2000 Hook-up Book

Specific Heat and Weights

Table 32: Specific Heats and Weights: Foodstuffs Specific Heat, Specific Heat, B.t.u. per Lb. B.t.u. per Lb.

Specific Heat, Specific Heat, B.t.u. per Lb. B.t.u. per Lb. per °F above freezing below freezing per °F

SYSTEM DESIGN

Food

Food

per °F per °F above freezing below freezing

Rose Apple.................................. Rutabagas................................... Salmon ........................................ Sand dab, California ................... Sapodilla ..................................... Sapote......................................... Sauerkraut................................... Sausage, beef and pork.............. Sausage, bockwurst.................... Sausage, bologna ....................... Sausage, frankfurt....................... Sausage, salami ......................... Sardines ...................................... Shad............................................ Shrimp......................................... Spanish mackerel ....................... Shad............................................ Shrimp......................................... Spanish mackerel ....................... Strawberries ................................ Strawberry juice .......................... String beans................................ Sturgeon, raw.............................. Sturgeon, smoked....................... Sugar apple, fresh....................... Sweet potatoes ........................... Swordfish .................................... Terrapin ....................................... Tomatoes, red ............................. Tomatoes, green ......................... Tomato juice................................ Tongue, beef ............................... Tongue, calf................................. Tongue, lamb .............................. Tongue, pork ............................... Tongue, sheep ............................ Tripe, beef ................................... Tripe, pickled............................... Trout ............................................ Tuna ............................................ Turkey ......................................... Turnips ........................................ Turtle ........................................... Veal, carcass............................... Veal, flank ................................... Veal, loin ..................................... Veal, rib ....................................... Veal, shank ................................. Veal, quarter................................ Venison ....................................... Watercress .................................. Watermelons ............................... Whitefish ..................................... Yams ...........................................

.89 .91 .71 .86 .91 .73 .93 .56 .71 .71 .69 .45 .77 .76 .83 .73 .76 .83 .73 .95 .79 .91 .83 .71 .79 .75 .80 .80 .95 .96 .95 .74 .79 .76 .74 .69 .83 .89 .82 .76 .67 .93 .84 .74 .65 .75 .73 .77 .74 .78 .95 .94 .76 .78

.43 .44 .37 .42 .44 .37 .44 .32 .37 .37 .36 .28 .39 .39 .41 .39 .39 .41 .39 .45 .39 .44 .41 .37 .39 .38 .40 .40 .45 .45 .45 .38 .40 .38 .39 .36 .41 .43 .41 .39 .35 .44 .41 .38 .35 .38 .37 .39 .38 .39 .45 .45 .39 .39

Oranges, fresh ............................ Orange juice................................ Oysters........................................ Peaches, Georgia ....................... Peaches, N. Carolina .................. Peaches, Maryland ..................... Peaches, New Jersey ................. Peach juice, fresh ....................... Pears, Bartlett ............................. Pears, Beurre Bosc..................... Pears, dried................................. Peas, young ................................ Peas, medium ............................. Peas, old ..................................... Peas, split ................................... Peppers, ripe............................... Perch........................................... Persimmins ................................. Pheasant ..................................... Pickerel ....................................... Pickels, sweet ............................. Pickels, sour and dill ................... Pickels, sweet mixed................... Pickels, sour mixed ..................... Pig’s feet, pickled ........................ Pike ............................................. Pineapple, fresh .......................... Pineapple, sliced or crushed....... Pineapple joice............................ Plums .......................................... Pomegranate............................... Pompano..................................... Porgy........................................... Pork, bacon................................. Pork, ham.................................... Pork, loin ..................................... Pork, shoulder ............................. Pork, spareribs............................ Pork, smoked ham...................... Pork, salted ................................. Potatoes ...................................... Prickly pears ............................... Prunes......................................... Pumpkin ...................................... Quinces ....................................... Rabbit.......................................... Radishes ..................................... Raisins ........................................ Raspberries, black ...................... Raspberries, red ......................... Raspberry juice, black................. Raspberry juice, red.................... Reindeer...................................... Rhubarb ......................................

.90 .89 .84 .87 .89 .90 .91 .89 .89 .85 .39 .85 .81 .88 .28 .91 .82 .72 .75 .84 .82 .96 .78 .95 .50 .84 .88 .82 .90 .89 .85 .77 .81 .36 .62 .66 .59 .62 .65 .31 .82 .91 .81 .92 .88 .76 .95 .39 .85 .89 .91 .93 .73 .96

.43 .43 .41 .42 .43 .43 .44 .43 .43 .41 .26 .41 .41 .43 .23 .44 .41 .37 .36 .41 .41 .45 .29 .45 .31 .41 .43 .41 .43 .43 .41 .39 .40 .25 .34 .35 .33 .34 .35 .24 .41 .43 .40 .44 .43 .39 .45 .26 .41 .43 .44 .44 .37 .45

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