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Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)

8th Edition

ISBN:9781305387102

Author:Kreith, Frank; Manglik, Raj M.

Publisher:Kreith, Frank; Manglik, Raj M.

Chapter8: Natural Convection

Section: Chapter Questions

Problem 8.3P

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Completely solve and provide the diagram. Box the final answer. Write legibly Steam boiler is to generate saturated steam at 800 kPa abs from water at 70°C. Flue gas from bunker fuel-fired furnace is available at temperature of 1100°C. Final temperature of flue gas leaving the boiler is 275°C, what is the LMTD?
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3.00 molesof an ideal gas expands irreversibly from a pressure of 2.4 bars to a pressure of 0.15 bars, with its initial and final temperatures both at T= 300 K. No work is done in this process (you can imagine that it is a free expansion into an evacuated space, if you wish). Compute the following features of this process. (a) The initial and final volumes, and the change in volume for the gas, DV(in L). (b) DG(in kJ)(You should compute DSas part of this evaluation.) (c) DA(in kJ)
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2. The gas expanding in the combustion space of a reciprocating engine has an initial pressure of 5o bar and an initial temperature of 1623 C. The initial volume is 50000 mm' and the gas expands through a volume ratio of 20 according to the law pV = constant. Calculate w and AU Take R = 270 J/Kg K and C, = 800 J/Kg K. Assume n = 1.38
A vessel of water containing 300 kg of water is initially at 270 K. A 100 kg piece of metal,initially at 1300 K, is placed in the water vessel to cool and the vessel is closed. The specificheat of the metal is 0.6 kJ/kg K and 4.2 kJ/kg K for water. Assume the specific heats areconstant and that the vessel is well insulated.a. Find the final equilibrium temperature after cooling. b. Find the amount of entropy generated within the vessel in kJ/K.
#7. Suppose I am outside grilling on a 0 °C day. I grill a 0.64 kg steak for 7.0 min. Suppose my grill can transfer heat to my steak at 330 !. How do I like my steaks cooked? You can assume that although starting at 0 °C and composed mostly of water, there is no phase change for the steak. Note that the specific heat capacity for steak is 3490 G: Also note that a rare steak is cooked to above 130 °F, a meadium-rare steak is cooked to above 140 °F, a medium steak is cooked to above 150 °F, a medium-well steak is cooked to above 160 °F, kg°C and a well-done steak is cooked to above 165 °F.
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