RESEARCH JULY 2003 Impact of Mixed Convection on Ceiling Radiant Cooling Panel Capacity Jae-Weon Jeong Student Member ASHRAE Stanley A. Mumma‚ Ph.D.‚ P.E. Fellow ASHRAE The main thrust of the research described in this paper was to develop a simplified method of accurately estimating the impact of mixed convection on the cooling capacity of a ceiling radiant panel in mechanically ventilated spaces. The simplified correlation for mixed convection heat transfer was derived from established
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microwave oven in it. The microwave oven could probably occupy the second place (after the refrigerator)‚ in terms of dependence‚ in the kitchen. This magical piece of technology has revolutionized the way people‚ and the food industries cook food. The microwave oven is only a natural evolution of technology; to fit into this fast-paced world. As in every evolutionary process‚ one must look back at the history of how it all began. Then for the scientifically-inclined; the heart of the microwave oven will
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Breakdown of the asset. While gas ovens can differ from model to model‚ they operate on similar principles. First lets explain how a typical gas oven operates and which problems may occur. A gas oven ignition system consists of three basic components; the oven controls‚ the igniter and the oven safety valve. In newer models the igniter will be a glow igniter‚ or in ovens that are a few years old‚ an electrical igniter. Old ovens may work with a pilot light igniter. In this breakdown we will
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Microwave Ovens Microwaves are also called electronic oven‚ and are appliances that cook food by means of high-frequency electromagnetic waves called microwaves. A microwave oven is a relatively small‚ boxlike oven that raises the temperature of food by subjecting it to a high-frequency electromagnetic field. The microwaves are absorbed by water‚ fats‚ sugars‚ and certain other molecules‚ whose consequent vibrations produce heat. The heating thus occurs inside the food‚ without warming the surrounding
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Microwave Oven Who invented the Microwave oven Percy Spencer invented the first microwave oven after World War II from radar technology developed during the war. Named the "Radarange"‚ it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was first introduced byTappan in 1955‚ but these units were still too large and expensive for general home use. The countertop microwave oven was first introduced in 1967 by the Amana Corporation‚ which was acquired in
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with the invention of the microwave and with the popularity of fast food restaurants‚ food has become easier to prepare than ever. Do you think microwave ovens and fast food restaurants are beneficial to society? Use specific reasons and examples to support your answer. Most of the people prefer fast foods and foods cooked in microwave oven instead of preparing and cooking foods at home that takes longer. The trend of having food quickly has advantages and disadvantages. I think this kind of food
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as; we now rely on it to assist in everyday activities. One such technological device‚ which is currently relied upon by many is the microwave oven. It is common to have microwave ovens in many different kitchen atmospheres; such as restaurants‚ offices and homes. At present‚ it is safe to say most families‚ over 95% of American households‚ own a microwave oven. Many of which commented that this device is difficult or impossible to do without it (Remich‚ 2007). According to a report by Lukovitz (2009)
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Microwave Oven Word Count : 1‚325 Imagine what life was like before the microwave oven was created. Time would be wasted in reheating certain foods when using a stove to reheat. As it takes a long time to preheat a stove‚ which is what was used before the microwave oven to reheat food. Using a traditional stove also tends to create a more stressful environment when being used because of the heat that builds up in the area making it uncomfortable. This does not exist when using the microwave oven as
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www.elsevier.com/locate/ijhmt Steady forced convection heat transfer from a heated circular cylinder to power-law fluids Ram Prakash Bharti a‚ R.P. Chhabra a‚*‚ V. Eswaran b a b Department of Chemical Engineering‚ Indian Institute of Technology‚ Kanpur 208016‚ India Department of Mechanical Engineering‚ Indian Institute of Technology‚ Kanpur 208016‚ India Received 12 January 2006 Available online 12 October 2006 Abstract Forced convection heat transfer to incompressible power-law fluids
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Natural Convection Flow of Fluids of Different Prandtl Numbers in the Stokes Problem for a Vertical Porous Plate Basant K. JHA and Clement A. APERE J. Phys. Soc. Jpn. 81 (2012) 064401 # 2012 The Physical Society of Japan Person-to-person distribution by the author only. Not permitted for publication for institutional repositories or on personal Web sites. FULL P APERS Journal of the Physical Society of Japan 81 (2012) 064401 DOI: 10.1143/JPSJ.81.064401 MHD Natural Convection Flow
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