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Fluid originally flows through atube at a rate of 200 cm3/s. Toillustrate the sensitivity
Fluid originally flows through atube at a rate of 200 cm3/s. Toillustrate the sensitivity of the Poiseuille flow rate to variousfactors, calculate the new flowrate for the following changes with all other factors remaining the same as in the original conditions: A new fluid with 6.00 times greater viscosity is substituted. Poiseuille flow is given by:
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![Q_{2}=1200cm^{3}/s](/tpl/images/0533/0794/a1ded.png)
Explanation:
Given data
Q₁=200cm³/s
We know that:
![F=n\frac{vA}{l}\\](/tpl/images/0533/0794/ebaf6.png)
can be written as:
ΔP=F/A=n×v/L
And
Q=ΔP/R
As
n₂=6.0n₁
So
Q=ΔP/R
![Q=\frac{nv}{lR}\\ \frac{Q_{2}}{n_{2}}= \frac{Q_{1}}{n_{1}}\\ Q_{2}=\frac{Q_{1}}{n_{1}}*(n_{2})\\Q_{2}=\frac{200}{n_{1}}*6.0n_{1}\\ Q_{2}=1200cm^{3}/s](/tpl/images/0533/0794/f5cd7.png)
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)