Reference: Daniel V. Schroeder, *An Introduction to Thermal Physics*, (Addison-Wesley, 2000) – Problem 1.42.

Here’s another example of heat capacity. In what must be blatant product placement, Schroeder tells us that the specific heat capacity of Albertson’s *Rotini Tricolore* pasta is about . [Actually, I’m not sure this really exists, as I couldn’t find any mention of Albertson’s pasta. Rotini pasta is the same as fusilli, which is the helical pasta.] We put 340 g of this pasta at into 1.5 litres of boiling water. At what temperature does the system come to equilibrium?

The water transfers an amount of heat to the pasta, so the water cools a bit and the pasta heats up. The specific heat capacity of water is . The total heat capacities are

Therefore

Dividing the first equation by the second, we get

The heat transferred is

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