Heat Units and Temperature Scales for Calorimetry

Abstract

Calorimetry is the measurement of quantities of heat. Temperature scales are usually involved. The General Conference on Weights and Measures adopted the International Temperature Scale (practical scale) in 1927 and its first revision in 1948. This scale is nearly parallel to the thermodynamic scale, proposed by Kelvin in 1854. In 1954 the General Conference redefined the Kelvin Scale, in the manner which Kelvin originally said “must be adopted ultimately,” by assigning a value for the temperature of a single fixed point, viz. 273.16° for the triple point of water (ice point=273.15°). Several calories have been used in the past but the joule was adopted for the unit of quantity of heat in 1948. The need is stressed for using units of heat which are unambiguous.

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