Specific heat capacity values are not always available for certain food materials. A technician in a food processing plant must determine the specific heat capacity of some vegetables that have been grown by a local supplier. She begins her work by placing 545.5 grams of finely chopped material into a well insulated test vessel and adds a controlled amount of heat to the mixture while monitoring the temperature change. She finds that it takes 56.250 kiloJoules of heat energy to increase the temperature of the sample from an initial 22.1 degrees Celsius to 46.2 degrees Celius. What is the specific heat capacity as determined in the researchers laboratory?