# Why Was It Necessary To Stir The Water And Why Should This Be Done Slowly?

## Why is it necessary to stir the mixtures?

It is important to continuously stir the mixture because temperature is a measure of the kinetic energy of the particles and stirring provides kinetic energy to the mixture.

It is important to continuously stir the mixture in order to keep the reaction going..

## How do you calculate water SHC?

The specific heat capacity of water is 4.18 J/g/°C. We wish to determine the value of Q – the quantity of heat. To do so, we would use the equation Q = m•C•ΔT. The m and the C are known; the ΔT can be determined from the initial and final temperature.

## Why do we stir constantly while mixing water with an acid?

Safety. If you’re dealing with an acid or a base, mixing it with water is likely to be an exothermic reaction. Be sure you mix the chemicals with the water slowly and stir constantly to evenly distribute the heat. If the mixture heats up too rapidly, it could boil the water in the solution.

## How much energy does it take to raise the temperature of water?

One of water’s most significant properties is that it takes a lot of heat to it to make it get hot. Precisely, water has to absorb 4,184 Joules of heat (1 calorie) for the temperature of one kilogram of water to increase 1°C.

## What is the heat capacity of water?

4.184 JoulesWater has the highest specific heat capacity of any liquid. Specific heat is defined as the amount of heat one gram of a substance must absorb or lose to change its temperature by one degree Celsius. For water, this amount is one calorie, or 4.184 Joules.

## How do we calculate energy?

In classical mechanics, kinetic energy (KE) is equal to half of an object’s mass (1/2*m) multiplied by the velocity squared. For example, if a an object with a mass of 10 kg (m = 10 kg) is moving at a velocity of 5 meters per second (v = 5 m/s), the kinetic energy is equal to 125 Joules, or (1/2 * 10 kg) * 5 m/s2.

## Why is it important to stir the water in the calorimeter?

Explanation: Well, so as to prevent hot-spots, and burning on the bottom of the pan. When you do a calorimetric experiment, you have a given mass of water, and you want the temperature rise of this mass to be uniform. So you stir it.

## Does stirring help water boil faster?

Stirring might keep cooler liquid in contact with the bottom of the pot, and therefore increase the efficiency of the heat transfer. … Stirring the pot will bring hotter liquid to the surface, resulting if more heat transfer to the air.

## Why is food calorimetry important?

Food calorimetry allows us to determine the number of calories per gram of food. In this activity, a piece of food is burned and the released energy is used to heat a known quantity of water.

## What is the most important part of a calorimeter?

A simple calorimeter just consists of a thermometer attached to a metal container full of water suspended above a combustion chamber. According to this, the most important part would be the heat fusion of water, basically because this value will remain the same regardless the food you are using of the metal.

## What are the uses of calorimetry?

Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and …

## What happened to the oil when you stir them in water?

The water molecules attract each other, and the oil molecules stick together. That causes oil and water to form two separate layers. Water molecules pack closer together, so they sink to the bottom, leaving oil sitting on top of the water.

## Why should we stir the water before taking the new temperature?

Stirring will help cool a hot drink because it speeds up the process of convection by bringing the hottest liquid at the bottom to the top, where it can be cooled by the air. … This is because the spoon heats up in the liquid and cools when removed, taking heat from the system more quickly.