Search results
Results from the WOW.Com Content Network
The subject commonly includes calculations of such quantities as heat capacity, heat of combustion, heat of formation, enthalpy, entropy, and free energy. The world's first ice-calorimeter , used in the winter of 1782–83, by Antoine Lavoisier and Pierre-Simon Laplace , to determine the heat evolved in various chemical changes ; calculations ...
In thermodynamics, the enthalpy of mixing (also heat of mixing and excess enthalpy) is the enthalpy liberated or absorbed from a substance upon mixing. [1] When a substance or compound is combined with any other substance or compound, the enthalpy of mixing is the consequence of the new interactions between the two substances or compounds. [ 1 ]
In the case of degenerate energy levels, we can write the partition function in terms of the contribution from energy levels (indexed by j) as follows: =, where g j is the degeneracy factor, or number of quantum states s that have the same energy level defined by E j = E s.
The heating value (or energy value or calorific value) of a substance, usually a fuel or food (see food energy), is the amount of heat released during the combustion of a specified amount of it. The calorific value is the total energy released as heat when a substance undergoes complete combustion with oxygen under standard conditions .
A respected modern author states the first law of thermodynamics as "Heat is a form of energy", which explicitly mentions neither internal energy nor adiabatic work. Heat is defined as energy transferred by thermal contact with a reservoir, which has a temperature, and is generally so large that addition and removal of heat do not alter its ...
The measured heat energy released in an exothermic reaction is converted to ΔH⚬ in Joule per mole (formerly cal/mol). The standard enthalpy change Δ H ⚬ is essentially the enthalpy change when the stoichiometric coefficients in the reaction are considered as the amounts of reactants and products (in mole); usually, the initial and final ...
Energy density is the amount of energy per mass or volume of food. The energy density of a food can be determined from the label by dividing the energy per serving (usually in kilojoules or food calories) by the serving size (usually in grams, milliliters or fluid ounces). An energy unit commonly used in nutritional contexts within non-metric ...
A collaboration between Nicolas Clément and Sadi Carnot in the 1820s had some related thinking near the same lines. [1] In 1845, Joule published a paper entitled "The Mechanical Equivalent of Heat", in which he specified a numerical value for the amount of mechanical work required to produce a unit of heat.