A physical quantity (or "physical magnitude") is a physical property of a phenomenon, body, or substance, that can be quantified by measurement.
In thermodynamics, a state function, function of state, state quantity, or state variable is a property of a system that depends only on the current state of the system, not on the way in which the system acquired that state (independent of path). A state function describes the equilibrium state of a system. For example, internal energy, enthalpy, and entropy are state quantities because they describe quantitatively an equilibrium state of a thermodynamic system, irrespective of how the system arrived in that state. In contrast, mechanical work and heat are process quantities because their values depend on the specific transition (or path) between two equilibrium states.
The opposite of a state function is a path function.
Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy and heat between physical systems. As such, heat transfer is involved in almost every sector of the economy. Heat transfer is classified into various mechanisms, such as thermal conduction, thermal convection, thermal radiation, and transfer of energy by phase changes. Engineers also consider the transfer of mass of differing chemical species, either cold or hot, to achieve heat transfer. While these mechanisms have distinct characteristics, they often occur simultaneously in the same system.
Heat conduction, also called diffusion, is the direct microscopic exchange of kinetic energy of particles through the boundary between two systems. When an object is at a different temperature from another body or its surroundings, heat flows so that the body and the surroundings reach the same temperature, at which point they are in thermal equilibrium. Such spontaneous heat transfer always occurs from a region of high temperature to another region of lower temperature, as described by the second law of thermodynamics.
Thermal death time is a concept used to determine how long it takes to kill a specific bacteria at a specific temperature. It was originally developed for food canning and has found applications in cosmetics, producing salmonella-free feeds for animals (e.g. poultry) and pharmaceuticals.
Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.