Specific Heat Capacity of Water (DCP and CE)

The dependent variable in the experiment was the temperature and energy absorbed by the water.

Step 3: Use the thermometer to identify and record the temperature for room temperature, in your refrigerator, in your freezer, and then research the temperature of boiling water (do not take this temperature) and record them in Table 2.

Used to see if the temperature of the water is at 37oc – 40oc and if

In this lab experiment our main focus was to get skillful in using tools such as the metric ruler, balances, thermometer, and graduated cylinder to capture measurements of length, mass, temperature and volume. Additionally, this lab helped us to become more familiar with the uncertainty of measurements, as well as becoming efficient with rounding our measurements to the correct numbers of significant figures. Our results are measured consistently with rounding to the closest answer we could possibly acquire as the data can tell you.

13. The temperature of the water was measured prior to the tube being placed in it and the temperature of the Hydrochloric Acid was measured after it 's temperature had adjusted.

There were three different runs in order to have comparable data and to increase the validity of the experiment. The first run gave 39% of Sodium Bicarbonate. The second run gave 34% of Sodium Bicarbonate while the third one gave 39%, which is the same as the first run. The average percentage was 37% which is much lower than the manufacturer's percentage of 59%. The percent error came out to be -37%.

A. Water boils at 100°C at sea level. If the water in this experiment did not boil at 100°C, what could be the reason?

Again with the same temperatures of one degree, eleven degrees, twenty degrees, thirty degrees, and forty degrees. All the temperatures are in Celsius. The one degree C time is at 24.59 seconds, only two seconds off from the first trial. The eleven degrees C time has 20.39 seconds. At twenty degrees C, the data showed the time was 15.54 seconds. Thirty degrees C had the lowest time of the thirty degrees group, at 8.97. The last temperature was forty degrees C with the lowest time at 7.28 (See appendix two). All the data for trial two supports the hypothesis for this

As a group we encountered several possible errors throughout the experiment. Blunder error is a common error than can occur.

A. Water boils at 100°C at sea level. If the water in this experiment did not boil at 100°C, what

We can assume that the specific heat capacity of water is 4.18 J / (g × °C) and the density of water is 1.00 g/mL.

2. Some of the outside variables that could have affected our outcomes for the experiment are the ambient temperature and how quickly the groups took the hot dogs out of the ice water to measure their temperatures. The ambient temperature was 28 degrees Celsius, the coldest temperatures of the hot dogs ranged from 35 to 37 degrees Celsius, so for the groups that measured their hot dogs’ temperature quicker, they gave their hot dogs a head start in the warming process. For groups that were not as quick with their measurements, their hot dogs starting warming up at a later time, so by the time the experiment was over, their temperatures would have been lower than the groups that measured quickly. We did not control these outside variables because we did not increase or decrease the room temperature by turning on the AC.

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

The lab used methods of calorimetry in order to measure the temperature change of reactions and calculate the changes in

Mass of water x 4.2 (water’s specific heat capacity) x temperature change = energy transferred from the fuel to the water