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這篇文章是關於溫度、溫度計、校準以及熱容量的介紹。它首先解釋了溫度的定義，並列出了不同類型的溫度計，包括紅外線溫度計、電阻溫度計和玻璃中的汞溫度計。接著詳細說明了溫度計的校準步驟，包括冰點校準和沸點校準。最後講解了熱容量的概念，包括熱容量（C）和比熱容量（c）的定義及計算公式。文章內容清晰，適合學習溫度和熱物理相關知識的人閱讀。

# Definition of Temperature

Temperature is a measure of degree of hotness of an object. (Oxford TB 2nd edition, 2014)

# Thermometer

# Type of Thermometers

Infrared thermometer
Resistance thermometer
Mercury-in-glass thermometer

# Thermometer Calibration

Thermometer calibration ensures accurate temperature measurement. It involves adjusting a thermometer to match a known standard.

# Steps for Calibration:

Ice Point Calibration (0°C)
- Place the thermometer in a mixture of crushed ice and water.
- Wait for it to stabilize, then adjust if needed to read 0°C.
Boiling Point Calibration (100°C)
- Place the thermometer in boiling water (at sea level).
- Ensure it reads 100°C; adjust if necessary.
Using a Reference Thermometer
- Compare readings with a calibrated standard thermometer at different temperatures.
Adjust and Record
- If there is a deviation, apply a correction factor.
- Document the calibration results for future reference.

# Heat Capacity

# Heat Capacity (C)

$Q = C \Delta T$

where

$Q$ = Heat Energy (Unit: $J$ )
$C$ = Heat Capacity (Unit: $J K⁻¹$ / $J °C⁻¹$ )

# Specific Heat Capacity (c)

$Q = mc \Delta T$