Heat, Temperature, and Expansion

Specific Heat Capacitythe capacity of a substance to store heat

based on its chemical composition
Some foods remain hot longer than others
The filling and the crust of a pie could be the same
temperature but
the filling burns your mouth
Different substances have different capacities for storing internal
energy, or heat
The specific heat capacity of a material is the quantity of heat
required to raise the temperature of 1 gram by 1 degree
Water has a higher specific heat
Specific heat is like a thermal inertia since it signifies the
resistance of a substance to change in its temperature
A gram of water requires 1 calorie or 4.18 joules to raise the
temperature 1 degree Celsius
**it takes on 1/8th as much energy for a gram of water
Absorbed energy that increases the translational speed of
molecules is responsible for increases in temperature
Temperature is a measure only of the kinetic energy of
translational motion
Absorbed energy may also increase the rotation of molecules,
increase the internal vibrations within molecules
Evaporation
A process that cools liquid left behind
Evaporation is a change of a phase from a liquid to a gas that
takes place at
the surface of the liquid
Molecules at the surface of the liquid that gain kinetic energy
may have enough energy to break free of the liquid, they now
comprise vapor, molecules in the gaseous phase
Condensation
Warms the area where a liquid forms
The changing of a gas to a liquid
The vapor molecules give up so much kinetic energy that they
cant stay in the gaseous phasethey condense
Temperature is a measure of average kinetic energy
Boiling
Increasing the pressure on the surface of a liquid and raises the
boiling point of
a liquid
Boiling DOES NOT occur at the surface of a liquid, it occurs
BENEATH the
surface of a liquid
The change of phase from a liquid to gas beneath the
surface
Temperature and pressure dictate boiling

Lower the pressure lower the boiling point

Higher the pressure higher the boiling point
Freezing
Dissolving anything in a liquid lowers the liquids freezing
temperature
The change in phase from a liquid to a solid
Lowering the pressure can cause boiling and freezing to occur at
the same time
Regelation
Can occur only in substances that expand when they freeze
Increase the pressure to melt
Energy is absorbed
SolidLiquidGas
Energy is released