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Introduction to Calorimetry

  • Lee D. Hansen
  • Mark K. Transtrum
  • Colette F. Quinn
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

Calorimetry literally means “heat measurement.” For consistency with other forms of energy and to avoid confusion, the modern unit for heat is the joule which equals 0.2390 calories. The unit for heat rate is the watt or J/s with prefixes m for milli (10−3), μ for micro (10−6), and n for nano (10−12). Heat can be measured in only three ways, referred to as “temperature change,” “heat conduction,” and “power compensation” (Hansen 2001). Table 1.1 lists characteristics of these methods.

References

  1. Goldberg RN, Kishore N, Lennen RM (2002) Thermodynamic quantities for the ionization reactions of buffers. J Phys Chem Ref Data 31(2):231–370CrossRefGoogle Scholar
  2. Hansen LD (2001) Toward a standard nomenclature for calorimetry. Thermochim Acta 371:19–22CrossRefGoogle Scholar
  3. Hansen LD, Hart RM (2004) The art of calorimetry. Thermochim Acta 417:257–273CrossRefGoogle Scholar
  4. Hansen LD, Russell DJ (2006) Which calorimeter is best? A guide for choosing the best calorimeter for a given task. Thermochim Acta 450:71–72CrossRefGoogle Scholar
  5. Lavoisier A, LaPlace P (1780) Memoire sur la chaleur, Memoires de l’Academie des Sciences, Paris (English translation: Gabriel ML, Fogel S (1955) Great experiments in biology. Prentice-Hall, Englewood Cliffs, pp 85–93)Google Scholar

Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Lee D. Hansen
    • 1
  • Mark K. Transtrum
    • 2
  • Colette F. Quinn
    • 3
  1. 1.Department of Chemistry and BiochemistryBrigham Young UniversityProvoUSA
  2. 2.Department of Physics and AstronomyBrigham Young UniversityProvoUSA
  3. 3.TA InstrumentsLindonUSA

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