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Bomb calorimeter A bomb calorimeter is a type of constant-volume calorimeter used in measuring the heat of combustion of a particular reaction. Electrical energy is used to ignite the fuel; as the fuel is burning, it will heat up the surrounding air, which expands and escapes through a tube that leads the air out of the calorimeter.
The higher heating value is experimentally determined in a bomb calorimeter. The combustion of a stoichiometric mixture of fuel and oxidizer (e.g. two moles of hydrogen and one mole of oxygen) in a steel container at 25 °C (77 °F) is initiated by an ignition device and the reactions allowed to complete.
"Solvent bomb" is any Schlenk bomb dedicated to storing solvent. It is the construction of the flask neck which makes a Straus flask unique. A Straus flask (often misspelled "Strauss") is subclass of "bomb" flask originally developed by Kontes Glass Company, [3] commonly used for storing dried and degassed solvents. Straus flasks are sometimes ...
The following list of modern armament manufacturers presents major companies producing modern weapons and munitions for military, paramilitary, government agency and civilian use.
ORSAT analyzer. An Orsat gas analyser or Orsat apparatus is a piece of laboratory equipment used to analyse a gas sample (typically fossil fuel flue gas) for its oxygen, carbon monoxide and carbon dioxide content.
A reaction calorimeter is a calorimeter that measures the amount of energy released (in exothermic reactions) or absorbed (in endothermic reactions) by a chemical reaction. It does this by measuring the total change in temperature of an exact amount of water in a vessel.
One measure of the heat produced by burning is the heat of combustion, an exact measure usually determined using bomb calorimetry and demanding complete combustion to carbon dioxide and water. Gaseous fuels like methane have higher values than solid fuels like coal. Peat exhibits the lowest value of all common fuels. Thus methane has an HHV ...
Direct calorimetry of combustion [ edit ] The first determinations of the energy content of food were made by burning a dried sample in a bomb calorimeter and measuring the temperature change in the water surrounding the apparatus, a method known as direct calorimetry .