Simple question about calorimetry.

In summary, the calorimeter with a lower heat capacity of 10.53 calories/degrees celsius is considered better because it will interfere less with experiments. However, as long as the heat capacity is known, the proper calculation can be made for the desired data.
  • #1
jzq
55
0
I am comparing two calorimeters. One has a heat capacity of 10.53 calories/degrees celsius and the second one has a heat capacity of 104.3 calories/degrees celsius. I just need to know which one is better and why.
 
Chemistry news on Phys.org
  • #2
The one with lower heat capacity is considered better because it will interfere less with your experiments. But as long as you know the heat capacity you can go back and make the proper calculation for the data that you're interested in.
 
  • #3
noobie said:
The one with lower heat capacity is considered better because it will interfere less with your experiments. But as long as you know the heat capacity you can go back and make the proper calculation for the data that you're interested in.
Thanks a lot noobie!
 

1. What is calorimetry?

Calorimetry is the scientific measurement of heat transfer and energy changes in a system. It involves using a calorimeter, which is a device that measures the heat released or absorbed during a chemical or physical process.

2. Why is calorimetry important in science?

Calorimetry is important in science because it allows us to accurately measure the amount of heat energy involved in a reaction or process. This information is crucial in understanding and predicting the behavior of chemical and physical systems.

3. How is calorimetry used in experiments?

In experiments, calorimetry is used by placing the substances or reactants being studied in a controlled environment within a calorimeter. The change in temperature of the system is then measured, and from this, the heat energy involved in the reaction or process can be calculated.

4. Can calorimetry be used to determine the energy content of food?

Yes, calorimetry can be used to determine the energy content of food. This is because the energy content of food is related to the amount of heat energy released when it is burned. By burning a sample of food in a calorimeter, the heat released can be measured and used to calculate the energy content of the food.

5. What are some limitations of calorimetry?

Some limitations of calorimetry include: the assumption that all the energy released in a reaction or process is transferred to the calorimeter, the difficulty in accurately measuring small changes in temperature, and the fact that some reactions may be too fast or too slow to be accurately measured by a calorimeter.

Similar threads

  • Chemistry
Replies
2
Views
2K
  • Thermodynamics
Replies
28
Views
1K
Replies
4
Views
1K
Replies
1
Views
527
Replies
2
Views
360
  • Introductory Physics Homework Help
Replies
5
Views
2K
Replies
18
Views
968
  • Biology and Chemistry Homework Help
Replies
4
Views
3K
  • Introductory Physics Homework Help
Replies
7
Views
1K
  • Biology and Chemistry Homework Help
Replies
8
Views
2K
Back
Top