Interpretation:
The depth of water at which the gate rises and permits water to flow under it is to be calculated.
Concept Introduction:
The force
acting on a surface due to a fluid above it is defined as:
Here,
The force that leads any object to float when immersed partially or fully in a fluid is known as buoyancy or buoyant force. It is the result of the pressure differences that acts on the opposite sides of that object when immersed in the fluid which is static.
The tendency of any object to resist any kind of change in the velocity of that object is known as inertia.

Want to see the full answer?
Check out a sample textbook solution
Chapter 2 Solutions
Fundamentals of Momentum, Heat and Mass Transfer
- The switch in Fig.1 has been closed for a long time. It opens at t = Find i(t) for t > 0. 50 www 1.5 H m t=0 10 Ω 9A 0.arrow_forwarde a) 1) Indicate whether each statement below is True or False: Precipitates have a more regular structure than crystals. b) A protein will be more likely to precipitate when the surrounding pH is at its pl. c) Larger proteins are more likely to precipitate than smaller proteins. d) Precipitation nucleation typically follows a secondary nucleation mechanism. e) Precipitates in a CSTR are usually uniform in size. f) Crystallization nucleation usually follows a secondary nucleation mechanism. g) The most common scale-up method for precipitation and crystallization is constant P/V h) Evaporation is commonly carried out above atmospheric pressure. i) The boiling point of a solvent typically rises as the concentration of solute increases. j) Scale-up of evaporation units is usually carried out by increasing evaporator height. k) Unbound water is more difficult to remove than bound water when drying. 1) The most common convection dryer is a freeze dryer. m) Vacuum shelf dryers typically heat…arrow_forward5) Wet insulin crystals containing 32 g water per 100 g of dry insulin need to be dried in air to a moisture level of 5 g water per 100 g of dry insulin. For your convenience, a graph of water content of insulin vs. relative humidity and a psychrometric chart are provided below. a) Determine the percentage of bound and unbound water in the wet crystals before drying. b) Determine the relative humidity of the air to accomplish the drying to 5 g water/100 g dry solids. c) For drying with air at 20°C, what should be the moisture content of the air (g moisture/g dry air)? Water content (g/100 g dry solids) 40 30 20 10 Cefazolin sodium tPA 20 40 Insulin 60 Relative humidity (%) 80 100arrow_forward
- A power plant needs to evaporate 1500.0 lbm/h of water at 40.0 °F at 1 atm. Utility superheated steam at 1200 °F and 40 bar is available, but the steam cannot drop below 20 bar and 700 °F. Use the steam tables to determine the specific enthalpies of the four streams. The reference for the enthalpies should be water at the triple point. You may interpolate in Tables B6. and B7, and can also use external, automated sources. Determine the amount of superheated steam required to accomplish the evaporation for a superheated steam outlet of 700 °F and 20 bar. Assume no heat losses and use the steam tables to determine enthalpies.arrow_forwardRecitation 11 Problem 1 400 kg/min of steam enters a steam turbine at 300 °C and 80 bar through a 8.5-cm diameter line and exits at 100 °C and 10.0 bar through a 5.5-cm line. The exiting stream may be vapor, liquid, or "wet steam", a mist composed of saturated water vapor and entrained liquid droplets. Find how much power W (kW) is transferred from the turbine to the steam? The answer can be positive or negative. Neglect AE, but not AEK. What percentage (%) of the total power is due to kinetic energy changes?arrow_forwardA 30.0-g block of iron at 200.0°C is dropped into a liter of water in an insulated flask at 25.0°C and 1 atm. The specific enthalpy of iron is given by the expression Ĥ(J/g) = 17.3 T(°C).arrow_forward
- Recitation 11 Problem 2 Eight fluid ounces (1 qt = fl 32 oz) of a beverage in a glass at 23.0 °C is to be cooled by adding ice and stirring. The properties of the beverage may be taken to be those of liquid water. The enthalpy of the ice relative to liquid water at the triple point is -348 kJ/kg. Estimate the mass of ice (g) that must melt to bring the liquid temperature to 4.0 °C, neglecting energy losses to the surroundings. (Note: For this isobaric batch process, the energy balance reduces to Q = AH)arrow_forwardA solid slab of 5.15 wt% agar gel at 278 K is 6.00 mm thick and contains a uniform concentration of urea of 0.2 kmol/m3. Diffusion is only in the direction through two parallel flat surfaces 6.00 mm apart. The slab is suddenly immersed in pure turbulent water so that the surface resistance can be assumed to be negligible; i.e, the convective coefficient hm is very large. The diffusivity of urea in the agar is 4.72e-10 m2/s. a) Calculate the concentration at the midpoint of the slab and (b) 1.50 mm from the surface after 19 h. c) if the thickness of the slab is halved, what would be the midpoint concentration in 19 h.arrow_forwardThe answer for the specific molar volume of nitrogen gas is 12.089x10^(-5) m^3/mol. How was this answer determined? You need to use the ideal gas law to determine the specific molar volume. Do not determine the third specific enthalpy. Also, how is the answer for (H3 specific enthalpy) of nitrogen gas (N2) equals to minus 1.26 KJ/mol???? The answer for the energy balance is minus 2320 KJ/s.arrow_forward
- 220 20 g. 8 20 22 230 240 250 260 270 280 290 300 310 320 100 110 120 120 130 130 Enthalpy At Saturation (kJ/kg Dry Air) 140 150 160 170 180 190 200 210 Wet-Bulb se Seturation Temperature 80 8- ㄜ 30 40 50 60 70 Dry Bulb temperature (°C) g 80 90 100 110 120 10 10 330 60 340 350 360 370 380 390 400 170 990 00 50 09 Moisture Content (g/kg Dry Air) 30 40 70 60 100arrow_forward4) A bioproduct in an aqueous liquid is to be concentrated in a climbing film evaporator at a pressure of 200 mm Hg absolute. The maximum allowable entrained liquid is 0.001 kg liquid per kg of vapor. Equations to calculate the vapor pressure of water, liquid density, and vapor density are given in problem 10.3 of your textbook. Calculate the maximum allowable velocity of the vapor from the evaporator.arrow_forward2) A protein is to be salted out of solution using ammonium sulfate. The protein solution is initially at 20 g/L. A plot of soluble protein vs. ammonium sulfate concentration is given below. a) What are the Cohn equation coefficients? b) Calculate the concentration of ammonium sulfate to precipitate out 99% of the protein. 4 2 y= -2.63x+7.54 R² = 1 In(S) 0 2 4 6 -2 -4 [Ammonium sulfate] (mol/L)arrow_forward
- Introduction to Chemical Engineering Thermodynami...Chemical EngineeringISBN:9781259696527Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark SwihartPublisher:McGraw-Hill EducationElementary Principles of Chemical Processes, Bind...Chemical EngineeringISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEYElements of Chemical Reaction Engineering (5th Ed...Chemical EngineeringISBN:9780133887518Author:H. Scott FoglerPublisher:Prentice Hall
- Industrial Plastics: Theory and ApplicationsChemical EngineeringISBN:9781285061238Author:Lokensgard, ErikPublisher:Delmar Cengage LearningUnit Operations of Chemical EngineeringChemical EngineeringISBN:9780072848236Author:Warren McCabe, Julian C. Smith, Peter HarriottPublisher:McGraw-Hill Companies, The





