View source for Specific heat capacity

[[Category:Done 2018-05-18]] 
[[File:boilingwata.jpg|300px|thumb|Figure 1. Water has a specific heat capacity of 4.184 J/g°C, meaning that it requires 4.184 J of energy (1 calorie) to heat a gram by one degree.<Ref>Wikimedia Commons [Online], Available: http://upload.wikimedia.org/wikipedia/commons/1/18/Kochendes_wasser02.jpg</ref>]]
<onlyinclude>'''Specific heat capacity''' is the amount of [[heat]] needed to raise one [[gram]] of a material by one degree [[celsius]] (<sup>o</sup>C).</onlyinclude><ref>UC Davis Chemwiki, ''Heat Capacity'' [Online], Available: http://chemwiki.ucdavis.edu/Physical_Chemistry/Thermodynamics/Calorimetry/Heat_Capacity#Specific_Heat_Capacity</ref> It is expressed in [[Joule]]s per gram per degree celsius (<math>\frac{J}{g\times ^oC}</math>), and is given by the equation:<ref name=hyp>Hyperphysics, ''Specific Heat'' [Online], Available: http://hyperphysics.phy-astr.gsu.edu/hbase/thermo/spht.html</ref>

<center><math>c=\frac{Q}{m\Delta T}</math></center>

where 

* <math>c</math> is the specific heat,
* <math>Q</math> is the heat needed,
* <math>m</math> is the mass and
* <math>\Delta T</math> is the change in temperature of the system.

This equation does not apply if a phase change is encountered, because the heat added or removed during a phase change does not change the temperature.<ref name=hyp/>

The specific heat for water is <math>c=4.184 \frac{J}{g\times ^oC}</math>, which gives the definition of the [[calorie]], and is relatively high compared to other common substances. As a result, water plays a very important role in temperature regulation.<ref name=hyp/>

The third law of thermodynamics shows that as an object approaches [[absolute zero]], its specific heat capacity gets greater and greater, with the consequence that although substances can get very close to this temperature, nothing will ever reach it.<Ref>B. Everett, G. Boyle, S. Peake and J. Ramage, "Heat to motive power," in ''Energy Systems and Sustainability'', 2nd ed., Oxford, UK: Oxford, 2013, ch.6, pp.187</ref>

==References==
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