EXPERIMENT: Specific Heat Capacity of Metals
Questions:
A. Why is it a good idea to start with room temperature water in the calorimeter?
B. Why did we ignore the calorimeter in our calculation, although it is listed in the original equation?
C. When eating apple pie, you may have noticed that the filling seems to be much hotter than the crust. Why is this? What can you conclude about the specific heat of the fillings vs. the specific heat of the crust?
D. Is the heat exchange between the metal and the water in the calorimeter by radiation, conduction or convection? Why?