The Cp of yogurt at 20 degrees Celsius is:
3.52 kj/kg/k
Some specific heat questions that can deepen understanding of the concept include: How does the specific heat of a substance affect its ability to absorb or release heat? Why do different substances have different specific heat capacities? How does the specific heat of a substance relate to its temperature change when heat is added or removed? How can the specific heat of a substance be experimentally determined? How does the specific heat of a substance impact its thermal conductivity and overall heat transfer properties?
Specific heat is the amount of heat required to raise the temperature of one gram of a substance by one degree Celsius. For example, when cooking, the specific heat of water means that it takes longer to heat up compared to oil because water has a higher specific heat.
The specific heat of germanium is approximately 0.32 J/g°C.
To calculate the specific heat of a calorimeter, you can use the formula q mcT, where q is the heat absorbed or released, m is the mass of the substance, c is the specific heat capacity, and T is the change in temperature. By measuring the heat absorbed or released and the other variables, you can solve for the specific heat capacity of the calorimeter.
There is no change; specific heat is an intensive property of a material, independent of the amount.
yes it does effect yogurt
To make homemade yogurt, you can use a simple starter recipe by combining milk and a small amount of store-bought plain yogurt containing live cultures. Heat the milk, cool it to a specific temperature, mix in the yogurt, and let it ferment for several hours until it thickens.
To make yogurt starter at home, you can mix together milk and a small amount of store-bought yogurt containing live active cultures. Heat the mixture to a specific temperature, then let it sit in a warm place for several hours to allow the cultures to multiply and ferment the milk into yogurt.
To make yogurt without using yogurt as an ingredient, you can use a starter culture containing live bacteria cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These cultures can be purchased in powdered form or from a previous batch of homemade yogurt. Heat milk to a specific temperature, add the starter culture, and allow it to ferment at a warm temperature for several hours until it thickens into yogurt.
Yes, oxygen as well as heat are necessary in the making of yogurt.
Heated yogurt isn't going to be any more healthy. Leaving out yogurt too long will allow bacteria to grow, and the yogurt may spoil. Keep yogurt refrigerated prior to consuming.
yes yogurt is a matter.coz it has specific mass and volume
The noun 'yogurt' is a common noun, a general word for a type of dairy product.A proper noun is the name of a specific person, place, or thing. A proper noun for the common noun 'yogurt' is the name of a specific yogurt, for example, Chobani or Stonyfield Farm.
Yes, you can make your own yogurt at home using milk and a yogurt starter culture. Simply heat the milk, add the culture, and allow it to ferment at a warm temperature for several hours. Once the yogurt has set, refrigerate it before consuming.
A small yogurt container typically holds about 150 to 200 milliliters (ml) of yogurt. This can vary slightly depending on the brand and specific product, but this range is standard for single-serving yogurt containers.
Yes, WebMD offers various advice on diets. While there is no yogurt specific diet, yogurt is a healthy food that can compliment an assortment of diets.
Specific heat has nothing to do with specific volume.