Efficiency: You haven’t been to the grocery store in a while, and all you can find in your apartment is a few packets of ‘Ramen’ noodles. a. Calculate how much energy would be needed to raise the two cups of water you need to cook your noodles to its boiling point. b. List the sources of inefficiency associated with boiling this water in an electric kettle, and find values for or estimate efficiency values for each energy conversion. Trace back as far as your assumed electricity source. c. How does the situation change if you heat the water on a gas stove? What inefficiencies are avoided, and what are introduced? Estimate (rough estimates are fine, but state your assumptions clearly) the total amount of gas needed to cook your mea
Energy transfer
The flow of energy from one region to another region is referred to as energy transfer. Since energy is quantitative; it must be transferred to a body or a material to work or to heat the system.
Molar Specific Heat
Heat capacity is the amount of heat energy absorbed or released by a chemical substance per the change in temperature of that substance. The change in heat is also called enthalpy. The SI unit of heat capacity is Joules per Kelvin, which is (J K-1)
Thermal Properties of Matter
Thermal energy is described as one of the form of heat energy which flows from one body of higher temperature to the other with the lower temperature when these two bodies are placed in contact to each other. Heat is described as the form of energy which is transferred between the two systems or in between the systems and their surrounding by the virtue of difference in temperature. Calorimetry is that branch of science which helps in measuring the changes which are taking place in the heat energy of a given body.
Efficiency: You haven’t been to the grocery store in a while, and all you can find in your
apartment is a few packets of ‘Ramen’ noodles.
a. Calculate how much energy would be needed to raise the two cups of water you need
to cook your noodles to its boiling point.
b. List the sources of inefficiency associated with boiling this water in an electric kettle,
and find values for or estimate efficiency values for each energy conversion. Trace back
as far as your assumed electricity source.
c. How does the situation change if you heat the water on a gas stove? What inefficiencies
are avoided, and what are introduced? Estimate (rough estimates are fine, but state your assumptions clearly) the total amount of gas needed to cook your meal.
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