Key content:
• the comparison of energy values of carbohydrates, proteins and fats and oils
• glucose as the primary energy source, including a balanced thermochemical equation for cellular respiration
• the principles of calorimetry; solution and bomb calorimetry, including determination of calibration factor and consideration of the effects of heat loss; and analysis of temperature-time graphs obtained from solution calorimetry.
• the comparison of energy values of carbohydrates, proteins and fats and oils
• glucose as the primary energy source, including a balanced thermochemical equation for cellular respiration
• the principles of calorimetry; solution and bomb calorimetry, including determination of calibration factor and consideration of the effects of heat loss; and analysis of temperature-time graphs obtained from solution calorimetry.