Microbiology with Diseases by Body System (4th Edition)
4th Edition
ISBN: 9780321918550
Author: Robert W. Bauman Ph.D.
Publisher: PEARSON
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Chapter 9, Problem 1VI
Calculate the decimal reduction time (D) for the two temperatures in the following graph.
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Sugar solution is being heated to 83 o C in a jacketed pan made from stainless steel, 1.6 mm thick. Heat is supplied by condensing steam at 200 kPa gauge in the jacket. Calculate the rate of heat transfer if the surface heat transfer coefficients for condensing steam and sugar solution are 12000 J/m2-s-oC and 3000 J/m2-s-oC, respectively. Thermal conductivity for the stainless steel is 21 J/m-s-oC and the surface area of the pan is 1.4 m 2 .
The temperature dependence of the vapor pressure is given by the equation:
ΔΗ
RT
Inp = In A –
Where:
p= vapor pressure
T = temperature
A = pre-exponential constant
AHvap = enthalpy of vaporization
In order to solve for the enthalpy of vaporization, AHvap, you must:
Step One
Add the same expression to each side of the equation to leave the term that includes the variable by itself on the right-hand side of the expression:
(Be sure that the answer field changes from light yellow to dark yellow before releasing your answer)
ΔΗ
RT
+ Inp =
+ In A
Drag and drop your selection from the following list to complete the answer:
1
1
In
In A
- In A
K
If you measured the rate of reaction at 20°C to be 1.11 x 10-5 M/s when using 0.080 M I1- and 0.040 M S2O82-. Approximately how long will the reaction take if you were to increase the temperature to 30 °C?
Chapter 9 Solutions
Microbiology with Diseases by Body System (4th Edition)
Ch. 9 - Why does milk eventually go bad despite being...Ch. 9 - Prob. 1EDCSCh. 9 - Why are BSL-4 suits pressurized? Why not just wear...Ch. 9 - Prob. 3TMWCh. 9 - Prob. 4TMWCh. 9 - Prob. 1MCCh. 9 - Prob. 2MCCh. 9 - Prob. 3MCCh. 9 - Prob. 4MCCh. 9 - Prob. 5MC
Ch. 9 - Prob. 6MCCh. 9 - Prob. 7MCCh. 9 - Prob. 8MCCh. 9 - The presarva1icn of beef jerky from microbial...Ch. 9 - Prob. 10MCCh. 9 - Which of the following substances would most...Ch. 9 - Which of the following adjectives best describes a...Ch. 9 - Prob. 13MCCh. 9 - Prob. 14MCCh. 9 - Prob. 15MCCh. 9 - Prob. 16MCCh. 9 - Which of the following disinfectants acts against...Ch. 9 - Which of the following disinfectants contains...Ch. 9 - Prob. 19MCCh. 9 - Prob. 20MCCh. 9 - Describe three types of microbes that are...Ch. 9 - Compare and contrast four tests that have been...Ch. 9 - Prob. 3SACh. 9 - Why do warm disinfectant chemicals generally work...Ch. 9 - Why are Gram-negative bacteria more susceptible to...Ch. 9 - Describe five physical methods of microbial...Ch. 9 - Prob. 7SACh. 9 - Prob. 8SACh. 9 - Compare and contrast desiccation and...Ch. 9 - Prob. 10SACh. 9 - Prob. 11SACh. 9 - Prob. 12SACh. 9 - Prob. 13SACh. 9 - What are some advantages and disadvantages of...Ch. 9 - Prob. 15SACh. 9 - Calculate the decimal reduction time (D) for the...Ch. 9 - Prob. 2VICh. 9 - Prob. 1CTCh. 9 - Prob. 2CTCh. 9 - Prob. 3CTCh. 9 - Prob. 4CTCh. 9 - Over 1000 people developed severe diarrhea, and at...Ch. 9 - Prob. 6CTCh. 9 - Prob. 7CTCh. 9 - Prob. 8CTCh. 9 - Prob. 9CTCh. 9 - Prob. 10CTCh. 9 - Prob. 11CTCh. 9 - Where should you place a sterilization indicator...Ch. 9 - Why is liquid water necessary for microbial...Ch. 9 - Prob. 14CTCh. 9 - During the fall 2001 bioterrorist attack in which...Ch. 9 - What common household antiseptic contains a heavy...Ch. 9 - What is the phenol coefficient of phenol when used...Ch. 9 - Prob. 1CM
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