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. Under the small chamber is a cap with a needle sticking out of it (that's where you put the food to test). The small chamber contains a thermometer that measures the temperature of the water 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 scale. Then fill the small chamber about halfway with water and measure the mass and initial temperature of the water. Next, stick the food sample onto the needle. Next, light the food sample on the stove, once it catches fire, immediately place the small chamber with the rod, over the flame. After the food sample is completely burned, be careful...