LATENT HEAT OF FUSION FOR MILK EXPERIMENT

Aim: Perform an sample to determine the potential rouse of uniting for draw. Materials:         Calorimeter                  Celsius Thermometer                  Platform balance                  Kettle                  Milk sparkler cubes                  Stopwatch                  Hot Water                   Procedure: The copper sweet form was weighed and its mass was and hence recorded. The kettle was then apply to churn water and this water was poured into the copper instill. The mass of the instill positive the hot water was calculated and recorded. The copper cup was then lay in the insulated container. The waters temperature was then recorded. The temperature of the milk shabu was then recorded. The ice cub was then placed in the water. The thermometer was inserted and the temperature was taken at ten second intervals. This was done for ii nose candy seconds to allow the final temperature to be reached. The cup was removed from the insulated container and placed on the platform balance. This procedure was perennial twice more to get data for a intact of three trials. Analysis: From the fancy of thermal equilibrium the latent heat of fusion for milk was calculated from the data obtained from the endeavour out.

Q(lost) = Q(gained) Q(gained) = Q(milk ice + milk) = mc(ice)?T + mLf + mc(milk)?T Q(lost) = Q(water + cup) = m(cup)c(copper)?T + m(water)c(wa ter)?T              !              (Working shown on following page) From the latent heat of fusion calculated from the look into it was observed that the avg. of the try outs produced an Lf of approximately 3.0X10^5J/kg. Following the comparison of the calculated Lf from the experiment with the actual value Lf of milk, which is 2.8X10^5j/kg, it is found that the data from the experiment is comparatively accurate. Therefore, it can be concluded that there are slight to no inconsistencies with the data that was gathered from the experiment. The... If you want to get a full essay, order it on our website: BestEssayCheap.com

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