may be ten times as great at -1 degrees C as at -5 degrees C. The apparent specific heats for a given temperature depend on whether the soil is freezing or thawing, and on various other factors. The precise determination of heat quantities involved in temperature changes in soil in situ is difficult, mainly because of the several factors influencing the freezing of the soil moisture.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedNo
IdentifierDBR-RP-226
NRC number8031
174
NPARC number20377773
Export citationExport as RIS
Report a correctionReport a correction
Record identifier9e886926-c038-48b7-967d-c2af878d1bc8
Record created2012-07-24
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)