Calorifique

Calorifique is a French adjective meaning relating to heat or caloric energy. In English, the corresponding term is calorific, and the concept is used in two main domains: thermochemistry and nutrition. The phrase valeur calorifique is commonly used in French to denote the energy content associated with a substance, whether in fuels or foods.

In thermochemistry, the calorific value of a material is the total amount of heat released when it is completely combusted with excess oxygen. It is determined with a bomb calorimeter and expressed as energy per unit mass, typically in megajoules per kilogram (MJ/kg) or kilocalories per kilogram (kcal/kg). Distinctions are made between higher heating value (HHV), which includes the latent heat of condensation of water formed during combustion, and lower heating value (LHV), which excludes that contribution. Calorific values are important for assessing fuel efficiency, energy production, and environmental impact.

In nutrition, the term refers to the energy content of food, i.e., the amount of usable energy provided to the human body. This nutritional calorific value is usually reported in kilocalories (kcal) or kilojoules (kJ) per portion or per 100 grams. Common approximations are about 9 kcal/g for fat and 4 kcal/g for carbohydrate and protein; alcohol provides about 7 kcal/g. Actual usable energy can vary with digestion and metabolism, so calorific values are estimates rather than precise measures of energy absorbed.

Calorific concepts underpin energy budgeting in diet planning, industrial energy analysis, and policy discussions on energy resources. See also calorimeter, calorimetry, and caloric value.