A bomb calorimeter is a type of constant-volume calorimeter used in measuring the heat of combustion of a particular reaction.
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You can't find a separate article for a " bomb calorimeter " because there is no article solely dedicated to that subject.
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Since the calories of a food product are determined with a bomb calorimeter, it's not clear how much of it is actually absorbed.
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Even milk can be reduced to ash in a bomb calorimeter, but to say milk is " flammable " stretches the definition beyond recognition.
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Another example of a closed system is a bomb calorimeter, a type of constant-volume calorimeter used in measuring the heat of combustion of a particular reaction.
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You can also click the " Search " button to find other articles containing " bomb calorimeter " : PrimeHunter 13 : 28, 30 October 2007 ( UTC)
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Scientists at research labs put food into a machine called a " bomb calorimeter " and burn it, said Chris Rosenbloom, a nutrition professor at Georgia State University.
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:Yes, there is a problem using a bomb calorimeter ( or any other type ), in that not everything that's flammable is digestible, with an obvious example being wood.
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The amount of food energy associated with a particular food could be measured by completely burning the dried food in a bomb calorimeter, a method known as direct calorimetry.
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You might want to try it both in the bomb calorimeter and in the open vessel, to see if the ratio is different between the fastest and slowest reactions.
