Calorimetry

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Calorimetry

Calorimetry (pronounced: kuh-lor-im-uh-tree) is a scientific technique used to measure the amount of heat absorbed or released by a chemical reaction, physical change, or biological process. The term originates from the Latin word calor meaning heat, and the Greek word metron meaning measure.

Overview

Calorimetry is used in a wide range of fields, including chemistry, physics, and biology. It is a crucial tool in thermodynamics, the study of heat and energy transfer. The device used to perform these measurements is known as a calorimeter.

Types of Calorimetry

There are several types of calorimetry, including:

  • Bomb Calorimetry: This method involves a sample being burned in a high-pressure container (the bomb) to measure heat of combustion.
  • Constant-Pressure Calorimetry: Often used in biochemistry, this method measures the heat absorbed or released at a constant pressure.
  • Differential Scanning Calorimetry: This technique measures how the heat capacity of a sample changes as it is heated or cooled.

Applications

Calorimetry has a wide range of applications, including:

  • Food Science: Calorimetry is used to determine the caloric content of food.
  • Medicine: In medicine, calorimetry can be used to measure metabolic rates or to study the thermodynamics of biochemical reactions.
  • Material Science: Calorimetry can be used to study phase transitions in materials.

See Also

External links

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