A 5 kg sample of a material from Table 3.1 absorbs 13,000 calories of energy and its temperature increases by 28.88\" C. Identify the material. Air Fish Wood Cast iron Ethanol Ice Aluminum Apple Liquid water Beef Stainless steel Paper Teon Soda lime or window glass Pyrex or borosilicate glass Egg white Copper Olive oil Flour Milk about half that of water, so they will heat up Water, liquid at 1.0 0.0056 0.095 86 25.C (77. F) faster than water, and then cool down faster. Water, ice at 0.50 0.022 0.97 510 Meats and fish (proteins) have heat capacities O'C (32. F) between those of fats and that of water. Thermal conductors Aluminum 0.21 2.1 0.04 (foil) 23 All metals have lower heat capacities than 0.05 (polished) 0.77 (anodized) water, so cooking pots will heat up faster than Copper 0.09 4.0 0.05 (polished) 17 the water or the food that we put into them. Iron, cast 0.11 0.58 0.60-0.70 11 Wood has a fairly high heat capacity, so it Steel, stainless 0.12 0.16 0.59 16 makes good pot handles that will not heat up Thermal insulators quickly. Air 0.24 0.00024 n/a n/a Wood 0.41 0.0017 0.68-0.82 3-54 Table 3.1 Thermal properties of kitchen Paper 0.32 0.00005 0.93 3-54b materials and foodsa Teflon 0.28 0.003 0.92 120 Glass, Pyrex or 0.18 0.0011 0.9 3-4 Coefficient of linear borosilicate Cp Coefficient of thermal expansion Heat capacity thermal conductivity (parts per million Glass, soda 0.16 0.0011 0.9 9 Substance (cal/g .C) (W/cm .C) Emissivity change per C) lime of windowFoods Olive oil 0.43 0.002 n.d. 240 Ethanol 0.58 0.0017 n.d. 250 Apple 0.87 0.004 n/a n/a Flour 0.38 0.005 n/a n/a Milk 0.9 0.005 n/a n/a Egg white 0.91 0.006 n/a n/a Beef 0.6-0.7 0.005 n/a n/a Fish 0.86 0.005 n/a n/a