A calorimeter is an object used for calorimetry, or the process of measuring the heat of chemical reactions or physical changes as well as heat capacity. Differential scanning calorimeters, isothermal micro calorimeters, titration calorimeters and accelerated rate calorimeters are among the most common types. A simple calorimeter just consists of a thermometer attached to a metal container full of water suspended above a combustion chamber. It is one of the measurement devices used in the study of thermodynamics, chemistry, and biochemistry.
To find the enthalpy change per mole of a substance A in a reaction between two substances A and B, the substances are separately added to a calorimeter and the initial and final temperatures (before the reaction has started and after it has finished) are noted. Multiplying the temperature change by the mass and specific heat capacities of the substances gives a value for the energy given off or absorbed during the reaction. Dividing the energy change by how many moles of A were present gives its enthalpy change of reaction.
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In 1761 Joseph Black introduced the idea of latent heat which led to the creation of the first ice calorimeters.[1] In 1780, Antoine Lavoisier used the heat from the guinea pig's respiration to melt snow surrounding his apparatus, showing that respiratory gas exchange is combustion, similar to a candle burning.[2] Lavoisier dubbed this apparatus the calorimeter, based on both Greek and Latin roots. One of the first ice calorimeters was used in the winter of 1782 by Lavoisier and Pierre-Simon Laplace, which relied on the heat required to melt ice to water to measure the heat released from chemical reactions.[3]
An adiabatic calorimeter is a calorimeter used to examine a runaway reaction. Since the calorimeter runs in an adiabatic environment, any heat generated by the material sample under test causes the sample to increase in temperature, thus fueling the reaction.
No adiabatic calorimeter is fully adiabatic - some heat will be lost by the sample to the sample holder. A mathematical correction factor, known as the phi-factor, can be used to adjust the calorimetric result to account for these heat losses. The phi-factor is the ratio of the thermal mass of the sample and sample holder to the thermal mass of the sample alone.
A reaction calorimeter is a calorimeter in which a chemical reaction is initiated within a closed insulated container. Reaction heats are measured and the total heat is obtained by integrating heatflow versus time. This is the standard used in industry to measure heats since industrial processes are engineered to run at constant temperatures.[citation needed] Reaction calorimetry can also be used to determine maximum heat release rate for chemical process engineering and for tracking the global kinetics of reactions. There are four main methods for measuring the heat in reaction calorimeter:
The cooling/heating jacket controls either the temperature of the process or the temperature of the jacket. Heat is measured by monitoring the temperature difference between heat transfer fluid and the process fluid. In addition, fill volumes (i.e. wetted area), specific heat, heat transfer coefficient have to be determined to arrive at a correct value. It is possible with this type of calorimeter to do reactions at reflux, although it is very less accurate.
A bomb calorimeter is a type of constant-volume calorimeter used in measuring the heat of combustion of a particular reaction. Bomb calorimeters have to withstand the large pressure within the calorimeter as the reaction is being measured. Electrical energy is used to ignite the fuel; as the fuel is burning, it will heat up the surrounding air, which expands and escapes through a tube that leads the air out of the calorimeter. When the air is escaping through the copper tube it will also heat up the water outside the tube. The change in temperature of the water allows for calculating calorie content of the fuel.
Basically, a bomb calorimeter consists of a small cup to contain the sample, oxygen, a stainless steel bomb, water, a stirrer, a thermometer, the dewar or insulating container (to prevent heat flow from the calorimeter to the surroundings) and ignition circuit connected to the bomb. By using stainless steel for the bomb, the reaction will occur with no volume change observed.
The detection is based on a three-dimensional fluxmeter sensor. The fluxmeter element consists of a ring of several thermocouples in series. The corresponding thermopile of high thermal conductivity surrounds the experimental space within the calorimetric block. The radial arrangement of the thermopiles guarantees an almost complete integration of the heat. This is verified by the calculation of the efficiency ratio that indicates that an average value of 94% 1% of heat is transmitted through the sensor on the full range of temperature of the Calvet-type calorimeter. In this setup, the sensitivity of the calorimeter is not affected by the crucible, the type of purgegas, or the flow rate. The main advantage of the setup is the increase of the experimental vessel's size and consequently the size of the sample, without affecting the accuracy of the calorimetric measurement.
The calibration of the calorimetric detectors is a key parameter and has to be performed very carefully. For Calvet-type calorimeters, a specific calibration, so called Joule effect or electrical calibration, has been developed to overcome all the problems encountered by a calibration done with standard materials. The main advantages of this type of calibration are as follows:
Sometimes referred to as constant-pressure calorimeters, adiabatic calorimeters measure the change in enthalpy of a reaction occurring in solution during which the no heat exchange with the surroundings is allowed (adiabatic) and the atmospheric pressure remains constant.
An example is a coffee-cup calorimeter, which is constructed from two nested Styrofoam cups, providing insulation from the surroundings, and a lid with two holes, allowing insertion of a thermometer and a stirring rod. The inner cup holds a known amount of a solvent, usually water, that absorbs the heat from the reaction. When the reaction occurs, the outer cup provides insulation. Then
The measurement of heat using a simple calorimeter, like the coffee cup calorimeter, is an example of constant-pressure calorimetry, since the pressure (atmospheric pressure) remains constant during the process. Constant-pressure calorimetry is used in determining the changes in enthalpy occurring in solution. Under these conditions the change in enthalpy equals the heat.
In a heat flux DSC, both pans sit on a small slab of material with a known (calibrated) heat resistance K. The temperature of the calorimeter is raised linearly with time (scanned), i.e., the heating rate
In an isothermal titration calorimeter, the heat of reaction is used to follow a titration experiment. This permits determination of the midpoint (stoichiometry) (N) of a reaction as well as its enthalpy (delta H), entropy (delta S) and of primary concern the binding affinity (Ka)
In traditional heat flow calorimeters, one reactant is added continuously in small amounts, similar to a semi-batch process, in order to obtain a complete conversion of the reaction. In contrast to the tubular reactor, this leads to longer residence times, different substance concentrations and flatter temperature profiles. Thus, the selectivity of not well-defined reactions can be affected. This can lead to the formation of by-products or consecutive products which alter the measured heat of reaction, since other bonds are formed. The amount of by-product or secondary product can be found by calculating the yield of the desired product.
If the heat of reaction measured in the HFC (Heat flow calorimetry) and PFR calorimeter differ, most probably some side reactions have occurred. They could for example be caused by different temperatures and residence times. The totally measured Qr is composed of partially overlapped reaction enthalpies (Hr) of main and side reactions, depending on their degrees of conversion (U).
Outwardly, the 6100 Calorimeter appears to be the same as the 6200 Isoperibol Calorimeter, since both calorimeters are built into the same housing with the same keyboard and LCD display panel. But, there is one important difference: the 6100 Calorimeter does not have a temperature controlled jacketing system as required for isoperibol calorimetry.
The 6100 Calorimeter is intended for the user who wants a modern calorimeter with the convenient automatic features provided in the 6200 Calorimeter and whose precision requirements can be met with a static system without isoperibol control. Or, for users whose work load is small or intermittent, making it preferable to purchase a lower cost model. To meet these criteria, the temperature controlled water jacket and its accessories have been removed from the 6200 Calorimeter and replaced in the 6100 with a static air jacket around the bucket chamber, comparable to the arrangement used in the 1341 Plain Calorimeter. This eliminates all water and water connections, resulting in a significant saving in cost. And, with no permanent external connections (except a connection to an oxygen tank). The 6100 Calorimeter can be set up and made ready to operate in a few minutes, or it can be set aside when not in use.
As with all static jacket calorimeters, best results are obtained when the instrument is operated in a location where it is not subject to air drafts and fluctuating temperatures. The preferred operating environment is in a temperature controlled room (+/- 1 C). It is a well accepted principle of reliable analysis that any instrument calibration be checked regularly. The optimum frequency for checking the 6100 Calorimeter depends largely on the temperature stability of the operating environment. As general rule, the instrument calibration should be evaluated at least every tenth test. The calorimeter controller software conveniently offers both a graphical control chart approach in addition to an automatic rolling average calculation to support calibration maintenance and verification. Following the aforementioned guidelines and using reference samples, such as benzoic acid, the process sigma (precision classification) of the 6100 Calorimeter can be taken as 0.1%. 2351a5e196
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