Four Jacks (Polignac or Quatre-Valets) is usually played with a
piquet pack, the cards ranking in France as at écarté, but in Great
Britain and America as at piquet. There is no trump suit. Counters
are used, and the object of the game is to avoid taking any trick
containing a knave, especially the knave of spades, called Polignac.
The player taking such a trick forfeits one counter to the pool.
Enflé (or Schwellen) is usually played by four persons with a piquet pack and for a pool. The cards rank as at Hearts, and there is no trump suit. A player must follow suit if he can, but if he cannot he may not discard, but must take up all tricks already won and add them to his hand. Play is continued until one player gets rid of all his cards and thus wins.
HEAT (O. E. haétu, which like “hot,” Old Eng. hát, is from the
Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch,
hitte, heet, &c.), a general term applied to that branch of physical
science which deals with the effects produced by heat on material
bodies, with the laws of transference of heat, and with the
transformations of heat into other kinds of energy. The object
of the present article is to give a brief sketch of the historical
development of the science of heat, and to indicate the relation
of the different branches of the subject, which are discussed in
greater detail with reference to the latest progress in separate
articles.
1. Meanings of the Term Heat.—The term heat is employed in ordinary language in a number of different senses. This makes it a convenient term to employ for the general title of the science, but the different meanings must be carefully distinguished in scientific reasoning. For the present purpose, omitting metaphorical significations, we may distinguish four principal uses of the term: (a) Sensation of heat; (b) Temperature, or degree of hotness; (c) Quantity of thermal energy; (d) Radiant heat, or energy of radiation.
(a) From the sense of heat, aided in the case of very hot bodies by the sense of sight, we obtain our first rough notions of heat as a physical entity, which alters the state of a body and its condition in respect of warmth, and is capable of passing from one body to another. By touching a body we can tell whether it is warmer or colder than the hand, and, by touching two similar bodies in succession, we can form a rough estimate, by the acuteness of the sensation experienced, of their difference in hotness or coldness over a limited range. If a hot iron is placed on a cold iron plate, we may observe that the plate is heated and the iron cooled until both attain appreciably the same degree of warmth; and we infer from similar cases that something which we call “heat” tends to pass from hot to cold bodies, and to attain finally a state of equable diffusion when all the bodies concerned are equally warm or cold. Ideas such as these derived entirely from the sense of heat, are, so to speak, embedded in the language of every nation from the earliest times.
(b) From the sense of heat, again, we naturally derive the idea of a continuous scale or order, expressed by such terms as summer heat, blood heat, fever heat, red heat, white heat, in which all bodies may be placed with regard to their degrees of hotness, and we speak of the temperature of a body as denoting its place in the scale, in contradistinction to the quantity of heat it may contain.
(c) The quantity of heat contained in a body obviously depends on the size of the body considered. Thus a large kettleful of boiling water will evidently contain more heat than a teacupful, though both may be at the same temperature. The temperature does not depend on the size of the body, but on the degree of concentration of the heat in it, i.e. on the quantity of heat per unit mass, other things being equal. We may regard it as axiomatic that a given body (say a pound of water) in a given state (say boiling under a given pressure) must always contain the same quantity of heat, and conversely that, if it contains a given quantity of heat, and if it is under conditions in other respects, it must be at a definite temperature, which will always be the same for the same given conditions.
(d) It is a matter of common observation that rays of the sun or of a fire falling on a body warm it, and it was in the first instance natural to suppose that heat itself somehow travelled across the intervening space from the sun or fire to the body warmed, in much the same way as heat may be carried by a current of hot air or water. But we now know that energy of radiation is not the same thing as heat, though it is converted into heat when the rays strike an absorbing substance. The term “radiant heat,” however, is generally retained, because radiation is commonly measured in terms of the heat it produces, and because the transference of energy by radiation and absorption is the most important agency in the diffusion of heat.
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| Fig. 1. Fig. 2. |
2. Evolution of the Thermometer.—The first step in the development of the science of heat was necessarily the invention of a thermometer, an instrument for indicating temperature and measuring its changes. The first requisite in the case of such an instrument is that it should always give, at least approximately the same indication at the same temperature. The air-thermoscope of Galileo, illustrated in fig. 1, which consisted of a glass bulb containing air, connected to a glass tube of small bore dipping into a coloured liquid, though very sensitive to variations of temperature, was not satisfactory as a measuring instrument, because it was also affected by variations of atmospheric pressure. The invention of the type of thermometer familiar at the present day, containing a liquid hermetically sealed in a glass bulb with a fine tube attached, is also generally attributed to Galileo at a slightly later date, about 1612. Alcohol was the liquid first employed, and the degrees, intended to represent thousandths of the volume of the bulb, were marked with small beads of enamel fused on the stem, as shown in fig. 2. In order to render the readings of such instruments comparable with each other, it was necessary to select a fixed point or standard temperature as the zero or starting-point of the graduations. Instead of making each degree a given fraction of the volume of the bulb, which would be difficult in practice, and would give different values for the degree with different liquids, it was soon found to be preferable to take two fixed points, and to divide the interval between them into the same number of degrees. It was natural in the first instance to take the temperature of the human body as one of the fixed points. In 1701 Sir Isaac Newton proposed a scale in which the freezing-point of water was taken as zero, and the temperature of the human body as 12°. About the same date (1714) Gabriel Daniel Fahrenheit proposed to take as zero the lowest temperature obtainable with a freezing mixture of ice and salt, and to divide the interval between this temperature and that of the human body into 12°. To obtain finer graduations the number was subsequently increased to 96°. The freezing-point of water was at that time supposed to be somewhat variable, because as a matter of fact it is possible to cool water several degrees below its freezing-point in the absence of ice. Fahrenheit showed, however, that as soon as ice began to form the temperature always rose to the same point, and that a mixture of ice or snow with pure water always gave the same temperature. At a later period he also showed that the temperature of boiling water varied with the barometric pressure, but that it was always the same at the same pressure, and might therefore be used as the second fixed point (as Edmund Halley and others had suggested) provided that a definite pressure, such as the average atmospheric pressure, were specified. The freezing and boiling-points on one of his thermometers, graduated as already explained, with the temperature of the body as 96°, came out in the neighbourhood of 32° and 212° respectively, giving an interval of 180° between these points. Shortly after Fahrenheit’s death (1736) the freezing and boiling-points of water were generally recognized as the most convenient fixed points to adopt, but different systems of subdivision were employed. Fahrenheit’s scale, with its small degrees and its zero below the freezing-point, possesses undoubted advantages for meteorological work, and is still retained in most English-speaking countries. But for general scientific purposes, the centigrade system, in which the freezing-point is marked 0° and the boiling-point 100°, is now almost universally employed, on account of its greater simplicity from an arithmetical point of view. For work of precision the fixed points have been more exactly defined (see Thermometry), but no change has been made in the fundamental principle of graduation.
3. Comparison of Scales based on Expansion.—Thermometers constructed in the manner already described will give strictly comparable readings, provided that the tubes be of uniform bore, and that the same liquid and glass be employed in their
