It is desired to have a laminar flow for the piping system shown below. The fluid flowing in the piping system is air at 70 °C. (Note: You must use the physical data from Perry's Handbook) a) Calculate the maximum allowable bulk velocity in m/s for pipes 1, 2, and 3 that will satisfy the statement above. The velocities obtained must satisfy the continuity equation. b) Calculate the Reynolds number of each pipe using the velocity values obtained earlier. c) Calculate the mass flow rate of the system (in kg/min). 2 11/2-in. pipe 2-in. pipe 11/2-in. pipe 3-in. pipe

Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
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It is desired to have a laminar flow for the piping system shown below. The fluid flowing in the
piping system is air at 70 °C. (Note: You must use the physical data from Perry's Handbook)
a) Calculate the maximum allowable bulk velocity in m/s for pipes 1, 2, and 3 that will satisfy the statement
above. The velocities obtained must satisfy the continuity equation.
b) Calculate the Reynolds number of each pipe using the velocity values obtained earlier.
c) Calculate the mass flow rate of the system (in kg/min).
3.
2
12-in. pipe
2-in. pipe
3-in. pipe
1/2-in. pipe
Transcribed Image Text:It is desired to have a laminar flow for the piping system shown below. The fluid flowing in the piping system is air at 70 °C. (Note: You must use the physical data from Perry's Handbook) a) Calculate the maximum allowable bulk velocity in m/s for pipes 1, 2, and 3 that will satisfy the statement above. The velocities obtained must satisfy the continuity equation. b) Calculate the Reynolds number of each pipe using the velocity values obtained earlier. c) Calculate the mass flow rate of the system (in kg/min). 3. 2 12-in. pipe 2-in. pipe 3-in. pipe 1/2-in. pipe
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