Coffee Cup Calorimetry
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Protocol for Use of Differential Scanning Calorimeter (NSF/Epscor Proteomics Facility @ Brown University)
MicroCal VP-DSC Geoff Stetson/ Page Laboratory/ 2007 Protocol for Use of Differential Scanning Calorimeter (NSF/EPSCoR Proteomics Facility @ Brown University) 1. Equipment (photos) 2. Getting Started Degasser - Turn on the degasser. - Make sure the metal valve on the top of the lid is closed. - Set the temperature to 20-25°C. - Place a small stir bar in a couple of plastic vials. - Fill vials 2/3 full with Milli-Q water. - Place vials into slots on top of degasser. - Turn the stirrer speed knob to - 10 or 11 o’clock. - - Place the lid on firmly, and while pressing down turn on the degasser o (Note: If you flip the switch to on, the degasser will run until switched off. If the switch is flipped to timer, the degasser will run for eight minutes). - Degas the sample for 8-15 minutes. o Turn off the vacuum. - Open the metal valve on top of the lid in order to release the vacuum created underneath. - Remove the plastic vials. 1 MicroCal VP-DSC Geoff Stetson/ Page Laboratory/ 2007 DSC - Unscrew top. - Remove contents of of the sample cell and the reference cell using the glass filling syringe. o Insert the funnel into the top of the cell. o Slowly put the syringe into the cell until it gently touches the bar across the top of the funnel, then remove the liquid. Repeat. o (Note: Be careful when putting anything into the cells. The machine is extremely sensitive.) - Fill glass syringe with degassed Milli-Q water. - Rinse out both cells with the Milli-Q water (3x). -
Soda Can Calorimeter
Soda Can Calorimeter Energy Content of Food SCIENTIFIC SCIENCEFAX! Introduction Have you ever noticed the nutrition label located on the packaging of the food you buy? One of the first things listed on the label are the calories per serving. How is the calorie content of food determined? This activity will introduce the concept of calorimetry and investigate the caloric content of snack foods. Concepts •Calorimetry • Conservation of energy • First law of thermodynamics Background The law of conservation of energy states that energy cannot be created or destroyed, only converted from one form to another. This fundamental law was used by scientists to derive new laws in the field of thermodynamics—the study of heat energy, temperature, and heat transfer. The First Law of Thermodynamics states that the heat energy lost by one body is gained by another body. Heat is the energy that is transferred between objects when there is a difference in temperature. Objects contain heat as a result of the small, rapid motion (vibrations, rotational motion, electron spin, etc.) that all atoms experience. The temperature of an object is an indirect measurement of its heat. Particles in a hot object exhibit more rapid motion than particles in a colder object. When a hot and cold object are placed in contact with one another, the faster moving particles in the hot object will begin to bump into the slower moving particles in the colder object making them move faster (vice versa, the faster particles will then move slower). Eventually, the two objects will reach the same equilibrium temperature—the initially cold object will now be warmer, and the initially hot object will now be cooler. -
T E M P E R a T U
THE HIGH TEMPERATURE HEAT CONTENTS OP 0 MOLYBDENUM AND TITANIUM AND THE LOW TEMPERATURE HEAT CAPACITIES OP TITANIUM DISSERTATION Presented In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By CHARLES WILLIAM KOTHEN, B.A. // The Ohio State University 1952 Approved By: Adviser i TABLE OF CONTENTS E&gft INTRODUCTION ............................ 1 THEORETICAL ............................. 3 HISTORICAL .............................. 6 PART I The High Temperature Heat Contents of Molybdenum and Titahium ................... 13 Introduction ...................... 13 Apparatus .......................... 14 Measurements and Calculations ........ 32 Errors ... ......................... 45 Experimental Results ............... 49 PART II Low Temperature Heat Capacity of Titanium.. 61 Introduction ...................... 61 Apparatus ........................... 62 Measurements and Calculations ....... 71 Errors ................... 74 Experimental Results ............... 75 ACKNOWLEDGMENTS .......................... 80 APPENDIX I Physical Constants, Drop Calorimeter Data .... 61 APPENDIX II Low Temperature Calorimeter Data ..... 82 APPENDIX III Standard Lamp Calibration ............ 83 3182G G TABLE OF CONTENTS, (cont.) Page APPENDIX IV Bibliography ................. 85 AUTOBIOGRAPHY .......................... 89 iii LIST OF ILLUSTRATIONS 1 Vacuum Furnace 15 2 Dropping Mechanism 19 3 Improved Calorimeter 20 4. Modified Calorimeter, II 21 5 Drop Calorimeter Electrical Circuits -
Adiabatic Dewar Calorimeter
I.CHEM.E. SYMPOSIUM SERIES NO. 97 ADIABATIC DEWAR CALORIMETER T.K.Wright'and R.L.Rogers* A simple calorimeter has been developed that enables chemical reaction runaway conditions to be directly determined, under the low heat loss conditions found in full scale chemical plants. Since the calorimeter provides temperature time data in the near absence of environmental heat losses the data can be simply analysed to yield heats of reaction and chemical power output. The latter are used either in conjunction with plant natural cooling data to assess reactor stability or at higher temperatures to size reactor vents. If the reaction mechanisms are known or adequate assumptions can be made then the temperature-time data can also be processed to yield reaction kinetics constants for simulation purposes. Keywords: Hazards, Exotherms, Adiabatic Calorimeter, kinetics INTRODUCTION Evaluation of chemical reaction hazards requires the detection of exotherms/gas generation likely to lead to reactor overpressure. Some form of small scale scanning calorimetry is generally used for the initial detection of the exotherm and gas generation and a temperature of onset will be determined which is dependent on the sensitivity of the equipment, but on a 10-20gm scale exothermlcity will generally be detected at self heating rates of 2-10°C/hr - approximately 3-10 watts/lit. Depending on apparent exotherm size and proximity to process temperature or any likely excursions then secondary testing may be required to display more accurately (a) The minimum temperature above which the reactor will be unstable on the scale used. (b) The consequences of the exotherm - heat of reaction/adiabatic rise/ pressure developed/venting requirement. -
An Essential Coffee & Hot Beverage Presentation Guide
AN ESSENTIAL COFFEE & HOT BEVERAGE PRESENTATION GUIDE *See inside for example percentage sales from the Gentlemen Baristas % If the boom in specialty coffee tells us anything, it’s that customers are demanding a better-quality cup of coffee wherever they’re purchasing it. Never has the coffee-loving consumer been more interested in the origin of the green beans that go in to their beloved espresso or which cows supplied the expertly steamed, lightly textured milk that makes up their flat white. There is now a huge emphasis on the training of baristas, the upkeep of the coffee equipment and the crockery / glassware in which tea, coffee and chocolate is served. Serving good coffee in well-chosen crockery from an easy to decipher menu is a no brainer. The margins are good and if you’re able to convince a jolly decent chap / chappette that you are the go-to shop, they’ll come back again and again giving you regular cash in the till / contactless payments. Throughout this document, we’ll try and guide you through the difficult decisions of which hot drinks to serve and in exactly which cups regardless of whether you are a new business or have been trading for several years. When Espresso bars popped up in London through the 1950’s, coffee in the UK changed forever. An intense flavour with characteristics dependent on the origin and roast of the coffee, Espresso is a short drink usually served in a 3 - 4oz cup / glass. Italian in origin, it is the base to most drinks on the menu. -
Linseis Optical Dilatometer and Heating Microscope Brochure
THERMAL ANALYSIS Optical Dilatometer DIL L74 Heating Microscope Since 1957 LINSEIS Corporation has been deliv- ering outstanding service, know how and lead- ing innovative products in the field of thermal analysis and thermo physical properties. Customer satisfaction, innovation, flexibility and high quality are what LINSEIS represents. Thanks to these fundamentals our company enjoys an exceptional reputation among the leading scientific and industrial organizations. LINSEIS has been offering highly innovative benchmark products for many years. The LINSEIS business unit of thermal analysis is involved in the complete range of thermo Claus Linseis analytical equipment for R&D as well as qual- Managing Director ity control. We support applications in sectors such as polymers, chemical industry, inorganic building materials and environmental analytics. In addition, thermo physical properties of solids, liquids and melts can be analyzed. LINSEIS provides technological leadership. We develop and manufacture thermo analytic and thermo physical testing equipment to the high- est standards and precision. Due to our innova- tive drive and precision, we are a leading manu- facturer of thermal Analysis equipment. The development of thermo analytical testing machines requires significant research and a high degree of precision. LINSEIS Corp. invests in this research to the benefit of our customers. 2 German engineering Innovation The strive for the best due diligence and ac- We want to deliver the latest and best tech- countability is part of our DNA. Our history is af- nology for our customers. LINSEIS continues fected by German engineering and strict quality to innovate and enhance our existing thermal control. analyzers. Our goal is constantly develop new technologies to enable continued discovery in Science. -
Starbucks Amanda Albert People, Places and Environment October 11, 2012
Starbucks Amanda Albert People, Places and Environment October 11, 2012 Since 1971 Starbucks has been more than just a cup of coffee. Holding the title for America’s largest global coffee company, with shops in over 60 countries, Starbucks brings the old Italian coffeehouse tradition into modern light. The invigorating smells of the world’s highest quality coffee beans, state of the art espresso machinery, and the social café atmosphere of all Starbucks’ coffeehouses set the backdrop for the extraordinary customer experience that is cherished by loyal customers. CEO of the coffee shop empire, Howard Shultz, believes Starbucks is rekindling America’s love affair with coffee. Gaining entry into Forbes Top 100 Businesses, Starbucks earned its spot with their powerful combination of marketing and branding techniques that lure potential customers, but the secret ingredient to their success is the creation of their unique customer experience blend, the Starbucks environment, which has ultimately driven them to the top along with Starbucks’ numerous diehard loyal customers. Starbucks’ success also feeds off the company’s culture it has created. Starbucks’ culture is organized with an internal focus, where it concerns itself with their own first, its supplier, employees and customers, like a family. The company’s culture is also built with flexibility, which allows for innovation and adaptation to change, imperative to Starbuck’s sustainability goals. The world-famous coffeehouse chain is about more than just a cup of coffee. Besides making that marvelous cup of coffee, Starbucks has created human interactions with their café’s ambiance, as well as sparked community involvement, while also celebrating cultural diversity around the world. -
Simple Calorimeter for Heats of Fusion. Data on The
U.S. Department of Commerce, Bureau of Standards RESEARCH PAPER RP607 Part of Bureau of Standards Journal of Research, Vol. 11, October 1933 A SIMPLE CALORIMETER FOR HEATS OF FUSION. DATA ON THE FUSION OF PSEUDOCUMENE, MESITYLENE (« AND 0), HEMIMELLITENE, o- AND m-XYLENE, AND ON TWO TRANSITIONS OF HEMIMELLITENE By Frederick D. Rossini abstract A vacuum flask with a thermoelement serves as a simple calorimeter for measuring heats of fusion quickly and economically, with an accuracy of a few percent. The following heats of fusion (with estimated uncertainties), in k-cal. per mole, were obtained: pseudocumene, — 44.1° C, 2.75±0.06; hemimelli- tene,-25.5° C, 2.00±0.05; mesitylene (a), — 44.8° C, 2.28±0.06; mesitylene (0), -51.7° C., 1.91±0.05; o-xylene,-25.3° C, 3.33±0.07; m-xylene,-47.9° C, 2.76 ±0.05. Hemimellitene was found to have two transitions below the freez- ing point, with the following heats of transition, in A>cal. per mole: hemimelli- tene (7-»0),-58±2° C.,0.28±0.04; hemimellitene (P^a),- 46 ± 1° C.,0.36±0.04. CONTENTS Page I. Introduction 553 II. Apparatus and method 553 III. Materials 554 IV. Standardization experiments 555 V. Experimental data 557 VI. Conclusion 559 I. INTRODUCTION The simple calorimeter described here was assembled in order to provide a means for measuring as quickly and economically as prac- ticable, and with an accuracy of a few percent, the heats of fusion of certain hydrocarbons for which there are no data. -
The Measurement of Heat Release Rates by Oxygen Consumption Calorimetry in Fires Under Suppression
The Measurement of Heat Release Rates by Oxygen Consumption Calorimetry in Fires Under Suppression BOGDAN Z. DLUGOGORSKI, JACK R. MAWHINNEY and VO HUU DUC National Research Counc~l,Institute for Research in Construction Ottawa, Ontario KIA OR6, Canada ABSTRACT A series of open-space fire experiments was conducted at the National Fire Laboratory (NFL) to validate the capabilities of the NFL room-size oxygen-consumption calorimeter, and to assess the importance of accounting for actual water vapour content in the exhaust gases in calculating heat release rates (HRR). Water spray was used to partially suppress some of the fires, and to add significantly to the humidity of the exhaust gases. The equations normally used in the fire research community for oxygen calorimeter assume unsuppressed fires, and that water vapour in the exhaust gases is due solely to the humidity of the incoming air and to combustion reactions. This paper derives the basic equations for computing heat release rates based on the principle of nitrogen balance. The general equations take into account all sources of water vapour, including incoming air, combustion reactions, and evaporation due to suppression. The equations are then simplified to i) neglect all humidity, and, ii) consider only the humidity of the incoming air. The predictions of the HRR from the three sets of equations are compared with the HRR calculated for unsuppressed fires and with the HRR obtained by measuring fuel consumption rates. As long as the water vapour content in the exhaust gases is less than 7 %, both simplified equations can be used to measure the HRR of partially suppressed fires, without significant error. -
Economics a Advanced Paper 3: Microeconomics and Macroeconomics
Write your name here Surname Other names Pearson Edexcel Centre Number Candidate Number Level 3 GCE Economics A Advanced Paper 3: Microeconomics and Macroeconomics Friday 15 June 2018 – Morning Paper Reference Time: 2 hours 9EC0/03 You do not need any other materials. Total Marks Instructions • Use black ink or ball-point pen. • Fill in the boxes at the top of this page with your name, centre number and candidate number. • There are two sections in this question paper. • In Section A, answer all questions 1(a) to 1(c) and one question from 1(d) or 1(e). • In Section B, answer all questions 2(a) to 2(c) and one question from 2(d) or 2(e). • Answer the questions in the spaces provided – there may be more space than you need. Information • The total mark for this paper is 100. • The marks for each question are shown in brackets – use this as a guide as to how much time to spend on each question. • Calculators may be used. Advice • Read each question carefully before you start to answer it. • Check your answers if you have time at the end. Turn over P52317A ©2018 Pearson Education Ltd. *P52317A0136* 1/1/1/1/1/1/1 SECTION A Read Figures 1 to 3 and the following extracts (A, B and C) before answering Question 1. Answer ALL Questions 1(a) to 1(c), and EITHER Question 1(d) OR 1(e). Write your answers in the spaces provided. You are advised to spend 1 hour on this section. Question 1 Branded coffee shops Figure 1: Market share of UK branded coffee shops, 2015, percentages Others Costa Coffee 29% 31% Pret a Manger 5% Morrisons Starbucks 6% 13% -
GCQRI-Lit Review
Draft Copy FACTORS INFLUENCING CUP QUALITY IN COFFEE Photo Courtesy of SPREAD, Rwanda Prepared for the Global Coffee Quality Research Initiative Brian Howard Global Coffee Quality Research Initiative Review 1 Draft Copy quality on a number of levels. At the ex‐ FACTORS IN- porter or importer level coffee quality is linked to bean size, number of defects, FLUENCING CUP regularity of provisioning, tonnage avail‐ able, and physical characteristics. At the QUALITY IN roaster level coffee quality depends on moisture content, characteristic stability, COFFEE origin, organoleptic (taste and smell) quali‐ ties and biochemical compounds. At the consumer level coffee quality is about taste and lavor, effects on health and alertness, Introduction geographical origin, and environmental and sociological considerations. At every link in the supply chain there is the consid‐ eration of price. In 2004 the International Organization for Standardization (IOS) de‐ ined a standard for green coffee quality which entails defects, moisture content, size, and some chemical compounds of beans as well as standardization of prepa‐ ration of a sample from which to perform cup tasting. According to Bertrand, Arabica coffee production makes up 70% of the world total. Consequently this review will deal mainly with C. Arabica with a few no‐ Photo Courtesy SPREAD Rwanda table exceptions in the sections on genetics Cup quality in coffee is affected by a great and crossbreeding for disease resistance. number of factors; agronomic, genetic and production related. In this review the author seeks to summarize the major ind‐ Agronomy: ings of the research that has been con‐ ducted that is speciically related to cup quality and how it is affected by the envi‐ Soil Nutrition ronment in which the coffee tree is grown, the genetic makeup of the coffee plant itself Coffee can be cultivated on a wide variety and the manner in which coffee is prepared of soil types, provided these are at least 2 for consumption. -
Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom
Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom Supplies On the hunt for breakroom services that won’t break the bank? We’ll save you. Coffee Solutions • Best in pod, k-cup, ground, and whole bean Program Highlights coffee • Free filter changes on all machines • Name brands like Starbucks, Green Mountain, Dunkin Donuts, Peets, and more • Free maintenance on all machines • Wide variety of roasts and blends available to • No contracts satisfy the tastes and budgets of any office • Free, next-day delivery available for all coffee • No installation charges supplies and condiment orders Brewing Options • Equipment programs tailored to the needs of your organization • Brewers available for loan or lease — a cost-effective way to service your breakroom • Free maintenance on all loaned or leased equipment by experienced Supply Room technicians Water Service • With point-of-use and five-gallon jug coolers and cases of bottled water we can service any office • Bottled water straight from Berkeley Springs, West Virginia • Point-of-use water coolers installed with quality particulate water filters • Free cleanings, maintenance, and filter exchanges by experienced Supply Room technicians Breakroom Supplies • Complete any breakroom with cutlery, dishware, and snacks • An assortment of beverages available including sodas, tea, hot chocolate, sparkling water, bottled water, and more • Recycled supplies to support your green initiatives 2 On the hunt for breakroom services that won’t break the bank? TABLE OF CONTENTS Guide to Brewing Key