Ice calorimeter developed by Lavoisier and Laplace
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Ice calorimeter developed by Lavoisier and Laplace
A cross-sectional view of the calorimeter shows an inner and outer chamber. An animal is placed in the inner chamber, and ice is placed in the outer chamber. Heat produced by the animal can be measured indirectly, by assessing the amount of water that elutes from the bottom of the chamber, which is the impact of the animal's heat on the ice in the outer chamber.
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Energy is trapped in the chemical bonds of nutrient molecules. How is it then made usable for cellular functions and biosynthetic processes?
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