Calorimeter

Definition and stakes

1911 Encyclopædia Britannica (1911)

“ It is better to use a fairly large calorimeter to diminish the rate of cooling and the uncertainty of the correction for the water equivalent. The surface of the calorimeter and the enclosure should be permanently blackened so as to increase the loss of heat by radiation as much as possible, as compared with the losses by convection and conduction, which are less regular. For accurate work it is essential that the liquid in the calorimeter should be continuously stirred, and also in the enclosure, the lid of which must be water-jacketed, and kept at the same steady temperature as the sides. ”
Source: Wikisource

1911 Encyclopædia Britannica (1911)

“ The Method of Mixture consists in imparting the quantity of heat to be measured to a known mass of water, or some other standard substance, contained in a vessel or calorimeter of known thermal capacity, and in observing the rise of temperature produced, from which data the quantity of heat may be found as explained in all elementary text-books. This method is the most generally convenient and most readily applicable of calorimetric methods, but it is not always the most accurate, for various reasons. Some heat is generally lost in transferring the heated body to the calorimeter ”
Source: Wikisource

Portrait of Francis Gano Benedict Francis Gano Benedict,  Respiration Calorimeters for Studying the Respiratory Exchange and Energy Transformations of Man

“ It is especially important that these thermometers be compared among themselves with great accuracy, since as used in the calorimeter the temperature of the ingoing water is measured on one thermometer and the temperature of the outgoing water on another.
Thermometers of this type are extremely fragile. The long angle with an arm some 35 centimeters in length makes it difficult to handle them without breakage, but they are extremely sensitive and accurate and have given great satisfaction.
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Source: Gutenberg

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