Heating value

Heating value (or calorific value) is used to define the amount of heatreleased during the combustion of a fuelor food. It is measured in units of energyper amount of material. Depending on the context, heating values may be reported as Btu/m³, kcal/kg, kJ/kg, J/mol, or a variety of other combinations of units. Heating value in commonly determined by use of a bomb calorimeter.

The quantity known as higher heating value(or gross calorific value or gross energy) is determined by bringing all the products of combustion back to the original pre-combustion temperature. The quantity known as lower heating value(or net calorific value) is determined by subtracting the heat of vaporizationof the water in the by-product from the higher heating value results. The lower heating value is what is typically used for vehicle engineanalysis.

Since most gas burning appliances cannot utilize the heat content of the water vapor, gross calorific value is of little interest. Fuel should be compared based on the net calorific value. This is especially true for natural gas, since increased hydrogencontent results in high water formation during combustion.

Comparison of fuels

Fuel needed to run a lightbulb (100 W) for a year

• 876 lb of coal
• 508 lb of oil
• 377 lb of natural gas
• 324 lb of natural gas (using cct)

Gross calorific value of natural gas by source of production

Source: Key World Energy Statistics (2005), p. 59. To get net calorific value, multiply by a factor of 0.9

See also

• Wobbe index
• energy value of coal
• food energy

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It uses material from the http://en.wikipedia.org/wiki/Heating+value Wikipedia article Heating value.