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The equivalent weight of an element is the mass which combines with or displaces 1.008 gram of hydrogen or 8.0 grams of oxygen or 35.5 grams of chlorine. The equivalent weight of an element is the mass of a mole of the element divided by the element's usual valence. That is, in grams, the atomic weight of the element divided by the usual ...
The standard atomic weight takes into account the isotopic distribution of the element in a given sample (usually assumed to be "normal"). For example, water has a molar mass of 18.0153(3) g/mol, but individual water molecules have molecular masses which range between 18.010 564 6863(15) Da (1 H 2 16 O) and 22.027 7364(9) Da (2 H 2 18 O).
The molar mass of atoms of an element is given by the relative atomic mass of the element multiplied by the molar mass constant, M u ≈ 1 × 10 −3 kg/mol = 1 g/mol. For normal samples from earth with typical isotope composition, the atomic weight can be approximated by the standard atomic weight [2] or the conventional atomic weight.
≈ 1 food calorie (large calorie, kcal), which is the approximate amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius at a pressure of one atmosphere. 1 × 10 −9: 1.162 kWh Under controlled conditions one kilogram of TNT can destroy (or even obliterate) a small vehicle. 4.8 × 10 −9: 5.6 kWh
A moderate energy density would be 1.6 to 3 calories per gram (7–13 kJ/g); salmon, lean meat, and bread would fall in this category. Foods with high energy density have more than three calories per gram (>13 kJ/g) and include crackers, cheese, chocolate, nuts, [10] and fried foods like potato or tortilla chips.
The mole (symbol mol) is a unit of measurement, the base unit in the International System of Units (SI) for amount of substance, a quantity proportional to the number of elementary entities of a substance. One mole contains exactly 6.022 140 76 × 1023 elementary entities (approximately 602 sextillion or 602 billion times a trillion), which can ...
The Atwater system, [1] named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods.The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut.
Water is the chemical substance with chemical formula H 2 O; one molecule of water has two hydrogen atoms covalently bonded to a single oxygen atom. [25] Water is a tasteless, odorless liquid at ambient temperature and pressure. Liquid water has weak absorption bands at wavelengths of around 750 nm which cause it to appear to have a blue color. [3]