Question

S.I. unit of specific heat capacity is
A. Joule per kilogram per Kelvin
B. Joule per kilogram per second
C. Degree Celsius per joule per second
D. All

Answer 1

Hint: The specific heat (additionally called specific heat limit) is the measure of heat required to change a unit mass (or unit amount, for example, mole) of a substance by one degree in temperature.

Complete answer:
The specific heat at constant pressure is usually indicated by \[{{c}_{p}}\], while the specific heat at constant volume is generally signified by \[{{c}_{v}}\]. In this way, in contrast to the broad variable heat limit, which relies upon the amount of material, specific heat is a serious variable and has units of vitality per mass per degree (or vitality per number of moles per degree).
Nourishments like vegetables or meat cooked in oil are exceptionally hot when contacted, while it is less smoking if it is cooked utilizing water. This depends on the fact that oil requires lesser heat vitality to raise its temperature than water.
The measure of heat required for 1 kilogram of substance to build the temperature by 1 kelvin is called a specific heat limit.
\[Heat\text{ }=\text{ }mass\times \text{ }specific\text{ }heat\times \text{ }temperature\text{ }change\]
\[\Delta T\text{ }=\text{ }\dfrac{Q}{m\times c}\]

The correct answer is A.

Note:
The nourishments cooked in the oil are more smoking since, the specific heat of the oil is lesser \[\left( <2000J/kgK \right)\]than that of the water \[\left( 4186J/kgK \right)\]and there is an extraordinary increment in temperature of the food prepared in oil as the food assimilates oil. As the heat vitality is constant, a lesser specific heat limit with respect to oil, demonstrates a bigger estimation of temperature distinction, \[\Delta T\], bringing about a tremendous ascent of temperature in the food prepared in oil than the food prepared in water.