Ch.6 - Thermochemistry WorksheetSee all chapters
All Chapters
Ch.1 - Intro to General Chemistry
Ch.2 - Atoms & Elements
Ch.3 - Chemical Reactions
BONUS: Lab Techniques and Procedures
BONUS: Mathematical Operations and Functions
Ch.4 - Chemical Quantities & Aqueous Reactions
Ch.5 - Gases
Ch.6 - Thermochemistry
Ch.7 - Quantum Mechanics
Ch.8 - Periodic Properties of the Elements
Ch.9 - Bonding & Molecular Structure
Ch.10 - Molecular Shapes & Valence Bond Theory
Ch.11 - Liquids, Solids & Intermolecular Forces
Ch.12 - Solutions
Ch.13 - Chemical Kinetics
Ch.14 - Chemical Equilibrium
Ch.15 - Acid and Base Equilibrium
Ch.16 - Aqueous Equilibrium
Ch. 17 - Chemical Thermodynamics
Ch.18 - Electrochemistry
Ch.19 - Nuclear Chemistry
Ch.20 - Organic Chemistry
Ch.22 - Chemistry of the Nonmetals
Ch.23 - Transition Metals and Coordination Compounds

Solution: Microwave ovens use microwave radiation to heat food. The microwaves are absorbed by moisture in the food, which is transferred to other components of the food. As the water becomes hotter, so does th

Problem

Microwave ovens use microwave radiation to heat food. The microwaves are absorbed by moisture in the food, which is transferred to other components of the food. As the water becomes hotter, so does the food. Suppose that the microwave radiation has a wavelength of 11.2 cm and the microwave’s power is 900 W (1 Watt = 1 Joule/sec). How long would you have to heat 200 mL of coffee from 23 to 60 °C?