Please see the attachment for full problem statement.
The specific heat capacity of Albertson's Rotini Tricolore is approximately 1.8 J/g C. Suppose you toss 340 g of this pasta into 1.5 liters of boiling water. What effect does this have on the temperature of the water (before there is time for the stove to provide more heat)?
It shows how to calculate the final temperature of the pasta/water mixture after the pasta is added to the boiling water. The solution is detailed and has a '5/5' rating.