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Class 10 Science 1 Chapter Notes CH 5 Heat

The document discusses key concepts in heat and temperature, highlighting their differences, the definitions of latent heat, and the anomalous behavior of water. It explains the principles of heat exchange, specific heat capacity, and introduces calorimetry as a method for measuring heat transfer. Additionally, it covers humidity and dew point, emphasizing their relevance in understanding thermal dynamics in various contexts.

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193 views1 page

Class 10 Science 1 Chapter Notes CH 5 Heat

The document discusses key concepts in heat and temperature, highlighting their differences, the definitions of latent heat, and the anomalous behavior of water. It explains the principles of heat exchange, specific heat capacity, and introduces calorimetry as a method for measuring heat transfer. Additionally, it covers humidity and dew point, emphasizing their relevance in understanding thermal dynamics in various contexts.

Uploaded by

dnyan
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Class 10 Science 1 Ch 5 Heat Chapter Notes

Heat Notes
Heat vs. Temperature:
While these terms are often used interchangeably in everyday language, they have distinct scientific meanings.
Heat: A form of energy associated with the random motion of atoms and molecules within a substance. It's measured
in units like joules (J) or calories (cal).
Temperature: A measure of the average kinetic energy of the particles in a substance. It indicates the degree of hotness
or coldness of an object and is measured in units like Celsius (°C) or Fahrenheit (°F).
Latent Heat:
The heat energy absorbed or released during a change of state (phase transition) at a constant temperature.
Latent Heat of Fusion: The heat required to change a unit mass of a substance from solid to liquid at its melting point.
For water, this is 333 kJ/kg or 80 cal/g.
Latent Heat of Vaporization: The heat required to change a unit mass of a substance from liquid to gas at its boiling
point. For water, this is 2256 kJ/kg or 540 cal/g.
During these phase transitions, the added heat energy is used to break intermolecular bonds, not to increase the
temperature.
Regelation:
The phenomenon where ice melts under pressure and then refreezes when the pressure is removed.
This occurs because the melting point of ice decreases slightly under pressure.
Examples include:
A wire cutting through an ice block without separating it.
Forming an ice ball by pressing shredded ice together.
Anomalous Behaviour of Water:
Most substances expand when heated and contract when cooled. Water exhibits unusual behavior between 0°C and 4°C.
As water is heated from 0°C to 4°C, it contracts, reaching its maximum density at 4°C.
Above 4°C, water expands as expected with increasing temperature.
This anomalous behavior is crucial for aquatic life in cold regions, allowing water bodies to freeze from the top down,
insulating the water below and enabling organisms to survive.
Dew Point and Humidity:
Humidity: Refers to the amount of water vapor present in the air.
Dew Point: The temperature at which air becomes saturated with water vapor and condensation begins to form.
Relative Humidity: The ratio of the actual amount of water vapor in the air to the maximum amount the air can hold
at a given temperature, expressed as a percentage.
Specific Heat Capacity:
The amount of heat energy required to raise the temperature of 1 gram of a substance by 1°C.
It's denoted by 'c' and measured in J/g°C or cal/g°C.
Water has a high specific heat capacity (1 cal/g°C), meaning it takes a relatively large amount of heat to raise its
temperature compared to other substances.
Heat Exchange:
When a hot object and a cold object are in thermal contact, heat flows from the hotter object to the colder object until
they reach thermal equilibrium (same temperature).
Principle of Heat Exchange: In an isolated system, the heat energy lost by the hot object equals the heat energy gained
by the cold object.
Calorimetry:
The experimental technique used to measure the heat exchanged in a process, often using a device called a calorimeter.
Calorimeters are designed to minimize heat loss to the surroundings, allowing for accurate heat measurements.

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