Answer:
Explanation:
There will be loss of potential energy due to loss of height and gain of kinetic energy .
loss of height = R - R cos 14 , R is radius of hemisphere .
R ( 1 - cos 12 )
= 13 ( 1 - .978 )
h = .286 m
loss of potential energy
= mgh
= m x 9.8 x .286
= 2.8 m
gain of kinetic energy
1/2 m v ² = mgh
v² = 2 g h
v² = 2 x 9.8 x 2.8
v = 7.40 m /s
First we will find the speed of the ball just before it will hit the floor
so in order to find the speed of the cart we will first use energy conservation
So by solving above equation we will have
now in order to find the momentum we can use
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.
Answer:
B) Gets smaller
Explanation:
The difference of phase between current and voltage in a AC circuit is the phase angle and it depends on the value of Z ( circuit impedance)
Z = R + X where R is the resistive component and X the reactance component, which is due either to a presence of an inductor or a capacitor. In any case the total impedance depends on R the resistive, and the phase angle φ is:
tan⁻¹ φ = X/R
Have a look to a pure capactive circuit (we are talking about AC current) in this case current leads voltage by 90⁰. If we add a resistor in the circuit the current still will lead a voltage but in this condition the phase angle will be smaller,
If R increase, X/R decrease and tan⁻¹ φ also decrease
