Calorimetry

Calorimetric measurement methods *The calorimetric method is one of the main methods of calorimetric analysis; it allows one to determine the heat of formation and decomposition of unstable compounds. This method is based on measuring the thermal effect of the reaction between an analyte and a standard substance. The thermal effect refers to the amount of heat released during a chemical reaction. While the purpose of calorimetry is to determine the amount of heat released in thermochemical reactions.*

History of calorimetry In 1794 in Italy, the chemist B. Carenzi published a work on the thermal conductivity of metals. However, only after the works of A. Lavoisier, Z. Loveland, O. Renne and some other scientists, metrology showed itself as an applied science and its basic principles were formed. Fundamental research into thermal phenomena developed in institutes in France, Russia and Germany. In France, M. Serou was one of the founders of thermal energy measurement. It was this group of scientists who put forward the idea of ​​​​creating an institute where the enthalpies of chemical reactions could be measured with high accuracy. More than a hundred years before the advent of calorimeters (1824), A. Bredigg carried out detailed studies of processes in closed vessels. The caliber of the pistons of most steam boilers used up to this time in all countries was from one to six-tenths of an inch (0.25 to 1.5 mm). To measure pressure, A. Bridigg and G. Smith proposed a fairly accurate device (a certified gauge for determining the diameters of round bodies). During his research work, A. Bridley discovered the law of capillarity