Explain the working principle of constant volume and constant pressure calorimeters.

Since, as you know, one calorie is the equivalent to raising 1 gram of water 1 degree Celsius, a bomb calorimeter is immersed in a given amount of water, with the food in question, mixed with an oxidizer. The mixture is ignited, electrically, and burned completely. The temperature is measured, continuously, during the process. When the water temperature reaches its maximum, the total heat generated can be calculated, based on initial and max temperatures of the known quantities of water. The material is burned in the bomb, under constant volume. The pressure is irrelevant.

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A constant-pressure calorimeter measures the change in enthalpy of a reaction occurring in a liquid solution. ... The heat transferred to/from the solution in order for the reaction to occur is equal to the change in enthalpy (ΔH=qP Δ H = q P ), and a constant-pressure calorimeter thus measures this heat of reaction.

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