Final answer:
Using the heat transfer formula Q = mcΔT, with the specific heat capacity of bread as 2.73 J/g °C, we can calculate the heat lost from the bread during cooling by multiplying the mass, specific heat capacity, and temperature change.
Step-by-step explanation:
To calculate the heat lost from the bread at each interval, we can use the formula for heat transfer, Q = mcΔT, where Q is the heat transfer, m is the mass, c is the specific heat capacity, and ΔT is the change in temperature. Assuming we know the mass of the bread and the temperature change at each interval, we would use the specific heat capacity for bread, 2.73 J/g °C, to find the total amount of heat lost during the cooling process. Let's consider an example where the bread has a mass of 100 grams and cools down by 5°C. Using the formula, the heat lost would be calculated as follows: Q = mcΔT = (100 g)(2.73 J/g°C)(5°C) = 1365 J. Therefore, the bread loses 1365 joules of heat during this interval.