Thermalfluid Lab – MEC 554 / LSRC / SCA Rev.

01-2017

UNIVERSITI TEKNOLOGI MARA

FACULTY OF MECHANICAL ENGINEERING

Program : Bachelor of Engineering (Hons.) Mechanical

Course : Thermalfluids Lab
Course Code : MEC554
Lecturer/Tutor Name : Mohd Syahar Bin Mohd Shawal
Group : EMD6M3D

Lab Report

Experiment’s Tittle

Forced and Natural Convection

Bil Student Name Student ID Signature

1. Muhammad Aimi Aireez Bin Zamir 2022824672 AimiAireez
2. Muhammad Alif Hilmi Bin Osman 2022481408 AlifHilmi
3. Muhammad Amar Zakwan Bin Anuar 2022800376 AmarZakwan
4. Muhammad Amir Bin Che Bahrun 2021843178 Amir
5.
Muhammad Amirul Aman Bin Mazlan 2021454128 AmirulAman
@ Ab Razak

Lab Session : 19/04/2024 Approved by:

(Date)

Submission of Report : 3/05/2024 Received by:

(Date)
 Assessment Rubric: Technical Content. 60 marks

Scale 1 2 3 4 5
Criteria Poor Acceptable Excellent
1. Introduction • Unable to generate a • Adequately generate • Student capable to generate a
(10 marks) complete theoretical formula theoretical formula with small complete theoretical formula
i.e. only writing the final errors. from the beginning.
formula. • Make some but tolerable • All relevant engineering
• Make many errors in errors in applications of principles and concepts are
applications of engineering engineering principles and accurately and comprehensively
principles and concepts. concepts. demonstrated and applied.
2. Experimental • Unable to produce and • Adequately produce an • Student capable to produce a
Procedure appropriate procedure to run appropriate procedure to run detailed procedure to run the
(10 marks) the experiment. the experiment i.e. missing experiment.
• Having no objective(s). steps in procedure. • Objective clearly defined.
Would not allow experiment • Having objective(s). Would Would allow experiments to
to achieve any goals. allow experiment to achieve achieve goals.
most goals.
3. Data / result and • Unable to present • Adequately present • Students capable to articulate
Sample Calculation experimental result using experimental result using experimental result using
(20 marks) appropriate tables, charts, appropriate tables, charts, appropriate tables, charts,
graphs or other presentation graphs or other presentation graphs or other presentation
formats. formats. formats.
4. Discussion and • Unable to relate theoretical • Adequately relate theoretical • Students capable to relate
Conclusion analysis with experimental analysis with experimental theoretical analysis with
(20 marks) result and their practical result and their practical experimental result and their
implication. implication. practical implication.
• Unable to come out a clear • Conclusion is not clear, but • Student capable to express a
and understandable yet, understandable in such clear and concise conclusion.
conclusion. manner.
 Assessment Rubric: Writing Performance Level. 20 marks

Scale 1 2 3 4 5
Criteria Poor Acceptable Excellent
1. Structure • Paragraphs are poorly • Paragraphs are usually well • All paragraphs are well
(5marks) organized; use of sections is organized; use of sections is organized; use of sections is
illogical and hinders logical and generally allows logical and allows easy
document navigation. easy document navigation. navigation through the
document.

2. Graphics, figures, • Figures, tables and equations • Some figures, tables and • All figures, tables and equations
tables and equations. are not clearly or logically equations are logically are clearly and logically
(5marks) identified and fail to support identified and adequately identified and strongly support
the text. support the text. the text.

3. Mechanics • Sentences are poorly written; • Sentences are generally well • Sentences are well written; there
(5marks) numerous incorrect word written; a few incorrect word are no incorrect word choices
choices and errors in choices and errors in grammar, and the text is free of errors in
grammar, punctuation and punctuation and spelling. grammar, punctuation and
spelling. spelling.

4. Formatting and • Report is formatted poorly • Formatting of the report is • Formatting of the report is
references and lacks a quality cover genarally consistent and professional and includes a
(5marks) page and index. adequate,includes a quality professional cover page and
• Fails to correctly report any cover page and index. index.
sources or to utilize • Most sources are correctly • All sources are correctly
appropriate citation forms. reported; appropriate citation reported; appropriate citation
forms are genarally utilized. forms are utilized thoughout.
 FACULTY OF MECHANICAL ENGINEERING
UNIVERSITI TEKNOLOGI MARA
40450 SHAH ALAM
SELANGOR DARUL EHSAN
Tel: 03-55435190 Fax: 03-55435160

__________________________________________________________________________________
REPORT ASSESSMENT FORM

Experiment’s Title:

Forced and Natural Convection

Prepared by:

Bil Name Matrix No Signature

1 Muhammad Aimi Aireez Bin Zamir 2022824672 AimiAireez
2 Muhammad Alif Hilmi Bin Osman 2022481408 AlifHilmi
3 Muhammad Amar Zakwan Bin Anuar 2022800376 AmarZakwan
4 Muhammad Amir Bin Che Bahrun 2021843178 Amir
5 Muhammad Amirul Aman Bin Mazlan @ Ab Razak 2021454128 AmirulAman

Course Outcome Assessment

No Technical Report
Full Mark Given Mark
1 Introduction CO2 10
Experimental
2 C02 10
Procedures
Data/result/sample of
3 CO2 20
calculation
Discussion and
4 CO2 20
Conclusion
TOTAL 60 /60
Course Outcome Assessment
No Writing Performance
Full Mark Given Mark
1 Structure CO3 5
2 Graphics/Figures/Tables C03 5
3 Mechanics CO3 5
Formatting and
4 CO3 5
references
TOTAL 20 /20
TOTAL MARKS 80 /80
TABLE OF CONTENTS
1.0 INTRODUCTION .............................................................................................................. 2

2.0 OBJECTIVE ....................................................................................................................... 4

3.0 METHODOLOGY ............................................................................................................. 4

3.1 EXPERIMENTAL PROCEDURES ............................................................................... 4

3.2 APPARATUS ................................................................................................................. 5

4.0 DATA ................................................................................................................................. 6

5.0 SAMPLE CALCULATION ............................................................................................. 11

5.1 Free Convection ............................................................................................................ 11

5.1 Forced Convection ........................................................................................................ 14

6.0 DISCUSSION AND CONCLUSION .............................................................................. 17

6.1 MUHAMMAD AIMI AIREEZ BIN ZAMIR (2022824672)....................................... 17

6.3 MUHAMMAD AMAR ZAKWAN BIN ANUAR (2022800376) ............................... 21

6.4 MUHAMMAD AMIR BIN CHE BAHRUN (2021843178)........................................ 23

6.5 MUHAMMAD AMIRUL AMAN BIN MAZLAN @ AB RAZAK (2021454128) .... 25

7.0 REFERENCES ................................................................................................................. 28

APPENDIX ................................................................................................................................... 30
1.0 INTRODUCTION

In general, convection is a fundamental process in fluid dynamics that plays an

important role in any heat transfer event. In addition, convection is a process where heat is
transferred through changes made by a heated fluid such as air or water. It is categorized
into two types which are free and forced convection depending on how the fluid movement
is triggered. Free convection happens when the motion of the fluids is driven by natural
event such as the buoyancy effect where the water in a pot that has been heated on a stove
or the warm air rising above a heated surface.

Figure 1: Convection current move in a circular motion

The movement of air in a room heated by a radiator is one of the most common
examples of forced air circulation. The air around the radiator warms up and rises, causing
a convection current to form that offers the heat throughout the area.
Furthermore, forced convection is more about a fluid that is forced to flow over any
surface. The fluid must be flowed under external experience such as a pump or fan or other
mechanical appliances that need a fluid to flow over a surface or through a channel. For
instance, forced convection with fans or liquid cooling systems enables effective heat
dissipation in the cooling systems of electronic equipment, such computers, avoiding
overheating and sustaining optimal performance.

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 Figure 2: All-in-One (AIO) coolers for computers

Based on figure 2, the AIO coolers are the fundamental component to build a
personal computer (PC). The convection that happens in this component makes the
environment inside the computer case well maintained. It works when the baseplate's metal
surface is a component of the waterblock, which is filled with coolant and as the coolant
passes through the waterblock, it absorbs heat from the baseplate. Then, it keeps going
through the system, rising through one of two tubes until it reaches a radiator. Fans attached
to the radiator then transfer the heat away from the cooler after the radiator exposes the
liquid to air, helping in its cooling process. The coolant then re-enters the waterblock, and
the cycle begins again.
Therefore, both forced and free convection are important for heat transfer, but they
have different characteristics and are used in different situations. Since free convection is
spontaneous and dependent on natural events, it is appropriate for low-energy passive
cooling or heating systems. Forced convection, on the other hand, offers more control and
is preferred in applications needing high heat transfer rates and accurate temperature
regulation.

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2.0 OBJECTIVE

1. To demonstrate the use of a flat plate to improve the thermal properties of heat transfer in
forced convection.

2. To compare the heat transfer characteristics of free and forced convection.

3.0 METHODOLOGY

3.1 EXPERIMENTAL PROCEDURES

1. Set-up the anemometer, gauge for inlet and exit temperature is attached to the thermometer,
the flat and the fan.
2. Turn on the heater power and set the desired power at 75 W. The power may fluctuates.
Keep it in the ± 1W range.
3. For the first reading, take the reading for the surface temperature, inlet and exit temperature
for every minute until the surface temperature remains constant after 2-3 readings.
4. Next, switch on the fan and set it up to 1 m/s for the air velocity. Take the reading the
surface temperature, inlet and exit temperature of the flat plate. The data were taken each
minute for 5 minutes.
5. Then, switch off the fan. Make sure the surface temperature of flat plate is constant for 3
minutes
6. Before proceeding to next step, turn on the fan and set the speed for 2 m/s for the air
velocity. Take the reading for the surface temperature, inlet and exit temperature of the flat
plate for every minute for 5 minutes.
7. Repeat the step for 3 m/s air velocity.
8. Turn off the fan and the machine.
9. Tabulate the data.

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3.2 APPARATUS

Figure 3: Experimental setup with flat plat

Figure 4: Temperature reader and controller

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4.0 DATA

Experimental Heat
Surface Temperature
Transfer Coefficient,
Time, t (min) Temperature, Difference,
h
Th (°C) Th - T∞ (°C)
(W/m2.°C)
1 27.3 2.30 101.90
2 29.6 4.60 50.95
3 31.8 6.80 34.47
4 34.0 9.00 26.04
5 36.0 11.00 21.31
6 38.0 13.00 18.03
7 39.9 14.90 15.73
8 41.7 16.70 14.03
9 43.4 18.40 12.74
10 45.0 20.00 11.72
11 46.6 21.60 10.85
12 48.0 23.00 10.19
13 49.4 24.40 9.61
14 50.7 25.70 9.12
15 51.9 26.90 8.71
16 53.0 28.00 8.37
17 54.1 29.10 8.05
18 55.2 30.20 7.76
19 56.2 31.20 7.51
20 57.1 32.10 7.30
21 58.1 33.10 7.08
22 59.0 34.00 6.89
23 59.9 34.90 6.72
24 60.7 35.70 6.56
25 61.5 36.50 6.42
26 62.3 37.30 6.28
27 63.0 38.00 6.17
28 63.7 38.70 6.06
29 64.4 39.40 5.95
30 65.0 40.00 5.86
31 65.6 40.60 5.77
32 66.2 41.20 5.69
33 66.7 41.70 5.62

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 34 67.2 42.20 5.55
35 67.7 42.70 5.49
36 68.1 43.10 5.44
37 68.6 43.60 5.38
38 69.0 44.00 5.33
39 69.3 44.30 5.29
40 69.5 44.70 5.24
41 70.0 45.00 5.21
42 70.4 45.40 5.16
43 70.7 45.70 5.13
44 71.0 46.00 5.09
45 71.3 46.30 5.06
46 71.6 46.60 5.03
47 71.9 46.90 5.00
48 73.7 48.70 4.81
49 73.7 48.70 4.81
50 73.9 48.90 4.79
51 74.0 49.00 4.78
52 74.2 49.20 4.76
53 74.3 49.30 4.75
54 74.5 49.50 4.73
55 74.6 49.60 4.73
56 74.8 49.80 4.71
57 74.9 49.90 4.70
58 75.0 50.00 4.69
59 75.1 50.10 4.68
60 75.1 50.10 4.68
61 75.1 50.10 4.68
Average 61.06 36.06 10.08
Table 1: Natural Convection Data

7|Page
 Figure 5: Graph of surface temperature vs time (Natural Convection)

Figure 6: Graph of heat transfer coefficient vs time (Natural Convection)

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 Experimental
Surface Air Inlet Air Outlet Temperature
Time, t Heat Transfer
Temperature, Ts Temperature, Temperature, Difference,
(min) Coefficient, h
(°C) T1 (°C) T3 (°C) (Ts - T∞) (°C)
(W/m2.°C)
1.0 75.0 24.7 25.1 50.00 9.648
2.0 74.9 24.7 25.0 49.90 7.251
3.0 74.8 24.9 25.1 49.80 4.843
4.0 74.7 24.9 25.1 49.70 4.853
5.0 74.5 24.8 25.1 49.50 7.309
Average 74.78 24.80 25.08 49.78 6.781
Table 2: Forced Convection Data (1 m/s)

Experimental
Air Inlet Air Outlet Heat
Time, t Surface Temperature
Temperature, Temperature, Transfer
(min) Temperature, Ts Difference,
T1 T3 Coefficient,
(°C) (Ts - T∞) (°C)
(°C) (°C) h
(W/m2.°C)
1.0 73.8 24.8 24.9 48.80 4.943
2.0 73.4 24.8 25.0 48.40 9.967
3.0 73.0 24.8 24.9 48.00 5.025
4.0 72.6 24.7 24.8 47.60 5.067
5.0 72.2 24.9 24.8 47.20 -5.110
Average 73.00 24.80 24.88 48.00 3.98
Table 3: Forced Convection Data (2 m/s)

Experimental
Heat
Surface Air Inlet Air Outlet Temperature
Time, t Transfer
Temperature, Temperature, Temperature, T3 Difference,
(min) Coefficient,
Ts (°C) T1 (°C) (°C) (Ts - T∞) (°C)
h
(W/m2.°C)
1.0 71.2 24.5 24.7 46.20 15.650
2.0 70.7 24.4 24.5 45.70 7.911
3.0 70.0 24.2 24.4 45.00 16.068
4.0 69.4 24.2 24.3 44.40 8.142
5.0 68.9 24.1 24.3 43.90 16.470
Average 70.04 24.28 24.44 45.04 12.85
Table 4: Forced Convection Data (3 m/s)

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 Figure 7: Graph of surface temperature vs time (Forced Convection)

Figure 8: Graph of heat transfer coefficient vs time (Forced Convection)

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5.0 SAMPLE CALCULATION

Parameters Value
Density air, 𝜌𝜌 1.293 𝑘𝑘𝑘𝑘/𝑚𝑚3
Specific heat, 𝐶𝐶𝑝𝑝 1005 J/kg

Ambient temperature, 𝑇𝑇∞ 25.0 °C

Heater Power, P 70 W
Flat plate surface area 0.11 × 0.1 = 0.011 𝑚𝑚2
Air duct size 0.1285 × 0.079 = 0.0102 𝑚𝑚2
Table 5: Initial data of the experiment
5.1 Free Convection

Parameters Formulas Calculation

Mass flow rate (kg/s) 𝑚𝑚̇ = 𝜌𝜌𝜌𝜌𝜌𝜌 𝑚𝑚̇ = (1.293)(0)(0.0102) = 0

𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 (°C) 𝑇𝑇ℎ + 𝑇𝑇∞ 27.3 + 25

𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 = 𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 = = 26.15
2 2

At 26.15 °C, by interpolation,

Thermal Conductivity, k
From Table A-22
(W/m. K)
𝑘𝑘 = 0.0255

At 26.15 °C, by interpolation,

Kinematic Viscosity, 𝜐𝜐 (𝑚𝑚2 /
From Table A-22
𝑠𝑠)
𝜐𝜐 = 1.5726 × 10−5

At 26.15 °C, by interpolation,

Prandtl Number, Pr From Table A-22
𝑃𝑃𝑃𝑃 = 0.7295

1
1 β=
Coefficient of thermal
β= 26.15 + 273
expansion, 𝛽𝛽 (K) 𝑇𝑇𝑓𝑓 + 273
β = 3.343 × 10−3

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 (9.81)(3.343 × 10−3 )(61.06 − 25)(0.1)3
Gr = 2
𝑔𝑔β(𝑇𝑇𝑠𝑠 − 𝑇𝑇∞ )𝐿𝐿3 (1.5726 × 10−5 )
Grashof Number, Gr Gr =
𝜐𝜐 2
Gr = 4.781 ×106

Ra = (4.781×106) (0.7295)

Rayleigh Number, Ra Ra = Gr. Pr Ra = 3.488 ×106

∴ The flow is laminar

1
Nu = 0.59(3.488 × 106)4
Nusselt Number, Nu 𝑁𝑁𝑁𝑁 = 0.59𝑅𝑅𝑅𝑅4
Nu = 25.497

25.49 × 0.0255
𝑁𝑁𝑁𝑁. 𝑘𝑘 ℎ=
Theoretical Heat Transfer 0.1
ℎ=
Coefficient, h (W/m2.°C) 𝐿𝐿
h = 6.5

Q = (6.5)(0.011)(61.06-25)
𝑄𝑄 = ℎ𝐴𝐴(𝑇𝑇ℎ − 𝑇𝑇∞ )
Heat transfer rate, Q (W)
Q = 2.578

Experimental Heat Transfer 2.578

𝑄𝑄 ℎ= = 101.90
Coefficient, h ℎ= 0.011(2.30)
𝐴𝐴(𝑇𝑇ℎ − 𝑇𝑇∞ )
(W/m2.°C)

2.578
𝑄𝑄 𝜂𝜂 = × 100%
𝜂𝜂 = × 100% 70
Efficiency (%) 𝑃𝑃𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒
𝜂𝜂 = 3.68

Log 𝛥𝛥𝛥𝛥1 − 𝛥𝛥𝛥𝛥2 𝛥𝛥𝛥𝛥1 = 61.06 − 27.3

𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 =
𝛥𝛥𝛥𝛥
𝑙𝑙𝑙𝑙 � 1 � 𝛥𝛥𝛥𝛥1 =33.76
Mean 𝛥𝛥𝛥𝛥2

Temperature 𝛥𝛥𝛥𝛥1 = 𝑇𝑇𝑠𝑠 − 𝑇𝑇1 𝛥𝛥𝛥𝛥2 = 61.06 − 31.8

(°C) 𝛥𝛥𝛥𝛥2 = 𝑇𝑇𝑠𝑠 − 𝑇𝑇3 𝛥𝛥𝛥𝛥2 =29.26

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 33.76 − 29.26
𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 =
33.76
𝑙𝑙𝑙𝑙 � �
29.26

𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 = 31.46

Table 6: Free convection calculation at minute 1

Thermal
Film Temperature, Tf Kinematic
Conductivity, k Prandtl Number, Pr
(°C) Viscosity, v (m2/s)
(W/m.K)
25 1.562 × 10−5 0.02551 0.7296
26.15 v k Pr
−5
30 1.608 × 10 0.02588 0.7282
Table 7: Data from Table A-22 at 26.15 °C

By interpolation:

Kinematic Viscosity, 𝜐𝜐 (𝑚𝑚2 /𝑠𝑠) : Thermal Conductivity, k (W/m.K) : Prandtl Number, Pr

30 − 26.15 1.608 × 10−5 − 𝜐𝜐 50 − 26.15 0.02588 − 𝑘𝑘 50 − 26.15 0.7282 − 𝑃𝑃𝑃𝑃

= = =
30 − 25 1.608 × 10−5 − 1.562 × 10−5 50 − 25 0.02588 − 0.02551 50 − 25 0.7282 − 0.7296

𝜐𝜐 = 1.5726 × 10−5 𝑘𝑘 = 0.0255 𝑃𝑃𝑃𝑃 = 0.7295

Table 8: Interpolation calculation for temperature at 26.15 °C

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 5.1 Forced Convection

Calculation
Parameters Formulas
V=1.0 m/s V=3.0 m/s

𝑚𝑚̇ = (1.293)(3.0)(0.0102)
𝑚𝑚̇ = (1.293)(1.0)(0.0102)
Mass flow
𝑚𝑚̇ = 𝜌𝜌𝜌𝜌𝜌𝜌 𝑚𝑚̇ = 0.03957
rate (kg/s)
𝑚𝑚̇ = 0.0132

𝑄𝑄 = (0.0132)(1005)(25.1 − 24.7) 𝑄𝑄 = (0.03957)(1005)(24.7 − 24.5)

Heat transfer
𝑄𝑄 = 𝑚𝑚̇�𝐶𝐶𝑝𝑝 �(𝑇𝑇𝑜𝑜𝑜𝑜𝑜𝑜 − 𝑇𝑇𝑖𝑖𝑖𝑖 )
rate, Q (W)
𝑄𝑄 = 5.306 𝑄𝑄 = 7.954

Experimental
Heat
Transfer 𝑄𝑄 5.306 7.954
Coefficient, ℎ= ℎ= = 9.648 ℎ= = 15.650
𝐴𝐴(𝑇𝑇𝑠𝑠 − 𝑇𝑇∞ ) (0.011)(50.00) (0.011)(45.7)
h

(W/m2.°C)

Efficiency 𝑄𝑄 5.306 7.954

𝜂𝜂 = × 100% 𝜂𝜂 = × 100% = 7.58 𝜂𝜂 = × 100% = 11.36
(%) 𝑃𝑃𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒 70 70

Log 𝛥𝛥𝛥𝛥1 − 𝛥𝛥𝛥𝛥2

𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 =
𝛥𝛥𝛥𝛥 (75.0 − 24.7) − (75.0 − 25.1) (71.2 − 24.5) − (71.2 − 24.7)
𝑙𝑙𝑙𝑙 � 1 � 𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 = 𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 =
Mean 𝛥𝛥𝛥𝛥2 75.0 − 24.7 71.2 − 24.5
𝑙𝑙𝑙𝑙 � � 𝑙𝑙𝑙𝑙 � �
75.0 − 25.1 71.2 − 24.7
Temperature 𝛥𝛥𝛥𝛥1 = 𝑇𝑇𝑠𝑠 − 𝑇𝑇1
𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 = 50.10 𝛥𝛥𝛥𝛥𝑙𝑙𝑙𝑙 = 46.60
(°C) 𝛥𝛥𝛥𝛥2 = 𝑇𝑇𝑠𝑠 − 𝑇𝑇3

𝑇𝑇𝑠𝑠 + 𝑇𝑇∞ 75.0 + 25.0 71.2 + 25.0

𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 (°C) 𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 = 𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 = = 50 𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 = = 48.1
2 2 2

Thermal At 48.1 °C, by interpolation,

Conductivity, From Table A-22 At 50 °C, k = 0.02735
k (W/m. K) k = 0.02721

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 Kinematic At 48.1 °C, by interpolation,
Viscosity, From Table A-22 At 50 °C, 𝜐𝜐 = 1.798 × 10−5
𝜐𝜐 (𝑚𝑚2 /𝑠𝑠) 𝜐𝜐 = 1.780 × 10−5

At 48.1 °C, by interpolation,

Prandtl
From Table A-22 At 50 °C, Pr = 0.7228
Number, Pr
Pr = 0.7233

Reynold 𝑉𝑉𝑉𝑉 (1.0)(0.1) (3.0)(0.1)

𝑅𝑅𝑅𝑅 = 𝑅𝑅𝑅𝑅 = = 5.562 × 103 𝑅𝑅𝑅𝑅 = = 16.854 × 103
Number, Re 𝜐𝜐 1.798 × 10−5 1.780 × 10−5

Coefficient
of thermal 1 1 1
β= β= = 3.096 × 10−3 β= = 3.114 × 10−3
expansion, 𝛽𝛽 𝑇𝑇𝑓𝑓 + 273 50 + 273 48.1 + 273
(K)

(9.81)(3.096 × 10−3 )(50.00)(0.1)3 (9.81)(3.114 × 10−3 )(46.20)(0.1)3

Gr = Gr =
Grashof 𝑔𝑔β(𝑇𝑇𝑠𝑠 − 𝑇𝑇∞ )𝐿𝐿3 (1.798 × 10−5 )2 (1.780 × 10−5 )2
Gr =
Number, Gr 𝜐𝜐 2
Gr = 4697432.941 Gr = 4454403.825

Ra = (4697432.941 )( 0.7228) Ra = (4454403.825 )( 0.7233)

Rayleigh
Ra = Gr. Pr Ra = 3.395 × 106 < 109 Ra = 3.222 × 106 < 109
Number, Ra
∴ The flow is turbulent ∴ The flow is turbulent

Nusselt 1 1 1
Number, Nu 𝑁𝑁𝑁𝑁 = 0.59𝑅𝑅𝑅𝑅4 𝑁𝑁𝑁𝑁 = 0.59(3.395 × 106 )4 = 25.33 𝑁𝑁𝑁𝑁 = 0.59(3.222 × 106 )4 = 25.00

Theoretical
Heat
𝑁𝑁𝑁𝑁. 𝑘𝑘 25.33(0.02735) 25.00(0.02721)
Transfer ℎ= ℎ= = 6.928 ℎ= = 6.803
𝐿𝐿 0.1 0.1
Coefficient,
h (W/m2.°C)

Table 9: Forced convection calculation for V=1.0 m/s and V=2.0 m/s at minute 1

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 Kinematic Thermal Conductivity,
Film Temperature, Tf (°C) Prandtl Number, Pr
Viscosity, v (𝑚𝑚2 /𝑠𝑠) k (W/m.K)
−5
45 1.750 × 10 0.02699 0.7241
48.1 v k Pr
50 1.798 × 10−5 0.02735 0.7728
Table 10: Data from Table A-22 at 48.1 °C

By interpolation:

Kinematic Viscosity, 𝜐𝜐 (𝑚𝑚2 /𝑠𝑠) : Thermal Conductivity, k (W/m.K) : Prandtl Number, Pr

50 − 48.1 1.798 × 10−5 − 𝜐𝜐 50 − 48.1 0.02735 − 𝑘𝑘 50 − 48.1 0.7228 − 𝑃𝑃𝑃𝑃

= = =
50 − 45 1.798 × 10−5 − 1.750 × 10−5 50 − 45 0.02735 − 0.02699 50 − 45 0.7228 − 0.7241

𝜐𝜐 = 1.780 × 10−5 𝑘𝑘 = 0.02721 𝑃𝑃𝑃𝑃 = 0.7233

Table 11: Interpolation calculation for temperature at 48.1 °C

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6.0 DISCUSSION AND CONCLUSION

6.1 MUHAMMAD AIMI AIREEZ BIN ZAMIR (2022824672)

Discussion

The purpose of the experiment was to investigate forced and natural convection. According to the
definition of those terms, natural convection is a kind of liquid or gas flow that is influenced by density,
buoyancy, and gravity. On the other hand, for forced convection, the flow was forced by an external output
such as pump or fan. In this experiment, forced and natural convection were examined.

According to the data obtained and calculated from the experiment, the temperature increased for
natural convection from minute 1 to minute 58 while remaining constant from minute 59 to minute 61. This
shows that the convection is natural where there was no external force involved. The average surface
temperature for natural convection is 61.06 °𝐶𝐶. For the forced convection, three different velocities of fan
were used in the experiment which was 1.0 m/s, 2.0 m/s, and 3.0 m/s. For v=1.0 m/s, the temperature
difference for three differents velocities is decreasing after increase the velocities of fan. Therefore, it is
proven that it is forced convection.

The Rayleigh number or Reynolds number can be used to detect whether the flow is laminar or
turbulent. The difference in temperature affects the Rayleigh number, whereas air velocity has an impact
on the Reynolds number. This experiment shows that forced convection is more efficient than natural
convection. This is because the velocity of air is influencing the result of heat transfer.

Next, we may also compare the value of efficiency between the forced convection and free
convection. Based on the data that we achieved, we may infer that we obtained that forced convection is
more efficient than free convection because its efficiency value, 11.36 % (3.0 m/s), is higher than that of
free convection, which is 3.68%. After that, we may also conclude that the free convection is laminar flow
while forced convection is exactly turbulent flow. This can be said as all value for Rayleigh Number for
free convection is less than 109 while all value for Reynold Number in forced convection is more than 5 ×
103.

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Conclusion

In conclusion, the experiment's goal was accomplished, and it was established that the
hypothesis behind it was correct. To determine the effectiveness of forced and natural convection,
data were gathered, computed, and tabulated. For the forced convection, we can conclude that it
has a higher efficiency compared to natural convection. This is because the velocity of air are
affecting the rate of heat transfer in the system.

There are a few different approaches to obtain more accurate findings. One option is to
ensure that the results of forced and natural convection are not influenced by any other causes. As
an illustration, if a fan is blowing towards the device, this will alter the surrounding air temperature
and cause another forced convection. Furthermore, by taking this experiment three times and
calculate the average will help getting more accurate result. In a nutshell, this experiment is still
considered a success.

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6.2 MUHAMMAD ALIF HILMI BIN OSMAN (2022481408)

Discussion

Based on the experiment, the value of theoretical heat transfer coefficients that is obtained
for free convection are 6.5 W/m2°C meanwhile for forced convection, the fluid velocity that is
used are 1 m/s and 3 m/s and the value for both are 6.928 W/m2°C and 6.803 W/m2°C respectively.
The value of experimental heat transfer coefficient for forced convection are 9.648 W/m2°C for 1
m/s and 15.65 W/m2°C for 3 m/s. This shows that the higher velocity of fluid that is driven through
the surface, the higher and efficient heat transfer would be as the fluid contact are higher when it
goes faster.

As for the efficiency, the free convection shows that the process could offer 3.68% while
forced convection could offer 7.58% for 1 m/s and 11.36% for 3 m/s. It shows that forced
convection has a higher efficiency than free convection due to various reasons such as enhanced
fluid movement, higher Reynold numbers and many more. The efficiency for forced convection
came through as expected as by actively using fans and pumps to drive fluids around, the systems
can optimize the heat transfer process and improve overall efficiency.

For general convection, the flow is laminar when 104≤ 𝑅𝑅𝑅𝑅 ≤ 109 and the flow is turbulent
when 109 ≤ 𝑅𝑅𝑅𝑅 ≤ 1013. Based on the calculation, it can be seen that free convection did not have
an ambient speed, so the Reynold’s number is believed to be laminar in most cases meanwhile for
forced convection, the Reynold’s number are 5.562×103 for 1 m/s and 16.854×103 for 3 m/s. If the
type of flow is otherwise, the value of both Nusselt number for free convection and forced
convection will decrease and will affect the fluid flow as it offers less efficiency.

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Conclusion

In conclusion, the experiment was executed successfully as the objective of enhancing

thermal properties through free and forced convection are achieved. The experiment shows that
forced convection has a better way to express heat transfer process as it offers higher coefficient,
efficiency and also Reynold’s number. From the data obtained, experimental values are a little bit
higher than the theoretical values as uncertainties in experimental measurements are frequently
caused by a variety of factors, including human error, environmental factors, measurement errors,
and precision of the instrument. The experimental results may vary as a result of these uncertainties
rather than the theoretical values. As for the suggestion, the experiment can be improved by
conducting the same steps for a few times and take the average value for every data. Then, it can
be considered to use an automated timer unit which will collect the temperature needed for each
period. The overall accuracy can be higher compared to using stopwatch.

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6.3 MUHAMMAD AMAR ZAKWAN BIN ANUAR (2022800376)

Discussion

The thermal characteristics and properties of heat transfer for natural and forced convection
were determined based on the experiment that was carried out. The process termed as natural or
free convection occurs when a fluid flows organically as a result of buoyant forces produced by
changes in temperature. On the other hand, fluid flow that is prompted by an outside source, such
a fan, pump, or other mechanical apparatus, is commonly referred to as forced convection. Since
fluid must be forced across the surface in forced convection, heat transfer coefficients in forced
convection are usually higher than in free convection, increasing the rate of heat transfer. The fluid
velocity, surface roughness, fluid characteristics, and flow regime (turbulent or laminar) all affect
the forced convection heat transfer coefficient. Compared to free convection, forced convection is
frequently easier to control and anticipate, allowing for more accurate engineering calculations
and designs.

The findings show that the Theoretical Heat Transfer Coefficient for forced convection is
6.803 W/m³.°C, while it is 6.5 W/m³.°C for free convection. As such, the acquired results are
consistent with the common premise that greater coefficients are produced by forced convection
than by free convection.

The percentages for free and forced convection are 3.68% and 11.36%, respectively.
Forced and free convection differ significantly from each other. This is understandable given that
forced convection actively uses external equipment such as pumps or fans to promote fluid flow
across the surface, while free convection depends only on the relatively slow movement of the
fluid due to buoyant forces. In terms of heat transfer, forced convection is therefore more effective
than free convection.

From this, it follows that laminar flow is usually shown by free convection, while turbulent
flow is mostly exhibited by forced convection. The fact that the Reynolds Numbers for forced
convection consistently surpass 4000, while the Rayleigh Numbers for free convection
consistently fall between 10^4 and 10^8 lends credence to this argument.

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Conclusion

In conclusion, the experiment has effectively attained its objective, thereby affirming the
accuracy of its theoretical framework. The process encompassed meticulous data collection,
calculation, and tabulation to ascertain the efficiencies of both natural and forced convection.
Subsequently, the efficiency values derived were ℎ = 6.5 W/m².°C for natural convection and ℎ =
6.803 W/m².°C for forced convection, respectively, resulting in an efficiency increase of 3.68%
for natural convection and 11.36% for forced convection. Consequently, this experiment
substantiates the superior efficiency of forced convection in heat transfer when contrasted with
natural convection.

To refine this experiment further, it is advisable to replicate the procedure multiple times
and record the average temperature for each dataset. Furthermore, employing an automated timer
unit, rather than relying on a stopwatch, for the systematic collection of temperature data would
ensure heightened precision and reliability.

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6.4 MUHAMMAD AMIR BIN CHE BAHRUN (2021843178)

Discussion

In this experiment we demonstrate the natural and forced convection phenomenon. Natural
convection, also known as free convection, occurs when heat is transferred through fluid
movement caused by variations in density and temperature. For example, heating water causes the
denser lower layer to rise and the less dense upper layer to sink due to buoyancy, creating a natural
circulation, as seen in boiling. Importantly, natural convection doesn't require external equipment
to initiate fluid movement. Meanwhile, forced convection describes a convective heat transfer
mechanism that is instigated by an external force causing fluid motion. This external force can be
exemplified by appliances such as exhaust fans or ceiling fans. In these instances, these devices
facilitate air movement to remove heat from a space, thereby improving heat transfer. Forced
convection is characterized by a faster rate of heat transfer, which can be controlled effectively by
external equipment. As a result, systems utilizing forced convection typically exhibit higher
overall heat transfer coefficients compared to those relying on natural convection.

From the experiment, the value of theoretical heat transfer coefficients that is obtained for
free convection are 6.5 W/m2°C meanwhile for forced convection, the fluid velocity that is used
are 1 m/s and 3 m/s and the value for both are 6.928 W/m2°C and 6.803 W/m2°C respectively.

Forced convection experiments were conducted at two air velocities: v = 1.0 m/s and v =
2.3 m/s. The efficiency obtained at these velocities was 11.36% for 3.0 m/s. The results indicate
that higher air velocities lead to increased heat transfer rates, thereby enhancing efficiency. This
finding aligns with the theoretical understanding that higher fluid velocities promote more efficient
heat transfer.

The flow regime in both natural and forced convection can be determined by analyzing the
Rayleigh and Reynolds numbers. The Rayleigh number is influenced by temperature differences,
while the Reynolds number is affected by air velocity. These parameters help classify the flow as
either laminar or turbulent. In this experiment, the results suggest that both laminar and turbulent
flows were observed, depending on the conditions and velocities tested. Comparing the
efficiencies of natural and forced convection, it is evident that forced convection yields higher
efficiency due to the influence of air velocity on heat transfer rates. The controlled fluid motion in

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forced convection enhances heat transfer efficiency compared to the buoyancy-driven flow in
natural convection.

During the experimentation, several sources of error may have influenced the accuracy of
the results. One notable source of error is apparatus error, particularly in temperature measurement.
Electronic thermometers, while efficient, can introduce inaccuracies if not properly calibrated or
maintained. These devices have their own sensitivity levels, which may vary and impact the
recorded temperature values. Variations in sensitivity can arise due to factors such as calibration
drift or wear and tear. It is essential to ensure that electronic sensors are regularly calibrated and
serviced to maintain their accuracy. Additionally, factors such as ambient temperature fluctuations
or improper sensor placement can further contribute to measurement errors. Addressing these
potential sources of error through rigorous calibration and maintenance protocols is crucial to
minimize inaccuracies and enhance the reliability of experimental results.

Conclusion

In conclusion, the experiment demonstrates the influence of fluid motion on heat transfer
efficiency in convection. Forced convection, with its controlled airflow, exhibits higher efficiency
compared to natural convection. Understanding these principles is crucial for optimizing heat
transfer processes in various applications. Further refinement of experimental techniques and
apparatus maintenance can improve the accuracy and reliability of future experiments.

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6.5 MUHAMMAD AMIRUL AMAN BIN MAZLAN @ AB RAZAK (2021454128)

Discussion

Convection, which may be either forced or natural (or free) depending on how the fluid
motion originates, is the method of heat transmission through a fluid in the presence of bulk fluid
motion. The buoyancy effect is a natural force that affects fluid motion in natural convection,
whereas an external force (such as a pump or fan) influences fluid motion in forced convection.
The separation between forced and free convection is demonstrated in this experiment by using
fan controller at velocities of 1 m/s, 2 m/s, and 3 m/s as an external force to transfer heat. Even
though natural convection occurs naturally, it is only possible when there is a differential in the
air's mass density and temperature at the moment the process takes place.

Based on data obtained, the experimental heat transfer coefficients from this experiment
between forced and free convection showed a notable difference from the beginning to the end.
From figure 5, it is observed that surface temperature increases with the time. For forced
convection, as shown by the pattern in Figure 7 where the flat plate's surface temperature dropped
with time, it indicates that heat fell more quickly at air velocity 3.0 m/s compared to 1.0 m/s or 2.0
m/s. In comparison with free convection, forced convection, with the external force of wind,
showed much greater heat transfer coefficients which is caused by the fluid motion as the rate of
heat transfer increases with velocity.

Moreover, figure 6 shows that as time passed, the heat transfer coefficient in free
convection decreased from 101.90 W/m2.°C to 4.68 W/m2.°C. This discovery supports the idea
that, as free convection often occurs at low air velocities, the measured heat transfer coefficient is
also relatively low. In addition, convective heat transfer coefficient is highly dependent on the type
of fluid flow (laminar or turbulent), solid surface roughness, and fluid properties. The fluid flow
for both forced and free convection is found to be laminar using the sample Rayleigh Number
calculation. Based on figure 8, heat transfer coefficient of 3.0 m/s at minute 4 and 5, double up
from 8.142 to 16.470 respectively.

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 Furthermore, since the fan elevated air circulation, forced convection produced much
greater efficiency values which defined as the ratio of heat transfer rate to electrical power input.
From the sample calculation, it is observed that free convection’s efficiency is at 3.68% which is
much lower compared to forced convection at 11.36% for 3.0 m/s This is expected as the fan's
added energy input increases heat transfer efficiency compared to passive airflow in natural
convection which tends to be less effective in dissipating heat. Besides that, it is observed that
efficiency increases from 7.58% at 1 m/s to 11.36% at 3 m/s.

Lastly, disparities between each minute were found when we compared the theoretical
value of the heat transfer coefficient with the outcomes of our experiment. The experimental result
of 101.90 W/m2.°C is substantially higher than the predicted theoretical heat transfer coefficient,
h, at minute 1 which is 6.5 W/m2.°C. The reason for this might have been the heater power
fluctuating, sometimes too much, leading to measurements of the surface temperature that were
not constant. Meanwhile the value for theoretical h of both forced convection at minute 1 are only
slightly lower than the experimental value. From the calculation it is obtained that theoretical h are
6.928 W/m2.°C (1 m/s) and 6.803 W/m2.°C (3 m/s) while the experimental h are 9.648 W/m2.°C
(1 m/s) and 15.650 W/m2.°C (3 m/s).

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Conclusion

To sum up, this experiment successfully illustrated how forced and free convection differ
in heat transfer mechanisms. This experiment provides vital insights into the basic principles of
forced and natural convection heat transfer systems. When compared to free convection, which
depends on buoyancy-driven fluid motion for heat transmission, forced convection which is driven
by outside forces like a fan showed much greater heat transfer coefficients. The greater efficiency
values found in forced convection configurations demonstrate that using a fan to improve air
circulation around the flat plate led to more effective heat dissipation.

Moreover, throughout the experiment, significant differences between forced and free
convection were shown by the experimental results. Trends in surface temperatures showed that,
under forced convection conditions, heat loss was faster, especially at higher air speeds. Given that
fluid motion speeds up heat transfer, this discovery is consistent with predicted behaviour. In
addition, the larger energy input from the fan in forced convection configurations resulted in
consistently better heat transfer efficiency as compared to natural convection setups.

In addition, there were differences in the heat transfer coefficient's predicted and practical
values, especially in the very beginning of the experiment. The accuracy of the experimental results
may have been impacted by variations in heater power, which might have led to uneven surface
temperature readings. Overall, there was a strong correlation between theoretical and experimental
value of heat transfer coefficient results, indicating that the theoretical value calculated were
sufficient to capture the experimentally observed heat transfer mechanisms.

Finally, both forced and free convection are essential to many technical and environmental
processes in the real world. In cooling systems like air conditioners and steam turbines, forced
convection is frequently used. For example, forced convection cooling systems in electronics use
fans to improve airflow around components, which efficiently dissipates heat produced during
operation and avoids overheating. Free convection, on the other hand, is seen in natural
phenomena like land and sea breezes. A 'Sea Breeze' is created when warmer areas next to the sea
causes the air above it to rise and be replaced by cooler sea air during the day. The process is
reversed at night, creating a "Land Breeze".

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7.0 REFERENCES

Britannica, T. Editors of Encyclopaedia (2024, February 9). convection. Encyclopedia

Britannica. https://www.britannica.com/science/convection

Madhu. (2018, May 23). Difference between natural and forced convection. Compare the

Difference Between Similar Terms. Retrieved December 8, 2022, from

https://www.differencebetween.com/difference-between-natural-and-forced-convection/

Bahrami, M. (n.d.). Forced Convection Heat Transfer.

https://www.sfu.ca/~mbahrami/ENSC%20388/Notes/Forced%20Convection.pdf

Ronan. (2018, March 15). Why does a convection current move in a circular motion? | Socratic.
(n.d.). Socratic.org. https://socratic.org/questions/why-does-a-convection-current-move-in-a-
circular-motion

StudiousGuy. (2019, February 19). 13 Examples Of Convection In Everyday Life.

Studiousguy.com; StudiousGuy. https://studiousguy.com/examples-convection-everyday-

life/

Isidoro Martínez. (n.d.). Retrieved December 8, 2022, from

http://webserver.dmt.upm.es/~isidoro/

Helmenstine, A. (2022, November 18). Heat transfer - conduction, convection, radiation.

Science Notes and Projects. Retrieved December 8, 2022, from

https://sciencenotes.org/heat-transfer-conduction-convection-radiation/

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Free convection: Chapter 9 - #hayalinikeşfet. (n.d.). Retrieved December 8, 2022, from

http://home.ku.edu.tr/~mmuradoglu/ME302/chapter_9.pdf

Difference Between Natural And Forced Convection With Examples. (2023). Testbook.

https://testbook.com/mechanical-engineering/difference-between-natural-and-forced-

convection

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APPENDIX

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