Problem 9: The number of kilocalories in food is determined by calorimetry techniques inSpecific heat (c)SubstancesSolidsAluminumwhich the food is burned and the amount of heat transfer is measured.J/kg Ckcal/kg-C9000.215Concrete8400.20Соpper3870.0924Glass8400.20Human Body (37°C)35000.83Iron, steel4520.108LiquidsWater41861.000Mercury1390.0333OtheexneHow many kilocalories per gram are there in a 4.85-g peanut if the energy from burning it is transferred to 0.475 kg of water held in a 0.115-kgaluminum cup, causing a 54.9°C temperature increase?Q/m, =

mass of peanut = 4.85 g mass of water = 0.475 kg mass of aluminum cup = 0.115 kg increase in…

Specific heat (c) J/kg°C 900 Problem 9: The number of kilocalories in food is determined by calorimetry techniques in Substances Solids which the food is burned and the amount of heat transfer is measured. kcal/kg-C 0.215 Aluminum Concrete 840 0.20 Соpper Glass 387 0.0924 840 0.20 Human Body (37'C) Iron, steel 3500 0.83 452 0.108 Liquids Water 4186 1.000 Mercury 139 0.0333 Otheexne- How many kilocalories per gram are there in a 4.85-g peanut if the energy from burning it is transferred to 0.475 kg of water held in a 0.115-kg aluminum cup, causing a 54.9°C temperature increase? = dujõ

Specific heat (c) J/kg°C 900 Problem 9: The number of kilocalories in food is determined by calorimetry techniques in Substances Solids which the food is burned and the amount of heat transfer is measured. kcal/kg-C 0.215 Aluminum Concrete 840 0.20 Соpper Glass 387 0.0924 840 0.20 Human Body (37'C) Iron, steel 3500 0.83 452 0.108 Liquids Water 4186 1.000 Mercury 139 0.0333 Otheexne- How many kilocalories per gram are there in a 4.85-g peanut if the energy from burning it is transferred to 0.475 kg of water held in a 0.115-kg aluminum cup, causing a 54.9°C temperature increase? = dujõ

University Physics Volume 2

18th Edition

ISBN:9781938168161

Author:OpenStax

Publisher:OpenStax

Chapter1: Temperature And Heat

Section: Chapter Questions

Problem 67P: (a) The number of kilocalories in food is determined by calorimetry techniques in which the food is...

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