2 Heat

T. S.
RAHAMAN CLASS:- IMU

SEM: -FIRST
TOPIC :UNIT-2
SUB: -APPLIED SCIENCE
HEAT
Mrs. MANISHA SONAWANE

CLASS:- IMU
SEM: -FIRST
.
REFERENCE BOOKS:
R3. PHYSICS PART I & II – HALLIDAY AND RESNICK.

R16. HEAT THERMODYNAMICS AND STATISTICAL PHYSICS- BRIJ LAL AND SUBRAHMANYAM,
N
REFERENCE:
GOOGLE SEARCH ENGINE

YOU TUBE

T. S. RAHAMAN CLASS:- IMU
SEM: -FIRST
TOPIC :: Unit 2 Ref 2.1
. HEAT
CONCEPT OF HEAT:-
 Heat can flow from one body to another body.

 The term heat can be used only when there is a transfer of
energy between two or more system.
 We can define heat as energy in transit.
TEMPERATURE:
 Temperature of the system can be defined as the property

that determines whether or not the body is in thermal
equilibrium.
SEM: -FIRST
TOPIC : :: Unit 2 Ref 2.1
.
REAL AND APPERENT EXPANSION:-
 When liquid is heated a vessel containing a liquid also

expands, hence measured increase in the volume of a
liquid is apparent increase in the volume.
 The real increase in the volume of a liquid is equal to the
sum of the apparent increase in the volume of a liquid and
the increase in the volume of a containing vessel.
 Thus liquid has two coefficient of expansion, γr and γa,
called as coefficient of real expansion and coefficient of
apparent expansion respectively.

SEM: -FIRST
TOPIC :: Unit 2 Ref :2.1
.
COEFFICIENT OF REAL EXPANSION:-
 It is defined as the actual increase in volume per unit
volume per unit degree rise in temperature. It is denoted
by γr.
COEFFICIENT OF APPERENT EXPANSION:-

 It is defined as apparent increase in the volume per unit
volume per unit degree rise in the temperature when
liquid is heated in a vessel that expands with heating. It is
denoted by γa.

SEM: -FIRST
RELATION BETWEEN REAL AND APPARENT

EXPANSION OF LIQUID USING DILATOMETER

SEM: -FIRST
. Let Vo be the volume of the liquid at 0°C. Let the liquid be heated to t
°C.
BC = AB + AC
BC = Real expansion of liquid,
AC = Apparent Expansion of liquid, and
AB = Cubical Expansion of container.
Coefficient of Real Expansion of Liquid,
 Coefficient of Apparent Expansion of Liquid,

SEM: -FIRST
.
AC AB AB VC
r   a  .
V0 t V0 t V0 t VC
AB VC VC
r a  a C
VC t V0 V0
Where, Vc is the volume of the container at 0°C and γ c is the
coefficient of expansion of material of the container. As Vc is
almost equal to Vo, we can write,
r  a C
Thus the coefficient of real expansion of a liquid is approximately equal

to the sum of co efficient of apparent expansion of a liquid and co efficient Mrs. MANISHA SONAWANE
SEM: -FIRST
CHANGE IN DENSITY WITH TEMPERATURE

Let Vo and V be the volumes of the liquids at 0°C and t°C
respectively and let do and d be the densities respectively, then as
we know,
m  V0 d 0 and m  Vd
V  V0 1   t 
m m1   t 

d d0
d0
d  d 0 1   t 
1 t Mrs. MANISHA SONAWANE
SEM: -FIRST
. ANOMALOUS EXPANSION OF A WATER:-

 Most of the liquids expand uniformly over moderate ranges
of the temperature except water.
 Water shows an exceptional behavior when it is heated from
0ºc to 10ºc, initially it contracts in a volume up to 4ºc, its
volume is minimum at 4ºc, and beyond 4ºc its volume
increases. Aomalous Expansion of the water
5
 A graph shows a variation of
volume with the temperature. 4
From the graph we can see Volume
that volume is minimum at 4ºc. 3
It means that water density

is maximum at 4ºc. 2
0 1 2 3 4 5 6 7 8 9
Temperature
SEM: -FIRST
HOPE’S APPARATUS
.

SEM: -FIRST
MEASUREMENT OF HEAT
.
Calorie is a unit of Heat energy.
The calorie is the energy needed to increase the temperature of

1 gram of water by 1 °C (from 14.5 °C to 15.5 °C).
1 calorie = 4.18 J.
The kilocalorie is the quantity of heat required to increase the

temperature of 1 kilogram of water by 1 °C. This is exactly 1000
calories or about 4.2 kilojoules(from 14.5 °C to 15.5 °C).
SEM: -FIRST
.THE EFFECT OF SALINITY ON FREEZING POINT OF WATER

SEM: -FIRST

SEM: -FIRST

SEM: -FIRST
. HEAT CAPACITY
 The heat capacity is the amount of heat required to raise the

temperature of an object or substance by one degree.
When heat is transferred to an object, the temperature of the
object increases. When heat is removed from an object, the
temperature of the object decreases. The relationship between
the heat ( Q ) that is transferred and the change in temperature
( ΔT ) is
Q = C ΔT = C ( Tf - Ti )
The proportionality constant in this equation is called the heat
capacity (C).
The units of heat capacity are: kilocalorie per °C (kcal/°C), Mrs. MANISHA SONAWANE
SEM: -FIRST
SPECIFIC HEAT CAPACITY
.
The Specific Heat Capacity is the amount of heat required to
change a unit mass of a substance by 1 °C. It is denoted by C.
 Suppose, Mass of a substance = m
 Specific heat of a substance =C
 Rise in the temperature = ΔT ºC
 Therefore heat supplied to raise the temperature through ΔT ºc is,
Q  mC T
 Therefore, Q
C
mT
The units of heat capacity are: kilocalorie per kg per °C (kcal/kg

°C), calorie per gm per °C (cal/ gm °C) and joules per kg per °C (J/
kg °C).
SEM: -FIRST
TOPIC : Unit 2 Ref 2.2
CALORIMETER SUB: -APPLIED SCIENCE
. A calorimeter is a device used for calorimetry, the science of

measuring the heat of chemical reactions or physical changes as
well as heat capacity. The word calorimeter is derived from
the latin word calor, meaning heat.

SEM: -FIRST
CALORIMETRY
.
Calorimetry is the measurement of the quantity of heat
exchanged.
For example, if the energy from an exothermic chemical

reaction is absorbed in a container of water, the change in
temperature of the water provides a measure of the amount of
heat added.
The basic principle of calorimetry is the conservation of heat,

i.e.
Heat lost by a hot body = Heat gained by a cold body in contact.
SEM: -FIRST
SPECIFIC HEAT OF SOLIDS BY METHOD OF MIXTURE
.
Regnault Apparatus

SEM: -FIRST
Let,
. m = Mass of the solid.
C = Specific heat capacity of the solid.
θ = Temperature of the heated solid.
m1= Mass of the calorimeter.
C1 = Specific heat of the material.
m2 = Mass of the water taken.
C2 = Specific heat capacity of water.
θ1 = Initial temperature of water + calorimeter.
θ2 = Final temperature of the mixture.
SEM: -FIRST
Heat lost by the solid
.  mC( θ  θ2 )
Heat gained = Heat gained by the calorimeter + Heat gained by the

water
 m1C1 ( θ2  θ1 )  m2C2 ( θ2  θ1 )
 ( m1C1  m2C2 )( θ2  θ1 )
As we know,
Heat Lost = Heat gained
mC( θ  θ2 )  ( m1C1  m2C2 )( θ2  θ1 )
Therefore,
( m1C1  m2C2 )( θ2  θ1 )
C
m( θ  θ2 ) Mrs. MANISHA SONAWANE
SEM: -FIRST
CONSEQUENCES AND ADVANTAGES OF HIGH
.
SPECIFIC HEAT OF WATER
Due to high specific heat of water, it can be used for heating as
well as cooling purposes.
Because hot water has a large amount of heat, it can be used for
fermentation, as it is capable of giving out large amount of heat.
Water is also used in the radiators of the cars for cooling
purposes. When water is circulated around the heated engine,
due to its high specific heat, it can absorb more heat than any
other liquid for the same rise of temperature.
Wine and juice bottles are kept under the water in cold
countries to prevent them from freezing.
The climate in coastal areas influences by the large body of Mrs. MANISHA SONAWANE
SEM: -FIRST
CHANGE OF STATE
.
We know that one substance can exist in different states – solid,
liquid and gas. E.g. Water.
We generally observed that when a heat is supplied to the
substance, its temperature increases and when heat is withdrawn
from a substance its temperature decreases.
When we convert ice into water or water into steam, we say that
change in state has occurred.
The supply of heat to a substance produces a change from solid
state to liquid state or from liquid state to gaseous state.
Conversely withdrawal of heat from substance causes it to
change from gaseous state to the liquid state or from liquid state
to solid state. Mrs. MANISHA SONAWANE
SEM: -FIRST
LATENT HEAT OF FUSION
.
Conversion of solid into liquid is called as fusion.
Latent heat of fusion of a substance is defined as amount of heat
required to change the state of a substance from solid to liquid
without any change in temperature.
If this heat is expressed for unit mass then it is called as specific
latent heat of fusion.
One gram of ice requires 80 calories of heat to get it converted
into water. So latent heat of fusion of ice is 80 cal/gm.
The unit of latent heat of fusion is cal/gm.

SEM: -FIRST
LATENT HEAT OF FUSION OF ICE BY METHOD OF
.
MIXTURE
A clean and dry calorimeter with stirrer is weighed empty.
The water is filled in about two third of the container. It is
weighed again and its temperature is noted.
To minimize the heat exchange between the calorimeter and the
surroundings, the calorimeter is placed on an insulated support in
an enclosure.
A few piece of ice which has been dried by blotting paper are
dropped in the calorimeter.
Mixture is stirred until the ice is completely melted and the
final steady temperature is noted.
The calorimeter and contents are weighed again and following Mrs. MANISHA SONAWANE
T. S. RAHAMAN
CLASS:- IMU
SEM: -FIRST
Let, SUB: -APPLIED SCIENCE
. m1 = Mass of calorimeter (empty) + stirrer.

m2 = Mass of calorimeter and stirrer + Water.
mw = Mass of water taken = m2 – m1.
θ1 = Initial temperature.
θ2 = Final temperature of the mixture.
m3 = Mass of the calorimeter and stirrer + water + ice.
m = Mass of the ice added = m3 – m2.
C1 = Specific heat capacity of calorimeter (given).
C2 = Specific heat capacity of water (given).
SEM: -FIRST
.
Heat gained by the ice = Heat required to melt it + Heat required
to raise the temperature of
melted ice  mL  mC( θ  0from
) 0°C to θ2
2
 ( m1C1  mwC )( θ1  θ2 )
Heat Lost = Heat lost by calorimeter and water in it.
As we know,mL  mC( θ  0 )  ( m C  m C )( θ  θ )

2 1 1 w 1 2
Heat lost = Heat gained
L
 m1C1  mwC θ1  θ2   mCθ2
m
SEM: -FIRST
LAWS OF FUSION
.
Every substance changes its state from solid to liquid at a particular
temperature under normal pressure called as M.P.
As long as change of state takes place, there is no change in temperature.
One gram of every substance requires a definite quantity of heat for change of
states from solid to liquid and it is called as latent heat of fusion. It is different
for different substances.
Some substance shows increase in volume on melting e.g. wax, ghee etc.
while other substances shows decrease in volume on melting. e.g. Ice.
The melting point of those substances which decrease in volume on melting is
lowered with increase in pressure.
The melting point of those substances which increase in volume on melting is
increased with increase in pressure.
SEM: -FIRST
LATENT HEAT OF VAPOURISATION
.
Conversion of a substance from liquid to vapor state is called as
vaporization.
Latent heat of vaporization is defined as amount of heat required to
convert the substance from liquid to vapors without any change in its
temperature.
If this heat is expressed for unit mass then it is called as specific
latent heat of vaporization.
It is different for different substance.
For water it is 573 cal/gm at a pressure of 76 cm of hg.
Boiling is the phenomenon of vaporization accompanied with the
ebullition, violent ebullition of the bubbles.
SEM: -FIRST
1. LAWS OF BOILING
.
2. Every substance changes its state from to liquid to its vapors at a
particular temperature under normal pressure called as boiling
point.
3. As long as change of state takes place, there is no change in
temperature.
4. One gram of every substance requires a definite quantity of heat
for change of states from liquid to vapor and it is called as latent
heat of vaporization. It is different for different substances.
5. All liquids shows increase in the volume on vaporization.
6. The boiling point of the liquid increases with increase in pressure
of a liquid.
7. The liquid can boil at lower temperature under reduced pressure. Mrs. MANISHA SONAWANE
SEM: -FIRST
CONSEQUENCES AND ADVANTAGES OF HIGH LATENT
. HEAT OF WATER
The ponds and lakes in cold countries freeze at very slow rate. Even
after the temperature of water becomes 0°C, the freezing does not start
immediately as for 1 gm of water to be frozen 336 J will have to be
removed. Because of this value of latent heat freezing will takes place
very slowly and aquatic life can survive.
We cool drinks by adding pieces of ice. Since for melting one gram of
ice, 336 J are removed from the drink, therefore it loses considerable
amount of heat and can be cooled using a small quantity of ice.
The water in rivers is due to snow which melts on mountaintops.
Since the latent heat of ice is high, therefore ice melts at very slow rate
and we can get water in rivers throughout the year. If the latent heat of
ice were small, then the ice will melt quickly leading to floods in
rivers.
SEM: -FIRST
TRANSMISSION OF HEAT
.
Heat transfer, also known as heat flow, heat exchange,
or transfer of thermal energy is the movement of heat from one
place to another.
 When an object is at a different temperature from
its surroundings, heat transfer occurs so that the body and the
surroundings reach the same temperature (thermal equilibrium).
Heat transfer always occurs from a higher-temperature region
to a cooler-temperature.
Where there is a temperature difference between objects in
proximity, heat transfer between them cannot be stopped
although its rate can be controlled.
Three ways of heat exchange, Mrs. MANISHA SONAWANE
SEM: -FIRST
CONDUCTION
.
In heat transfer, conduction is the transfer of thermal
energy between neighboring molecules in a substance due to
a temperature gradient.
It always takes place from a region of higher temperature to a
region of lower temperature, and acts to equalize the temperature
differences.
Conduction takes place in all forms of matter, viz. solids,
liquids, gases and plasmas, but does not require any bulk motion
of matter.
Insolids, it is due to the combination of vibrations of the
molecules in a lattice and the energy transport by free electrons.
In gases and liquids, conduction is due to the collisions Mrs. MANISHA SONAWANE
SEM: -FIRST
Conduction is the process in which heat energy is transferred from
.
particle to particle, without the particles leaving the mean positions
but vibrating more vigorously with amplitude which depends on the
temperature.
Thus, for conduction medium is actively involved.
All substances conduct heat to some extent, but the rate at which
heat is conducted is different for different substances.
The substance through which heat is easily conducted or for which
rate of conduction is large are good conductors of heat.
The bad conductors do not have free electrons, therefore they
cannot conduct heat. Whatever little heat they can conduct is by
vibration of the molecules.
SEM: -FIRST
.video
https://youtu.be/SNG_5lPe2a8

SEM: -FIRST
CONVECTION
. It is the process by which liquids and gases are heated.
Convection is the flow of heat through a bulk, macroscopic
movement of matter from a hot region to a cool region.
Suppose we consider heating up a local region of air. As this air
heats, the molecules spread out, causing this region to become less
dense than the surrounding, unheated air.
Being less dense than the surrounding cooler air, the hot air will
subsequently rise due to buoyant forces - this movement of hot air
into a cooler region is then said to transfer heat by convection.
CONVECTION IN LIQUIDS
SEM: -FIRST
EXPLANATION OF CONVECTION
.
The layer of the liquid near the bottom of the vessel expands on
heating. Therefore its density decreases.
Being less denser, it begins to rise upwards.
Thus a warm convection current moves upwards. Its place is
taken up by the denser layers from the sides.
This continues till the entire liquid is heated to same temperature.
The convection current then stop and the density of the liquid is
same everywhere.
If a liquid is heated near the top, then the upper layer which
becomes lighter remains at the top and the entire liquid cannot be
heated.
For this reason the liquids are always heated from the below. Mrs. MANISHA SONAWANE
SEM: -FIRST
.SHOW VIDEO
https://youtu.be/0BdRaWFR2IM

SEM: -FIRST
.
APPLICATIONS OF CONVECTION
Ventilation.
Chimneys.
Trade winds.
Ocean current.
Land and Sea breezes.

SEM: -FIRST
RADIATION SUB: -APPLIED SCIENCE
. Itis the matter of common experience that when we sit in the

sun, we feel warm or when we sit near the fir we feel warm.
The process responsible for the transmission of heat cannot be
conduction, because intervening medium, air is poor conductor
of heat and the heat from the sun travels almost the entire
distance through vacuum.
The process cannot be convection because the hot air will
always rise upwards and not sideways or downwards.
Thus there must be a third process by which heat can be
transmitted without intervening medium (which is not heated if it
is present). This process of transmission of heat is called as
radiation.
SEM: -FIRST
. PROPERTIES OF HEAT RADIATIONS

1) Heat radiations travels in the straight line.
2) Heat radiations travels with the velocity of light.
3) Heat radiations obeys inverse square law.
4) Heat radiations obeys law of reflection.
5) Heat radiations obeys laws of refraction.
6) Heat radiations get diffused when they are incident on rough
and unpolished surface.
7) Heat radiations can travel through vacuum.
8) Heat radiations do not affect to the medium through which
they pass.
SEM: -FIRST
APPLICATIONS OF RADIATIONS
.
1) White cloths are preferred in summer and dark colored in
winter.
2) Cooking tensile are blackened at the bottom and polished on
the upper surface.
3) Hot water pipes and radiators are used in rooms are painted
black, so that they can radiate the maximum amount of heat
to the room. The same pipes outside the rooms are painted
white so that they do not lose the heat to the surroundings.
4) The thermopile junction exposed to heat is blackened to
absorb maximum quantity of heat.
5) Polished reflectors are used in electric heaters to reflect
maximum heat in room. Mrs. MANISHA SONAWANE
SEM: -FIRST
https://youtu.be/5GoZZKcNZiQ

SEM: -FIRST
. TEMPERATURE:
FAHRENHEIT, CELSIUS, AND KELVIN

SEM: -FIRST

SEM: -FIRST
.
TEMPERATURE
 Operational Definition: Defined in terms of how a property is measured.
-Thermometers have a liquid that when placed in contact

with another body either expands or contracts.
-To be useful, a thermometer needs a scale with major and

minor delineations

SEM: -FIRST
. TEMPERATURE SCALES
 Fahrenheit (oF)
*Introduced in 1724
*Defined by 2 fixed points based on the properties of water (32-
freezing pt/212-boiling point)
*First modern thermometer (Hg)
 Celsius (oC)
*Introduced 18 years later (1742)
*Defined by setting boiling point of water to 0 o and
boiling point to 100o
*Absolute zero in Celsius is -273.15o
 Kelvin
*Introduced 1848
*Zero point set to Absolute Zero Mrs. MANISHA SONAWANE
SEM: -FIRST
. CONVERTING BETWEEN SCALES

CELSIUS AND FAHRENHEIT
C = 5/9(oF – 32)
o

SEM: -FIRST
.
CONVERTING BETWEEN SCALES
CELSIUS AND KELVIN
K= oC + 273

SEM: -FIRST
. LIQUID IN GLASS THERMOMETER:
PRINCIPLE: With change in temperature volume also changes.
Mercury is usually selected for liquid in glass thermometers for following reasons :
1. It has low specific heat and hence it absorbed little heat from the body.
2. It is good conductor of heat and takes the temperature of the body quickly.
3. It can easily seen in a fine capillary tube.
4. It dose not wet the wall of the glass tube.
5. It remains a liquid over a large range. Its feezing point is -390c and the bolling point is
3570c

SEM: -FIRST
.LIQUID IN GLASS THERMOMETER:
Construction:-
A bulb which acts as a container for the functioning liquid where it can easily expand or
contract in capacity.
A stem, “a glass tube containing a tiny capillary connected to the bulb and enlarged at the
bottom into a bulb that is partially filled with a working liquid”. [1]
A temperature scale which is basically preset or imprinted on the stem for displaying
temperature readings.
Point of reference i.e. a calibration point which is most commonly the ice point.
A working liquid which is generally either mercury or alcohol.
An inert gas, mainly argon or nitrogen which is filled inside the thermometer above
mercury to trim down its volatilization.

SEM: -FIRST
PRESSURE-ENTHALPY (P-H) OR
.
MOLLIER DIAGRAM
 Line A to B represents the change from high to low pressure, or expansion
process
 Line B to B’ represents the amount of liquid ‘flashed-off’ in the expansion valve
cooling the remaining liquid.
 Line B to C represents the evaporation process at constant saturation temperature
and pressure in the evaporator. At point C the refrigerant is a dry saturated
vapour.
 Line C to C’ represents the superheat absorbed by the dry saturated vapour
 Line C’ to D represents the compression process.
 Line D to E represents the superheat given up by the vapour in the condenser. At
point E the refrigerant is a dry saturated vapour.
 Line E to F represents the condensation process at constant saturation
temperature and pressure. At point F the refrigerant is a saturated liquid.
 Line F to A represents the sub cooling of the condensed liquid

SEM: -FIRST
. VAPOR-COMPRESSION
REFRIGERATION CYCLE
► Most common refrigeration cycle in use today
► There are four principal
control volumes involving
these components:
► Evaporator
► Compressor
► Condenser
Two-phase
► Expansion valve liquid-vapor mixture

SEM: -FIRST
.
THE VAPOR-COMPRESSION
REFRIGERATION CYCLE
►The processes of this cycle are
Process 4-1: two-phase liquid-vapor mixture of
refrigerant is evaporated through heat transfer
from the refrigerated space.
Process 1-2: vapor refrigerant is compressed to a
relatively high temperature and pressure requiring
work input.
Process 2-3: vapor refrigerant condenses to liquid
through heat transfer to the cooler surroundings.
Process 3-4: liquid refrigerant expands to the
Two-phase
evaporator pressure. liquid-vapor mixture

SEM: -FIRST
SUPERHEATED STEAM:-
.
 Water boils and evaporates at 100°C under atmospheric pressure.
 By higher pressure, water evaporates at higher temperature - e.g. a pressure of
10 bar equals an evaporation temperature of 184°C.
 During the evaporation process, pressure and temperature are constant, and a
substantial amount of thermal energy is used for bringing the water from liquid
to vapour phase.
 When all the water is evaporated, the steam is called dry saturated.
 In this condition the steam contains a large amount of latent heat.
 Further heating of dry saturated steam will lead to increase in temperature of the
steam.
 Superheated steam.

SEM: -FIRST
SUPERHEATED STEAM:-
.
A few advantages of superheater are:
 Due to installation of superheater thermal efficiency of plant increases.
 It avoids too much condensation of steam in the last stages of turbine

due to which erosion of turbine blade is reduced.
 It removes the moisture content of steam coming out of boiler and

increases its temperatures sufficiently above saturation temperature.
 Heat of the flue gases is utilized to the maximum extent.

SEM: -FIRST
SUPERHEATED STEAM:-
. Advantages of using saturated steam for heating
Property Advantage
Rapid, even heating through latent Improved product quality and

heat transfer productivity
Temperature can be quickly and

Pressure can control temperature
precisely established
Smaller required heat transfer

High heat transfer coefficient surface area, enabling reduced
initial equipment outlay
Originates from water Safe, clean, and low-cost

SEM: -FIRST
SUPERHEATED STEAM:- SUB: -APPLIED SCIENCE
Disadvantages of using superheated steam for heating:
.
Property Disadvantage
Reduced productivity
Low heat transfer coefficient
Larger heat transfer surface area needed
Superheated steam needs to maintain a high

Variable steam temperature even at constant
velocity, otherwise the temperature will drop as
pressure
heat is lost from the system
Temperature drops can have a negative impact

Sensible heat used to transfer heat
on product quality
Stronger materials of construction may be

Temperature may be extremely high needed, requiring higher initial equipment
outlay

2 Heat

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T. S.

RAHAMAN CLASS:- IMU

Mrs. MANISHA SONAWANE

R3. PHYSICS PART I & II – HALLIDAY AND RESNICK.

GOOGLE SEARCH ENGINE

Mrs. MANISHA SONAWANE

 Heat can flow from one body to another body.

 Temperature of the system can be defined as the property

 When liquid is heated a vessel containing a liquid also

Mrs. MANISHA SONAWANE

COEFFICIENT OF APPERENT EXPANSION:-

Mrs. MANISHA SONAWANE

RELATION BETWEEN REAL AND APPARENT

Mrs. MANISHA SONAWANE

 Coefficient of Apparent Expansion of Liquid,

Mrs. MANISHA SONAWANE

Thus the coefficient of real expansion of a liquid is approximately equal

CHANGE IN DENSITY WITH TEMPERATURE

. ANOMALOUS EXPANSION OF A WATER:-

From the graph we can see Volume

that volume is minimum at 4ºc. 3

It means that water density

Mrs. MANISHA SONAWANE

The calorie is the energy needed to increase the temperature of

The kilocalorie is the quantity of heat required to increase the

.THE EFFECT OF SALINITY ON FREEZING POINT OF WATER

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

 The heat capacity is the amount of heat required to raise the

The units of heat capacity are: kilocalorie per kg per °C (kcal/kg

. A calorimeter is a device used for calorimetry, the science of

Mrs. MANISHA SONAWANE

For example, if the energy from an exothermic chemical

The basic principle of calorimetry is the conservation of heat,

Mrs. MANISHA SONAWANE

Heat gained = Heat gained by the calorimeter + Heat gained by the

Mrs. MANISHA SONAWANE

. m1 = Mass of calorimeter (empty) + stirrer.

As we know,mL  mC( θ  0 )  ( m C  m C )( θ  θ )

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

. Itis the matter of common experience that when we sit in the

. PROPERTIES OF HEAT RADIATIONS

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

 Operational Definition: Defined in terms of how a property is measured.

-Thermometers have a liquid that when placed in contact

-To be useful, a thermometer needs a scale with major and

Mrs. MANISHA SONAWANE

. CONVERTING BETWEEN SCALES

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

. LIQUID IN GLASS THERMOMETER:

PRINCIPLE: With change in temperature volume also changes.

Mrs. MANISHA SONAWANE

.LIQUID IN GLASS THERMOMETER:

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE

Mrs. MANISHA SONAWANE