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Select comfortable summer design conditions (dry bulb and relative humidity) for a machine shop where people in light clothing
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Chapter 4 Solutions
Heating Ventilating and Air Conditioning: Analysis and Design
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- Alert for not submit AI generated answer. I need unique and correct answer. Don't try to copy from anywhere. Do not give answer in image and hand writingarrow_forwardAs a technologist, you are given the following design task: In a manufacturing environment, the final product needs to be packaged and sealed. After the product is placed inside the plastic bag, a hot pressing die is to be used to seal the plastic bag by application of heat and pressure. The operation should be as follow: By pressing a pushbutton switch, the heating rail is advanced and the packaging material is heated along the adhesive strip. After the adhesion pressure has been reached, the heating rail must return to its start position The design specification includes the following: Pressure dependent reversal with monitoring of the end position by means of magnetic proximity switches. Include safety measures, a green light to show when the system is ready, a red light when system is in operation, a warning sound when the heating rail is moving. 1. Draw your pneumatic circuit design for this application. 2. Draw the electric circuit diagram for your design.arrow_forwardA package of frozen fish sticks have different instructions when they are heated up on the stove as compared to using the oven. Stove: Heat over medium flame for 2 minutes. Then flip the fish sticks (turn them over) and heat them for another two minutes. Oven: Preheat the oven to 375 F. Put them on a metal baking sheet for 15 minutes. a. Explain why the instructions have you flip the fish sticks over when you’re heating them with the stove, but not with the oven. b. If you follow the oven instructions, the side of the fish sticks touching the metal baking sheet will cook more than the top side of the fish sticks. Explain why.arrow_forward
- Answer in letter Carrow_forward1.1 As a technician in a company that supplies glass you are required as part of your tasks to calculate and give specifications for the glass that the company designs. This information is vital for the end use of the glass and to develop and supply the correct type of glass. The company wants to install a sliding door glass for an access and ventilation that is 0.5 metres in width and has a height of 1 metre. The target thickness of the pane of glass is 0.5 cm so that it has adequate strength. The glass is installed for typical African conditions, and it is assumed that the outer surface temperature is 24°C and the inner-surface temperature is 24.5°C. You are required to calculate (i) The thermal resistance and, (ii) rate if heat transfer through the glass.arrow_forwardI need the answer as soon as possiblearrow_forward
- Need neat and clean handwritten correct solution asap...I will upvote if you follow the instructions given above.arrow_forwardProject 4: Pipe lagging is an insulation fitted around pipes to maintain energy loss at minimum and prevent any freezing or bursting. Your part in the HTU thermodynamics and heat transfer lab is to conduct an experiment to explore the heat losses that would occur in both lagged and unlagged hot water pipe. The required tools and main apparatus are shown in Figure.4 and general schematic is shown in Fugure.5. Figure.1, shows the pump for providing running the cycle, thermocouple for measuring the temperature and the pipe coil. Your lab instructor asked you to perform the following tasks: • Fit the lagging around the pipe • Connect the pump to inlet of coil • Measure the hot water terampere at the inlet (make sure the temperature reaches its steady state before measuring it) • Operate the cycle by turn on the pump • Measure the cold water terampere at the outlet in steady state. • Repeat the previous step with unlagged pipe • Search for an appropriate video where a test to measure the…arrow_forwardHelp me answer letter A.arrow_forward
- P-4 Please I need help with this question needed very clearly and step by step explanation and needed with clear handwriting please, will be really appreciated for your helparrow_forwardGiven problem: Tolits is working on a restaurant famous for its soup. His end of shift is 5:00 pm and needs to go home by that time to pick up his wife, Marites for their anniversary date. A customer made a reservation at 5:15 pm and wants his soup to be ready at that exact time. To ensure the quality of the soup, it should be served at a temperature which is exactly 86C. Tolits needs to prepare the soup before the end of his shift. Initially, as Tolits is preparing the soup, its temperature is 21∘C and placed on a pan heated at 149∘C. After 5 minutes, its temperature is 36∘C. The soup is done (cooked) once its temperature is 120∘C. Tolits found out that cooling it in a sink full of cold water, while the faucet is running with the water resulting to roughly constant temperature of 26∘C, could bring the temperature of the soup to 86C to be ready at 5:15 pm. How many minutes before the end of the shift of Tolits should he start cooking soup so that he is done before 5:00 pm and his…arrow_forward6. Make a diagram and show the step-by-step process. Do not use shortcut methods. Make it as detailed as it can be. Encode (not hand-written)! DO NOT COPY CHEGG'S ANSWERarrow_forward
- Principles of Heat Transfer (Activate Learning wi...Mechanical EngineeringISBN:9781305387102Author:Kreith, Frank; Manglik, Raj M.Publisher:Cengage LearningRefrigeration and Air Conditioning Technology (Mi...Mechanical EngineeringISBN:9781305578296Author:John Tomczyk, Eugene Silberstein, Bill Whitman, Bill JohnsonPublisher:Cengage Learning
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