TJiefucl value of food. — Heat and muscular power are forms of force or energy. The energy is developed as the food is consumed in the body. The unit commonly used in this measurement is the calorie, the amount of heat which would raise the temperature-... Yearbook of Agriculture - Pągina 5731896Visualització completa - Sobre aquest llibre
| 1854 - 480 pągines
...this point has fixed the " mechanical equivalent " of a " unit of heat " — that is, of the quantity of heat which would raise the temperature of a pound of water one degree F. — at 772 pounds lifted one foot temperature and equally expanded by heat under that... | |
| 1864 - 798 pągines
...foot-pounds or, expressed according to the French standard, 425 kilogrammetres ; that is, he determined that the amount of heat which would raise the temperature of a pound of water one degree Fahrenheit would, if all applied mechanically, be sufficient to lift one pound weight 772... | |
| John Tyndall - 1872 - 234 pągines
...amount of heat necessary to raise one pound of water one degree in temperature. 385. But the quantity of heat which would raise the temperature of a pound of water one degree would raise the temperature of a pound of iron ten degrees. This has been also proved by... | |
| Robert Galloway - 1888 - 378 pągines
...lost by a body •when raised or lowered from one temperature to another. Let the unit of heat be that amount of heat which would raise the temperature of a pound of water from 0° to i° C. If H be the specific heat of any substance, it follows from the definition of specific... | |
| Storrs Agricultural Experiment Station - 1889 - 1114 pągines
...consumption or to be stored as body-fat, is measured in terms of potential energy. The unit commonly used is the Calorie, the amount of heat which would raise the temperature of a kilogram of water one degree centigrade (or a pound of water four degrees Fahrenheit). The same word... | |
| United States. Department of Agriculture - 1895 - 632 pągines
...In being consumed protects tissues or other food from consumption. The fuel value of food. — Ucat and muscular power are forms of force or energy. The...would raise the temperature of a pound of water 4° F. The following general estimate has been made for the average amount of potential energy in 1 pound... | |
| New Jersey. Board of Agriculture - 1894 - 546 pągines
...materials are determined by experiments with an apparatus called the calorimeter. The unit commonly used is the calorie, the amount of heat which would raise the temperature of akilogram of water one degree centigrade (or a pound of water four degrees Fahrenheit). Taking ordinary... | |
| Isaac Winter Heysinger - 1894 - 378 pągines
...not manifest as sensible heat. Professor Tyndall, in "The Forms of Water," states that " The quantity of heat which would raise the temperature of a pound of water one degree would raise the temperature of a pound of iron ten degrees." Professor Stewart, in " The... | |
| 1894 - 974 pągines
...consumed themselves, protect the albuminoids from consumption. VALUE OF FOOD FOR SUPPLYING ENERGY. Heat and muscular power are forms of force or energy. The energy latent in the food is developed as the food is consumed in the body. The process is more or less akin... | |
| Wilbur Olin Atwater - 1895 - 236 pągines
...quantities of potential / energy in food materials are determined by the calorimeter. The unit commonly used is the calorie, 'the amount of heat which would raise the temperature of a kilogram of water 1° 0. (or 1 pound of water 4° F.). Instead of this unit of heat we may use a unit... | |
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