| Summary: | Heating a solid sphere at its surface induces mechanical stresses inside the sphere. If a finite amount of heat is supplied, the stresses gradually disappear as temperature becomes homogeneous throughout the sphere. We show that before this happens, there is a temporary lowering of pressure and density in the interior of the sphere, inducing a transient lowering of the temperature here. For ordinary solids this effect is small because c_{p}≅c_{V}. For fluent liquids the effect is negligible because their dynamic shear modulus vanishes. For a liquid at its glass transition, however, the effect is generally considerably larger than in solids. This paper presents analytical solutions of the relevant coupled thermoviscoelastic equations. In general, there is a difference between the isobaric specific heat c_{p} measured at constant isotropic pressure and the longitudinal specific heat c_{l} pertaining to mechanical boundary conditions that confine the associated expansion to be longitudinal. In the exact treatment of heat propagation, the heat-diffusion constant contains c_{l} rather than c_{p}. We show that the key parameter controlling the magnitude of the “cooling-by-heating“ effect is the relative difference between these two specific heats. For a typical glass-forming liquid, when the temperature at the surface is increased by 1 K, a lowering of the temperature at the sphere center of the order of 5 mK is expected if the experiment is performed at the glass transition. The cooling-by-heating effect is confirmed by measurements on a glucose sphere at the glass transition.
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