Answer:
161.86 N
Explanation:
mass of box m= 55.0 kg
weight of the box, mg= 55×9.81
g here is acceleration due to gravity =9.81 m/sec^2
coefficient of friction between the box and the surface μ= 0.3
the friction force F_s= μmg= 0.3×55×9.81
=161.86 N
to move the ball horizontal force required is 161.86 N
Answer:
The period of oscillation is 1.33 sec.
Explanation:
Given that,
Mass = 275.0 g
Suppose value of spring constant is 6.2 N/m.
We need to calculate the angular frequency
Using formula of angular frequency

Where, m = mass
k = spring constant
Put the value into the formula


We need to calculate the period of oscillation,
Using formula of time period

Put the value into the formula


Hence, The period of oscillation is 1.33 sec.
Answer:
The answer is "
"
Explanation:
For point a:
Energy balance equation:


From the above equation:

because the rate of air entering the tank that is
constant.
Since the tank was initially empty and the inlet is constant hence,
Interpolate the enthalpy between
. The surrounding air
temperature:

Substituting the value from ideal gas:

Follow the ideal gas table.
The
and between temperature
Interpolate

Substitute values from the table.
For point b:
Consider the ideal gas equation. therefore, p is pressure, V is the volume, m is mass of gas.
(M is the molar mass of the gas that is
and R is gas constant), and T is the temperature.


For point c:
Entropy is given by the following formula:

Cheese attributes its sour taste because of its lactic acid content. However, this should not be an indication to whether the cheese is spoiling already. We can tell its expiry date through the manufacturing details of the product. The product should be good to consume before the manufacturing expiry date. Every package must include expiry date in order to inform the consumer about the range of its consumability attributes. In the case where molds are present on the cheese already, cheese on some parts may not be edible already. Molds are due to the oxidation of glucose through the action of specific bacteria.