Specific heat capacity of heat of milk is less to water. So temperature of milk increases faster than water while applying the same heat. Hence, milk boils faster than water.
The specific heat capacity of water is 4.18 J/g/°C. We wish to determine the value of Q - the quantity of heat. To do so, we would use the equation Q = m•C•ΔT. The m and the C are known; the ΔT can be determined from the initial and final temperature.Specific heat capacity is defined as the amount of heat required to raise the temperature of 1 kilogram of a substance by 1 kelvin (SI unit of specific heat capacity J kg−1 K−1).In a system, Cp is the amount of heat energy released or absorbed by a unit mass of the substance with the change in temperature at a constant pressure. ... So, Cp represents the molar heat capacity, C when pressure is constant. The change in temperature will always cause a change in the enthalpy of the system.
Molar heat capacity is a measure of the amount of heat necessary to raise the temperature of one mole of a pure substance by one degree K. Specific heat capacity is a measure of the amount of heat necessary to raise the temperature of one gram of a pure substance by one degree K.The symbol for specific heat is cp, with the p subscript referring to the fact that specific heats are measured at constant pressure. The units for specific heat can either be joules per gram per degree (J/goC) or calories per gram per degree (cal/goC).
Heat capacity or thermal capacity is a physical property of matter, defined as the amount of heat to be supplied to a given mass of a material to produce a unit change in its temperature. The SI unit of heat capacity is joule per kelvin (J/K). ... The volumetric heat capacity measures the heat capacity per volume.