Specific heat

that the chemical energy stored in molecular bonds is released as heat and light (calories). Calories in relation to chemistry is the amount of heat or energy required to raise the temperature of one gram of water to one degree celsius. In food, calories are actually kilocalories which is equal to 1000 calories. A lot of energy is released, when you burn a food that contains a lot of calories. This whole process of measuring the heat of a chemical reaction is called Calorimetry. It is basically the

Chapter 1 THE PROBLEM AND ITS SETTING 1.1 Introduction Heat drying has an important role in industrial processing. It uses conventional drying processes such as conduction, infrared radiation or convection, and a heat drying process utilizing microwave energy which is a better solution in many problems in process technology. Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the

to use it as a heat transfer material in the process industry. The steam that is generated inside a boiler will be transported into a heat exchanger, this then gives off its heat to allow the heating of the process fluid. The steam from both methods will condense when it gives up most of its energy and can be reused in the system in an attempt to save raw water usages. • Identify the types of boiler feed water. There

Introduction This lab we attempted to build a calorimeter that would capture and transport the most heat to a beaker filled with water from a burning Baked Lays chip. We burned the chip to transfer the energy to the water. To do this we place our calorimeter over a stand and place the chip below. In this lab the temperature of the water is the dependent variable because it is dependent of the burning of the chip, while the calorimeter is the independent variable because we can change the structure

Introduction Calorimetry is to capture energy; you can find both joules and calories from it. This experiment is to show which type would capture energy the best. You will need to know the specific heat of water, as well as the equations to preform this expirement. Purpose In this lab we were creating calorimeters, to see which would capture the most energy. We were to see how much energy was in the chip itself, then to see how much of that original energy we could capture in the water. The variables

such as the (entire) internal energy of a system; or for heat or sensible heat which are defined as types of transfer of energy (just as work is another type of transfer of energy). Heat and work depend on the way in which an energy transfer occurred, whereas internal energy is a property of the state of a system and can thus be understood even without knowing how the energy got there. In an 1847 lecture entitled On Matter, Living Force, and Heat, James Prescott Joule characterised various terms that

Purpose: To utilize a calorimeter correctly to find the enthalpy changes in two different reactions. The purpose was also to use concepts of specific heat to observe the relationship between temperature observations and heat transfer. Then, use the equations to see the relationship between change in energy and the amount of substance involved. Use Hess’ law to determine the change in energy. Procedure: Refer to pages 67-76 of General Chemistry 1210: General Chemistry Laboratory Manual by the Department

Microwaves use high powered radio waves generated by a vacuum tube (also known as a magnetron) to heat up the drink and foodstuff placed within them. The high powered radio waves are channelled into the food compartment through a waveguide, and they heat up the food by interacting with the water molecules in the foodstuff. The greatest interaction between the high powered radio waves and the water molecules occur at the greatest amplitude of the waves, at points on the wave where the amplitude is

of an experiment is accurate and matches the literature value, it does not mean that there were no mistakes made. As the difference of the percentage uncertainty and the percentage error suggests there were random errors made. First of them was the heat energy lost to the surrounding environment during the experiment process taking place. This caused the recorded highest temperature to be smaller than the actual highest temperature that was meant to reach. This could have been prevented by adding

Joules. Joules is a measure of heat energy. We will also need to know what specific heat is. It is defined as the amount of heat required to raise the temperature of one gram of water by one degree Celsius. We are exploring how to scientifically analyse packaged foods to calculate the amount of Calories it has, by using one of these methods of calorimetry. We will later compare it to the original Calorie count that is found in the nutrition label. A