technical atmospheres (at) to kilopascals (kPa) conversion

What is the technical atmosphere?

The technical atmosphere (at) is a non-SI unit of pressure equal to one kilogram-force per square centimeter. It was widely used in engineering, especially in Europe, before the pascal became standard.

Definition

The technical atmosphere is defined as the pressure of one kilogram-force acting on one square centimeter:

$$1\ \text{at} = 98066.5\ \text{Pa}$$

This equals exactly 1 kgf/cm² (98,066.5 Pa), because standard gravity is 9.80665 m/s². It is close to, but distinct from, the standard atmosphere (atm = 101,325 Pa) and the bar (100,000 Pa).

Origin and History

The technical atmosphere arose from the gravitational metric system of units, which used the kilogram-force rather than the newton. Expressing pressure as kilogram-force per square centimeter was intuitive for engineers weighing loads, and the unit became common in mechanical and hydraulic engineering, boilers, and pneumatics through much of the 20th century.

Law and Notable Facts

The technical atmosphere is not part of the SI and its use is discouraged in favor of the pascal or bar. It is easily confused with the standard atmosphere; the two differ by about 3.3%. Gauge and absolute variants were often written "atü" (gauge) and "ata" (absolute) in German-language engineering.

Real-World Examples and Conversions

• 1 at = 1 kgf/cm² = 98.0665 kPa ≈ 0.9678 atm.
• 1 at ≈ 14.223 psi, close to but slightly below the 14.696 psi of one standard atmosphere.
• A pressure of 10 at (about 981 kPa) is a common rating benchmark for industrial hydraulic components.
• 1 at ≈ 0.980665 bar, so the bar and technical atmosphere differ by under 2%.

What is the kilopascal?

Understanding Kilopascals (kPa)

Kilopascals (kPa) are a unit of pressure within the International System of Units (SI). Specifically, it's a multiple of the pascal (Pa), where "kilo" signifies a factor of one thousand. Therefore, 1 kPa equals 1000 Pascals.

Definition of Pressure

Pressure is defined as the amount of force applied perpendicular to a surface per unit area over which that force is distributed. Mathematically, this can be expressed as:

$$P = \frac{F}{A}$$

Where:

• $P$ = Pressure
• $F$ = Force
• $A$ = Area

The SI unit for pressure is the Pascal (Pa), which is equivalent to one Newton per square meter ($N/m^2$). Since a Pascal is a relatively small unit, the kilopascal (kPa) is often used for more practical measurements.

How Kilopascals Are Formed

The pascal (Pa) is derived from fundamental SI units: kilograms (kg), meters (m), and seconds (s). 1 Pa is defined as the pressure exerted by a force of 1 Newton (1 kg⋅m/s²) over an area of 1 square meter. Kilopascals simply multiply this pascal unit by 1000. Thus, 1 kPa = 1000 $N/m^2$

Connection to Blaise Pascal

The unit "pascal" is named after Blaise Pascal, a 17th-century French mathematician, physicist, and philosopher. Pascal made significant contributions to the study of fluid pressure and its applications. Pascal's Law states that pressure applied to a confined fluid is transmitted equally in all directions throughout the fluid. This principle is crucial in hydraulic systems. Learn more about Blaise Pascal.

Real-World Examples of Kilopascals

• Atmospheric Pressure: Standard atmospheric pressure at sea level is approximately 101.325 kPa. This is often used as a reference point.
• Tire Pressure: Car tire pressure is typically measured in kPa (or PSI). A common tire pressure might be around 200-240 kPa.
• Water Pressure: The water pressure in your home plumbing is often in the range of 300-500 kPa.
• Hydraulic Systems: Hydraulic systems in machinery (e.g., car brakes, construction equipment) operate at pressures measured in megapascals (MPa), which are equal to 1000 kPa. For example, a hydraulic press might operate at 20 MPa (20,000 kPa).
• Weather Reporting: Meteorologists often use kilopascals to report atmospheric pressure. Changes in atmospheric pressure are indicative of weather patterns.
• Pressure Cookers: Pressure cookers increase the boiling point of water by raising the internal pressure, often reaching pressures of 110 kPa to allow for faster cooking.