A calorimeter is used to measure the amount of energy in foods. The following features lead to more reliable results:
- The food is ignited electronically
- The food burns in oxygen and therefore burns completely without leaving a mass of carbon
- The combustion chamber is surrounded by water so little or no heat energy is lost from the system
- The stirrer leads to more efficient heat transfer and ensures that the water is of an even temperature.
Rate Limiting Factors
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