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Calorimetry: Measuring Energy & Heat Transfer

Learn how to measure the energy of food and calculate heat transfer using calorimetry and specific heat. Explore examples and concepts in this lecture.

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Calorimetry: Measuring Energy & Heat Transfer

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  1. LECTURE 8.4 – CALORIMETRY

  2. Today’s Learning Target • LT 7.6 – Using calorimetry data, I can utilize my knowledge of temperature change and specific heats to calculate the amount of heat transferred for a reaction.

  3. How is the energy of food measured?

  4. I. Specific Heat • The amount of energy that is transferred is dependent on the nature of the material receiving the energy. • Specific Heat (Cp)– The energy required to raise the temperature of one gram of substance one degree Celsius

  5. II. Calorimetry • Calorimetry is the science of measuring the heat of a chemical reaction. • q represents the heat gained/released • Cp is the specific heat • ΔT = Final Temperature – Initial Temp.

  6. Class Example • A 4.0 g sample of glass is heated from 274 K to 314 K. Glass has a specific heat of 0.20 J/(g x K). How much heat is gained during this heating?

  7. Table Talk • The specific heat of copper is 0.4 J/oC. How much heat is needed to change the temperature of a 30 g sample of copper from 20.0 oC to 60.0 oC?

  8. Stop and Jot • Determine the specific heat of a material if a 35 g sample absorbed 96 J as it was heated from 293 K to 313 K.

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