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Question 4: You are cooking macaroni in your kitchen which is at 24°C. Your stainless steel spoon (k = 15 W/m.K) is partially immersed in boiling water at 95°C. The handle of your spoon has a rectangular cross section of 0.2 cm x 1.3 cm, and extends 18 cm in the air from the free surface of the water as can be seen in Figure 1. If the average heat transfer coefficient at the exposed surface of the spoon handle is 17 W/(m²K), a) Determine the temperature difference along the exposed surface of the spoon handle. State all your assumptions. b) Is the assumption of uniform temperature distribution on the crossectional area of the spoon handle justified? Give quantitative reasons. Tair 24°C Boiling water 95 °C »? Spoon 18 cm

Question 4: You are cooking macaroni in your kitchen which is at 24°C. Your stainless steel spoon (k = 15 W/m.K) is partially immersed in boiling water at 95°C. The handle of your spoon has a rectangular cross section of 0.2 cm x 1.3 cm, and extends 18 cm in the air from the free surface of the water as can be seen in Figure 1. If the average heat transfer coefficient at the exposed surface of the spoon handle is 17 W/(m²K), a) Determine the temperature difference along the exposed surface of the spoon handle. State all your assumptions. b) Is the assumption of uniform temperature distribution on the crossectional area of the spoon handle justified? Give quantitative reasons. Tair 24°C Boiling water 95 °C »? Spoon 18 cm

Introduction to Chemical Engineering Thermodynamics
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
Section: Chapter Questions
Problem 1.1P
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Question 4: You are cooking macaroni in your kitchen which is at 24°C. Your stainless steel spoon (k = 15 W/m.K) is partially immersed in boiling water at 95°C. The handle of your spoon has a rectangular cross section of 0.2 cm x 1.3 cm, and extends 18 cm in the air from the free surface of the water as can be seen in Figure 1. If the average heat transfer coefficient at the exposed surface of the spoon handle is 17 W/(m²K), a) Determine the temperature difference along the exposed surface of the spoon handle. State all your assumptions. b) Is the assumption of uniform temperature distribution on the crossectional area of the spoon handle justified? Give quantitative reasons. Tair = 24°C Boiling water 95 °C 18 Spoon 18 cm
Transcribed Image Text:Question 4: You are cooking macaroni in your kitchen which is at 24°C. Your stainless steel spoon (k = 15 W/m.K) is partially immersed in boiling water at 95°C. The handle of your spoon has a rectangular cross section of 0.2 cm x 1.3 cm, and extends 18 cm in the air from the free surface of the water as can be seen in Figure 1. If the average heat transfer coefficient at the exposed surface of the spoon handle is 17 W/(m²K), a) Determine the temperature difference along the exposed surface of the spoon handle. State all your assumptions. b) Is the assumption of uniform temperature distribution on the crossectional area of the spoon handle justified? Give quantitative reasons. Tair = 24°C Boiling water 95 °C 18 Spoon 18 cm
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