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Heatflow New

I would like to propose a request for explanation.

My students determine the "specific heat" of an oil using a heater which
was roughly calibrated. I used peanut oil this year.....

How do the findings apply to why oil is used to "deep fry" rather than using
water? How is using oil to "fry" bring about different results?

The explanations you offer will help me to understand how outdated models
(caloric) can be avoided (or used?)

Tim Burgess


Just another HS Physics Teacher