5/26/24, 12:24 PM HSVPL, Specific Heat of a Metal, Questions

Specific Heat of a Metal

Name: dema magdy 12:20 PM, 5/26/2024
Questions

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1. What are some sources of error in this experiment?

Heat Loss: Some heat escapes to the surroundings.
Measurement Inaccuracies: Errors in measuring mass and temperature.
Temperature Distribution: Uneven heating or mixing of the metal and water.
Calorimeter Heat: Neglecting the heat capacity of the calorimeter.

2. How could you redesign the experiment to obtain a more accurate value?
Better Insulation: Use a more insulated calorimeter.
Precision Instruments: Use more accurate thermometers and balances.
Mechanical Stirring: Ensure thorough mixing with a mechanical stirrer.
Include Calorimeter Heat Capacity: Account for the calorimeter's heat absorption in
calculations.

3. Why is it necessary to swirl the contents of the calorimeter?

Swirling the contents of the calorimeter ensures that the hot metal shot and water mix
thoroughly, promoting even heat distribution and quicker attainment of thermal equilibrium.
This minimizes the time required to reach the equilibrium temperature and ensures a more
accurate measurement.

4. How would splashing some water out of the calorimeter affect the results of the experiment?
Splashing water out of the calorimeter reduces the mass of water available to absorb heat
from the metal. This would lead to a higher calculated temperature change for the water,
resulting in an inaccurately high value for the specific heat capacity of the metal.

5. While doing the dishes, you drop an iron skillet that’s very hot (200° C or more) into a sink containing a few inches of
water at room temperature. Assume the volume of water has about the same mass as the skillet. It’s found that the
increase in temperature of the water is much less than the loss in temperature experienced by the skillet. As a matter of
fact, after a minute or two, the water feels only slightly warmer than before the skillet was added. Use the space to write a
brief explanation of why this is true.
When a hot iron skillet is put in water, water can soak up more heat without getting much hotter
because water can hold a lot of heat. The skillet gets cooler because it loses heat to the
water. Since the skillet and water have similar masses, the water's small temperature change is
because it absorbs a lot of heat without changing much. Heat also escapes to the surroundings,
making the water seem even less warm.

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