In the Energy and Specific Heat lab, what temperature should be recorded as the final temperature of the water when measuring the food sample? A. The temperature of the water when the food sample is first lit
B. The temperature of the water when the food sample has finished burning completely.
C. The highest temperature the water reaches as the sample burns
D. The temperature of the water after the food sample ash has been removed

B. The temperature of the water when the food sample has finished burning completely.

Explanation:

Heat or thermal energy is a form of energy that transfers from one object to another due to a temperature difference between the objects. The units for heat are joules or calories.

Calorimetry is the measurement of heat energy released or absorbed in a chemical  reaction. A calorimeter is used in calorimetry. The calorimeter operates on the Law of Conservation of Energy which states that energy is never created or destroyed but is transformed from one form to another or between objects.

In food calorimetry, the energy released when food is burned is measured by recording the rise in temperature of water in a calorimeter when a given mass of a food sample is burned completely.

Energy can be calculated using the formula: Q = mc ∆T

where Q = the energy in joules or calories, m = the mass in grams, c = specific heat and ∆T = the change in temperature (final temperature - initial temperature).

The temperature of the water when the food sample has finished burning completely is taken as the final temperature of the water. The sample is allowed to smolder for sometime before recording the final  water temperature. This is because the water temperature will continue to rise after the  flame has gone out.

most historians agree that gabriel mouton, the vicar of st. paul’s church in lyons, france, is the “founding father” of the metric system. he proposed a decimal system of measurement in 1670. mouton based it on the length of one minute of arc of a great circle of the earth (now called a nautical mile, 1852 meters). he also proposed the swing-length of a pendulum with a frequency of one beat per second as the unit of length (about 25 cm). a pendulum beating with this length would have been fairly easy to produce, thus facilitating the widespread distribution of uniform standards. over the years, his work was revised, improved, and extended by a number of french scientists.

the political sponsor of weights and measures reform in the french revolutionary national assembly was the bishop of autun, better known as talleyrand. under his auspices, the french academy appointed several committees to carry out the work of developing a usable system of weights and measures for france. one of the committees recommended a decimalized measurement system based upon a length equal to one ten-millionth of the length of a quadrant of the earth’s meridian (i.e., one ten-millionth of the distance between the equator and the north pole).