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DSE Physics Past DSE Questions - Heat

The document contains summaries of past questions from the DSE Physics exam in Hong Kong about heat from 2015 to 2022. It also includes sample questions from the Certificate of Education exam about heat transfer, properties of matter, and energy. The questions cover topics such as specific heat capacity, heat loss, phase changes, heat transfer mechanisms, and using calorimetry to determine power output.

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Tsz Wun CHOW
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3K views29 pages

DSE Physics Past DSE Questions - Heat

The document contains summaries of past questions from the DSE Physics exam in Hong Kong about heat from 2015 to 2022. It also includes sample questions from the Certificate of Education exam about heat transfer, properties of matter, and energy. The questions cover topics such as specific heat capacity, heat loss, phase changes, heat transfer mechanisms, and using calorimetry to determine power output.

Uploaded by

Tsz Wun CHOW
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DSE Physics

Past DSE Questions - Heat


【DSE15-Q.01】

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【DSE18-Q.01】

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【CE09-Q.04】

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【DSE19-Q.01】

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【DSE12-Q.01】

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【DSE20-Q.01】

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【CE02-Q.09】
Yunnan Guoqiao-mixian (雲南過橋米線) is a famous Chinese food. In preparing the food, the first step is
to cook a pot of chicken soup : A pot of water containing chickens is heated over a high flame until it boils.
A low flame is then used to keep the soup boiling for 3 hours.

(a) Explain why the temperature of the boiling soup remains unchanged, even though it is being
heated. (2 marks)

(b) (i) The power output of the low flame is 300 W. If 70% of the energy supplied is lost to the
surroundings, calculate the mass of soup that would be vaporized after being heated for 3
hours. Assume the specific latent heat of vaporization of the soup is 2.26 × 106 J kg-1.
(3 marks)

(ii) Explain why it is undesirable to use a high flame to keep the soup boiling. (1 mark)

(c) Customers ordering the food are served with the following :

a bowl of hot soup with a layer of oil on the surface,


a dish of thin slices of raw meat, and
a bowl of pre-cooked mixian (noodles)

The meat is first put into the soup. After a while, the mixian is also added.

(i) Explain why the meat has to be sliced into thin pieces. (1 mark)

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(ii) What is the purpose of adding a layer of oil to the bowl ? (2 marks)

(iii) The following data are given :


Mass of soup = 1 kg
Initial temperature of the soup = 97ºC
Specific heat capacity of the soup = 4200 J kg-1 K-1

Mass of each slice of meat = 0.02 kg


Initial temperature of the meat = 27ºC
Specific heat capacity of the meat = 3500 J kg-1 K-1

For heat reasons, the meat has to be heated to a minimum temperature of 82ºC. Estimate
the maximum number of slices of meat that can be added to the soup. State one
assumption in your calculation. (4 marks)

(iv) A customer first places the mixian into the soup before adding the meat. Explain why this
is undesirable. (2 marks)

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【DSE13-Q.01】

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【DSE14-Q.01】

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【DSE21-Q.01】

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【DSE22-Q.01】

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【DSE16-Q.01】

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【CE04-Q.08】

Figure 12 shows a microwave oven. Mary wants to conduct an experiment to estimate the useful output
power of the oven. She is provided with the apparatus and material shown in Figure 13.

(a) Describe how Mary should conduct the experiment. Specify all measurements Mary has to take
and write down an equation for calculating the useful output power. (4 marks)

(b) The value obtained by Mary is found to be smaller than the rated power of the oven. Suggest one
Possible reason to account for this difference. (1 mark)

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(c) Mary suggests that the following measures would improve the accuracy of the experiment :

1. Replacing the beaker with a container with a smaller heat capacity.


2. Increasing the mass of water used in the experiment.
Explain whether each of the above measures would work. (3 marks)

(d) Mary uses the oven to defrost a piece of meat of mass 0.2 kg. The meat is taken from a freezer, the
temperature of which is maintained at −20ºC. Assume that 70% of the mass of the meat is made
up of water.

Given :
specific heat capacity of the frozen meat = 1700 J kg-1 ºC-1,
specific latent heat of fusion of ice = 3.34 × 105 J kg-1.

(i) Find
(1) the energy required to raise the temperature of the meat from −20ºC to 0ºC, and
(2) the energy required to change the ice in the meat at 0ºC to water.
(4 marks)

(ii) Sketch a graph to show the variation of the temperature of the meat with time during the
defrosting process. (2 marks)

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【CE10-Q.03】
Describe how to use the apparatus as shown in Figure 6 to conduct an experiment to demonstrate the
convection of air current. (4 marks)

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【DSE17-Q.01】

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【CE07-Q.03】
Working principles of thermal flasks

Thermal flasks are used to store hot liquids and can keep them warm for a period of time. Insulating by
foam and insulating by vacuum are two common ways of making thermal flasks.

For a thermal flask applying insulation by foam, a layer of foam is used to wrap the container (see Figure
4). Both the foam and the air trapped inside the foam are poor conductors of heat. Also, the air inside the
foam is broken into many tiny bubbles, which reduce convection of air inside the foam. Heat transfer
through foam is therefore pretty slow.

For a thermal flask applying insulation by vacuum, there is a vacuum between the double glass walls of the
container (see Figure 5). The heat insulation of vacuum is better than that of foam. Furthermore, the inner
surface of walls of the glass container is painted silvery to reduce heat transfer. As glass is fragile, the glass
container is protected by an outer case with an insulated support.

Figure 4 Figure 5

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(d) Can a thermal flask also store cold liquids and keep them cold for a period of time ? Explain your
answer. (2 marks)

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