#7. Suppose I am outside grilling on a 0 °C day. I grill a 0.64 kg steak for 7.0 min. Suppose my grill can transfer heat to my steak at 330 . How do I like my steaks cooked? You can assume that although starting at 0 °C and composed mostly of water, there is no phase change for the steak. Note that the specific heat capacity for steak is 3490 G: Also note that a rare steak is cooked to above 130 °F, a meadium-rare steak is cooked to above 140 °F, a medium steak is cooked to above 150 °F, a medium-well steak is cooked to above 160 °F, and a well-done steak is cooked to above 165 °F. kg®C

Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
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#7. Suppose I am outside grilling on a 0 °C day. I grill a 0.64 kg steak for 7.0 min. Suppose
my grill can transfer heat to my steak at 330 !. How do I like my steaks cooked? You
can assume that although starting at 0 °C and composed mostly of water, there is no phase
change for the steak. Note that the specific heat capacity for steak is 3490 G: Also note
that a rare steak is cooked to above 130 °F, a meadium-rare steak is cooked to above 140 °F,
a medium steak is cooked to above 150 °F, a medium-well steak is cooked to above 160 °F,
kg°C
and a well-done steak is cooked to above 165 °F.
Transcribed Image Text:#7. Suppose I am outside grilling on a 0 °C day. I grill a 0.64 kg steak for 7.0 min. Suppose my grill can transfer heat to my steak at 330 !. How do I like my steaks cooked? You can assume that although starting at 0 °C and composed mostly of water, there is no phase change for the steak. Note that the specific heat capacity for steak is 3490 G: Also note that a rare steak is cooked to above 130 °F, a meadium-rare steak is cooked to above 140 °F, a medium steak is cooked to above 150 °F, a medium-well steak is cooked to above 160 °F, kg°C and a well-done steak is cooked to above 165 °F.
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we will solve this by basic calorimetry , once we get the final temperature we can guess the type of stake

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