Heat flows spontaneously from an object at higher temperature to one at lower temperature. Phase change involves latent heat, which is the heat required for a substance to undergo a change between solid, liquid, or gas states. Solid water turns to liquid as it absorbs heat energy above its melting point of 0°C. Latent heat and phase change are related because phase change requires absorbing or releasing of heat energy to form or break molecular bonds during state transformations.
Heat flows spontaneously from an object at higher temperature to one at lower temperature. Phase change involves latent heat, which is the heat required for a substance to undergo a change between solid, liquid, or gas states. Solid water turns to liquid as it absorbs heat energy above its melting point of 0°C. Latent heat and phase change are related because phase change requires absorbing or releasing of heat energy to form or break molecular bonds during state transformations.
Heat flows spontaneously from an object at higher temperature to one at lower temperature. Phase change involves latent heat, which is the heat required for a substance to undergo a change between solid, liquid, or gas states. Solid water turns to liquid as it absorbs heat energy above its melting point of 0°C. Latent heat and phase change are related because phase change requires absorbing or releasing of heat energy to form or break molecular bonds during state transformations.
Heat flows spontaneously from an object at higher temperature to one at lower temperature. Phase change involves latent heat, which is the heat required for a substance to undergo a change between solid, liquid, or gas states. Solid water turns to liquid as it absorbs heat energy above its melting point of 0°C. Latent heat and phase change are related because phase change requires absorbing or releasing of heat energy to form or break molecular bonds during state transformations.
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Chapter 2 Heat
Heat flows spontaneously from an object at higher temperature to one at lower
temperature. An eighteenth-century model of heat pictured heat flow as movement of a fluid substance called caloric. More often used than the calorie is the kilocalorie (kcal), which is 1000 calories. Thus, 1 kcal is the heat needed to raise 1 kg of water by 1 C 0. Often a kilocalorie is called Calorie (with capital), and it is the unit that the energy value of food is specified The idea that heat is related to energy was pursued by a number of scientist in the 1800s:
o James Prescott Joule – Joules experiment The falling weight causes the paddle wheel to turn. The friction between the water and the paddle wheel causes the temperature of the water to rise slightly. Joule determined that a given amount of work done was always equivalent to a particular amount of heat input. Quantitatively, 4.186 J of work was found to be equivalent to 1 calorie (cal) of heat. This is known as the mechanical of heat: 4.186 J = 1cal and 4.186 kJ = 1kcal As a result of these and other experiments, scientist interpret heat not as a substance, and not exactly as a form of energy, rather, heat refers to a transfer of energy. When heat flows from a hot object to a cooler one, it is energy that is being transferred from one object to another because of a difference in temperature.
o SI units of Heat (as any form of energy) is Joule
o 1 cal raises 1 g of water by 1 Co, or 1 kcal raises 1kg of water by Co o Heat – an energy transfer from one place or object to another at a lower temperature o The sum total of all the energy of all the molecules in an object is called internal energy. Distinguishing Temperature, Heat, and Internal Energy - Temperature is a measure of the average kinetic energy of individual molecules - Internal energy refers to the total energy of all the molecules in the object - Heat, refers to a transfer of energy from one object to another because of a difference in temperature Specific Heat
o If heat flows into an object, the object’s temperature rises.
o The quantity of heat required to raise the temperature of one gram of a substance by one Co. o The Scottish scientist Joseph Black, in the 18th century, noticed that equal masses of different substances needed different amounts of heat to raise them through the same temperature interval, and, from this observation, he founded the concept of specific heat. o The amount of heat Q required to change the temperature of a given material is proportional to the mass of the material present and to the temperature change. o Q = mc dT Where c is a quantity characteristics of the material called its specific heat c= Q/ mdT o specific heat is in units of J/kg.Co SI unit = kcal/kg .Co o Specific heat of gas depends very much on how the process of changing its temperature is carried out. Most commonly, we deal with the specific heat of gases kept at constant pressure or constant volume.
The exchange of energy, is the basis for a technique known as calorimetry, which is quantitative measurement of heat exchange. Instrument used is called calorimeter Important: the calorimeter must be well insulated so that almost no heat is exchanged with the surroundings
o One important use of calorimeter is in determination of specific heats of
substances. In the technique “method of mixtures”, a sample of a substance is heated to a high temperature, which is accurately measured, and then quickly placed in the cool water of the calorimeter. The heat lost by the sample will be gained by the water and the calorimeter cup. By measuring the final temperature of the mixture, the specific heat can be calculated.
Latent Heat When a material changes phase from solid to liquid, or liquid to gas, a certain amount of energy is involved in this changes of phase.
o The heat required to change 1.0 kg of a substance from the solid to the liquid state is called the heat of fusion it is denoted by L F. The heat of fusion of water is 79.7kcal/kg, in proper SI units 333kJ/kg (=3.33 x105J/kg) o The heat required to change a substance from the liquid to the vapor phase is called the heat of vaporization LV. For water it is 539kcal/kg or 2260 kJ/kg o The heats of vaporization and fusion also refer to the amount of heat released by a substance when it changes from a gas to a liquid, vice versa. Thus steam releases 2260 kJ/kg when it changes to water, and water releases 333 kJ/kg when it becomes ice. o The heat involved in a change of phase depends not only on the latent heat but also on the total mass of the substance: Q =mL Don Mariano Marcos Memorial State University South La Union Campus College of Education
Activity: PHASE CHANGE AND LATENT HEAT (Conceptual Problem)
Directions: Answer the following questions below. Your answer must be encoded and submitted until 5pm today.
Questions:
1. Refer to the illustration of
Phase Diagram for Water, explain how solid turn into liquid. What condition/s must be met for water to undergo phase change?
- The phase diagram shows the
different phases of water based on varying pressure and temperature levels. Based from the diagram, as temperature rises, as heat energy is absorb by the ice to above its melting point which is 0°C at 1 atm, it will start to melt into a liquid state until all of it turns into liquid state. The condition that it undergo is that it has to be exposed at a rising temperature and in a constant pressure of one atmosphere.
2. Is phase change related to Latent heat? Explain why or why not
- Yes, because latent heat involves heat energy that is required for a substance to undergo phase change. During a phase change, a solid, liquid or gas, they absorbs or releases energy as heat and this energy results in either breaking or forming of intermolecular bonds between the molecules of the substance, that causes it to transform in a new state of matter having different physical properties.
3. How is learning phase change and latent heat beneficial to us?
-Phase change and latent heat is beneficial to us in a way where it helps in understanding the behavior of matter and how it will change when energy is added or removed. It is helpful in our everyday activities such as cooking. It allows people to correctly measure the amount of energy needed for boiling water or melting frozen food, and cooking the food where it will not get burn or overcooked.
