Unit 6 Problem Set 1: Applying Thermal Expansion Learning Objectives and Outcomes Calculate the thermal expansions of solids and liquids. Assignment Requirements Complete the following problem. Show all of you work. The formula for the linear expansion of a solid is given by: An iron rod (α = 11.8 x 10-6 C-1) has a length of 1000 meters (or 1 km) at 0 degrees Celsius. If the rod must expand 10 cm to bridge a gap‚ to what temperature must the rod be heated? Increase in L = a*(T-To)L
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6.05 Logan Hotaling Materials Needed: 1. Alka-Seltzer 2. Glass 3. Water 4. Timer Procedure: 1. First you need to fill a glass up with 8oz of water and have it be 25 degrees Celsius. 2. Then you drop the Alka-Seltzer in the water and time how long it takes it to dissolve in the water. 3. Then we need to make the temperature go up then we need to drop the Alka-Seltzer in the water again and see how long it takes it to dissolve with the new temperature. 4. Now
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dksd dksmdfklda dksmdfmsd dfdsa sdfds sdfas d gfgdsf sd fsd d s d sd d gsdf gs d fgsd f g sd d g d g df d dfgf d g dff d sf s f sf d s f s f s f sdgfsdf sdf s d g sdf d d f f d sdddddddddd f gf d f ff f f s d gs df sdfgwsgsd gfsdfljkljgs sjgfskjflskjgsl sjflskjsjg skgsjjljdf s jskjljlsjlkjs sjfkjsdflgsenters the boiler at a pressure of 18 MPa‚ and saturated vapor enters the turbine. The condenser pressure is 6 kPa. Determine (a) the thermal efficiency. (b) the back work
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Lab: Caloric Content of Food Purpose: How many calories are in a peanut? How does it compare to other nuts? Materials: 250 ml beaker‚ ring stand‚ paper clip‚ balance‚ graduated cylinder‚ thermometer‚ aluminum foil‚ peanut‚ 2 other types of nuts‚ lighter. Background information: We measure the energy that foods give us in terms of Calories. A Calorie is the amount of energy required to raise 1000 grams (1 kg) of water one degree Celsius. Our bodies burn up calories through growth and
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Department of Information Science‚ College for Women‚ Kuwait University ICS 240 – Fall 2008-09 Home Works #1 1. Write a program that prompts the user to input the length and width of a rectangle and then prints the rectangle’s area and perimeter. 2. Write a program that does the following: a) Prompts the user to input five decimal numbers b) Prints the five decimal numbers c) Converts each decimal number to the nearest integer d) Adds the five integers e) Prints the sum and average
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Biodegradable Styrofoam Made from Milk and Clay Objectives - The researchers will intend to develop the Styrofoam-plastic out of mostly milk proteins and clay. The material is lightweight‚ sturdy and largely biodegradable. The researchers will make sure that the end result doesn’t smell like spoiled milk. - Casein—milk proteins—is already used in making paper coatings and has an excellent barrier properties. But it has its limited mechanical strength and is water resistant. To make it more resilient
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Name of Student: XXXXXXXX XXXXXXXXXX Course Title: Food Safety and Sanitation Name(s) of Instructor(s): XXXXXXXXXX Date: November 12‚ 2010 1. Discuss and explore the "best practices" in receiving and inspecting seafood‚ fresh meat and poultry‚ eggs‚ dairy products‚ and fresh produce. Fish: If it is received on ice‚ the ice should be crushed and the container should be self-draining. Upon delivery‚ it should be received at a temperature of 41 degrees Fahrenheit (5 degrees
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SCB 12204 THERMAL SCIENCE LAB REPORT EXPERIMENT 5 Objective: To study the relationship between pressure and temperature of vaporization of water. Apparatus: 1. Stopwatch Picture 1 : stopwatch 2. Vapor pressure machine Picture 2: Vapor pressure machine Procedures: Picture 3 :general start up and shut down procedure 1. The general start up was followed. (picture 3) 2. Make sure the entire valves were closed. 3. After that main switch
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Conclusion My hypothesis was if the temperature increases the Vitamin C content will decrease. The results indicate that my hypothesis was wrong; temperature does not affect the content of Vitamin C left in the orange juice. Future Considerations If I were to conduct this project again I would measure the temperature more accurately‚ conduct more trials‚ keep the juice at a high temperatures for a longer time and use another juice with a lot of Vitamin C content. The purpose of this experiment
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Fermentation Lab Report Hannah Newman Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were
Free Carbon dioxide Oxygen Water