DETERMINATION OF SPECIFIC HEAT CAPACITIES OF LIQUIDS FROM SOME CONSUMABLE ITEMS
DOI:
https://doi.org/10.61841/e1sv7p88Keywords:
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. The vegetable results show that the average SHC of the liquid content from Afang is 1679.999JKg-1k-1, Pumpkin is 3752.608 JKg-1k-1, Bitter leaf is 3619.235JKg-1k-1, Waterleaf is 8790.352JKg-1k-1, Scent leaf equals 7121.063JKg-1k-1; those from the liquid content of fruits are Orange (5993.524JKg-1k-1), Cucumber (4163.477 JKg-1k-1), Pineapple (5113.043JKg-1k-1), Watermelon (6026.086JKg-1k-1), White portion of Watermelon (6347.037JKg-1k-1), Red portion of Watermelon (3657.807JKg-1k-1), Lime (6026.086J/Kg-1K-1) and the ones obtained from juice such as Ribena is 3101.568 JKg-1k-1, Five Alive as 5113.043 JKg-1k-1, Chivita Exotic as 6798.359JKg-1k-1, Chivita Active equals 6003.746 JKg-1k-1, Chivita Happy Hour = 3650.246JKg-1k-1. This outcome will help maintain the body temperature if those with heat challenges consider this recommendation. These items also contain vitamins and minerals for body building. Water leaf with the highest SHC value is strongly recommended as part of our daily delicacy. Other liquids whose SHC is about 4200JKg-1K-1 are good. Afang in particular should be avoided by those with internal heat problems.
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