4.The process of heating milk to kill microorganisms that cause spoilage and disease without affecting its nutritional value is called A. Homogenization
B. Pasteurization
C. Boiling
D. Poaching

An air conditioning system consist of a 5 cm diameter pipe, operating at a pressure of 200 kpa. the air initially enters the pipe at 15°c with a velocity of 20 m/s and relative humidity of 80%. if the heat supply throughout the process is 960 w, determine the relative humidity and the temperature at the outlet

Determine whether or not it is possible to compress air adiabatically from k to 140 kpa and 400 k. what is the entropy change during this process?

Hydraulic fluid with a sg. of 0.78 is flowing through a 1.5 in. i.d. pipe at 58 gal/min. the fluid has an absolute viscosity of 11.8 x 105 lbf-sec/ft2. is the flow laminar, turbulent or within the critical range? give both a numerical reynolds number and a term answer.