The specific heat capacity of water is less in experiments is less because heat energy is lost to air and surroundings. The lost energy can me minimised by insulating the container. Class 4.5 St. Davids High School, Dalkieth, Scotland
Definitely less than the actual reading due to the heat lost to the surrounding. The equation:
mcO = VIt
from the equation, you will know that if change in temperature, O greater than the actual value (meaning that heat lost to the surrounding), the specific heat capacity that you calculated from your gradient will more than the standard reading.
P/s:
O = change in temperature (because I cannot find the symbol for it)
The theoretical and experimental values for the heat capacity of lead actually do agree, as long as you take quantum mechanics into consideration. The classical theory starts to fail as temperatures get lower and lower. Here's why that happens.
Temperature is the average kinetic energy of all of the atoms within the system you're measuring. There's several ways for this kinetic energy to actualize; including translational motion, rotational motion, and vibrational motion. Therefore, when you theoretically calculate the amount of heat it takes to raise the temperature of something by one degree (that's what heat capacity is), you have to take into account every possible way that the newer, higher-energy atoms can move about. The number of possible ways that something can move about in a system is called the degrees of freedom for that system.
Classically, all of this was known, but one thing wasn't known: energy is discrete, or quantized, implying that there are only certain, specific values of kinetic energy that a heated up atom can jump to, as opposed to continuous values as was thought classically. That means that many of the degrees of freedom that were previously calculated to have been possible, aren't, since the atom isn't allowed to have many of those energies.
This revelation isn't really noticeable at high temperatures, because quantized or not, there's a lot of degrees of freedom to populate so the quantum model generalizes back out to the classical model. This is analogous to the number of modes in a harmonic oscillator: as you increase energy, the wave's frequency gets higher and higher, creating progressively more and more modes.
At low temperatures, this effect can be very noticeable, especially when the atom's temperature is dropped to the same scale as the value of the energy quanta itself. Think about it, if the energy of the atom is that low, there's only going to be a small number of allowed states for the atom to populate (remember, the amount of energy used by the atom has a minimum, discrete value). Therefore, if you use the classical heat capacity formula for continuous states, you're going to arrive at a far larger number than you'll actually see in the experiment since the degrees of freedom for a discrete, countable set are far less than those of a continuous set, i.e. adding up a finite amount of numbers between two points will give you a lower total than if you add up an infinite amount of numbers between those same two points.
Chemistry is a load of Sh*t, don't bother, just leave it :)
Impurities lower the specific heat capacity of water.
Water has a MUCH higher specific heat than hydrogen.
The specific heat capacity is the energy density of a substance. Since jam has a higher specific heat capacity than the pie crust it is contained in, this is why the contents of a pie are always much hotter than the pie itself.
A common substance with a high specific heat is water. There are a few substances that have a higher heat capacity than water, though, such as lithium and ammonia.
yes
The higher the substance's specific heat capacity, the more heat energy is needed to raise it's temperature.
Experimental errors would cause the experimental value of specific heat capacity to be higher than the standard value.
Higher Heat
Water has a MUCH higher specific heat than hydrogen.
The specific heat capacity is the energy density of a substance. Since jam has a higher specific heat capacity than the pie crust it is contained in, this is why the contents of a pie are always much hotter than the pie itself.
Water has a higher Specific Heat than soil. The very highest is ammonia.
sure :D
Height does not affect capacity.
A common substance with a high specific heat is water. There are a few substances that have a higher heat capacity than water, though, such as lithium and ammonia.
no because the molar mass of lead is great than aluminum
the specific heat capacity of hals is less then the specific heat capacity of our mouth, so the heat transfer form higher heat to lower heat, so we get coll while eating hals.
Water heats slower because it has a higher specific heat capacity.
The specific heat capacity of the pie filling is higher than the specific heat capacity of the pie crust; therefore, the pie filling cools down after being removed from the oven much slower than the pie crust.