Question

2. How many calories are required to raise the temperature of 175 g of water from 43 °C to 85 °C? (specific heat of water = 4.184 J/g°C) 3. A metal object with a mass of 19 g is heated to 96 °C and then transferred to a calorimeter containing 75 g of water at 18 °C. If the water and the metal object reach a final temperature of 22 °C, what is the specific heat of the metal object. (specific heat of water = 4.184 J/g°C) 4. a. What percent (%) of the total Calories in your food product is from fat? b. What percent (%) of the total Calories in your food product is from carbohydrate? c. What percent (%) of the total Calories in your food product is from protein? 5. How does your calculated number of Calories compare to the Calories listed on the label of the food product?

          2. How many calories are required to raise the temperature of 175 g of water from 43 °C to
85 °C? (specific heat of water = 4.184 J/g°C)
3. A metal object with a mass of 19 g is heated to 96 °C and then transferred to a calorimeter
containing 75 g of water at 18 °C. If the water and the metal object reach a final
temperature of 22 °C, what is the specific heat of the metal object. (specific heat of water =
4.184 J/g°C)
4. a. What percent (%) of the total Calories in your food product is from fat?
b. What percent (%) of the total Calories in your food product is from carbohydrate?
c. What percent (%) of the total Calories in your food product is from protein?
5. How does your calculated number of Calories compare to the Calories listed on the label of
the food product?

2. How many calories are required to raise the temperature of 175 g of water from 43 °C to
85 °C? (specific heat of water = 4.184 J/g°C)
3. A metal object with a mass of 19 g is heated to 96 °C and then transferred to a calorimeter
containing 75 g of water at 18 °C. If the water and the metal object reach a final
temperature of 22 °C, what is the specific heat of the metal object. (specific heat of water =
4.184 J/g°C)
4. a. What percent (%) of the total Calories in your food product is from fat?
b. What percent (%) of the total Calories in your food product is from carbohydrate?
c. What percent (%) of the total Calories in your food product is from protein?
5. How does your calculated number of Calories compare to the Calories listed on the label of
the food product?

Added by Julie B.

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