PRACTICAL REPORT OF THERMODYNAMICS AND HEAT TRANSFER

MEASUREMENT OF SPECIFIC HEAT FOR VARIOUS

AGRICULTURAL PRODUCTS

Name

: Jefri

NIM

: F14110052

Group

: 3-D

Group member

1. Saepul Rohman

(F14110050)

2. Farrah Virginia

(F14110051)

3. Rahmat Hidayat

(F14110053)

4. Amelia Hernisa

(F14110054)

Date

Mei 8th, 2013

MECHANICAL AND BIOSYSTEM ENGINEERING

FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
2013

BAB I
INTRODUCTION

The specific heat of a substance is defined as the energy required to raise its temperature to
1K per weight unit (Burghardt and Harbach, 1999). The specific heat denoted the variation of
the temperature with the amount of heat stored within the substance. Specific heat depends on
the nature of the process of heat addition in terms of either a constant pressure process or a
constant volume process. One of the common procedures for measurement of constant pressure
specific heat is the method of mixtures by calorimeter. In this method, the specimen at a known
mass and temperature is dropped into a calorimeter of known specific heat containing water at
known temperature and weight. The unknown specific heat is then computed from a heat balance
equation between the heat gained or lost by the water and calorimeter and that lost or gained by
the specimen (Agustina and Purwanto, 1993).

Figure 1. Calorimeter
To calculate the specific heat by the method of mixtures, the following heat balance
equation is used (Mohsenin, 1980).
Qwater = Qsample + Q calorimeter .(1)
mw Cpw (Te Tw) = ms Cps (Ts - Te) + mc Cpc (Tc Te) .(2)
where :
where:
: total heat of water (kJ)

: total heat of sample (kJ)

: total heat of calorimeter (kJ)
: mass of water (kg)
: specific heat of water (kJ/kg K)
: temperature of equilibrium (K)
: temperature of water (K)
: mass of sample (kg)
: specific heat of sample (kJ/kg K)
: temperature of sample (K)
: mass of calorimeter bucket (kg)
: temperature of calorimeter bucket (K)
: specific heat of a calorimeter bucket (kJ/kg K)
BAB II
MATERIALS AND EQUIPMENT
Take wood and potato as samples to be measured for their specific heats. The equipment
is a simple calorimeter manufactured in the laboratory (Abdullah et al., 1990, and Agustina and
Purwanto, 1993) analytical balance, thermocouples and thermorecorder.

Hybrid Recorder
Pure Chrom
G

Pure
Aluminium B
A

Calorimeter

Thermokopel

BAB III
METHODS
1. Determination of Q calorimeter
a. Prepare 0.05 kg cold water, measure its temperature and pour into the calorimeter.
b. Stir using the agitator and record again the temperature by the thermocouple.
c. Add 0.05 kg hot water whose temperature ha been measured previously.
d. Stir the agitator. Record the mixing temperature until the equilibrium has been reached.
e. Calculate Qcalorimeter in the equations (1) and (2) with no sample.
2. Determination of the specific heat of sample
a. Repeat the step 1.a. to 1.b.
b. Prepare 0.001 0.002 kg specimens of the samples. Take one specimen and put into the
calorimeter.
c. Repeat the step 1.d.
d. Calculate the specific heat of sample using the equation (2).
e. Repeat the procedure for both wood and potatoes.

Prepare 0.05 kg water

Measure temperature and using agitator

Add 0.05 hot water

Stir the agitator and mixing temperature

Calculate Q or specific heat

BAB IV
RESULTS AND DISCUSSION
Result
Tabel 1. The Temperature of Cool Water, Hot Water, Rice and Kedelai
Air
Beras
Air
T
Tw
Te
Tw
Te
Tw
Te
To
9,7
53,7
9,5
27,8
6,3
57,2
t1
10,3
34,3
13,2
17,7
11,6
33,6
t2
12,1
33,8
13,9
18,2
10,2
33,4
t3
12,8
33,6
14,2
18,6
10,5
33,2
t4
13,3
33,5
14,3
18,6
10,9
33,1
t5
13,8
33,5
14,5
18,6
11,7
33
t6
14,1
33,4
14,7
18,9
12,4
32,9
t7
14,3
33,4
14,8
19
12,9
32,9
t8
14,3
33,3
15
19
13,5
32,9
t9
14,5
33,2
15,1
19
14,3
32,9
t10
14,5
33,2
15,2
19
14,2
32,9
t11
14,6
33,1
15,2
19,1
14,6
32,9

kedelai
Tw
8,2
11,3
12,2
12,6
13
13,4
13,7
14
14,3
14,5
14,8
15

Te
27,8
17,8
17,9
18,1
18,1
18,2
18,3
18,4
18,5
18,6
18,7
18,7

Where:
mw = 0.1 Kg
ms = 50 g = 0.05 kg
water = 1 Kkal/Kg= 4.2 Kj/Kg.C
The calculation:
(
(

)
)

)
)

(
(

(
(

)
)

Calorimeter 1

Rice

Calorimeter 2

Soybean

Cc = 0,356

Cp = 6,505

Cc = 0,367

Cp = 7,768

Chart
40
35
30
25
20
15
10
5
0
-100

Temperature of water 1

100

200

300

400

500

600

700

500

600

700

500

600

700

Temperatur of water 1
40
35
30
25
20
15
10
5
0
-100

Temperature of water 2

100

200

300

400

Temperatur of water 2
25

Temperature of Rice

20
15
10
5
0
-100

100

200

300

400

Temperatur of Rice

Temperature of Soybean

20
18
16
14
12
10
8
6
4
2
0
-100

100

200

300

400

500

600

700

Temperatur of Kedelai

Discussion
The experiment is about measurement of specific heat for various agricultural products.
Where we use 2 products, there are soybean and rice. By using cold water media and hot water
media to know type spesific heat from each used sample.
The first step, we must know the specific heat of calorimeter and mass of calorimeter. We
can use cold water media and hot water media. To find specific heat, we need mass of water
(mw), mass of sample (ms), specific heat of water (Cpw), temperature of sample (Ts), temperature
of hot water (Twh), and temperature of equilibrium (Te). So, we must search mass of hot water
(Mwh), mass of sample, specific heat of water (Cpw), temperature of sample, temperature of
equilibrium, and temperature of water from the experiment. We make graphic relation of
temperature and time. From the graphic, we get temperature of water and temperature of
equilibrium. So, we can know changing of the temperature from different between temperature
of water and temperature of equilibrium. We can assumption temperature of water is same
temperature of calorimeter. So, we can get specific heat of calorimeter is 0.356 kJ/kg.K.
In this experiment, we can compare the specific heat of rice, corn, soy bean, and green
peal with water. In every sample or product, we can get the value of specific heat of calorimeter
bucket and specific heat of product. Because we do not know the mass of calorimeter bucket, we
calculate mc Cc. For rice, we get the value of specific heat of calorimeter bucket (mc Cc) = 0.356
kJ/K, and value of specific heat of product (Cps rice) = 6.505 kJ/kg K. For soybean, we get the
value of specific heat of calorimeter bucket (mc Cc) = 0.367 kJ/K and value of specific heat of

product (Cps soybean) = 7.768 kJ/kg K. From data, we know that Cps soybean > Cps rice. It
shows that every product has a different specific heat.
From the literature, value of specific heat of rice are 1.7- 1.9 kJ/kg K and value of specific
heat of soybean are 0.7 1.1 kJ/kg K If we compare the value from the calculation of our
experiment and value from literature, there are different value of specific heat. In the data
practicum, result of specific heat on specimen is big than literature. We can see that the specific
heat of rice and soybean are not suitable with literature. Differences of the result happen because
of Parallax error when look and write the temperature and time, Calibration error, Restrictiveness
capability of students. This specific of heat agricultural products used for find the calor of that
agricultural products itself.

REFERENCES

Abdullah, K., A.H. Tambunan dan M. Yamin. 1990. Energi dan listrik pertanian. Pedoman
Praktikum. JICA-DGHE/IPB Project/ADAET : JTa-9a(132), Bogor, IPB.
Agustina, S.E. dan Y.A. Purwanto. 1993. Energi Biomassa. Pedoman Praktikum. Bogor : JICADGHE/IPB Project/ADAET : JTa-9a(132), IPB.
Burghardt, M.D. and J.A. Harbach. 1999. Engineering Thermodynamics. Cornell Maritime
Press, Centreville, Maryland, USA.
Maharaj Narain, B., S.C. Siripurapu, M. Jha and V.K. Dwivedi. 1978. Physico-thermal
properties of rice bran. Journal of Food Science and Technology 15(1):18-19.
Mohsenin, N.N. 1980. Thermal Properties of Foods and Agricultural Materials. New York,
NY:Gordon and Breach.