I want to measure the heat capacity with respect to temperature (-20 Degree Cent to +20) of liquid food sample from Dsc can anybody please help me procedure
When specific heat change takes place a shift in the base line is observed in DSC scan. This shift is noted at each temperature and shift per unit mass is calculated. Then a standard sample of known mass and known specific heat is used for DSC scan. By dividing the shift per unit mass in two cases specific heat of your sample can be obtained at different temperatures. First you have to take base line without any sample in the pans. This should be a horizontal line.All the shift has to be noted with respect to this base line.
This exact figure comes in the Manual of the microDSCIII Setaram. It is considered a standard precedure. The idea is that with the empty vessels you account for asymmetries of the capsules, with the reference vessel you account for equipment asymmetrys and then you measure your sample and subtract those influences. This could change if you do a Joule effect calibration where the equipment asymmetries are calibrated and there is no need for a reference in the case of closed vessels.