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The subsequent amount of heat that is required to increase the temperature of one gram of any substance by the value of one Celsius degree is called specific heat. The most commonly used units of specific heat are Calories or joules per gram per Celsius degree. Water, for example, has a specific heat of 1 calorie (or 4.186 joules) per gram per degree Celsius.
In the 18th century, Scottish scientist Joseph Black noted that equivalent masses of substances required varying quantities of heat to elevate them across the same temperature gap.
A developed the idea of specific heat from this finding. The French physicists Pierre-Louis Dulong and Alexis-Thérèse Petit proved in the early nineteenth century that measuring the specific temperatures of substances allows for the computation of their atomic weights.
What is specific heat?
The amount of energy required to raise the temperature of a substance is measured in specific heat. It is defined as the amount of heat required to increase one mass unit of a substance by one temperature unit. Specific heat is measured in J/kg/K in the SI system. (You may see specific heat given as J/g/K on rare occasions.) The term “specific heat” refers to a feature that is unique to a certain type of material. That is why it is referred to as particular.
What is heat capacity?
A substance’s heat capacity C is the amount of heat necessary to change its temperature by one degree, and it is measured in energy per degree. Because a huge quantity of matter has a correspondingly large heat capacity, the heat capacity is a broad variable. The specific heat (also known as specific heat capacity) is a more practical number.
It is the amount of heat necessary to change the temperature of one unit of mass of a substance by one degree. As a result, specific heat is an intense variable with units of energy per mass per degree.
Applications of the specific heat capacity
The relationship between mass, energy, and specific heat capacity has a wide range of applications. Apart from liquid ammonia, liquid water has the highest specific heat capacity, allowing vast quantities of water to play a substantial role in the Earth’s climate and weather. During the spring season, for example, a lake warms up more slowly than the air above it, and in the autumn, the energy released by the lake during cooling slows the decline in air temperature.
Cooking pots with polished bottoms, such as copper or aluminium, are used in commercial applications. The bottom can be quickly warmed up due to its low specific heat. The pot handles, on the other hand, are composed of high-specific-heat material to withstand heat and provide safety. Heat insulators are almost often made of materials with a high specific heat.
When fast-food establishments warn consumers that an apple pie filling is hotter than the paper wrapper or pie crust, they are demonstrating the importance of specific heat capacity. The amount of energy transferred to the fingers (or tongue) from the filling exceeds the amount of energy transferred from the wrapper and crust, despite the fact that the wrapper, pie crust, and filling are all heated to the same temperature. This is due to the fact that each substance’s specific heat capacity varies.
Specific heat of water
The specific heat capacity of water is 4182 J/kg°C. We even have a particular way to define the amount of energy it takes to increase one gram of water by one degree Celsius, called a Calorie, because water is such an important and common substance. This is not the same as the calories we talk about in food. This type of calorie is equal to 1,000 calories, which is why food-related calories are also known as kilocalories, or kcals.
Formula of specific heat capacity
Specific heat is the amount of energy necessary to raise the temperature of one unit mass of a constant volume substance by one degree Celsius.
The amount of energy required to adjust the temperature by 1 unit of material of 1 kg mass is known as a substance’s specific heat capacity.
J/Kg is a SI unit for specific heat and specific heat capacity.
Conclusion
Specific heat is defined as the amount of heat required to increase one mass unit of a substance by one temperature unit. The amount of energy required to raise the temperature of a substance is measured in specific heat. A substance’s heat capacity C is the amount of heat necessary to change its temperature by one degree, and it is measured in energy per degree. The relationship between mass, energy, and specific heat capacity has a wide range of applications. The specific heat capacity of water is 4182 J/kg C. The amount of energy required to adjust the temperature by 1 unit of material of 1 kg mass is also known as a substance’s specific heat capacity.
