Specific heat of a reaction can be estimated by calculating the standard enthalpy of formation for the reactants and products involved. This allows for predicting the heat released without conducting the reaction. For example, in a baking soda and vinegar reaction, one can use known enthalpy values to approximate the heat output. The discussion emphasizes the desire for a formula to avoid trial and error in home projects related to steam-powered turbines. Understanding these calculations can aid in educational experiments without prior mixing of ingredients.