Search results
Results From The WOW.Com Content Network
Molar heat capacity. The molar heat capacity of a chemical substance is the amount of energy that must be added, in the form of heat, to one mole of the substance in order to cause an increase of one unit in its temperature. Alternatively, it is the heat capacity of a sample of the substance divided by the amount of substance of the sample; or ...
In thermodynamics, the specific heat capacity (symbol c) of a substance is the amount of heat that must be added to one unit of mass of the substance in order to cause an increase of one unit in temperature. 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 ...
The enthalpy of fusion is the amount of energy required to convert one mole of solid into liquid. For example, when melting 1 kg of ice (at 0 °C under a wide range of pressures), 333.55 kJ of energy is absorbed with no temperature change. The heat of solidification (when a substance changes from liquid to solid) is equal and opposite.
The enthalpy of solution is most often expressed in kJ / mol at constant temperature. The energy change can be regarded as being made up of three parts: the endothermic breaking of bonds within the solute and within the solvent, and the formation of attractions between the solute and the solvent. An ideal solution has a null enthalpy of mixing.
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.
Dense inverted sugar syrup (Trimoline) Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.
Galactose (/ ɡəˈlæktoʊs /, galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. [2] It is an aldohexose and a C-4 epimer of glucose. [3] A galactose molecule linked with a glucose molecule forms a lactose molecule.
For a substance X with a specific volume of 0.657 cm 3 /g and a substance Y with a specific volume 0.374 cm 3 /g, the density of each substance can be found by taking the inverse of the specific volume; therefore, substance X has a density of 1.522 g/cm 3 and substance Y has a density of 2.673 g/cm 3. With this information, the specific ...