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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 Viscosity kg/m³ Pas 1403 55.66 46.45 37.99 30.28 1398 1393 1388 23.32 17.11 11.65 Table 1: Fluid properties of honey. 1383 1378 1373 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 rate of the unprocessed honey as is is released from the storage vat? (c) What is the pressure difference between the ends of the pipe that connects the storage vat to the heating unit? (d) After being heated to a temperature of 50°C the honey is piped to the packaging part of the facility. Explain why the variation in density with temperature could reasonably be ignored when modelling the flow fluid in this system. In addition to this, explain why the same is not true for the variation in viscosity. (e) If the pipe connecting the heating unit to the packing facility is 10 m long, with a pressure difference of 190 kPa, calculate the pipe radius that would be required to achieve the same flow rate as in the first segment of this system. (Assume that the honey stays at 50°C during this journey). (f) To fill the bottles, the honey is passed through a nozzle with a diameter of 3 cm. What is the velocity of the honey as it passes through the nozzle?

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 Viscosity kg/m³ Pas 1403 55.66 46.45 37.99 30.28 1398 1393 1388 23.32 17.11 11.65 Table 1: Fluid properties of honey. 1383 1378 1373 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 rate of the unprocessed honey as is is released from the storage vat? (c) What is the pressure difference between the ends of the pipe that connects the storage vat to the heating unit? (d) After being heated to a temperature of 50°C the honey is piped to the packaging part of the facility. Explain why the variation in density with temperature could reasonably be ignored when modelling the flow fluid in this system. In addition to this, explain why the same is not true for the variation in viscosity. (e) If the pipe connecting the heating unit to the packing facility is 10 m long, with a pressure difference of 190 kPa, calculate the pipe radius that would be required to achieve the same flow rate as in the first segment of this system. (Assume that the honey stays at 50°C during this journey). (f) To fill the bottles, the honey is passed through a nozzle with a diameter of 3 cm. What is the velocity of the honey as it passes through the nozzle?

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
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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 rate of the unprocessed honey as is is released from the storage vat? (c) What is the pressure difference between the ends of the pipe that connects the storage vat to the heating unit? (d) After being heated to a temperature of 50°C the honey is piped to the packaging part of the facility. Explain why the variation in density with temperature could reasonably be ignored when modelling the flow fluid in this system. In addition to this, explain why the same is not true for the variation in viscosity. (e) If the pipe connecting the heating unit to the packing facility is 10 m long, with a pressure difference of 190 kPa, calculate the pipe radius that would be required to achieve the same flow rate as in the first segment of this system. (Assume that the honey stays at 50°C during this journey). (f) To fill the bottles, the honey is passed through a nozzle with a diameter of 3 cm. What is the velocity of the honey as it passes through the nozzle?
Transcribed Image Text: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 rate of the unprocessed honey as is is released from the storage vat? (c) What is the pressure difference between the ends of the pipe that connects the storage vat to the heating unit? (d) After being heated to a temperature of 50°C the honey is piped to the packaging part of the facility. Explain why the variation in density with temperature could reasonably be ignored when modelling the flow fluid in this system. In addition to this, explain why the same is not true for the variation in viscosity. (e) If the pipe connecting the heating unit to the packing facility is 10 m long, with a pressure difference of 190 kPa, calculate the pipe radius that would be required to achieve the same flow rate as in the first segment of this system. (Assume that the honey stays at 50°C during this journey). (f) To fill the bottles, the honey is passed through a nozzle with a diameter of 3 cm. What is the velocity of the honey as it passes through the nozzle?
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