Answer:
20 J
Explanation:
Given:
Weight of the book is, 
Height or displacement of the book is, 
The work done on the book to raise it to a height of 2 m on a shelf is against gravity. The gravitational force acting on the book is equal to its weight. Now, in order to raise it, an equal amount of force must be applied in the opposite direction.
So, the force applied by me should be equal to weight of the body and in the upward direction. The displacement is also in the upward direction.
Now, work done by the applied force is equal to the product of force applied and displacement of book in the direction of the applied force.
Therefore, work done is given as:
Therefore, the work done to raise a book to a height 2 m from the floor is 20 J.
The formula for energy of motion is KE = .5 x m x v^2
Ke= Kinetic Energy in Joules
m = Mass in Kilograms
v = Velocity in Meters per Second
Answer:
Go in notifications, it'll show if it was answered. If it doesn't show that a person answered it, wait a while, someone might respond :)
Explanation:
On the Top right of your screen, theres a bell button. Click that and it will show all the notifications. it will also show if a person answered it.
It will pop up like
*random username* answered your question! ]
Hope this helped
Answer:
The appropriate response is "
". A further explanation is described below.
Explanation:
The torque (
) produced by the force on the dam will be:
⇒ 
On applying integration both sides, we get
⇒ 
⇒ 
⇒ ![=pgL[\frac{h^3}{2} -\frac{h^3}{3} ]](https://tex.z-dn.net/?f=%3DpgL%5B%5Cfrac%7Bh%5E3%7D%7B2%7D%20-%5Cfrac%7Bh%5E3%7D%7B3%7D%20%5D)
⇒ 
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
