(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of thespoon is negligible.(b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h ft.°F)instead of stainless-steel.(c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon?Why?[All units are in standard imperial (FPS) units except length, 1 ft = 12 in.]Tair = 75°FBoilingwater200°FSpoon7 in. 5. Consider a stainless-steel spoon (k = 8.7 Btu/h-ft-°F) partially immersed in boiling water at 200°F in a kitchen at 75 °F. The handle of the spoon has a cross section of 0.08 in. × 0.5 in., andextends 7 in. in the air from the free surface of the water. If the heat transfer coefficient at theexposed surfaces of the spoon handle is 3 Btu/h ft².°F:

The thermal conductivity of stainless steel is The cross section area of spoon is The heat transfer…

(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h.ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Ti = 75°F air Boiling water 200°F Spoon 7 in.

(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h.ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Ti = 75°F air Boiling water 200°F Spoon 7 in.

Elements Of Electromagnetics

7th Edition

ISBN:9780190698614

Author:Sadiku, Matthew N. O.

Publisher:Sadiku, Matthew N. O.

ChapterMA: Math Assessment

Section: Chapter Questions

Problem 1.1MA

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Question

(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the
spoon is negligible.
(b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h ft.°F)
instead of stainless-steel.
(c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon?
Why?
[All units are in standard imperial (FPS) units except length, 1 ft = 12 in.]
Tair = 75°F
Boiling
water
200°F
Spoon
7 in.

5. Consider a stainless-steel spoon (k = 8.7 Btu/h-ft-°F) partially immersed in boiling water at 200
°F in a kitchen at 75 °F. The handle of the spoon has a cross section of 0.08 in. × 0.5 in., and
extends 7 in. in the air from the free surface of the water. If the heat transfer coefficient at the
exposed surfaces of the spoon handle is 3 Btu/h ft².°F:

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