What would be the effect of ignoring the thermometer and stirrer on the calculated specific heat capacity?
2007-05-01 02:48:55 · 3 answers · asked by pristane 1 in Science & Mathematics ➔ Physics
Your calculations will end up giving you lower heat capacity than what actually is the final value (the thermometer and stirrer take some of the heat, and given they are made of glass, their heat capacity is even higher than metals, so you end up assuming the metal ends up getting heated less that what it would have been without these guys).
2007-05-01 07:39:22 · answer #1 · answered by shanky 3 · 0⤊ 1⤋
1. If you ignore the thermometer then how can you measure the change in temperature? How would you know that the system is reached thermal equilibrium?
If you don't steer the cold water will go to the bottom and you will measure the wrong temperature. The stirrer provides a uniform or homogeneous distribution of heat in the water.
2007-05-01 04:29:05 · answer #2 · answered by Edward 7 · 0⤊ 0⤋
I'm not totally clear on your question, but bread should be cooked to an internal temperature of between 190*F and 200*F. If you cook it beyond the boiling point of water (212*F), all the moisture will be cooked out and the bread will be terribly dry.
2016-05-17 23:38:24 · answer #3 · answered by ? 3 · 0⤊ 0⤋