In the field of physics, some chemical or physical processes absorb or emit heat . These processes are measurable and the area that deals with their measurement is calorimetry. Calorimetry
Key concepts
The temperature is a property and it determines the thermal equilibrium between two different systems. The flow of energy that transfers between two systems is called heat. In other words, heat is energy transferred between two systems or bodies that are at different temperatures. This flow always occurs from the highest temperature body to the lowest temperature body. Calorimetry
Heat can be transferred in several ways: through radiation, conduction or convection. In most real processes, all these phenomena are present to a greater or lesser degree.
The heat capacity of a body expresses the relationship between the amount of heat supplied and its corresponding increase in temperature. To express this parameter, different units can be used: joules to measure heat and degrees kelvin to measure temperature, in calories and degrees Celsius, or in the British thermal unit (BTU) and in degrees Fahrenheit.
On the other hand, the specific heat of a body expresses the relationship between the heat capacity of the material and the mass of that body. The units used to indicate specific heat are expressed in joules, kilograms, and degrees kelvin.
In addition, another system is used: the amount of heat is expressed in calories, the mass in grams and the temperature in degrees centigrade
If we take the specific heat of water as a reference, its formulation is as follows: 1 calorie / gram x degree centigrade. Calorimetry
The concept of sensible heat refers to the amount of heat added or removed that causes a change in temperature.
On the other hand, the concept of latent heat refers to the change of state that takes place in a body (for example, when water changes from a liquid to a gaseous state, there is a change of state, but not of temperature).
Practical applications of calorimetry
The calorimeter has a device to measure the temperature of a body, as well as a wall that prevents heat transfer in other directions. This device indicates the equilibrium temperature between two substances with different temperatures.
Logically, the calorimeter is used to measure the calorific value in different circumstances: in the food sector to assess the quality of a product, in thermodynamic studies of combustible residues or to know the energy balance in ecological studies. Calorimetry
