Related Resources: thermodynamics

Thermodynamic Properties Common Liquids , Solids, and Foods

Thermodynamics Related Resources

Thermodynamic properties of common liquids, solids, and foods
Solids (values are for room temperature unless indicated otherwise)

Substance	Density, ρ kg/m3	Specific heat, cp kJ/kg · K	Substance	Density, ρ kg/m3	Specific heat, cp kJ/kg · K
Metals	-	-	Nonmetals	-	-
Aluminum	-	-	Asphalt	2110	0.920
200 K	-	0.797	Brick, common	1922	0.79
250 K	-	0.859	Brick, fireclay (500°C)	2300	0.960
300 K	2,700	0.902	Concrete	2300	0.653
350 K	-	0.929	Clay	1000	0.920
400 K	-	0.949	Diamond	2420	0.616
450 K	-	0.973	Glass, window	2700	0.800
500 K	-	0.997	Glass, pyrex	2230	0.840
Bronze (76% Cu, 2% Zn,	8,280	0.400	Graphite	2500	0.711
2% Al)	-	-	Granite	2700	1.017
Brass, yellow (65% Cu,	8,310	0.400	Gypsum or plaster board	800	1.09
35% Zn)	-	-	Ice	-	-
Copper	-	-	200 K	-	1.56
173°C	-	0.254	220 K	-	1.71
100°C	-	0.342	240 K	-	1.86
50°C	-	0.367	260 K	-	2.01
0°C	-	0.381	273 K	921	2.11
27°C	8,900	0.386	Limestone	1650	0.909
100°C	-	0.393	Marble	2600	0.880
200°C	-	0.403	Plywood (Douglas Fir)	545	1.21
Iron	7,840	0.45	Rubber (soft)	1100	1.840
Lead	11,310	0.128	Rubber (hard)	1150	2.009
Magnesium	1,730	1.000	Sand	1520	0.800
Nickel	8,890	0.440	Stone	1500	0.800
Silver	10,470	0.235	Woods, hard (maple, oak, etc.)	721	1.26
Steel, mild	7,830	0.500	Woods, soft (fir, pine, etc.)	513	1.38
Tungsten	19,400	0.130

Foods

Food	Water content, % (mass)	Freezing point, °C	Specific heat, kJ/kg · K		Latent heat of fusion, kJ/kg	Food	Water content, % (mass)	Freezing point, °C	Specific heat, kJ/kg · K		Latent heat of fusion, kJ/kg
			Above freezing	Below freezing					Above freezing	Below freezing
Apples	84	1.1	3.65	1.90	281	Lettuce	95	0.2	4.02	2.04	317
Bananas	75	0.8	3.35	1.78	251	Milk, whole	88	0.6	3.79	1.95	294
Beef round	67	—	3.08	1.68	224	Oranges	87	0.8	3.75	1.94	291
Broccoli	90	0.6	3.86	1.97	301	Potatoes	78	0.6	3.45	1.82	261
Butter	16	—	—	1.04	53	Salmon fish	64	2.2	2.98	1.65	214
Cheese, swiss	39	10.0	2.15	1.33	130	Shrimp	83	2.2	3.62	1.89	277
Cherries	80	1.8	3.52	1.85	267	Spinach	93	0.3	3.96	2.01	311
Chicken	74	2.8	3.32	1.77	247	Strawberries	90	0.8	3.86	1.97	301
Corn, sweet	74	0.6	3.32	1.77	247	Tomatoes, ripe	94	0.5	3.99	2.02	314
Eggs, whole	74	0.6	3.32	1.77	247	Turkey	64	—	2.98	1.65	214
Ice cream	63	5.6	2.95	1.63	210	Watermelon	93	0.4	3.96	2.01	311

Source: Values are obtained from various handbooks and other sources or are calculated. Water content and freezing-point data of foods are from ASHRAE, Handbook of Fundamentals, SI version (Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 1993), Chapter 30, Table 1. Freezing point is the temperature at which freezing starts for fruits and vegetables, and the average freezing temperature for other foods.