Answer:
a. 5 × 10¹⁹ protons b. 2.05 × 10⁷ °C
Explanation:
Here is the complete question
A beam of protons is moving toward a target in a particle accelerator. This beam constitutes a current whose value is 0.42 A. (a) How many protons strike the target in 19 seconds? (b) Each proton has a kinetic energy of 6.0 x 10-12 J. Suppose the target is a 17-gram block of metal whose specific heat capacity is 860 J/(kg Co), and all the kinetic energy of the protons goes into heating it up. What is the change in temperature of the block at the end of 19 s?
Solution
a.
i = Q/t = ne/t
n = it/e where i = current = 0.42 A, n = number of protons, e = proton charge = 1.602 × 10⁻¹⁹ C and t = time = 19 s
So n = 0.42 A × 19 s/1.602 × 10⁻¹⁹ C
= 4.98 × 10¹⁹ protons
≅ 5 × 10¹⁹ protons
b
The total kinetic energy of the protons = heat change of target
total kinetic energy of the protons = n × kinetic energy per proton
= 5 × 10¹⁹ protons × 6.0 × 10⁻¹² J per proton
= 30 × 10⁷ J
heat change of target = Q = mcΔT ⇒ ΔT = Q/mc where m = mass of block = 17 g = 0.017 kg and c = specific heat capacity = 860 J/(kg °C)
ΔT = Q/mc = 30 × 10⁷ J/0.017 kg × 860 J/(kg °C)
= 30 × 10⁷/14.62
= 2.05 × 10⁷ °C
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Answer:
I Will say the Answer is A
Explanation:
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:
-20.158ft-lb
Explanation:
Check the attached files for the explanation.
