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Ch.9 - Thermochemistry: Chemical Energy
Chapter 9, Problem 81

Calculate the amount of heat required to raise the tempera- ture of 250.0 g (approximately 1 cup) of hot chocolate from 25.0 °C to 80.0 °C. Assume hot chocolate has the same spe-cific heat as water 34.18 J>1g °C24.

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Step 1: Identify the given values. The mass (m) of the hot chocolate is 250.0 g, the initial temperature (T1) is 25.0 °C, the final temperature (T2) is 80.0 °C, and the specific heat (c) is 4.18 J/g°C.
Step 2: Understand the formula to calculate heat (q), which is q = mcΔT, where ΔT is the change in temperature.
Step 3: Calculate the change in temperature (ΔT) by subtracting the initial temperature from the final temperature. ΔT = T2 - T1.
Step 4: Substitute the given values into the formula. q = (250.0 g) * (4.18 J/g°C) * (ΔT °C).
Step 5: Solve the equation to find the amount of heat required. Remember, the unit of the final answer should be in Joules (J).

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Specific Heat Capacity

Specific heat capacity is the amount of heat required to raise the temperature of one gram of a substance by one degree Celsius. It is a crucial property in thermodynamics, as it determines how much energy is needed to change the temperature of a material. For water, the specific heat capacity is approximately 4.18 J/g°C, which is used in this problem to calculate the heat required for the hot chocolate.
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Heat Transfer

Heat transfer refers to the movement of thermal energy from one object or substance to another due to a temperature difference. In this context, heat is transferred to the hot chocolate to increase its temperature from 25.0 °C to 80.0 °C. The amount of heat transferred can be calculated using the formula Q = mcΔT, where Q is the heat added, m is the mass, c is the specific heat capacity, and ΔT is the change in temperature.
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Temperature Change

Temperature change is the difference between the initial and final temperatures of a substance. In this problem, the temperature change (ΔT) is calculated by subtracting the initial temperature (25.0 °C) from the final temperature (80.0 °C). Understanding how to calculate this change is essential for determining the total heat required to raise the temperature of the hot chocolate.
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