Heat capacity, expansion while heating and cooking

In summary, the conversation discusses the relationship between heat capacity, expansion, and boiling points. It also touches on the design of frying pans and the best surface for absorbing and emitting heat. The question of whether there is a connection between these concepts is also raised.
  • #1
sgstudent
739
3
When we deal with heat capacity or specific heat capacity Q=mc(delta temperature) why don't we take into consideration about the expansion of the thing? Since expansion (should) increase the potential energy of the item since potential energy is the bond strength which is related to the particle distance. Then why when a salt water is boiled, the boiling point is 101.4 degrees but when the thermometer reads the temperature of the vapour, it drops down to 100? Shouldn't it be higher than that?

When designing a frying pan, is it best to have a black surface on both sides so that it can absorb a lot of heat and also emit a lot of heat onto the food? But if I want to keep the food warm for a long time without a heat source, then a silver one is better as it will not absorb the heat so quickly?

Thanks for the help!
 
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  • #2
So is there a connection in the two things? Thanks for the help guys!
 

1. What is heat capacity and how does it affect cooking?

Heat capacity is the measure of how much heat energy is required to raise the temperature of a substance by a certain amount. In cooking, heat capacity plays a crucial role in determining how long it takes for food to cook. Foods with a higher heat capacity will take longer to cook, while foods with a lower heat capacity will cook more quickly.

2. Why do objects expand when heated?

When an object is heated, its molecules begin to vibrate more rapidly, causing them to take up more space and expand. This is due to an increase in the kinetic energy of the molecules, which causes them to push against each other and take up more space.

3. How is heat capacity related to expansion while heating?

Heat capacity and expansion while heating are directly related. Objects with a higher heat capacity will expand more when heated because they require more energy to increase their temperature. This is why substances like water have a high heat capacity and can expand significantly when heated.

4. How does expansion while cooking affect the taste of food?

Expansion while cooking can have a significant impact on the taste of food. When food is heated, the expansion of the molecules allows for better mixing of flavors and can enhance the overall taste. However, if food expands too much, it can become overcooked and lose its desired texture and taste.

5. Can heat capacity be changed?

Heat capacity is an intrinsic property of a substance and cannot be changed. However, the volume of a substance can be changed by adding or removing heat, which can affect its heat capacity. For example, adding more heat to a substance will cause its molecules to vibrate more, increasing its heat capacity.

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