Atomic masses from specific heats
Drop hot metal into a calorimeter, get its specific heat from the temperature rise, and then — as nineteenth-century chemists did — combine the Dulong–Petit law with the mass of an oxide to fix the valence and atomic mass of three unknown metals.
Aim Measure specific heats by the method of mixtures, correct for heat leakage, and fix atomic masses from M ≈ 3R/c and the equivalent mass.
Procedure
- Choose sample A and heat 50.0 g of it to 100.0 °C in the boiling bath while the 100.0 g of water in the calorimeter records its baseline.
- Drop the metal quickly into the calorimeter and record the temperature curve. Compare the highest reading with T_f from extrapolating the post-drop line back to the moment of the drop.
- From T_f work out the specific heat and M ≈ 3R/c; then from the mass of oxide that 1.000 g of metal gives, find the equivalent mass, the valence and the atomic mass.
- Repeat for samples B and C, and finally check the answers.
What to notice
- Sample A warms the water from 20.05 °C to T_f = 27.64 °C: specific heat 0.899 J g⁻¹ K⁻¹, M ≈ 27.7 g/mol; 1.8894 g of oxide gives an equivalent mass of 8.99 g, valence 3, atomic mass 26.98: aluminium.
- Sample B reaches 23.49 °C, M ≈ 64.6 g/mol, equivalent 31.77 g, valence 2, 63.55: copper. Sample C reaches only 21.25 °C, M ≈ 191 g/mol, equivalent 103.6 g, valence 2, 207.2: lead.
- The 22 °C room is warmer than the water, which keeps gaining heat slowly. Taking the highest reading overestimates lead’s specific heat by about 8 % and underestimates aluminium’s by about 2 % (the heat has not finished flowing); the extrapolation brings all three errors below 1 %.
- The specific heat gives only the size of the atomic mass: about 3 % high for aluminium, 2 % high for copper and 8 % low for lead (whose Cp exceeds 3R). The whole-number valence and the exact value come from the chemical analysis.
In a real lab
- Leave the metal in boiling water long enough to heat through, transfer it within a second or two, and carry over as little water as possible.
- The boiling point depends on air pressure; measure it with a thermometer rather than assuming 100 °C.
- Calibrate the calorimeter constant first by mixing hot and cold water; stir steadily and read the temperature every few seconds.