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Specific heat capacity often varies with temperature, and is different for each state of matter. Liquid water has one of the highest specific heat capacities among common substances, about 4184 J⋅kg −1 ⋅K −1 at 20 °C; but that of ice, just below 0 °C, is only 2093 J⋅kg −1 ⋅K −1.
The contribution of the muscle to the specific heat of the body is approximately 47%, and the contribution of the fat and skin is approximately 24%. The specific heat of tissues range from ~0.7 kJ · kg−1 · °C−1 for tooth (enamel) to 4.2 kJ · kg−1 · °C−1 for eye (sclera). [13]
Data in the table above is given for water–steam equilibria at various temperatures over the entire temperature range at which liquid water can exist. Pressure of the equilibrium is given in the second column in kPa. The third column is the heat content of each gram of the liquid phase relative to water at 0 °C.
Water has a very high specific heat capacity of 4184 J/(kg·K) at 20 °C (4182 J/(kg·K) at 25 °C) —the second-highest among all the heteroatomic species (after ammonia), as well as a high heat of vaporization (40.65 kJ/mol or 2268 kJ/kg at the normal boiling point), both of which are a result of the extensive hydrogen bonding between its ...
For example, if 250 J of heat energy is added to a copper gear with a thermal mass of 38.46 J/°C, its temperature will rise by 6.50 °C. If the body consists of a homogeneous material with sufficiently known physical properties, the thermal mass is simply the mass of material present times the specific heat capacity of that material.
Specific heat capacity of water [2] The variation can be ignored in contexts when working with objects in narrow ranges of temperature and pressure. For example, the heat capacity of a block of iron weighing one pound is about 204 J/K when measured from a starting temperature T = 25 °C and P = 1 atm of pressure.
The proportionality factor is the specific heat capacity, which depends on the nature of the substance, but which was not described until some time after Richmann's discovery by Joseph Black. Thus, the validity of the formula is limited to mixtures of the same substance, since it assumes a uniform specific heat capacity. [9]
In thermal physics and thermodynamics, the heat capacity ratio, also known as the adiabatic index, the ratio of specific heats, or Laplace's coefficient, is the ratio of the heat capacity at constant pressure (C P) to heat capacity at constant volume (C V).