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106    ENERGY AND THE FIRST LAW OF THERMODYNAMICS



                         Integrating yields

                                                (H 2 − H 1 ) = C p (T 2 − T 1 )          (3.23)
                         where the term on the left-hand side is  H. Equation (3.23) relates to a single, pure sub-
                         stance.
                           If we consider a chemical reaction in which several chemicals combine, we can write
                         an expression like this for each chemical. Each chemical has a unique value of  H and
                         C p , but the temperature change (T 2 − T 1 ) remains the same for each.
                           We combine each of the  H terms to yield  H  O  (i.e.  H  O  at T 2 )and  H  O  .
                                                                  r T 2     r              r T 1
                         Combining the C p terms according to Equation (3.22) yields  C p . Accordingly, Equa-
                         tion (3.23) then becomes Equation (3.21), i.e.:
                                                 O       O
                                               H    =  H    +  C p (T 2 − T 1 )
                                                 r T 2   r T 1



                       Why does water take longer to heat in a pressure
                       cooker than in an open pan?


                      The differences between C V and C p

                      A pressure cooker is a sealed cooking pan. Being sealed, as soon as boiling occurs,
                      the pressure of steam within the pan increases dramatically, reaching a maximum
                                      pressure of about 6 × p , causing the final boiling temperature to
                                                           O
              Seep. 199to seewhy      increase (see Fig. 5.12 on p. 200). Unlike other pans, the internal
              a pressure cooker can   volume is fixed and the pressure can vary; the pressure in most
              cook faster than a con-  pans is atmospheric pressure (∼ p ), but the volume of the steam
                                                                     O
              ventional, open pan.    increases continually.
                                        The heat capacity of the contents in a pressure cooker is C V
                      because the internal volume is constant. By contrast, the heat capacity of the food
                      or whatever inside a conventional pan is C p . The water is a pressure cooker warms
                      slower because the value of C p is always smaller than C V . And being smaller, the
                      temperature increases faster per unit input of energy.
                                        In fact, the relationship between C V and C p is given by
              It is relatively rare
              that we need C V val-                         C V − C p = nR                 (3.24)
              ues; most reactions are
              performed at constant   where we have met all terms previously.
              pressure, e.g. refluxing
              aflaskatatmospheric      Worked Example 3.10 What is the heat capacity C V of 1 mol of
              pressure.               water? Take the value of C p from SAQ 3.7.

                                      Rearranging Equation (3.24) slightly yields

                                                     C V = nR + C p
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