The heat capacity of most systems is not a constant.

The system therefore can be said to have a negative heat capacity.

This is the result of the water's mass and specific heat capacity.

The more you have the greater the heat capacity and the longer it will take to cool.

I think the answer has to do with heat capacity and how your oven works.

Sugar's heat capacity should be in between that of water and fat.

Specific heat capacities can be looked up in a table, like this one.

He is mostly water, which has ten times the heat capacity of any metal.

This is governed by the heat capacity of the gas.

Therefore, the heat capacity ratio in this example is 1.4.

This property is known as a substance's specific heat capacity.

As you can see Rhubarb also has a high heat capacity.

This distinction has the same meaning as for specific heat capacity.

Water has a higher heat capacity and thus there is more energy in the food object to continue the cooking.

It is known to have the highest specific heat capacity of any substance.

Each of these is a separate contribution to the overall heat capacity.

Air is a good insulator and has a very low heat capacity.

This is a table of specific heat capacities by magnitude.

The density of oils are about the same as is their heat capacity.

The heat capacity of the gas from the boiling point to room temperature.

In such cases, the specific heat capacity is a fraction of the maximum.

For instance, let us examine the behavior of the heat capacity near such a transition.

In other words, they have a high heat capacity.

Only the rate of energy input and the heat capacity determine the change in temperature.

Another example is gasoline (see table showing its specific heat capacity).