bomb calorimeter

(engineering) A calorimeter designed with a strong-walled container constructed of a corrosion-resistant alloy, called the bomb, immersed in about 2.5 liters of water in a metal container; the sample, usually an organic compound, is ignited by electricity, and the heat generated is measured.

A thick-walled container for measuring the energy content of food. The food is placed in a bomb calorimeter filled with oxygen. An electric spark ignites the food which is completely burned in the oxygen-rich atmosphere. The heat liberated from the burning food changes the temperature of water surrounding the chamber. Measurements of the temperature changes are used to calculate the energy content of the food (see Atwater factor).

A thick-walled container in which organic material is burned completely in an oxygen-rich atmosphere to estimate the energy content of the material. Bomb calorimetry is used to measure the calorific value of food. Food of known mass is placed in the chamber and ignited with an electric spark. Combustion of the food liberates heat, which changes the temperature of water surrounding the chamber. The energy content of the food can be calculated from these temperature changes.