Discusses the definition of temperature and the concept of order in non-mathematical terms. Describes the cooling techniques necessary in low temperature physics research, including magnetic cooling, the use of the Pomeranchuk Effect, and dilution refrigeration. Outlines the types of phenomena observed in matter within various temperature ranges…

Presents experiments, models, and interpretations of reports that hot water begins to freeze faster than cooler water. Preliminary conclusions show that the surface area, side wall cooling, evaporation, and environment are the most important parameters. (DS)

Reports a verification that hot water begins to freeze sooner than cooler water. Includes the investigations that lead to the conclusions that convection is a major influence, water content may have some effect, and the melting of the ice under the container makes no difference on the experimental results. (DS)

Reports the results of an investigation on student understanding of selected topics in heat and temperature, particularly thermal equilibrium, giving evidence for a number of misconceptions about heat and temperature and the relationships between specific heat, heat capacity, and heat transfer. Subjects represented diverse groups with widely…

Suggests that qualitatively, entropy is simple. Entropy increase from a macro viewpoint is a measure of the dispersal of energy from localized to spread out at a temperature T. Fundamentally based on statistical and quantum mechanics, this approach is superior to the non-fundamental "disorder" as a descriptor of entropy change. (MM)

One of the most useful methods of understanding chemical equilibria is provided by Le Chatelier's principle. The relationships between this principle, temperature, and entropy are discussed. Tables with thermodynamic data for some net reactions commonly used to illustrate the principle and for reactions involving gases are included. (JN)

Presents a solution (in terms of thermodynamics) to a problem related to a slight rise in temperature when three different wines are mixed. (JN)

Discusses the inter-relationships between some important temperature scales such as the Celsius scale, the Kelvin Thermodynamic scale, and the International Practical Temperature Scale (IPTS). Included is a description of the 1968 IPTS with emphasis on innovations introduced in the range below 273.15 k. (CC)