9-2-calorimetry_glossary

A method used to determine the caloric content of food based on the average caloric content of its protein, carbohydrate, and fat components.

A constant-volume calorimeter used to measure the heat produced by reactions that yield large amounts of heat and gaseous products, such as combustion reactions.

A device used to measure the amount of heat involved in a chemical or physical process. Examples range from simple polystyrene cups to sophisticated, well-insulated instruments.

The technique used to measure the amount of heat transferred to or from a substance during a chemical or physical process.

A process that absorbs heat from the surroundings; q is positive.

A process that releases heat to the surroundings; q is negative.

The amount of heat required to raise the temperature of an object by 1 degree Celsius (or 1 Kelvin). For calorimeters, it includes contributions from the container and any other components.

A unit of energy used to quantify the amount of energy derived from the metabolism of foods; 1 Calorie = 1 kcal = 1000 calories.

The amount of heat required to raise the temperature of 1 gram of a substance by 1 degree Celsius (or 1 Kelvin).

All other matter, including components of the measurement apparatus, that interact thermally with the system.