Chapter 15 Physics

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specific heat capacity high low

low heat capacity= quicker heating and cooling high heat capacity= slower heating and cooling

microscopic slush in ice water tends to make water density

lower

matter contains

mater contains molecular kinetic energy and possibly potential energy, not heat, heat energy flows from high to low

specific heat capacity of water effects islands and peninsulas

moderate climate because they are surrounded by water- high specific heat

matter expands when heated

molecules move faster and move apart- more energy

bimetallic strips

two pieces of sliver and bronze put together, expand at different rates, one has high specific heat other has low, used in ovens, toasters, thermometers

why does water expand when it freezes

water freezes, ice crystals, molecules expand, volume at its highest, structure of ice crystals are breaking down

specific heat capacity of water

water has higher specific heat capacity than most common materials- 4.18 specific heat- heats and cools slowly

water most dense at what temperature

water most dens eat 4 C volume at its lowest

cut small metal ring

when an iron ring is heated, the holes becomes large expanding, higher heat causes the material to expand, more narrow as it expands it close the gap

all water in lake must beat 4 C

when water is cooled to 4 C, it sinks and deeper, warmer water rises to the surface then goes to 3 C won't sink anymore

absolute zero

zero is the lowest possible temperature in which substances no kinetic energy

pour a liter of water at 40 C into a liter of water at 20 C and the final temperature of the two becomes

30 C

at what temperature do the combined effects of contraction and expansion produce the smallest volume of water

4 C

4 C

If you apply same flame to 1/2 L of water for same amount of time by how much would temperature change

specific heat of water effects North America

In summer, water temperature is cooler, in winter the water temperatures are warmer because of waters high specific heat

flame added to 2L of water

doubling molecules, doubling heat. 2L of water will rise 1 C

heat

energy transferred from one object to another because of a temperature difference

when most substances are heated, molecules inside most faster and take up more space resulting in thermal

expansion

energy ratings of food determined

food burned and energy released is measured

when you touch a potato with your finger, energy flows

from your finger to the potato

thermal expansion

get more energy, molecules move faster and move apart causing expansion, more expansion in liquids than in solids

thermal expansion in construction

golden gate bridge expand/contract 1 meter use spacers to allow movement railroads use buckles powerlines contract/expand easily

internal energy

grand total of all energies inside a substance

a substance that heats up relatively slowly has a

high specific heat capacity

water warms from 0 C to 4 C

higher temperature contract, while lower temperatures expand, so water constants at 4 C and expands at 0 C

Thermal Meter

Galileo first invented this for measuring temperature

Celsius's

Anders Celsius (1701-1744) water freezes 0 C and boils 100 C

Kelvin

Baron Kelvin (1824-1907) absolute zero, absense of all energy and 0 on this scale. boils at 373 K

Fahrenheit

Daniel Gabriel Fahrenheit (1686-1736) water freezes 32 F and boils 212 F

rotate energy temperature

particles in matter move in different ways. They move from one place to another, they rotate and they vibrate to and fro. All these types of motion, plus potential energy contribute to the overall energy of a substance. Temperature, however is defined by translational motion.

specific heat capacity

quantity of heat required to change temperature of a unit of mass of substance by 1 degree

temperature

quantity that indicates warmth with respect to some standard

thermal inertia

resistant to change in temperature

the fact that a thermometer "takes its own temperature" illustrates

thermal equilibrium


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