89
CH104 CH104 CH104 Chapter 2: Energy & Chapter 2: Energy & Matter Matter Temperature Temperature Energy in Reactions Energy in Reactions Specific Heat Specific Heat Energy from Food Energy from Food States of Matter States of Matter Heating & Cooling Curves Heating & Cooling Curves

CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

Embed Size (px)

Citation preview

Page 1: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

CH104 CH104 Chapter 2: Energy & MatterChapter 2: Energy & Matter

TemperatureTemperature

Energy in ReactionsEnergy in Reactions

Specific HeatSpecific Heat

Energy from FoodEnergy from Food

States of MatterStates of Matter

Heating & Cooling CurvesHeating & Cooling Curves

Page 2: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.2Temperature

2

Page 3: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Metric

SI

Common

ConversionsLengthVolumeMassTemperature

Units of MeasurementUnits of Measurement

meter (m) 1 m = 1.09 yd

liter (L) 1 L = 1.06 qt

gram (g) 1 kg = 2.2 lb

Celsius (oC) C = (F-32)/1.8

Kelvin (K) K = C + 273

Page 4: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

180180 oo100100 oo

TemperatureTemperature

Page 5: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning CheckLearning Check

A. What is the temperature of freezing water?

1) 0 °F 2) 0 °C 3) 0 K

B. What is the temperature of boiling water?

1) 100 °F 2) 32 °F 3) 373 K

C. How many Celsius units are between the boiling and freezing points of water?

1) 100 2) 180 3) 273

5

Page 6: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolution

A. What is the temperature of freezing water?

1) 0 °F 2) 0 °C 3) 0 K

B. What is the temperature of boiling water?

1) 100 °F 2) 32 °F 3) 373 K

C. How many Celsius units are between the boiling and freezing points of water?

1) 100 2) 180 3) 273

6

Page 7: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

• At what temperature does At what temperature does ooF = F = ooC?C?

Trivial Pursuit QuestionTrivial Pursuit Question

- 40 - 40 ooF = - 40 F = - 40 ooCC

- 40 - 40 oo

Page 8: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Temperature conversionTemperature conversion

• Common scales used• Fahrenheit,Fahrenheit, CelsiusCelsius andand KelvinKelvin..

ooFF = 1.8 = 1.8 ooC + 32 C + 32

ooCC = = ((ooF - 32)F - 32)1.81.8

KK = = ooC + 273C + 273 SI unitSI unit

Page 9: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Solving a Temperature ProblemSolving a Temperature ProblemA person with hypothermia has abody temperature of 34.8 °C. WhatIs that temperature in °F?

F = 1.8(C) + 32 °

F = (1.8)(34.8 °C) + 32 ° exact tenth’s exact

= 62.6 ° + 32 ° = 94.6 °F tenth’s

9

Page 10: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Practice: Temp ConversionPractice: Temp Conversion

• What is 75.0 º F in ºC?• ºC = (75.0 º F -32 º) = 23.9 ºC

1.8

• What is -12 º F in ºC?• º F = 1.8 (-12) + 32 º F = 10 º C

Page 11: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning CheckLearning Check The normal temperature of a chickadee is 105.8

°F. What is that temperature on the Celsius scale?

1) 73.8 °C 2) 58.8 °C 3) 41.0 °C

11

Page 12: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolution

TC = TF – 32 °

1.8

= (105.8 – 32 °)

1.8

= 73.8 °F = 41.0 °C

1.8 ° tenth’s place

12

The normal temperature of a chickadee is 105.8 °F. What is that temperature on the Celsius scale?

1) 73.8 °C 2) 58.8 °C 3) 41.0 °C

Page 13: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning Check Learning Check A pepperoni pizza is baked at 455 °F. What temperature is needed on the Celsius scale?

1) 423 °C 2) 235 °C 3) 221 °C

13

Page 14: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Solution Solution

TF – 32 ° = TC

1.8

(455 – 32 °) = 235 °C

1.8 one’s place

14

A pepperoni pizza is baked at 455 °F. What temperature is needed on the Celsius scale?

1) 423 °C 2) 235 °C 3) 221 °C

Page 15: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning Check Learning Check On a cold winter day, the temperature is –15 °C.What is that temperature in °F?1) 19 °F 2) 59 °F 3) 5 °F

15

Page 16: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Solution Solution

TF = 1.8TC + 32 °

TF = 1.8(–15 °C) + 32 °

= – 27 + 32 °

= 5 °F one’s place

16

On a cold winter day, the temperature is –15 °C.What is that temperature in °F?1) 19 °F 2) 59 °F 3) 5 °F

Note: Be sure to use the change sign key on your calculator to enter the minus (–) sign.

1.8 x 15 +/ – = –27

Page 17: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

TemperaturesTemperatures

17

Page 18: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning CheckLearning Check

What is normal body temperature of 37 °C in kelvins?

1) 236 K 2) 310 K 3) 342 K

18

Page 19: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Solution Solution

TK = TC + 273

= 37 °C + 273

= 310. K

one’s place

19

What is normal body temperature of 37 °C in kelvins?

1) 236 K 2) 310 K 3) 342 K

Page 20: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 20

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.1Energy

Page 21: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

EnergyEnergy

EnergyEnergy = The capacity to cause change

HeatLightWind

Page 22: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Potential Energy Potential Energy = stored Energystored Energy (Has potential for motion)

Kinetic Energy Kinetic Energy = Energy in motionEnergy in motion (Fulfilling its potential)

X

Page 23: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 23

Learning CheckLearning Check

Identify each of the following as potential energy or kinetic energy.

A. roller blading

B. a peanut butter and jelly sandwich

C. mowing the lawn

D. gasoline in the gas tank

Page 24: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 24

SolutionSolution

Identify each of the following as potential energy or kinetic energy.

A. roller blading kinetic kinetic

B. a peanut butter and jelly sandwich potential potential

C. mowing the lawn kinetic kinetic

D. gasoline in the gas tank potential potential

Page 25: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Kinetic EnergyKinetic EnergyKEKE = 1 mv2

2 Which has more E?

•Truck moving at 5 mph

•Bicycle moving at 5 mph

Page 26: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

MetricMetric

SISI

CommonCommon

ConversionsConversions

LengthLength

VolumeVolume

MassMass

TemperatureTemperature

EnergyEnergy

Units of MeasurementUnits of Measurement

meter (m) 1 m = 1.09 ydmeter (m) 1 m = 1.09 yd

liter (L) 1 L = 1.06 qtliter (L) 1 L = 1.06 qt

gram (g) 1 kg = 2.2 lbgram (g) 1 kg = 2.2 lb

calorie (cal) 1Kcal = 1000 cal = 1Calcalorie (cal) 1Kcal = 1000 cal = 1CalJoule (J) 1 cal = 4.18 JJoule (J) 1 cal = 4.18 J

Celsius (oC) C = (F-32)/1.8

Kelvin (K) K = C + 273

Page 27: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Examples of Energy Values in JoulesExamples of Energy Values in Joules

Page 28: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 28

Learning CheckLearning CheckHow many calories are obtained from a pat

of butter if it provides 150 J of energy when metabolized?

Page 29: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolutionHow many calories are obtained from a pat

of butter if it provides 150 J of energy when metabolized?

Given

150 J

Need

= cal

1 cal and 4.184 J4.184 J 1 cal

1 cal4.184 J

36

Conversion Factors:

Page 30: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 30

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.3Specific Heat

Page 31: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

EnergyEnergyUnits of Energy =Units of Energy =

caloriecalorie calcal

kilocaloriekilocalorie kcalkcal 1000 cal = 1 kcal1000 cal = 1 kcal

CalorieCalorie CalCal Cal = kcalCal = kcal

joulejoule JJ 4.18 J = 1 cal4.18 J = 1 cal

British British

Thermal UnitThermal UnitBTUBTU

Page 32: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

EnergyEnergycalorie: calorie:

•E E toto raise 1 g H raise 1 g H220 0 byby 1 1 ooCC

H2O 11 cal

1g 1oC

11 cal

1g 1oC

Specific HeatSpecific Heat

1oC

Page 33: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Specific HeatSpecific HeatE to raise Temp of 1g substance by 1 E to raise Temp of 1g substance by 1 ooCC

Fe Fe

0.110.11

Cu

0.093H2O

1.00

Ag

0.057

Au

0.031Sand

0.19

Al

0.22

0oC = start Add 1 cal

cal

g oC

cal

g oC

Page 34: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Specific HeatSpecific Heat

Fe Fe

0.110.11

Cu

0.093

Ag

0.057

Au

0.031

Sand

0.19

Al

0.22

0oC = start

H2O

1.00

E to raise Temp of 1g substance by 1 E to raise Temp of 1g substance by 1 ooCC

cal

g oC

cal

g oC

1o

10o

30o

20o

Add 1 cal

Page 35: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

High SpHt; Resists changeHigh SpHt; Resists change

Specific HeatSpecific Heat

Fe Fe

0.110.11

Cu

0.093

Ag

0.057

Au

0.031

Sand

0.19

Al

0.22H2O

1.00

1o

10o

30o

20o

Low SpHt; Heats quickly

Page 36: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Specific HeatSpecific Heat

Sand

0.19H2O

1.00

Resists change

Stays cold

Heats quickly

Gets hot

Hydrated person

Resists change in body temp

Dehydrated person

Body temp rises quickly

Page 37: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning CheckLearning CheckA. For the same amount of heat added, a

substance with a large specific heat

1) has a smaller increase in temperature

2) has a greater increase in temperature

B. When ocean water cools, the surrounding air

1) cools 2) warms 3) stays the same

C. Sand in the desert is hot in the day and cool at night. Sand must have a

1) high specific heat 2) low specific heat

Page 38: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolutionA. For the same amount of heat added, a

substance with a large specific heat

1) has a smaller increase in temperature

2) has a greater increase in temperature

B. When ocean water cools, the surrounding air

1) cools 2) warms 3) stays the same

C. Sand in the desert is hot in the day and cool at night. Sand must have a

1) high specific heat 2) low specific heat

Page 39: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

What is the specific heat of a metal if 24.8 g absorbs 65.7 cal 65.7 cal of energy and the temp rises from 20.2 C to 24.5 C?

20.2oC

Specific HeatSpecific HeatSample Problem:Sample Problem:

24.5oCT = 4.3 CoT = 4.3 Co

cal

g oC

cal

g oC

m =m =

SpHt =SpHt =SpHt =SpHt =

24.8g

= cal

24.8g 4.34.3oC

= cal

24.8g 4.34.3oC

65.765.7 = cal

1g 1oC

= cal

1g 1oC

0.620.62

Page 40: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

75oC

Specific HeatSpecific HeatSample Problem:Sample Problem:

How much energy does is take to heat 50 g’s of water from 75oC to 87oC?How much energy does is take to heat 50 g’s of water from 75oC to 87oC?

87oCT = 12 CoT = 12 Co

E = m E = m T SpHtT SpHt

11 cal

1g 1oC

11 cal

1g 1oC

m =m =

SpHt =SpHt =SpHt =SpHt =

50g H2O

Page 41: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

50g H2O

Specific HeatSpecific HeatSample Problem:Sample Problem:

How much energy does is take to heat 50 g’s of water from 75oC to 87oC?How much energy does is take to heat 50 g’s of water from 75oC to 87oC?

12 Co 12 Co

E = m E = m T SpHtT SpHt

11 cal

1g 1oC

11 cal

1g 1oC

mm SpHtSpHtTT

= = cal calto heat waterto heat water

600600

Page 42: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

37oC

Specific HeatSpecific HeatSample Problem:Sample Problem:

A hot-water bottle contains 750 g of water at 65 °C. If the water cools to body temp (37 °C), how many calories of heat could be transferred to sore muscles?

A hot-water bottle contains 750 g of water at 65 °C. If the water cools to body temp (37 °C), how many calories of heat could be transferred to sore muscles?

65oCT = 28 CoT = 28 Co

E = m E = m T SpHtT SpHt

11 cal

1g 1oC

11 cal

1g 1oC

m =m =

SpHt =SpHt =SpHt =SpHt =

750g H2O

Page 43: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

750g H2O

Specific HeatSpecific HeatSample Problem:Sample Problem:

28 Co 28 Co

E = m E = m T SpHtT SpHt

11 cal

1g 1oC

11 cal

1g 1oC

mm SpHtSpHtTT

= = cal calfrom cool waterfrom cool water

2100021000

A hot-water bottle contains 750 g of water at 65 °C. If the water cools to body temp (37 °C), how many calories of heat could be transferred to sore muscles?

A hot-water bottle contains 750 g of water at 65 °C. If the water cools to body temp (37 °C), how many calories of heat could be transferred to sore muscles?

Page 44: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 45

Learning CheckLearning CheckHow many kilojoules are needed to raise thetemperature of 325 g of water from 15.0 °C to

77.0 °C?

Page 45: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 46

SolutionSolutionHow many kilojoules are needed to raise thetemperature of 325 g of water from 15.0 °C to

77.0 °C?

15oC

77oC

E = m E = m T SpHtT SpHt

T = 62 CoT = 62 Co

325g H2O 62 Co 62 Co 4.1844.184 J

1g 1oC

4.1844.184 J

1g 1oC

mm SpHtSpHtTT

== KJ KJ84.384.311 KJ

1000 J

11 KJ

1000 J

Page 46: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 47

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.4Energy and Nutrition

1 Cal = 1000 calories

1 Cal = 1 kcal

1 Cal = 4184 J

1 Cal = 4.184 kJ

Page 47: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

EnergyEnergyUnits of Energy =Units of Energy =

1000 cal = 1 kcal1000 cal = 1 kcal

1 Cal1 Cal

1 Cal1 Cal

4184 J = 4.184 kJ4184 J = 4.184 kJ

1 cal = 4.18 J 1 cal = 4.18 J

Page 48: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

CalorimetersCalorimetersA calorimeter • A reaction chamber

& thermometer in H2O used to measure heat transfer

• indicates the heat lost by a sample

• indicates the heat gained by water

Page 49: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Energy from FoodEnergy from Food

CarbohydrateCarbohydrate

FatFat

ProteinProtein

4 kcal

g

4 kcal

g

9 kcal

g

9 kcal

g

4 kcal

g

4 kcal

g

17 kJ

g

17 kJ

g

38 kcal

g

38 kcal

g

17 kcal

g

17 kcal

g

Page 50: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

= 196 Cal= 196 Cal

Energy from FoodEnergy from FoodSample Problem:Sample Problem:How much energy in kcal (= Cal) would be obtained from 2 Tbl peanut butter containing 6 g carb, 16 g fat, & 7 g protein?

How much energy in kcal (= Cal) would be obtained from 2 Tbl peanut butter containing 6 g carb, 16 g fat, & 7 g protein?

6 g carb6 g carb

16 g fat16 g fat

4 kcal

1 g carb

4 kcal

1 g carb

9 kcal

1 g fat

9 kcal

1 g fat

4 kcal

1 g protein

4 kcal

1 g protein7 g protein7 g protein

= 24 kcal= 24 kcal

= 144 kcal= 144 kcal

= 28 kcal= 28 kcal

= 196 kcal= 196 kcal

= 200 Cal= 200 Cal

Page 51: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 53

A cup of whole milk contains 12 g of carbohydrate, 9.0 g of fat, and 9.0 g of protein. How many kcal (Cal) does a cup of milk contain? (Round to the nearest 10 kcal.)

Learning CheckLearning Check

Page 52: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 54

A cup of whole milk contains 12 g of carbohydrate, 9.0 g of fat, and 5.0 g of protein. How many kcal (Cal) does a cup of milk contain? (Round to the nearest 10 kcal.)

SolutionSolution

= 149 Cal= 149 Cal

12 g carb12 g carb

9 g fat9 g fat

4 kcal

1 g carb

4 kcal

1 g carb

9 kcal

1 g fat

9 kcal

1 g fat

4 kcal

1 g protein

4 kcal

1 g protein5 g protein5 g protein

= 48 kcal= 48 kcal

= 81 kcal= 81 kcal

= 20 kcal= 20 kcal

= 149 kcal= 149 kcal

= 150 Cal= 150 Cal

Page 53: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 55

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.5Classification of Matter

Page 54: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

The stuffstuff things are made of.

Has MassMass and takes up space.

(Air, water, rocks, etc..)

• MatterMatter

The amountamount of stuff (in g’s) (Bowling Ball > Balloon)

WeightWeight on earth.

Pull of Gravity on matter.

Page 55: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Classification of matterClassification of matter

MatterMatter

Pure Substance Mixture

Element Compound

FeFe FeSFeS

MgMg MgOMgO Mg + OMg + O22

Fe + SFe + S

Page 56: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Pizza

MixtureMixture

HomogeneousHomogeneous

(Solution)(Solution)HeterogeneousHeterogeneous

Fe + SFe + S

MixturesMixtures

NNoonn--uunniiffoorrmm ccoommppoossiittiioonnUniform compositionUniform composition

Air

UrineGasoline

Sand

Tea w/ice

Page 57: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Physical Separation of A MixturePhysical Separation of A MixtureMixtures can be separated• involves only physical changes– Like Filtering & distilling

Like when pasta and water are separated with a strainer

Page 58: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Identify each of the following as a pure substance or a mixture.

A. pasta and tomato sauce

B. aluminum foil

C. helium

D. Air

Learning CheckLearning Check

Page 59: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Identify each of the following as a pure substance or a mixture.

A. pasta and tomato sauce mixture

B. aluminum foil pure substance

C. helium pure substance

D. Air mixture

SolutionSolution

Page 60: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 64

Identify each of the following as a homogeneous or heterogeneous mixture.

A. hot fudge sundae

B. shampoo

C. sugar water

D. peach pie

Learning CheckLearning Check

Page 61: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 65

Identify each of the following as a homogeneous or heterogeneous mixture.

A. hot fudge sundae heterogeneous

B. Shampoo homogeneous

C. sugar water homogeneous

D. peach pie heterogeneous

SolutionSolution

Page 62: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.6States and Properties

of Matter

Page 63: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Elemental states at 25Elemental states at 25ooCC

He

Rn

XeI

KrBrSe

ArClS

NeFO

P

NC

H

Li

Na

Cs

Rb

K

TlHgAuHfLsBa

Fr

PtIrOsReWTa PoBiPb

Be

Mg

Sr

Ca

CdAgZrY PdRhRuTcMoNb

AcRa

ZnCuTiSc NiCoFeMnCrV

In SbSn

Ga Ge

Al

Gd

Cm

Tb

Bk

Sm

Pu

Eu

Am

Nd

U

Pm

Np

Ce

Th

Pr

Pa

Yb

No

Lu

Lr

Er

Fm

Tm

Md

Dy

Cf

Ho

Es

At

Te

As

Si

B

6 - 2

SolidLiquid

Gas

Page 64: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

DensityDensity

ShapeShape

CompressibilityCompressibility

ThermalThermalexpansionexpansion

Properties of matterProperties of matter

PropertyPhysical StatePhysical State

SolidSolid LiquidLiquid Gas Gas

High Highlike solids

Low

Fixed Shape ofcontainer

expandsto fillcontainer

Small Small Large

Verysmall

Small Moderate

Page 65: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 71

Three States of WaterThree States of Water

Page 66: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Frozen HFrozen H22O:O: Slow moving moleculesSlow moving moleculesH-BondH-Bond in patterns in patterns

Hydrogen Bonding of Water Hydrogen Bonding of Water

Page 67: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Learning CheckLearning CheckIdentify each as a S) solid, L) liquid, or G) gas.__ A. It has a definite volume but takes the

shape of the container.__ B. Its particles are moving very rapidly.__ C. It fills the volume of a container.__ D. It has particles in a fixed arrangement. __ E. It has particles that are close together

and are mobile.

Page 68: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolutionIdentify each as a S) solid, L) liquid, or GG) gas.L A. It has a definite volume but takes the

shape of the container.GG B. Its particles are moving very rapidly.G G C. It fills the volume of a container.S D. It has particles in a fixed arrangement. L E. It has particles that are close together

and are mobile.

Page 69: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Physical PropertiesPhysical PropertiesPhysical properties• are observed or measured without changing the

identity of a substance• include shape and color• include melting point and boiling point

Physical Properties of CopperPhysical Properties of Copper

Page 70: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 76

Physical ChangePhysical ChangeIn a physical change,

• the identity and composition of the substance do not change

• the state can change or the material can be torn into smaller pieces

Page 71: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Examples of Physical ChangeExamples of Physical Change

77

Page 72: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Chemical PropertiesChemical PropertiesChemical properties

• describe the ability of a substance to change into a new substance

78

Page 73: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Chemical ChangeChemical ChangeDuring a chemical

change, • reacting substances

form new substances with different compositions and properties

• a chemical reaction takes place

Iron

Fe

Iron (III) oxide

Fe2O3

Page 74: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Examples of Chemical ChangeExamples of Chemical Change

80

Page 75: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 81

SummarySummary

Page 76: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 82

Classify each of the following as a 1) physical change or 2) chemical change.

A. ____ burning a candle

B. ____ ice melting on the street

C. ____ toasting a marshmallow

D. ____ cutting a pizza

E. ____ polishing a silver bowl

Learning CheckLearning Check

Page 77: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 83

Classify each of the following as a

1) physical change or 2) chemical change.

A. ____ burning a candle 2) chemical

B. ____ ice melting on the street 1) physical

C. ____ toasting a marshmallow 2) chemical

D. ____ cutting a pizza 1) physical

E. ____ polishing a silver bowl 2) chemical

SolutionSolution

Page 78: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 84

Chapter 2 Energy and MatterChapter 2 Energy and Matter

2.7Changes of State

Page 79: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Changes of StateChanges of State

Melting Pt = Melting Pt = Freezing PtFreezing Pt

Boiling PtBoiling Pt

SolidSolid

LiquidLiquid

VaporVapor

CondenseCondenseCondenseCondense

FreezeFreezeFreezeFreezeMeltMeltMeltMelt

VaporizeVaporizeVaporizeVaporize

Slow, close,Slow, close,Fixed Fixed

arrangementarrangement

Moderate, close,Moderate, close,Random Random

arrangementarrangement

Fast, far apart,Fast, far apart,RandomRandom

Page 80: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolidSolid

LiquidLiquid

VaporVapor

Changes of StateChanges of State

FrostFrostDepositDepositDepositDeposit

SublimeSublimeSublimeSublimeFreeze DryFreeze Dry

Page 81: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Heating CurveHeating Curve

Specific Heat of IceSpecific Heat of Ice0.50 cal0.50 cal to heat ice to heat ice g g o o CC

Specific Heat of IceSpecific Heat of Ice0.50 cal0.50 cal to heat ice to heat ice g g o o CC

Heat of FusionHeat of Fusion80 cal80 cal to melt ice to melt ice gg

Heat of FusionHeat of Fusion80 cal80 cal to melt ice to melt ice gg

Specific Heat of HSpecific Heat of H22OO

1.00 cal1.00 cal to heat water to heat water g g o o CC

Specific Heat of HSpecific Heat of H22OO

1.00 cal1.00 cal to heat water to heat water g g o o CC

Heat of VaporizationHeat of Vaporization540 cal540 cal to vaporize water to vaporize water gg

Heat of VaporizationHeat of Vaporization540 cal540 cal to vaporize water to vaporize water gg

Specific Heat of SteamSpecific Heat of Steam0.48 cal0.48 cal to heat vapor to heat vapor g g o o CC

Specific Heat of SteamSpecific Heat of Steam0.48 cal0.48 cal to heat vapor to heat vapor g g o o CC

Page 82: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Heating CurveHeating Curve

0.50 cal0.50 cal to heat ice to heat ice g g o o CC

80 cal80 cal to melt ice to melt ice gg

1.00 cal1.00 cal to heat water to heat water g g o o CC

540 cal540 cal to vaporize water to vaporize water gg

0.48 cal0.48 cal to heat vapor to heat vapor g g o o CC

Page 83: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

Example:Example: Calculate the total amount of heat needed to change 500. g of ice at –10 oC into 500. g of steam at 120oC.

500g500g 10 10 o o CC 0.50 cal 0.50 cal g g o o CC

500g 500g 80 cal80 cal gg

500g500g 100 100 o o CC 1.00 cal 1.00 cal g g o o CC

500g500g 540 cal540 cal gg

500g500g 20 20 o o CC 0.48 cal 0.48 cal g g o o CC

== 2500 cal 2500 cal to heat iceto heat ice

== 40,000 cal 40,000 cal to melt iceto melt ice

= = 50,000 cal50,000 calto heat waterto heat water

= = 270,000 cal270,000 calto vaporize waterto vaporize water

= = 4800 cal4800 calto heat vaporto heat vapor

367,300 cal = 3.67 x 10367,300 cal = 3.67 x 1055 cal cal

Page 84: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 90

Learning CheckLearning CheckA. A plateau (horizontal line) on a heating

curve represents 1) a temperature change 2) a constant temperature 3) a change of state

B. A sloped line on a heating curve represents 1) a temperature change 2) a constant temperature 3) a change of state

Page 85: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolutionA. A plateau (horizontal line) on a heating

curve represents 1) a temperature change 2) a constant temperature 3) a change of state

B. A sloped line on a heating curve represents 1) a temperature change 2) a constant temperature 3) a change of state

Page 86: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 92

Learning CheckLearning CheckUse the cooling curve for water to answer each.

A. Water condenses at a temperature of

1) 0 °C 2) 50 °C 3) 100 °C

B. At a temperature of 0 °C, liquid water

1) freezes 2) melts 3) changes to a gas

C. At 40 °C, water is a

1) solid 2) liquid 3) gas

D. When water freezes, heat is

1) removed 2) added

Page 87: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 93

SolutionSolutionUse the cooling curve for water to answer each.

A. Water condenses at a temperature of

1) 0 °C 2) 50 °C 3) 100 °C

B. At a temperature of 0 °C, liquid water

1) freezes 2) melts 3) changes to a gas

C. At 40 °C, water is a

1) solid 2) liquid 3) gas

D. When water freezes, heat is

1) removed 2) added

Page 88: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104 94

Learning CheckLearning CheckTo reduce a fever, an infant is packed in 250 g of ice. If the ice (at 0 °C)

melts and warms to body temp (37.0 °C), how many calories are removed?

Page 89: CH104 CH104 Chapter 2: Energy & Matter Temperature Energy in Reactions Specific Heat Energy from Food States of Matter Heating & Cooling Curves

CH104

SolutionSolutionTo reduce a fever, an infant is packed in 250 g of ice. If the ice (at 0 °C)

melts and warms to body temp (37.0 °C), how many calories are removed?

STEP 1

37.0 °C

0.0 °C

STEP 2250g 250g 80 cal80 cal gg

250g250g 37 37 o o CC 1.00 cal 1.00 cal g g o o CC

== 20,000 cal 20,000 cal to melt iceto melt ice

= = 9,250 cal9,250 calto heat waterto heat water

29,000 cal = 2.9 x 1029,000 cal = 2.9 x 1044 cal cal