DouglasGarrett_MTH320_Wk 1_ Engineering Applied Exercise 1.7

Question 8 and 9

Give True or False for the following: 1.In liquids and gases, heat transmission is caused by conduction and convection 2.The surface geometry is the important factor in convection heat transfer 3. The heat transfer by conduction from heated surface to the adjacent layer of fluid, 4. The heat transfer is increased in the fin when &> 1 5.The unit of the thermal diffusivity is m²/s 6. Temperature change between the materials interfaces is attributed to the thermal contact resistance 7. A material that has a low heat capacity will have a large thermal diffusivity. 8. Heat conduction flowing from one side to other depends directly on thickness 9.Fin efficiency is the ratio of the fin heat dissipation with that of no fin 10.The critical radius is represented the ratio of the convicted heat transfer to the thermal conductivity

solve question 29.3 only by hand and explain step by step please

A step by step answer please :)

hi, where did u get this R value from. these are the values i have

100 80 60 40 20 0.002 0.004 0.006 0.008 0.01 0.012 Strain, in/in. FIGURE P1.17 1.18 Use Problem 1.17 to graphically determine the following: a. Modulus of resilience b. Toughness Hint: The toughness (u) can be determined by calculating the area under the stress-strain curve u = de where & is the strain at fracture. The preceding integral can be approxi- mated numerically by using a trapezoidal integration technique: u, = Eu, = o, + o e, - 6) %3D c. If the specimen is loaded to 40 ksi only and the lateral strain was found to be -0.00057 in./in., what is Poisson's ratio of this metal? d. If the specimen is loaded to 70 ksi only and then unloaded, what is the permanent strain? Stress, ksi

Q1. Honey is a very widely used ingredient in cooking all around the world. Many commercial honey manufacturers heat treat honey to remove harmful bacteria that may be present. The density and viscosity of the honey varies with temperature, as shown in table 1. Temperature K 293 298 303 308 313 318 323 Density kg/m³ 1403 1398 1393 1388 1383 1378 1373 Viscosity Pas 55.66 46.45 37.99 30.28 23.32 17.11 11.65 Table 1: Fluid properties of honey. A particular processing facility heats and sterilises 500 kg of unprocessed honey every 30 minutes. The unpro- cessed honey is stored in large vats, then pumped though pipes into heating units before being pumped through another pipe to be bottled. The pipe carrying the honey from a storage container, which is 11 m tall, to a heating unit is 5 m long and has a diameter of 10 cm. Prior to being heated the honey is kept at 25°C. (a) What is the pressure difference between the top and bottom of a storage vat when it is full? (b) What is the volume flow…

The change of SO, concentration with time is shown in Table 1. t(s) [C] 0 1.000000 100 0.778801 200 0.606531 300 0.472367 400 0.367879 500 0.286505 600 0.223130 800 0.135335 1000 0.082085 1200 0.049787 The process is governed by the rate law given by the equation: In (SO), -k+In (SO), Where k is the rate constant and is the time, and In is natural logarithm. By calculating the corresponding values of In [SO,] and plotting the graph of In [SO,] against time, 1, determine the rate constant k of the reaction.

At a pressure of 0.01 atm, determine (a) the melting temperature for ice, and (b) the boiling temperature for water. You might want to use Animated Figure. (a) i °C (b) і °C

Which of these statements are correct?

Direction: Answer the following, make sure to show your complete solution and box your finals answers. Make sure it is readable!!!

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