A simple calorimetric method to avoid artifacts （一个简单的量热方法避免工件）.pdfVIP

Dufour, J., et al. A simple calorimetric method to avoid artifacts in a controversial field: The ice calorimeter . in ICCF-14 International Conference on Condensed Matter Nuclear Science. 2008. Washington, DC. A simple calorimetric method to avoid artifacts in a controversial field: the ice calorimeter Jacques Dufour, Xavier Dufour, Denis Murat, Jacques Foos CNAM - Laboratoire des sciences nucléaires - CC304A - 75141 Paris Cedex 03 Introduction The idea of the ice calorimeter is rather old. Antoine Lavoisier (1743-1794) developed in 1783 a calorimetric method based on the measurement of the mass of the ice that melts when heated. Robert Bunsen (1811-1899) improved this method in 1870 and designed a calorimeter based on the measurement of the volume rather than the mass of ice melted. Nowadays this method is still used [1] because it is simple, accurate, sensitive and most of all rather insensible to interference, which is a key point in order to have convincing experiment in a controversial field. Moreover, an ice calorimeter is adiabatic and isotherm (0°C) thus suppressing the problem of heat transfer in wires and tubing connecting the experiment to the outside of the calorimeter. It is an integrating calorimeter that measures enthalpy. Principle of the measurement 3 3 At 0°C, 1 gram of ice occupies 1.0908 cm , 1 gram of water 1.0001 cm . Thus, when 1 gram of ice melts, its volume shrinks by V 0.0907 cm3 . The measured reduction in volume of a mixture of melting ice and water thus indicates the number of grams of ice which have melted, and thus the amount of energy deposited in the calorimeter. To measure the volume of melted ice, an automatic sens