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The contribution of the muscle to the specific heat of the body is approximately 47%, and the contribution of the fat and skin is approximately 24%. The specific heat of tissues range from ~0.7 kJ · kg−1 · °C−1 for tooth (enamel) to 4.2 kJ · kg−1 · °C−1 for eye (sclera). [13]
Paraffin wax, for example, has a specific heat of about 2500 J⋅K −1 ⋅kg −1 but a molar heat capacity of about 600 J⋅K −1 ⋅mol −1. The molar heat capacity is an "intensive" property of a substance, an intrinsic characteristic that does not depend on the size or shape of the amount in consideration.
The enthalpy of fusion is the amount of energy required to convert one mole of solid into liquid. For example, when melting 1 kg of ice (at 0 °C under a wide range of pressures), 333.55 kJ of energy is absorbed with no temperature change. The heat of solidification (when a substance changes from liquid to solid) is equal and opposite.
These tables list values of molar ionization energies, measured in kJ⋅mol −1. This is the energy per mole necessary to remove electrons from gaseous atoms or atomic ions. The first molar ionization energy applies to the neutral atoms.
The energy released by the solvation of the ammonium ions and nitrate ions is less than the energy absorbed in breaking up the ammonium nitrate ionic lattice and the attractions between water molecules. Dissolving potassium hydroxide is exothermic, as more energy is released during solvation than is used in breaking up the solute and solvent.
1. The Tree Tipping Over. A big Christmas tree tipping over poses a danger to cats and anybody near the tree. 2. Getting Tangled in Wires.
Experts explain the best time of day to go on a walk, depending on your goals from weight loss to digestion. There are benefits for morning, afternoon, and evening walks.
Fats contain more carbon-carbon and carbon-hydrogen bonds than carbohydrates or proteins, yielding higher energy density. [9] Foods that derive most of their energy from fat have a much higher energy density than those that derive most of their energy from carbohydrates or proteins, even if the water content is the same.