bomb calorimeter , auch: calorimetric bomb

That is why the energy content of food can be estimated with a bomb calorimeter.

Heating value is commonly determined by use of a bomb calorimeter.

The higher heating value is experimentally determined in a bomb calorimeter.

Some modern bomb calorimeters are so sensitive that they require only very small amounts of sample.

To help you answer these problems you could try looking up a device called a "bomb calorimeter".

The heat of combustion is conventionally measured with a bomb calorimeter.

According to one textbook, "The most common device for measuring is an adiabatic bomb calorimeter."

The name "bomb" is often applied to containers used under pressure such as a bomb calorimeter.

Bomb calorimeters have to withstand the large pressure within the calorimeter as the reaction is being measured.

The bomb calorimeter is a common type used to determine the heat of combustion of such substances as fuel and food.

This heat is not released until the food is burned in what is known as a bomb calorimeter.

In teaching laboratories, benzoic acid is a common standard for calibrating a bomb calorimeter.

A bomb calorimeter is very suitable for measuring the energy change, ΔH, of a combustion reaction.

The usual method is to weigh a small amount of the food, place it in a sealed container called a bomb calorimeter, and ignite it.

Since the combustion in a bomb calorimeter is carried out at constant volume, the energy released is the internal energy change, AU.

Fumaric acid does not combust in a bomb calorimeter under conditions where maleic acid deflagrates smoothly.

A bomb calorimeter is a type of constant-volume calorimeter used in measuring the heat of combustion of a particular reaction.

So there's always going to be some difference (sometimes very small, but sometimes significant) between the bomb calorimeter and the energy your body can usefully extract from an object.

The amount of food energy associated with a particular food could be measured by completely burning the dried food in a bomb calorimeter, a method known as direct calorimetry.

Spurred by these observations, subsequent investigations focused on the chemical properties and acidity of constituents of the remains of foods combusted in a bomb calorimeter, described as ash.

The standard way of doing this is to use a "bomb calorimeter" - which essentially allows one to capture and measure the heat produced in the combustion of the materials you wish to study.

The energy value of a particular food can be determined experimentally by burning a measured mass of the food in a bomb calorimeter (see figure 5.6) and determining the temperature rise as described above.

The internal energy change of a process is equal to the heat change if it is measured under conditions of constant volume, as in a closed rigid container such as a bomb calorimeter.

Conventional food energy is based on heats of combustion in a bomb calorimeter and corrections that take into consideration the efficiency of digestion and absorption and the production of urea and other substances in the urine.

If you were to burn a piece of plastic in a bomb calorimeter, it would give a value for the heat it contains, but that same plastic would not be digested by your body to release that amount of energy to you.