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To determine the specific heat of a liquid by the method of cooling.

TABLE OF CONTENTS

TOPICS Page no.

I. Title Page 1
II. Table of Content 2
1. Theory 3
2. Apparatus 4
3. Procedure 5
4. Experimental Data Table 6
5. Analysis and Calculation 7
6. Result 7
7. Discussion 8
8. References 8

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 1. Theory:

The amount of heat, needed to increase the temperature of unit mass a

material by 1°C is called the specific heat of that material. It is of denoted by S.

In the same environment, rate of change of cooling of an object is directly

proportional to the difference of temperature between the object and the
surrounding. This is the theory of cooling method. Difference of temperature
of the object and the surrounding must be small. When a liquid is heated of
higher temperature and placed to cool. Then the rate of heat lost by a
temperature of the liquid is directly proportional to the difference in
temperature of the surrounding.

Suppose the mass of the calorimeter along with the stirrer = mg

Mass of the experimental liquid in the calorimeter = M1g

Specific heat of the liquid = S1 J kg-1K-1

Time taken to cool the liquid from temperature- θ10 to θ20 = t1 sec

Mass of water having volume equal to that of the liquid = M2g

Specific heat of water = S2 J kg-1 K-1

Time taken to cool water from temperatures, θ10 to θ20 = t2 sec

So, rate of cooling of the liquid = [(M1S1 + mS) (θ1 – θ2)] / t1 Js-1 and rate of
cooling of water = [(M2S2 + mS) (θ1 – θ2)] / t2 Js-1

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 According to Newton’s law of cooling, rate of cooling in these two cases is equal.

So, [(M1S1 + mS) (θ1 – θ2)] / t1 Js-1 = [(M2S2 + mS) (θ1 – θ2)] / t2 Js-1 or, [(M1S1 +
mS) (θ1 – θ2)] / t1 = [(M2S2 + mS) (θ1 – θ2)] / t2

2. Apparatus:(1) A calorimeter with a stirrer,

(2) A chamber having two walls,

(3) A sensitive thermometer,

(4) Balance,

(5) Burner,

(6) Stop-watch etc.

3. Procedure:

1.The weight of a clean and dry calorimeter along with its stirrer were taken by us.
2. Then the water in another container were heated between temperature of 70 to 75
degree and were poured the water in the calorimeter up to a fixed point. The
calorimeter was placed in a two-walled chamber by us.
3. The water was stirred slowly over a stirred by us and the temperature was reduced
in 1 degree C interval. As the temperature of water was more then that room
temperature as a result the temperature of water gradually decreased. In that way 20
t0 25 readings of temperature were recorded by us. Then weight of the calorimeter
along the water was taken. From the difference of substruction of those two readings
the weight of water was founded by us.
4. The water was thrown by us from the calorimeter and it was cleaned and dried.
After that the experimental heated liquid from 70 to 75 degree C in the calorimeter up
to the previous mark was poured by us. The calorimeter was placed along with the
liquid inside the chamber by us.

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 5.After that the liquid was stirred slowly followed by procedure temperature were
recorded in each degree intervals. afterwards the calorimeter with liquid were taken.
From the difference of weights of third and the first one the weight of liquid was
founded by us.

4. Experimental Data Table:

Table: Time - Temperature record

No. of. Temperature (0C)

observations Time(min) Water Liquid
1. 0 65 68
2. 1 63 65
3. 2 62 64
4. 3 61 63
5. 4 60 61
6. 5 59 60
7. 6 58 59
8. 7 57 58
9. 8 56 57
10. 9 55.5 56
11. 10 55 55
12. 12 54 53.5
13. 14 52 52
14. 16 51 50
15. 18 50 49
16. 20 49 47.5
17. 22 48 46.5
18. 24 47 45.5
19. 26 46.5 44.5
20. 28 46.5 44
21. 30 45 43
22. 33 43.5 41.5

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 23. 36 42.542 40.5
24. 39 41 39.5
25. 42 40.5 38
26. 45 40 37

5. Analysis and Calculation :

S1 =

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 84.8∗1∗5.1+67.4∗0.0909(5.1−5.6)
.
=
83.1∗5.6

=0.923cal/g -°C
|𝐸−𝐴|
%Error = 𝐴
*100%

0.923−0.723
= 0.723
*100

=27.66%

6. Result :

Specific heat of given liquid = 0.923cal/g -oC

Error =27.66%

7. Discussion :

1.From the experiment the result was found 0.923cal/g -oC and error 27.66%
2.Equal volumes of water and liquid has been taken to reduce the error in the result
by us.
3.The bottom of the calorimeter has been made black to increase heat radiation
capacity by us .
4.The calorimeter had been used properly and measurements were taken accurately
by us.
5.The temperature readings were taken carefully by us.
6.It had been tried to avoid taking volatile liquid by us.

6.References :

1. Fundamental of physics: Resnick & Halliday 2. Practical physics: R.K Shukla,

2.Anchal Srivatsava, New Age International(P) Ltd, New Delhi 3. Eric J. Irons,
3.American Journal of Physics, Vol. 15, Issue 5, pp.426 (194)

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