The heat moves from the hot chocolate to the handle of the spoon by a process called thermal conduction.
It is the transfer of heat energy from one object to another when they are in contact with eachother.
Hope this answers your question.
When you know both the speed and direction of an object’s motion, you know the velocity of an object. speed in a given direction is called velocity
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The final velocity (
) of the first astronaut will be greater than the <em>final velocity</em> of the second astronaut (
) to ensure that the total initial momentum of both astronauts is equal to the total final momentum of both astronauts <em>after throwing the ball</em>.
The given parameters;
- Mass of the first astronaut, = m₁
- Mass of the second astronaut, = m₂
- Initial velocity of the first astronaut, = v₁
- Initial velocity of the second astronaut, = v₂ > v₁
- Mass of the ball, = m
- Speed of the ball, = u
- Final velocity of the first astronaut, =

- Final velocity of the second astronaut, =

The final velocity of the first astronaut relative to the second astronaut after throwing the ball is determined by applying the principle of conservation of linear momentum.

if v₂ > v₁, then
, to conserve the linear momentum.
Thus, the final velocity (
) of the first astronaut will be greater than the <em>final velocity</em> of the second astronaut (
) to ensure that the total initial momentum of both astronauts is equal to the total final momentum of both astronauts after throwing the ball.
Learn more here: brainly.com/question/24424291
Answer:
v = 5.9 x 10⁷ m/s
Explanation:
The kinetic energy of the electron in terms of potential difference is given as:
--------------- equation (1)
where,
e = charge on electron = 1.6 x 10⁻¹⁹ C
V = Potential Difference = 9.9 KV = 9900 Volts
The kinetic energy in general is given as:
--------- equation (2)
where,
m = mass of electron = 9.1 x 10⁻³¹ kg
v = speed of electron = ?
Therefore, comparing equation (1) and equation (2), we get:

<u>v = 5.9 x 10⁷ m/s</u>
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.