DETERMINATION OF SPECIFIC HEAT CAPACITIES OF LIQUIDS FROM SOME CONSUMABLE ITEMS

Authors

  • Joseph Gordian Atat Department of Physics, University of Uyo, Uyo, Nigeria.
  • Emmanuel Bassey Umoren Department of Physics, University of Uyo, Uyo, Nigeria.
  • Sunday Samuel Ekpo Department of Physics, University of Uyo, Uyo.
  • Unyime Akpan Umoette Department of Physics, University of Uyo, Uyo.

DOI:

https://doi.org/10.61841/e1sv7p88

Keywords:

Specific heat capacity, vegetable, fruit, juice, method of mixtures, liquids

Abstract

This study was done to obtain the Specific Heat Capacities (SHC) of some liquids from some intake items (they are consumed widely in Niger Delta, Nigeria). These items are vegetables (Afang leaf, Pumpkin leaf, Bitter leaf, Scent leaf, Water leaf), fruits (Orange, Cucumber, Pineapple, Watermelon, Lime) and juice (Ribena, Chivita Exotic, Chivita Happy Hour, Chivita Active and Five Alive). Calorimeter was used and Method of mixtures was adopted for this finding. Measured parameters were obtained in the laboratory. Microsoft Excel was used for other analyses and computation of results.

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Published

2024-04-12

Issue

Vol. 10 No. 4 (2024): Journal of Advanced Research in Medical and Health Science (ISSN 2208-2425)

Section

Research Articles

License

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How to Cite

Joseph Gordian Atat , J. G. A., Bassey Umoren, E., Samuel Ekpo , S., & Akpan Umoette, U. (2024). DETERMINATION OF SPECIFIC HEAT CAPACITIES OF LIQUIDS FROM SOME CONSUMABLE ITEMS. Journal of Advanced Research in Medical and Health Science (ISSN 2208-2425), 10(4), 47-56. https://doi.org/10.61841/e1sv7p88