Question

Professor Kuss LOVES cheese fondue (melted cheese into which various foods are dipped before eating). In preparing a dish of fondue, Professor Kuss adds 4.80 g of solid Gruyere cheese (molecular weight = 540.2 g mol-1) at its melting point of 54.0 °C to 29.0 g of liquid Gruyere cheese that had been heated to 73.0 °C. Calculate the final temperature of the Prof. Kuss' cheese mixture, in units of °C, once thermal equilibrium has been reached. The heat capacity of liquid Gruyere cheese is 0.140 Jg-1 K-1 and the enthalpy of fusion of Gruyere cheese is 2.295 kJ mol-1. Your Answer: Answer units

Answer 1

total enthalpy of gruyere cheese = 9.295 x 4.80 x1000 Joule - 20.30. 540.x1000 90: 392 Joule Let final temperatwe = Tt e

20.392 + 4.80 x 140 x (T-54) - 29 *.140 x (73+T) 20•392 + 0.672 Tc - 36.288 = 4:06 x73 - 4.06 TL 4.732 Te = 312:276 TA (Final temp= 65.99 °C