Engineering, 25.02.2021 23:30 kelsotay5480
Were you surprised by the “pie data”? Is it true for you, your family, and your friends? Why or why not?
Answers: 3
Engineering, 03.07.2019 14:10
Amass of m 1.5 kg of steam is contained in a closed rigid container. initially the pressure and temperature of the steam are: p 1.5 mpa and t 240°c (superheated state), respectively. then the temperature drops to t2= 100°c as the result of heat transfer to the surroundings. determine: a) quality of the steam at the end of the process, b) heat transfer with the surroundings. for: p1.5 mpa and t 240°c: enthalpy of superheated vapour is 2900 kj/kg, specific volume of superheated vapour is 0. 1483 m/kg, while for t 100°c: enthalpy of saturated liquid water is 419kj/kg, specific volume of saturated liquid water is 0.001043m/kg, enthalpy of saturated vapour is 2676 kj/kg, specific volume of saturated vapour is 1.672 m/kg and pressure is 0.1 mpa.
Answers: 3
Engineering, 04.07.2019 18:10
Refrigerant 134a enters an insulated compressor operating at steady state as saturated vapor at -26°c with a volumetric flow rate of 0.18 m3/s. refrigerant exits at 9 bar, 70°c. changes in kinetic and potential energy from inlet to exit can be ignored. determine the volumetric flow rate at the exit, in m3/s, and the compressor power, in kw.
Answers: 1
Engineering, 04.07.2019 18:10
You are making beer. the first step is filling the glass carboy with the liquid wort. the internal diameter of the carboy is 15 in., and you wish to fill it up to a depth of 2 ft. if your wort is drawn from the kettle using a siphon process that flows at 3 gpm, how long will it take to fill?
Answers: 1
Engineering, 04.07.2019 18:20
Derive the correction factor formula for conical nozzle i=-(1+ cosa) and calculate the nozzle angle correction factor for a nozzle whose divergence hal-fangle is 13 (hint: assume that all the mass flow originates at the apex of the cone.
Answers: 3
Were you surprised by the “pie data”? Is it true for you, your family, and your friends? Why or why...
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