In his lectures on experimental calorimetry from 1819 to 1824, Nicolas Clément was the first to use the word "calorie" to describe a unit of heat energy. The "big" calorie was this one. Between 1841 and 1867, the word (with a lowercase "c") was included in the French and English dictionaries. Its origins are in Latin and mean "hot."
Calories are a measure of energy.
[1][2] Two primary meanings of "calorie" are frequently used due to historical factors. The amount of heat required to increase the temperature of one kilogramme of water by one degree Celsius was the original definition of the big calorie, food calorie, or kilogramme calorie (or one kelvin). The amount of heat required to produce the same rise in one gramme of water was known as the tiny calorie or gramme calorie. As a result, 1000 little calories are equal to 1 large calorie.
The term "calorie" and the symbol "cal" usually generally refer to the big unit in nutrition and food research. The energy value of foods is often expressed in publications and on food packaging as well as recommended dietary caloric intake, metabolic rates, etc. To prevent misunderstanding, some publications advise using the capital C-spelled terms Calorie and Cal, respectively;[8] however, this norm is frequently disregarded.
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