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It is also referred to as Massic heat capacity or as the Specific heat. More formally it is the heat capacity of a sample of the substance divided by the mass of the sample. [1] The SI unit of specific heat capacity is joule per kelvin per kilogram, J⋅kg −1 ⋅K −1. [2]
Heat capacity or thermal capacity is a physical property of matter, defined as the amount of heat to be supplied to an object to produce a unit change in its temperature. [1] The SI unit of heat capacity is joule per kelvin (J/K). Heat capacity is an extensive property.
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]
Systems do not contain work, but can perform work, and likewise, in formal thermodynamics, systems do not contain heat, but can transfer heat. Informally, however, a difference in the energy of a system that occurs solely because of a difference in its temperature is commonly called heat , and the energy that flows across a boundary as a result ...
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.
Molar heat capacity of most elements at 25 °C is in the range between 2.8 R and 3.4 R: Plot as a function of atomic number with a y range from 22.5 to 30 J/mol K.. The Dulong–Petit law, a thermodynamic law proposed by French physicists Pierre Louis Dulong and Alexis Thérèse Petit, states that the classical expression for the molar specific heat capacity of certain chemical elements is ...
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
Only one equation of state will not be sufficient to reconstitute the fundamental equation. All equations of state will be needed to fully characterize the thermodynamic system. Note that what is commonly called "the equation of state" is just the "mechanical" equation of state involving the Helmholtz potential and the volume: