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The energy required to accelerate a 1 kg mass at 1 m/s 2 through a distance of 1 m. The kinetic energy of a 2 kg mass travelling at 1 m/s, or a 1 kg mass travelling at 1.41 m/s. The energy required to lift an apple up 1 m, assuming the apple has a mass of 101.97 g. The heat required to raise the temperature of 0.239 g of water from 0 °C to 1 ...
Specific energy is an intensive property, whereas energy and mass are extensive properties. The SI unit for specific energy is the joule per kilogram (J/kg). Other units still in use worldwide in some contexts are the kilocalorie per gram (Cal/g or kcal/g), mostly in food-related topics, and watt-hours per kilogram (W
Since an increment of temperature of one degree Celsius is the same as an increment of one kelvin, that is the same as joule per degree Celsius per kilogram: J/(kg⋅°C). Sometimes the gram is used instead of kilogram for the unit of mass: 1 J⋅g −1 ⋅K −1 = 1000 J⋅kg −1 ⋅K −1.
The calorie is defined as the amount of thermal energy necessary to raise the temperature of one gram of water by 1 Celsius degree, from a temperature of 14.5 °C, at a pressure of 1 atm. For thermochemistry a calorie of 4.184 J is used, but other calories have also been defined, such as the International Steam Table calorie of 4.1868 J.
The SI unit for heat capacity of an object is joule per kelvin (J/K or J⋅K −1). Since an increment of temperature of one degree Celsius is the same as an increment of one kelvin, that is the same unit as J/°C. The heat capacity of an object is an amount of energy divided by a temperature change, which has the dimension L 2 ⋅M⋅T −2 ...
The SI unit of volumetric heat capacity is joule per kelvin per cubic meter, J⋅K −1 ⋅m −3. The volumetric heat capacity can also be expressed as the specific heat capacity (heat capacity per unit of mass, in J⋅K −1 ⋅kg −1) times the density of the substance (in kg/L, or g/mL). [1] It is defined to serve as an intensive property.
The molar heat capacity generally increases with the molar mass, often varies with temperature and pressure, and is different for each state of matter. For example, at atmospheric pressure, the (isobaric) molar heat capacity of water just above the melting point is about 76 J⋅K −1 ⋅mol −1 , but that of ice just below that point is about ...
The basis for its modern definition in terms of SI units is the conceptually similar thermochemical calorie, originally defined as the heat required to raise the temperature of one gram of water from freezing to boiling divided by 100 (the temperature change being 100 °C).