不同贮藏时间的东固白寿眉的热值测定和质量评价

Calorific Value Determination and Quality Evaluation of Donggu Baishoumei with Different Storage Time

通过从燃烧热和燃烧稳定性方面测评不同贮藏时间东固白寿眉质量的实验,培养学生动手操作能力,提高学生综合实验能力,进一步掌握对物理化学实验科学研究的基本方法。利用氧弹量热计测定三个不同贮藏时间(3个月、6个月、12个月)的寿眉茶叶的热值,利用雷诺温度校正图求出样品燃烧前后体系温度的变化。通过学习研究实验过程中,开拓学生创新思维能力,提高学生解决实际问题的能力。

The quality of Donggu Baishoumei was evaluated from the aspects of combustion heat and combustion stability,cultivate students’practical ability and improve their comprehensive experimental ability,further master the basic methods of physical chemistry experiment scientific research.Determination of calorific value of three different storage times(3 months,6 months,12 months)Shoumei tea by oxygen calorimeter,the temperature change of the system before and after combustion was calculated by using the Reynolds temperature correction diagram.Through the study of the experimental process,to develop students’innovative thinking ability and improve their ability to solve practical problems.