Calorimetry
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
- Medical encyclopedia article on Calorimetry
- Wikipedia's article - Calorimetry
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