To pass the course a participant must:
be able to describe the essential features of an isothermal (heat conduction) calorimeter (thermostat, heat flow sensor, reference, calibration coefficient, baseline, time constant, electrical calibration by the steady state method, stability and resolution of instruments, choice of reference).
know the most common uses of isothermal calorimetry (cement hydration, stability/degradation, titration, heat capacity measurements
know the most common sources of error in isothermal calorimetry (evaporation, friction, pressure-volume work
have a knowledge of basic concepts of chemistry (pH, rate constants and rate laws, equilibrium constant & law of mass action, enthalpy, heat capacity, heat, thermal power, activation energy).
be able do basic evaluation of results of six types of calorimetric measurements:
1. Qualitative assessment of influence of additive (cement hydration retardation, food preservative
2. Integrated heat of a process (cement hydration, biological experiment
3. Rate of degradation from thermal power and enthalpy.
4. Heat capacity from drop-cp measurements.
5. Rate constant and enthalpy from thermal power from first order reaction.
6. Activation energy from calorimetric measurements at several temperatures.