Physical and Biological SciencesA bomb calorimeter was calibrated by burning 1.013 g of benzoic acid(C7H6O2) (ΔUcomb = 3.221 × 103 kJ/mol). The temperature change in thecalorimeter during the calibration combustion was 5.19°C. A nutritional chemist then used the calibrated calorimeter to determine the energy con-tent of food. The chemist carefully dried a sample of food and placed 0.8996 g of the sample in the calorimeter with sufficient oxygen for thecombustion to go to completion. Combustion of the food sample causedthe temperature of the calorimeter to increase by 4.42°C.1. Approximately how many moles of O2 gas were consumed in thecalibration combustion?a) 0.008 c) 0.2b) 0.1 d) 0.06 2. What is the heat capacity (CV) of the calorimeter?a) 5.15 kJ/°C c) 5.12 kJ/°Cb) 5.08 kJ/°C d) 4.97 kJ/°C3. What is the energy content of the food?a) 22.8 kJ/g c) 25.3 kJ/gb) 4.97 kJ/g d) 0.201 kJ/g4. What would be the effect on the result if the food sample were notcompletely dried prior to being placed in the calorimeter?a) The combustion of the sample would be incomplete.b) The calculated energy content per gram would be too low.c) The calculated energy content per gram would be too high.d) There would be no effect on the result.
Physical and Biological Sciences
A bomb calorimeter was calibrated by burning 1.013 g of benzoic acid
(C7H6O2) (ΔUcomb = 3.221 × 103
kJ/mol). The temperature change in the
calorimeter during the calibration combustion was 5.19°C. A nutritional
chemist then used the calibrated calorimeter to determine the energy con-
tent of food. The chemist carefully dried a sample of food and placed
0.8996 g of the sample in the calorimeter with sufficient oxygen for the
combustion to go to completion. Combustion of the food sample caused
the temperature of the calorimeter to increase by 4.42°C.
1. Approximately how many moles of O2 gas were consumed in the
calibration combustion?
a) 0.008 c) 0.2
b) 0.1 d) 0.06
2. What is the heat capacity (CV) of the calorimeter?
a) 5.15 kJ/°C c) 5.12 kJ/°C
b) 5.08 kJ/°C d) 4.97 kJ/°C
3. What is the energy content of the food?
a) 22.8 kJ/g c) 25.3 kJ/g
b) 4.97 kJ/g d) 0.201 kJ/g
4. What would be the effect on the result if the food sample were not
completely dried prior to being placed in the calorimeter?
a) The combustion of the sample would be incomplete.
b) The calculated energy content per gram would be too low.
c) The calculated energy content per gram would be too high.
d) There would be no effect on the result.
Trending now
This is a popular solution!
Step by step
Solved in 4 steps
