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Measuring Metabolic RatesA Manual for Scientists$
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John R. B. Lighton

Print publication date: 2008

Print ISBN-13: 9780195310610

Published to Oxford Scholarship Online: September 2008

DOI: 10.1093/acprof:oso/9780195310610.001.0001

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Direct Calorimetry

Direct Calorimetry

Chapter:
(p.63) 6 Direct Calorimetry
Source:
Measuring Metabolic Rates
Author(s):

John R. B. Lighton

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780195310610.003.0006

This chapter describes calorimetry or the direct measurement of heat production, a technique first used by Lavoisier and Paulze for measuring metabolic rates. Bomb calorimetry — a technique for measuring the energy content of foods and other materials — is also described. The two most common applications of direct calorimetry — gradient and differential calorimetry — are analyzed. Methods for combining direct calorimetry with indirect calorimetry (or respirometry) and the compensating calculations that are required, are presented, together with a brief description of a basic direct calorimeter for small mammals that can be made from inexpensive and commonly available materials.

Keywords:   bomb calorimetry, gradient calorimeter, differential calorimeter, Laviosier, Paulze

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