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    Finding a Material's Specific Heat Capacity Skill A Aim: The aim is to accurately find the specific heat capacity of a material given a certain mass of that material and other experimental equipment. The specific heat capacity of a substance is the heat energy required to raise one kilogram of the material by one Kelvin or one degree centigrade - it is usually measured in J kg-1 K-1. The experimental technique and results will be analysed. The purpose is to be able to conclude the

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    Aim: To determine the specific heat capacity of brass using calorimetry, the understanding of the relationship between heat and temperature and the concept of heat transfer, using the equation; Q=mc∆T. Also to evaluate the data collected by comparing the experimental value to the accepted value using analytical skills. Method: • We heated up a brass weight by immersing it into boiling water for a while in order to assure that the metal’s temperature was the same as of the water. • We then placed

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    In part one of this calorimetry experiment, the heat gained by the system, the sausage, was lost by the surroundings, the water. This relates to the 1st Law of Thermodynamics that states “energy can neither be created nor destroyed”. In parts two and three of this experiment, the heat generated by the reaction was transferred to the solution. The first the first calculation I had to perform was finding the specific heat capacity of the sausage by using the formula, m_water C_(p,water) 〖ΔT〗_water+m_sausage

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    Specific heat capacity refers to the amount of energy that is required to change the temperature of 1 kg of a substance by 1°C. With that in mind, there are countless practical applications that exist, both in general life and in the workplace. For instance, knowing the specific heat capacity of a steel pan decreases the probability of burning the kitchen utensil. In a controlled environment, such as an engine production plant, the specific heat capacity of numerous metals and plastics can be utilized

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    The Importance of Water

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    colourless; It's tasteless; It's odourless; It feels wet; It's distinctive in sound when dripping from a faucet or crashing as a wave; It dissolves nearly everything; It exists in three forms: liquid, solid, gas; It can absorb a large amount of heat; It sticks together into beads or drops; It's part of every living organism on the planet. Water's unique properties are largely a result of its simple composition and structure. Water is composed of two hydrogen atoms bound to one oxygen atom

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    Specific Heat

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    Specific Heat Purpose: The purpose of this laboratory experimentation is to calculate "c" and the specific heat of the metal slugs. Materials: Apparatus:  (1) stirring rod  (1) wooden top  (1) tin cup  (5) Slugs: tin, aluminum, copper, lead, and an unknown.  (1) calorimeter  (1) balance  (1) thermometer Procedures: 1. Construct a table or a chart in which data could be properly labeled and read before conducting any measurements. 2. Wash the tin cup, which is found in

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    Thermosyphons

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    there to deliver more in depth examinations in a step by step process. Let’s get right down to business. The steps in thermosyphon operation are: STEP 1-Heat flows into the thermosyphon, STEP 2-Heat flows through the thermosyphon tube, and STEP 3-Heat is released into the atmosphere. Simply stated, a thermosyphon is a device which moves heat from one place to another. There are different types of thermosyphons which are used for different applications, but for the purposes of this primer we will

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    temperature, °C = -169.15  Boiling point temperature, °C = -103.71  ̶ Density of liquid mol/Lit = 20.27  ̶ Specific heat of liquid J/(mol*K)b = 67.4  ̶ Viscosity of fluid = 0.161  ̶ Heat capacity J/(mol*K) = 42.86 3.1.2 Chemical properties:-  Structure Ethylene is planer molecule with carbon- carbon bond distance of 0.134 nm, which

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    Specific Heat of Solids

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    Specific Heat of Solids I. Objective The objective of the study is to explain, measure and better understand the specific heat of copper and lead using the method of mixtures. II. Theory Heat is a form of energy it is either expressed in joules, calories, or kilo-calories According to the law formulated by the French chemists Pierre Louis Dulong and Alexis Thérèse Petit, the specific heat of solids which is characterized as the amount of heat required to raise the temperature of one gram

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    straight up from it (that is where you place the food to be tested). The small chamber has a thermometer in it which measures the temperature of the water if you were to use it. The top of the small chamber is covered by aluminum foil to preserve heat transfer. The thermometer is sticking out of the aluminum foil. The use of this device is easier than you’d think. First, measure and record the weight of the food sample using a triple beam balance. Then, fill the small chamber about halfway with

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