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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]
The molar heat capacity is the heat capacity per unit amount (SI unit: mole) of a pure substance, and the specific heat capacity, often called simply specific heat, is the heat capacity per unit mass of a material. Heat capacity is a physical property of a substance, which means that it depends on the state and properties of the substance under ...
An additional factor for all types of specific heat capacities (including molar specific heats) then further reflects degrees of freedom available to the atoms composing the substance, at various temperatures. For most liquids, the volumetric heat capacity is narrower, for example octane at 1.64 MJ⋅K −1 ⋅m −3 or ethanol at 1.9. This ...
The heat capacity of an object, denoted by , is the limit =, where is the amount of heat that must be added to the object (of mass M) in order to raise its temperature by . The value of this parameter usually varies considerably depending on the starting temperature T {\displaystyle T} of the object and the pressure p {\displaystyle p} applied ...
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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).
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