Calorimetry Post Lab (1)

Raw data Mass of each sausage Sausage I Sausage II Sausage III Mass (g) 14.041 13.257 12.574 Part I: Heat Capacity of a Human Hand Mass of Coffee cup calorimeter (g) Mass of apparatus + water (g) Mass of DI Water delivered (g) Temp of DI Water ( o C) Internal Temp of sausage ( o C) Temp of DI Water after sausage ( o C) Mass of apparatus, water + sausage (g) Trial 1 214.125 300.837 86.712 20.2 5.1 18.6 313.28 Trial 2 214.054 302.151 88.097 20.2 5.4 18.9 319.42 Part II: Heat Pack Thermodynamics Temp of DI Water ( o C) Final Temp ( o C) in Temp ( o C) △ Exothermic/ Endothermic? Anhydrous CaCl 2 20.5 27.2 + 6.7 Exothermic NaCl 22.1 20.6 - 1.5 Endothermic KNO 3 21.6 20.2 - 1.4 Endothermic Salt used: Anhydrous Calcium Chloride (CaCl 2 ) Trial 1: 60mL DI Water Mass of apparatus (g) Mass of apparatus + water (g) Mass of DI Water (g) Temperature of DI Water ( o C) Mass of salt (g) Temperature of plateau ( o C) 214.04 265.98 51.94 20.9 4.62 30.1

Trial 2: 40mL DI Water Mass of apparatus (g) Mass of apparatus + water (g) Mass of DI Water (g) Temperature of DI Water ( o C) Mass of salt (g) Temperature of plateau ( o C) 214.11 255.67 41.56 21.2 4.47 31.8 Trial 3: 20mL DI Water Mass of apparatus (g) Mass of apparatus + water (g) Mass of DI Water (g) Temperature of DI Water ( o C) Mass of salt (g) Temperature of plateau ( o C) 213.64 234.30 20.66 22.2 4.41 34.6 Sample calculations: Part I: Average mass of a Vienna Sausage: = 13.291g 14.041+ 13.257 + 12.574 3 Estimation of # of sausages it would take to have the same volume as my hand: 14 sausages ∼ Class average estimation of # of sausages it would take to have the same volume as our hands: 14.33 sausages ∼ Estimated mass of an average hand: (13.921g) (14.33 sausages) = 199.5g Standard deviation of mass (Error): = (14.041 − 13.291) 2 + (13.257 − 13.291) 2 + (12.574 − 13.291) 2 3−1 0.7