7. Your teacher has mixed salt, pepper, and water. Describe a procedure that you could use to separate this mixture. Be sure to list all of the materials you would need, your set up, and your expected results.

Na food processing facility, a spherical container of inner radius r1 5 40 cm, outer radius r2 5 41 cm, and ther- mal conductivity k 5 1.5 w/m · k is used to store hot water and to keep it at 100°c at all times. to accomplish this, the outer surface of the container is wrapped with a 800-w electric strip heater and then insulated. the temperature of the inner surface of the container is observed to be nearly 120°c at all times. as- suming 10 percent of the heat generated in the heater is lost through the insulation, (a) express the differential equation and the boundary conditions for steady one-dimensional heat conduction through the container, (b) obtain a relation for the variation of temperature in the container material by solving the differential equation, and (c) evaluate the outer surface tempera- ture of the container. also determine how much water at 100°c this tank can supply steadily if the cold water enters at 20°c.

What are chlorofluorocarbons and what impact do they have on the atmosphere?

The bubba chump shrimp company processes and packages shrimp for sale to wholesale seafood distributors. the shrimp are transported to the main plant by trucks that carry 1,000 pounds (lb) of shrimp. once the continuous flow processing of the shrimp begins, no inventory is allowed in buffers due to spoilage and all of the shrimp must be processed within 12 hours to prevent spoilage. the processing begins at the sorter, where the trucks dump the shrimp onto a conveyor belt that feeds into the sorter, which can sort up to 500 lb per hour. the shrimp then proceed to the desheller, which can process shrimp at the rate of 400 lb per hour. however, after 3 hours and 45 minutes of processing, the desheller must be stopped for 15 minutes to clean out empty shrimp shells that have accumulated. the veins of the shrimp are then removed in the deveining area at a maximum rate of 360 lb per hour. the shrimp proceed to the washing area, where they are processed at 750 lb per hour. finally, the shrimp are packaged and frozen. what is the daily process capacity of the processing plant (excluding the packaging and freezing)?