Introduction: Calorimetry is defined as the measurement of heat transfer and the amount of heat gained or lost due to chemical reactions, changes of state, or the formation of a solution (Calorimeter 1). The process of calorimetry is conducted inside of a calorimeter (Kieber 27). A calorimeter is an insulated system that thwarts heat exchange from the system to its surroundings (Toolbox 3). The main goal of this experiment is to use calorimetry to determine the specific heat of an unknown metal by using a coffee
06.03 Calorimetry: Lab Report Before You Begin: You may either copy and paste this document into a word processing program of your choice or print this page. Instructions: This is a two-part lab. Be sure to follow all steps given in the lab and complete all sections of the lab report before submitting to your instructor. Procedure: Part I: Determining the Specific Heat of a Known Metal 1. Place a plastic measuring trough on top of the digital balance, and press the "tare/on" button so that
acid, then a reaction will occur and an increase in temperature will be observed. Whereas, if a piece of magnesium metal is added to 30 mL of Hydrochloric Acid, then a reaction will occur and an increase in temperature will be observable. For Part 3 of the experiment, if 50 mL of tap water is placed in a can 2.5 cm inches above a burning marshmallow, then through the process of calorimetry the energy content of the marshmallow should be 5.0kJ/g (the value provided by the United States Department of Agriculture)
Over two-thirds of adults in the United States are considered overweight or obese [1]. Obesity is a significant risk factor for a number of chronic conditions, including cardiovascular disease (CVD), type 2 diabetes, and metabolic syndrome [2], [3], [4]. Metabolic syndrome is a chronic disease characterized by the presence of individual risk factors including: insulin resistance, dyslipidemia (high plasma triglycerides, low high-density lipoprotein (HDL)), hyperglycemia, and hypertension [3, 5, 6]
desirable and physiologically measurable ‘hormone-like’ activities(Korhonen and Pihlanto, 2006). Some biological functions induced by these peptides include immunomodulatory, cytomodulatory, opiate, antihypertensive, antimicrobial, antithrombotic and metal-chelation activities (Möller et al. , 2008). As natural products of food origin, bioactive peptides have a huge potential in health-promoting functional foods and therapeutic products(Korhonen, 2009).However, this potential is not being realised as