Hydrostatic Pressure

What is hydrostatic pressure?

Hydrostatic pressure is the pressure that is exerted by a fluid at equilibrium at a given
point within the fluid, due to the force of gravity. Hydrostatic pressure increases in proportion to
depth measured from the surface because of the increasing weight of fluid exerting
downward force from above.
The air around us at sea level presses down on us at 14.5 pounds per square inch (1 bar).
We do not feel this pressure since the fluids in our body are pushing outward with the same
force. But if you swim down into the ocean just a few feet and you will start to notice a change.
You will start to feel an increase of pressure on your eardrums. This is because of an increase in
hydrostatic pressure which is the force per unit area exerted by a liquid on an object. The
deeper you go under the sea, the greater the pressure pushing on you will be. For every 33 feet
(10.06 meters) you go down, the pressure increases by 14.5 psi (1 bar).
If a fluid is within a container then the depth of an object placed in that fluid can be
measured. The deeper the object is placed in the fluid, the more pressure it experiences. This is
because the weight of the fluid is above it. The denser the fluid above it, the more pressure is
exerted on the object that is submerged, due to the weight of the fluid.

Formula: p=ρgh
where
p = pressure in liquid (N/m2, Pa, lbf/ft2, psf)
ρ = density of liquid (kg/m3, slugs/ft3)
g = acceleration of gravity (9.81 m/s2, 32.17405 ft/s2)
h = height of fluid column - or depth in the fluid where pressure is
measured (m, ft)

Application of hydrostatic pressure.

1. Hydrostatic pressure in the field of medicine

Blood vessels have a unique way of maintaining adequate pressure throughout the
body. Hydrostatic capillary arterial pressure usually measures 35 millimeters of mercury, or 35
mm Hg. Venous capillary pressure typically measures 15 mm Hg.

2. Food Processing by High Hydrostatic Pressure

 The use of high hydrostatic pressures (HHP) for food processing is finding increased
application within the food industry. One of the advantages of this technology is that because it
does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected,
thus yielding products with better quality than those processed traditional methods. HHP have
the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of
a product. In addition to lengthening the shelf-life of food products, HHP can modify functional
properties of components such as proteins, which in turn can lead to the development of new
products. Equipment for large-scale production of HHP processed products are commercially
available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products
currently available on the market. HHP technology is one of the most promising nonthermal
processes.

3. Water level

The fact that identical water levels form in vessels that are connected to each other is
technically used in so-called water level devices. Two vessels are each provided with a scale and
connected to each other by a flexible tube filled with water. The water level can be read off the
scales.

4. Water tower

In principle, a water tower is an elevated tank that is filled with water by pumps. Due to
the resulting hydrostatic pressure, the water can be forced into the lower-lying households
without additional pumps. Due to the large water reservoir in the tower, usually several million
litres, the water level sinks only relatively slowly. This ensures an almost constant water
pressure before water is pumped again when the water level falls below a certain limit.
 Buoyant Force
What is buoyant force?
Buoyancy or upthrust, is an upward force exerted by a fluid that opposes the weight of
an immersed object. In a column of fluid, pressure increases with depth as a result of the weight
of the overlying fluid. Thus the pressure at the bottom of a column of fluid is greater than at the
top of the column. Similarly, the pressure at the bottom of an object submerged in a fluid is
greater than at the top of the object. The pressure difference results in a net upward force on
the object. The magnitude of the force is proportional to the pressure difference, and (as
explained by Archimedes' principle) is equivalent to the weight of the fluid that would
otherwise occupy the volume of the object, i.e. the displaced fluid.
For this reason, an object whose average density is greater than that of the fluid in
which it is submerged tends to sink. If the object is less dense than the liquid, the force can keep
the object afloat. This can occur only in a non-inertial reference frame, which either has
a gravitational field or is accelerating due to a force other than gravity defining a "downward"
direction.

Formula:
Fb = ρgV = ρghA
Fb = buoyant force of a liquid acting on an object (N)
ρ = density of the liquid(kg/m3)
g = gravitational acceleration (9.80 m/s2)
V = volume of liquid displaced (m3 or liters, where 1 m3 = 1000 L)
h = height of water displaced by a floating object(m)
A = surface area of a floating object(m2)

Application of buoyant force

1. Ships and Boats

A ship floats on the surface of the sea because the volume of water displaced by the ship is
enough to have a weight equal to the weight of the ship.

A ship is constructed in a way so that the shape is hollow, to make the overall density of the ship
lesser than the sea water. Therefore, the buoyant force acting on the ship is large enough to
support its weight.

The density of sea water varies with location. The PLIMSOLL LINE marked on the body of the
ship acts as a guideline to ensure that the ship is loaded within the safety limit.
A ship submerge lower in fresh water as fresh water density is lesser than sea water. Ships will
float higher in cold water as cold water has a relatively higher density than warm water.

2. Submarine

A submarine uses ballast as a means of descending and ascending underwater: when

the submarine captain orders the crew to take the craft down, the craft is allowed to take water
into its ballast tanks. If, on the other hand, the command is given to rise toward the surface, a
valve will be opened to release compressed air into the tanks. The air pushes out the water, and
causes the craft to ascend.

3. Hot air balloon

The basic principle behind hot air balloon physics is the use of hot air to create
buoyancy, which generates lift. A hot air balloon consists of a large bag, called an envelope, with
a gondola or wicker basket suspended underneath. A burner (with power typically of several
megawatts) sits in the basket and is used to heat the air inside the envelope through an
opening. This heated air generates lift by way of a buoyant force.

4. Hydrometer
A hydrometer is an instrument used to measure the specific gravity (or relative density)
of liquids; that is, the ratio of the density of the liquid to the density of water. A hydrometer is
usually made of glass and consists of a cylindrical stem and a bulb weighted with mercury or
lead shot to make it float upright.
 University of Cebu
College of
Engineering

Mech 40A
Finals

Lapining, Jim Matthew S.

Student
Engr. Bugna
Instructor