ΔH =− ΔT (heat capacity of calorimeter + heat capacity of contents) Procedure:
A. Heat Capacity of Calorimeter
Construct a calorimeter by nesting two Styrofoam cups together. Use a cork borer to make a hole in the lid just big enough to admit the thermometer; then slip the thermometer into a split onehole rubber stopper, which prevents you from placing the thermometer too deeply in the calorimeter. The thermometer should not touch the bottom of the cup. Rest the entire appartus in a 400 mL beaker to provide stability. Place exactly 50.0 mL of distilled water in the calorimeter cup and replace the cover and thermometer. Allow 5 to 10 minutes for the system to reach thermal equilibrium; then record the temperature to the nearest 0.1°C on the report sheet. Place exactly 50.0 mL of distilled water in a clean, dry 250 mL beaker and heat the water with a low flame until the temperature is approximately 15° to 20°C above room temperature. Do not heat to boiling; otherwise appreciable water will be lost,