Answer:
magnitude of the induced emf in the coil is 0.0153 V
Explanation:
Given data
no of turns = 20
area = 0.0015 m²
magnitude B1 = 4.91 T/s
magnitude B2 = 5.42 T/s
to find out
the magnitude of the induced emf in the coil
solution
we know here
emf = -n A d∅ /dt
so here n = 20 and
A = 0.0015
and d∅ = B2 - B1 = 5.42 - 4.91
d∅ = 0.51 T and dt at 1 sec
so put all value
emf = -n A d∅ /dt
emf = -20 (0.0015) 0.51 / 1
emf = - 0.0153
so magnitude of the induced emf in the coil is 0.0153 V
In a parallel circuit nothing happens. All the other lights stay on but if it was a series circuit ALL the lights would turn off at one time.
If there is an ABCD question I can answer that but I wasn't sure so I just said this
Hope it is helpful :)
Answer:
(a)
(b)
(c) 1 s
(d) 20 m
(e) 1 m
(f)
(g)
(h)
(i)
(j)
(k)
(l)
(m)
Explanation:
Since <em>x</em> is measured in meters and <em>t</em> in seconds, constants <em>a </em>and <em>b</em> must have units that gives meters when multiplied by square and cubic seconds respectivly, so that would mean for <em>a </em>and for <em>b</em>.
We can get the velocity <em>v </em>equation by deriving the position with respect to <em>t</em>, which gives:
And the acceleration <em>a</em> equation by deriving again:
Now for getting the maximun position between 0 and 4, we must find to points where the positions first derivate is equal to cero and evaluate those points. That is <em>v=0</em>, which gives
For <em>t = 0</em>,<em> x = 0</em> so the maximun position is archieved at 1 second, which gives <em>x = 1 meter</em>.
For obtaining it's displacement <em>r</em>, we can integrate the velocity from 0 seconds to 4 seconds, which gives the mean value of the position in that interval:
For the remaining questions, we just replace the values of <em>t</em> on the respective equations.
1. Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. The science of fermentation is known as zymology.
2. In general, the longer that fermentation goes on, the more sugar is converted into alcohol, resulting in a less sweet (or “drier”) and more alcoholic beverage. To produce beer, various grains are used instead of grapes as the source of sugars. ... This drying process converts the starches present in grain into sugars