Determine the heat absorbed by the calorimeter (gcal) and the heat capacity of the calorimeter (Ccal)...

   

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Determine the heat absorbed by the calorimeter (gcal) and the heat capacity of the calorimeter (Ccal) for both trials you completed. Calculate the average qcal and Ccal for your calorimeter. The literature value for the heat of neutralization, i.e., the 1:1 reaction of HCI and NaOH, is reported as -56.2 kJ/mol. Calculate the molar heat of solution (grxn/n) for calcium chloride, ammonium nitrate, and the single additional salt you chose in part three of the experiment. You may assume that the specific heat capacity of the salt solutions is the same as pure water. Data Analysis and Post-Laboratory Questions 1. Standard hot packs are available in two different temperature ranges, 49-54 °C or 66-71 °C. Cold packs have a temperature range of 0.5-2 °C. Considering your experimental data, a. Which salt would be most appropriate to make a cold pack? b. Which salt would be most appropriate to make a lower temperature hot pack (49-54 °C)? c. Which salt would be most appropriate to make a higher temperature hot pack (66-71 °C)? 2. If the instant hot/cold packs start at 22 °C and contain 115 mL of water, how much of each solid would be needed to make a pack that reaches the top of temperature ranges selected above (e.g., if the range is 49-54 °C use 54 °C as your final temperature)? Indicate the type of pack for each solid and the amount of salt needed. Determine the heat absorbed by the calorimeter (gcal) and the heat capacity of the calorimeter (Ccal) for both trials you completed. Calculate the average qcal and Ccal for your calorimeter. The literature value for the heat of neutralization, i.e., the 1:1 reaction of HCI and NaOH, is reported as -56.2 kJ/mol. Calculate the molar heat of solution (grxn/n) for calcium chloride, ammonium nitrate, and the single additional salt you chose in part three of the experiment. You may assume that the specific heat capacity of the salt solutions is the same as pure water. Data Analysis and Post-Laboratory Questions 1. Standard hot packs are available in two different temperature ranges, 49-54 °C or 66-71 °C. Cold packs have a temperature range of 0.5-2 °C. Considering your experimental data, a. Which salt would be most appropriate to make a cold pack? b. Which salt would be most appropriate to make a lower temperature hot pack (49-54 °C)? c. Which salt would be most appropriate to make a higher temperature hot pack (66-71 °C)? 2. If the instant hot/cold packs start at 22 °C and contain 115 mL of water, how much of each solid would be needed to make a pack that reaches the top of temperature ranges selected above (e.g., if the range is 49-54 °C use 54 °C as your final temperature)? Indicate the type of pack for each solid and the amount of salt needed.