Fluid originally flows through atube at a rate of 200 cm3/s. Toillustrate the sensitivity

Explanation:

Given data

Q₁=200cm³/s

We know that:

can be written as:

ΔP=F/A=n×v/L

And

Q=ΔP/R

As

n₂=6.0n₁

So

Q=ΔP/R

Popcorn can be popped by either of the three forms of heat transfer:

Conduction in a pan with hot oil on a stove element.

Convection by an air popper and warm air rising over a heating element... no direct contact with heat source.

Radiation is what occurs in a microwave. Invisible radiant heat activates water molecules in the popcorn.

All the above heat the kernel over 100 Celsius. Water vaporizes/boils (latent heat) and erupts through the kernel.

popcorn watch out for the lipids (fat in the oil and butter)