(g/cm3) 1.0 k; (W/m-K) 0.602 (kJ/kg-K) 4.189 Water Protein 1.4 0.200 1.711 Carbs 1.5 0.245 1.928 Fat 0.92 0.180 1.547 A food product contains 51 g water and 14 g carbohydrates. Assume all other components have a negligible effect on thermal properties. Estimate the product's specific heat following Choi and Okos. You do not need to consider the effects of temperature on specific heat. Use the specific heats provided in this table (yes, carb and fat are switched)