Chemistry › Section E · Thermochemistry › Topic E.2
Calorimetry
You cannot see heat, but you can measure what it does. Calorimetry turns a temperature change in water or a steel bomb into the heat released or absorbed by a reaction, and it is how food labels, fuel ratings and much of thermochemistry get their numbers.
In this topic
- Measuring heat by its effects
- The key idea: heat lost equals heat gained
- Two substances reaching one temperature
- Worked example: a hot bolt in water
- The coffee-cup calorimeter
- Worked example: neutralising an acid
- When the solution gets colder
- The bomb calorimeter
- Worked example: burning sugar in a bomb
- Food energy and Calories
- Common mistakes to avoid
- Key takeaways
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