Given what you know about the specific heats of various substances, why are pots and pans made of metal? This is because they have 0000 high heat capacity; low specific heat low heat capacity; high specific heat high heat capacity; high specific heat low heat capacity; low specific heat
Given what you know about the specific heats of various substances, why are pots and pans made of metal? This is because they have 0000 high heat capacity; low specific heat low heat capacity; high specific heat high heat capacity; high specific heat low heat capacity; low specific heat
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Transcribed Image Text:**Question:**
Given what you know about the specific heats of various substances, why are pots and pans made of metal?
This is because they have:
- ○ high heat capacity; low specific heat
- ○ low heat capacity; high specific heat
- ○ high heat capacity; high specific heat
- ○ low heat capacity; low specific heat
**Explanation:**
The question is exploring the concept of specific heat and its practical application in the choice of materials for cookware, such as pots and pans. Metals are preferred for these cooking instruments due to their thermal properties, but understanding which thermal properties are advantageous requires knowing the difference between heat capacity and specific heat.
**Options:**
- **High heat capacity; low specific heat:** Materials with low specific heat can reach higher temperatures more quickly when energy is applied, which is typically desirable in cooking to efficiently transfer heat to the food.
- **Low heat capacity; high specific heat:** High specific heat means a material requires more energy to change temperature, which is not ideal for quick heating.
- **High heat capacity; high specific heat:** Although this is about high energy absorption, it is less practical for cooking as it may lead to inefficient heat transfer.
- **Low heat capacity; low specific heat:** This would imply inefficiency in both measuring energy absorbed and energy transfer, which doesn’t apply to typical metals used in cookware.
To align with practical use, metals chosen for pots and pans often have low specific heat but efficient heat distribution properties.
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