The calorimeter is a large round silver cylinder with a smaller cylinder inside. It has 3 holes around the bottom edge of the larger chamber. The smaller chamber is held at the top by a metal rod that passes through both chambers. Underneath the small chamber is a cap with a needle sticking out (this is where you place the food to be tested). The small chamber contains a thermometer that measures the water temperature if you use it. The top of the small chamber is covered with aluminum foil to preserve heat transfer. The thermometer protrudes from the aluminum foil. Using this device is easier than you think. First, measure and record the weight of the food sample using a triple beam balance. Next, fill the small chamber halfway with water and measure the mass and initial temperature of the water. Next, impale the food sample onto the needle. Next, light the food sample on fire, once it has set, immediately place the small chamber on top with the rod, above the flame. Once the food sample is completely burned,...