Water has a higher specific heat than a salt solution.

Using the specific heat of the products that are present than you can get good figures.

Assume there are two systems with the same mass and specific heat.

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

In the case of ice, you were still measuring this same specific heat.

In the most general case, the specific heat is a function of both temperature and pressure.

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

Thus, adding salt to water can only reduce its specific heat.

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

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

In particular, it depends on the specific heat and the mass of the contents.

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

The first term is associated with zero point energy and does not contribute to specific heat.

The sea is warmed by the sun more slowly because of water's greater specific heat compared to land.

By contrast, the land, with a lower specific heat, can vary several degrees in a matter of hours.

This is a table of specific heat capacities by magnitude.

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

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

In the temperature range mentioned above, the electronic contribution is the major part of the specific heat.

At night, the land cools off more quickly than the ocean because of differences in their specific heat values.

I agree with pharos, it's all about specific heat capacity and surface area.

This has implications in the theory of the specific heat of a gas.

This allows the specific heat to be calculated exactly.

See the section on gases in specific heat capacity for a more complete discussion of this phenomenon.

International standards now recommend that specific heat capacity always refer to division by mass.