As part of his summer job at a restaurant, Jim learned to cook up a big pot of soup late at night, just before closing time, so that there would be plenty of soup to feed customers the next day. He also found out that, while refrigeration was essential to preserve the soup overnight, the soup was too hot to be put directly into the fridge when it was ready. (The soup had just boiled at 100 ℃, and the fridge was not powerful enough to accommodate a big pot of soup if it was any warmer than 20 ℃). Jim discovered that by cooling the pot in a sink full of cold water, (kept running so that the temperature was roughly 5℃) and stirring occasionally, he could bring the temperature of the soup to 60 ℃ in ten minutes. How long before closing time should the soup be ready so that Jim could put it in the fridge and leave on time?
Kinetic Theory of Gas
The Kinetic Theory of gases is a classical model of gases, according to which gases are composed of molecules/particles that are in random motion. While undergoing this random motion, kinetic energy in molecules can assume random velocity across all directions. It also says that the constituent particles/molecules undergo elastic collision, which means that the total kinetic energy remains constant before and after the collision. The average kinetic energy of the particles also determines the pressure of the gas.
P-V Diagram
A P-V diagram is a very important tool of the branch of physics known as thermodynamics, which is used to analyze the working and hence the efficiency of thermodynamic engines. As the name suggests, it is used to measure the changes in pressure (P) and volume (V) corresponding to the thermodynamic system under study. The P-V diagram is used as an indicator diagram to control the given thermodynamic system.
As part of his summer job at a restaurant, Jim learned to cook up a big pot of soup late at night, just before closing time, so that there would be plenty of soup to feed customers the next day. He also found out that, while refrigeration was essential to preserve the soup overnight, the soup was too hot to be put directly into the fridge
when it was ready. (The soup had just boiled at 100 ℃, and the fridge was not powerful enough to accommodate a big pot of soup if it was any warmer than 20 ℃). Jim discovered that by cooling the pot in a sink full of cold water, (kept running so that the temperature was roughly 5℃) and stirring occasionally, he could bring the temperature of the soup to 60 ℃ in ten minutes. How long before closing time should the soup be ready so that Jim could put it in the fridge and leave on time?
Step by step
Solved in 3 steps with 4 images
