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Figure shows a pot of water being heated. Hot water rises and cold water sinks, resulting in circular motion of water within the pot.
Natural convection plays an important role in heat transfer inside this pot of water. Once conducted to the inside, heat transfer to other parts of the pot is mostly by convection. The hotter water expands, decreases in density, and rises to transfer heat to other regions of the water, while colder water sinks to the bottom. This process keeps repeating.

Natural convection like that of [link] and [link] , but acting on rock in Earth’s mantle, drives plate tectonics that are the motions that have shaped Earth’s surface.

Convection is usually more complicated than conduction. Beyond noting that the convection rate is often approximately proportional to the temperature difference, we will not do any quantitative work comparable to the formula for conduction. However, we can describe convection qualitatively and relate convection rates to heat and time. However, air is a poor conductor. Therefore, convection dominates heat transfer by air, and the amount of available space for airflow determines whether air transfers heat rapidly or slowly. There is little heat transfer in a space filled with air with a small amount of other material that prevents flow. The space between the inside and outside walls of a typical American house, for example, is about 9 cm (3.5 in.)—large enough for convection to work effectively. The addition of wall insulation prevents airflow, so heat loss (or gain) is decreased. On the other hand, the gap between the two panes of a double-paned window is about 1 cm, which largely prevents convection and takes advantage of air’s low conductivity reduce heat loss. Fur, cloth, and fiberglass also take advantage of the low conductivity of air by trapping it in spaces too small to support convection ( [link] ).

Figure shows part of a warm body covered with a layer of fur. The air outside is cold. There are circular arrows in the fur labeled convection loops.
Fur is filled with air, breaking it up into many small pockets. Convection is very slow here, because the loops are so small. The low conductivity of air makes fur a very good lightweight insulator.

Some interesting phenomena happen when convection is accompanied by a phase change. The combination allows us to cool off by sweating even if the temperature of the surrounding air exceeds body temperature. Heat from the skin is required for sweat to evaporate from the skin, but without air flow, the air becomes saturated and evaporation stops. Air flow caused by convection replaces the saturated air by dry air and evaporation continues.

Calculating the flow of mass during convection

The average person produces heat at the rate of about 120 W when at rest. At what rate must water evaporate from the body to get rid of all this energy? (For simplicity, we assume this evaporation occurs when a person is sitting in the shade and surrounding temperatures are the same as skin temperature, eliminating heat transfer by other methods.)

Strategy

Energy is needed for this phase change ( Q = m L v ). Thus, the energy loss per unit time is

Q t = m L V t = 120 W = 120 J/s .

We divide both sides of the equation by L v to find that the mass evaporated per unit time is

m t = 120 J/s L v .

Solution

Insert the value of the latent heat from [link] , L v = 2430 kJ/kg = 2430 J/g . This yields

m t = 120 J/s 2430 J/g = 0.0494 g/s = 2.96 g/min .

Significance

Evaporating about 3 g/min seems reasonable. This would be about 180 g (about 7 oz.) per hour. If the air is very dry, the sweat may evaporate without even being noticed. A significant amount of evaporation also takes place in the lungs and breathing passages.

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Anatomy is the study of the structure of the body, while physiology is the study of the function of the body. Anatomy looks at the body's organs and systems, while physiology looks at how those organs and systems work together to keep the body functioning.
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Enzymes are proteins that help speed up chemical reactions in our bodies. Enzymes are essential for digestion, liver function and much more. Too much or too little of a certain enzyme can cause health problems
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Source:  OpenStax, University physics volume 2. OpenStax CNX. Oct 06, 2016 Download for free at http://cnx.org/content/col12074/1.3
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