Steam tables provide thermodynamic property values like pressure, temperature, specific volume, internal energy, enthalpy and entropy for water and steam from the triple point to the critical point. Saturated steam tables give properties for saturated liquid and vapor states, while superheated steam tables cover superheated vapor. Steam tables use common notation and are essential for analyzing steam systems and processes that involve phase changes of water.

1. Steam Tables
Chapter 5
Dr.Khaled S. Al-Zahrani

2. Steam Formation
T
C S = Solid
L = Liquid Saturated Vapour
V = Vapour
Critical Point
374 - f
Saturated Liquid
d Latent e
100 -
b Latent c
0-
-20 - a
S S+L L L+V V
H

3. Steam Formation

4. Mollier Chart

5. Mollier Chart

6. Steam Tables
Steam tables commonly consist of two sets of tables of the
energy transfer properties of water and steam:
1. saturated steam tables
I. Temperature basis
II. Pressure basis
2. superheated steam tables
Both sets of tables are tabulations of
pressure (P)
temperature (T)
specific volume (v)
specific internal energy (u)
specific enthalpy (h)
specific entropy (s)

7. Steam Tables
The following notation is used in steam tables.
T : temperature ( C)
P : pressure (bar)
v : specific volume (m3/kg)
u: specific internal energy (kJ/kg)
h: specific enthalpy (kJ/kg)
s: specific entropy (kJ/kg K)

8. Important points
1. Steam tables give values for 1 kg of water and 1 kg of steam.
2. The steam table gives values of properties from the triple point of
water to the critical point of steam.
3. If pressure is known use the table on pressure basis.
4. If temperature is known use the table on temperature basis.
5. At low pressure the volume of saturated (vf) liquid is very small as
compared to the volume of dry steam and usually the specific
volume of liquid is neglected.

9. Definitions
 Sub cooled or compressed: is a fluid under thermodynamic
conditions that force it to be a liquid
 Saturated liquid: fully in the liquid state but is about to vaporize
 Wet steam: When steam contains water in the form of fine water
particles suspended in steam
 Dry steam: When steam contains no moisture.
 Saturated steam: is steam at equilibrium with liquid water
 Superheated steam: a steam heated above its (boiling point)
saturation point
 Qality (x): quantity of dry steam in 1 kg of wet steam

10. Steam Formation
D
T
Sub cooled water (A)
Saturated liquid (B) (x = 0)
B F
Evaporation of saturated liquid (B-C) x 0 1
C
Wet steam (F) x
Dry Saturated steam (C) ) (x = 1) A
Superheated steam (D)
vapour mass
x
total mass
s
v u h s
specific volume specific internal energy specific enthalpy specific entropy
v = (1 – x) vf + xvg u = (1 – x) uf + x ug h = (1 – x) hf + x hg s = (1 – x) sf + x sg
vf is neglected u = uf + x (ug– uf) h = hf + x (hg – hf) s = sf + x (sg – sf)
v = x vg u = uf + x ufg h = hf + x hfg s = sf + x sfg

11. Group Work
Using your Thermodynamic Properties of Fluids Tables, determine.
1. The specific enthalpy of:
i. Saturated water at a temperature of 130⁰C,
ii. Dry saturated steam at a temperature of 130⁰C
2. The saturated water pressure at 130⁰C.
3. The specific volume of dry saturated steam at a pressure of
2.7bar.
4. The specific enthalpy of steam at a pressure of 2.7 bar and
x =0.9.
5. The specific enthalpy of steam at pressure of 20 bar and a
temperature of 400⁰C

13. Assignment
Fill in the tables in the given handout