ENERGY IN THERMAL SYSTEM OBJECTIVES 1. To gain thermal equilibrium 2. To determine final temperature INFERENCE Thermal equilibrium is achieved when two substances reach the same temperature and exchange to heat energy. HYPOTHESIS The final temperature obtained from experiment will be the state in which the temperature of two substances reached the equal temperature at a certain time. APPARATUS 1. Calorimeter 2. Mercury thermometer 3. Beaker 4. Bunsen burner or electric kettle
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metal under. This seemly simple task is‚ however‚ can be quite complex‚ as there are many ways by which one can identify a metal‚ each with varying amounts of accuracy. In order to test some of these methods‚ thermal expansion‚ density‚ and specific heat were used to identify two small metal rods. The overall purpose of this experiment was to identify an unknown metal using the three previously stated properties. This means that the percent error should be relatively low‚ meaning that there would
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description (2 points). Points MUST provide both property and description. Property Polarity of water Specific heat/high heat capacity High heat of vaporization Adhesion Cohesion Three states of matter Repels hydrophobic material and Description (2 points jointly) Polar covalent bonds created by unequal sharing of electrons between O and H within the molecule Heat absorption without temperature change Water molecules absorb energy as it changes state/breaking of bonds by absorbing
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present state. ∙Internal Energy = heat + work ∆E = q + w ∙Pressure = Force/Area = P = F/A ∙Work= - external pressure × change in volume w = - P∆V Enthalpy H = E + PV qp = ∆E + P∆V ∆H = qp ∆H = H products H reactants Ideal Gas Law PV = nRT Energy "heat" = 3/2 R∆T Cv = 3/2 R = "heat" required to change the temp of 1 mol of gas by 1K at constant volume Energy required = "heat" energy needed - energy needed to
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instead is observed as heat from one substance is transferred to another while being monitored with a thermometer. A temperature change in a known substance (such as water) can be related to a certain amount of heat (q). q mass T f Ti Specific heat Our calorimeter is going to be a set of Styrofoam coffee cups. These cups are well known insulators‚ and they should keep most heat inside themselves. They are not perfect‚ however‚ and they will absorb some of the heat from the process‚ so
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Laboratory 6: Energy Changes in Chemical Reactions Note: Lab reports are to be completed by each student individually and in their own words Observations: (This part is to be completed in class) Part 1: Physical Change- Heat of Solution for Sodium hydroxide (NaOH) 3.2 grams NaOH Result: Temperature of DI water = ____22.8 °C Temperature after addition of NaOH = ______31.8 °C Part 2: Chemical Change- Reaction between acid and base Result: Temperature of HCl = ___21.4 °C Temperature after addition
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Item_________________ Heat (q) gained by the water ____J q = ΔT x mass of the water x (4.184 J/g˚C ) Where ΔT = Tfinal – Tinitial of the water Heat energy gained per gram of food ____J/g Divide q determined above by the net mass of the food item Convert J/g to Cal/g ____Cal/g 4.184 J = 1 cal 1000 cal = 1 Cal Second Item_________________ Heat (q) gained by the water ____J q = ΔT x mass of the water x (4.184 J/g˚C ) Where ΔT = Tfinal – Tinitial of the water Heat energy gained
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THIS FILE DOWNLOADED FROM THE IB NOTES SITE: http://ibnotes.tripod.com/ TOPIC 2— MECHANICS FOUNDATIONS: • • • Displacement— A measured distance in a given direction— tells us not only the distance of an object from a particular reference point‚ but also the direction from the reference point— is a vector. Velocity— Is speed in a given direction‚ and is also a vector. Acceleration— is the rate of change of velocity in a given direction (velocity/time). The unit in SI is metres per second
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Journal of Food Engineering 109 (2012) 49–61 Contents lists available at SciVerse ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions Jen-Yi Huang‚ Y.M. John Chew‚ D. Ian Wilson ⇑ Department of Chemical Engineering and Biotechnology‚ University of Cambridge‚ New Museums Site‚ Pembroke Street‚ Cambridge CB2 3RA‚ UK Department of Chemical
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the change in the physical property (eg the length of the mercury column) is a measure of the temperature difference. 6. Heat Transfer 6.1: Definition Heat Transfer is an Interaction between systems that occur as a result of a difference in the Temperature between the Systems. 21 UEME1112 Goh Sing Yau (May 2014)‚ FES‚ UTAR 6.2 Positive and Negative Heat Transfer and Work Done 6.3.1 Conduction: When 2 systems come into
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