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May 3 rd , 2016

May 3 rd , 2016. Turn in Heat ( ws ) from yesterday Energy of Foods. How is the calorie content of food determined? This activity will introduce the concept of calorimetry and investigate the caloric content of foods. Energy of Foods Pre-Lab. Law of conservation of energy.

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May 3 rd , 2016

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  1. May 3rd, 2016 • Turn in Heat (ws) from yesterday • Energy of Foods

  2. How is the calorie content of food determined? This activity will introduce the concept of calorimetry and investigate the caloric content of foods. Energy of Foods Pre-Lab

  3. Law of conservation of energy • Energy cannot be created or destroyed, only converted from one form to another.

  4. First Law of Thermodynamics • The heat energy lost by one body is gained by another body.

  5. Heat • Heat is the energy that is transferred between objects when there is a difference in temperature. • Objects contain heat as a results of the small, rapid motion (vibrations, rotational motion, electron spin, etc.) that all atoms experience. • The temperature of an object is an indirect measurement of its heat.

  6. Heat (cont.) • Particles in a hot object exhibit more rapid motion than particles in a colder object. • When a hot and cold object are placed in contact with one another, the faster moving particles in the hot object will begin to bump into the slower moving particles in the colder object making them move faster (vice versa, the faster particles will then move slower).

  7. Heat (cont.) • Eventually, the two objects will reach the same equilibrium temperature – the initially cold object will now be warmer, and the initially hot object will now be cooler. • Thermal equilibrium is defined as when objects are at the same temperature. • The amount of heat lost by the hot object will be given to the cold object. • This principle is the basis for calorimetry, or the measure of heat transfer.

  8. Calorimetry • In this experiment, the specific heat of water and its change in temperature will be used to determine the caloric content of a food sample. • The normal unit for measuring the energy content in foods in called a Calorie (with an uppercase C). • A Calorie is really a kilocalorie, or 1000 calories (lowercase c).

  9. Calorimetry (cont.) • During calorimetry, food burns and its stored energy is quickly converted into heat energy and products of combustion (carbon dioxide and water). • The heat energy that is released is then transferred into the water above it in the calorimeter.

  10. Calorimetry (cont.) • The temperature change in the water is then measured and used to calculate the amount of heat energy released from the burning food. • With the specific heat of a substance known, the amount of heat energy gained or lost by a substance can then be calculated if the temperature change is measured.

  11. Calorimetry (cont.) • The heat energy is calculated using the equation: Q = mc∆T • Remember, the specific heat (c) of water is 4.18 J/gᵒC

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