%, error in latent heat measurement 6. There are a few readily identifiable sour
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%, error in latent heat measurement 6. There are a few readily identifiable sources of error in this experimental procedure. Identify at whether you are discussing the least two sources and suggest a method to reduce each. Indicate specific heat capacity procedure or the latent heat of fusion procedure, or both. 7. Explain why the precision of the latent heat experiment is improved by using hot water i room-temperature water. 2.6 Questions 1. Consider a hot pizza fresh from the oven. Why do you tend to burn your tongue on a bite of the hot cheese, but not on the crust? 2. Consider a pan of boiling water. The temperature of the water is 100°C and the temperature of the escaping steam, immediately above the surface of the water, is also 100 °C. Which will give you the more severe burn, putting your finger in the boiling water, or into the escaping steam? Why?Explanation / Answer
2.6
1. Bcos of two reasons: first is ,cheese has higher specific heat capacity and second cheese also has more thermal conductivity. Thus cheese gives more heat to your mouth.
2. A boiling water having 4.2 kj specific heat at 100 degree Celsius but to convert that water into steam requires 2264kj of latent heat, thus burn from a steam is more serious than boiling water
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