calorimetry

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calorimetry

 [kal″o-rim´ĕ-tre]
measurement of the heat eliminated or stored in any system.
direct calorimetry measurement of the amount of heat produced by a subject enclosed within a small chamber.
indirect calorimetry measurement of the amount of heat produced by a subject by determination of the amount of oxygen consumed and the amount of carbon dioxide eliminated.

cal·o·rim·e·try

(kal'ō-rim'ĕ-trē),
Measurement of the amount of heat given off or absorbed by a reaction or group of reactions (as by an organism).

calorimetry

[kal′ərim′ətrē]
Etymology: L, calor, warmth; Gk, metron, measure
the measurement of the amounts of heat radiated and the amounts of heat absorbed. Compare direct calorimetry, indirect calorimetry. calorimetric, adj.

cal·o·rim·e·try

(kal'ŏr-im'ĕ-trē)
Measurement of the amount of heat given off by a reaction or group of reactions (as by an organism).

calorimetry

Measurement of the energy value of foodstuffs or the energy expenditure of a person. Food is burnt in a special chamber called a BOMB CALORIMETER and the heat rise measured. Human energy expenditure can be measured indirectly by assessing the amount of oxygen consumed.

calorimetry

technique used for the measurement of energy expenditure. direct calorimetry evaluates energy expended over a given time by measuring heat emitted from the body. Heat loss is detected by using room-sized chambers. indirect calorimetry when foods are oxidized in the body, oxygen is used and carbon dioxide is produced in proportion to the heat generated. Energy expended over a given time can be estimated from oxygen consumption alone. For greater accuracy and information about the relative amounts of nutrients (carbohydrate, fat and protein) oxidized, carbon dioxide production is also measured and urea production estimated. See also Douglas bag method.

cal·o·rim·e·try

(kal'ŏr-im'ĕ-trē)
Measurement of the amount of heat given off by a reaction or group of reactions (as by an organism).

calorimetry,

n the measurement of the amounts of heat radiated and absorbed.

calorimetry

measurement of the heat eliminated or stored in any system.

direct calorimetry
measurement of heat actually produced by the organism which is confined in a sealed chamber or calorimeter.
indirect calorimetry
estimation of the heat produced by means of the respiratory differences of oxygen and carbon dioxide in the inspired and expired air.
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