what experiment can be used to calculate which handle of a spoon can be better aluminum or steel so it wont get hot quickly while stirring.
I suppose you mean when the entire spoon is made from a solid piece of the metal? As you are unlikely to readily find an actual aluminium spoon to make real-world tests, maybe it would suffice to use a rod of each metal? -- rods of identical dimensions. See how long you can stir a saucepan of boiling water before having to let go. I expect that the results will be stark, needing no more precision in determining the best for short-term stirring. If you intend continuous stirring, and holding the spoon with a bare hand, then results might be more equivocal.what experiment can be used to calculate which handle of a spoon can be better aluminum or steel so it wont get hot quickly while stirring.
This question is quite different from your original one, though that is okay.thx for the help but can anyone tell me a experiment to use like finding the heat capacity of the items or something and explain or link me to where i can know the steps
This question is quite different from your original one, though that is okay.
It would help if we knew your year at school, to gauge the sophistication appropriate. But how about this: set up a pot of boiling water on the stove, and drop into it a lump of aluminium and one of iron. These can be equal sizes, or of equal weight; you choose which is best. Leave them to soak up heat for 5 mins. Turn off the gas, and wait a minute while heating evens out.
In two identical china or pyrex jars, have equal depths of room temperature water, say, 1.5cm, providing that will cover the metal when you drop it in. Take out the hot metal pieces, and drop one into each bowl of water. Stir evenly with a plastic spoon, and measure temperature of the water after about 1 min.
This is actually one of my favorite illustrations of the differential thermal transparency of Al and Fe: It just so happens that I love to cook, and, as I use both a cast-iron skillet and aluminum pans (some commercially manufactured, and some makeshift pans that I fold myself from aluminum foil), it's obvious to me that iron is relatively opaque to heat, but a massively capacious reservoir of the same, which means that it takes a long time and a lot of BTU's to heat up an iron pan, but, once it's hot, it stays hot for a long time. Aluminum, on the other hand, is relatively transparent to heat energy, such that it heats up much more quickly than does iron, but, take it off the heat, and you can safely touch it with your bare fingers in just a few seconds.
aamof, a given mass of Aluminium requires MORE heat to produce the same change in temperature than the same mass of iron.